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Lactic Acid Bacteria: A Functional Approach

Editat de Marcela Albuquerque Cavalcanti de Albuquerque, Alejandra de Moreno de LeBlanc, Jean Guy LeBlanc, Raquel Bedani
en Limba Engleză Paperback – 30 iun 2021
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.  
The book deals with advances made in the functionalities of LAB, such as their effect on vitamin D receptor expression, impact on neurodegenerative pathologies, production of B-vitamins for food bio-enrichment, production of bacteriocins to improve gut microbiota dysbiosis, production of metabolites from polyphenols and their effects on human health, effect on reducing the immunoreaction of food allergens, as biological system using time-temperature to improve food safety, and the use of probiotics in animal feed. The book also reviews the use of LAB and probiotic technologies to develop new functional foods and functional pharmaceuticals.
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Specificații

ISBN-13: 9780367496258
ISBN-10: 0367496259
Pagini: 298
Ilustrații: 20
Dimensiuni: 156 x 234 x 16 mm
Greutate: 0.43 kg
Ediția:1
Editura: CRC Press
Colecția CRC Press

Cuprins

Probiotic legislation and dose response. Vitamin production by lactic acid bacteria: the effect on vitamin content in foods and in human microbiota. Impact of probiotics on vitamin D receptor expression. Impact of probiotics on inflammatory bowel disease and irritable bowel syndrome. The potential use of lactic acid bacteria in neurodegenerative pathologies. Lactic acid bacteria bacteriocins and their impact on human microbiota. Effect of short chain fatty acids produced by probiotics on metabolism. Metabolites of polyphenols produced by probiotic microorganisms and their beneficial effects on health. Impact of probiotics on cardiovascular disease. Impact of probiotics on metabolic disorders (obesity, diabetes type 2). Impact of probiotics on animal health. Probiotics and quorum sensing: potential mechanisms. Anti-allergenic effect of probiotics on food

Descriere

This book explores advances in new promising Lactic Acid Bacteria (LAB) functionalities such as the effect on vitamin D receptor expression and the impact on neurodegeneratives pathologies. An update in the use of lactic acid bacteria and probiotics technologies to develop new functional foods and functional pharmaceutical and cosmetic products is also provided.