Lactic Acid Bacteria : A Functional Approach / Marcela Albuquerque Cavalcanti de Albuquerque, Alejandra de Moreno de LeBlanc, Jean Guy LeBlanc, Raquel Bedani
Call number: 579.3 L151 2020 Material type:
BookPublisher: London, United Kingdom : Taylor & Francis Ltd, 2020Description: 292 p. : ill ; 24 cmISBN: 9781138391635 :Subject(s): Lactobacillales -- physiology | Probiotics -- therapeutic useDDC classification: 579.3 L151 2020 Online resources: ดูปกและสารบัญ (see cover and contents) Summary: Lactic acid bacteria (LAB) are a diverse group of bacteria that comprise low GC content Gram-positive cocci or rods that produces lactic acid as the major end product of the fermentation process. Bifidobacterium genera may also be considered as a part of the LAB group for possessing some similar phenotypical characteristics despite the higher GC content. The key feature of LAB metabolism is efficient carbohydrate fermentation. This contributes to the production of several microbial metabolites that result in the improvement of flavor and texture of fermented foods, in addition to its positive impact on the human health when LAB is administered as a probiotic.
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สำนักวิทยบริการ (Center) ชั้น 7 หนังสือทั่วไปภาษาอังกฤษ 000-900 | Non-fiction | 579.3 L151 2020 (Browse shelf(Opens below)) | 1 | Available | 3000025435 |
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Lactic acid bacteria (LAB) are a diverse group of bacteria that comprise low GC content Gram-positive cocci or rods that produces lactic acid as the major end product of the fermentation process. Bifidobacterium genera may also be considered as a part of the LAB group for possessing some similar phenotypical characteristics despite the higher GC content. The key feature of LAB metabolism is efficient carbohydrate fermentation. This contributes to the production of several microbial metabolites that result in the improvement of flavor and texture of fermented foods, in addition to its positive impact on the human health when LAB is administered as a probiotic.
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