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Lactic Acid Bacteria: Blessing for fermentation industry.
В наличии
| Местонахождение: Алматы | Состояние экземпляра: новый |
Бумажная
версия
версия
Автор: Kiran Thakur,Anjila Kujur and Achun Panmei
ISBN: 9783659491351
Год издания: 2014
Формат книги: 60×90/16 (145×215 мм)
Количество страниц: 64
Издательство: LAP LAMBERT Academic Publishing
Цена: 23350 тг
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Аннотация: Lactic acid bacteria (LAB) are gram-positive usually non-motile, non-spore-forming rods and cocci. These are gaining importance due to their “generally recognized as safe” status, long-term use in food and beneficial, probiotic properties. Genera that comprise the LAB are Lactobacillus, Leuconostoc, Pediococcus, Lactococcus, Streptococcus, Enterococcus, Tetragenococcus, Carnobacterium, and Weisella (Table 1). Besides their technological properties in food production, LAB can confer beneficial properties to their hosts, as probiotics. Beyond being probiotic, certain strains of LAB are able to produce specific beneficial compounds in foods such as vitamins, low calorie sweeteners, antioxidants, polysaccharides and minerals.
Ключевые слова: lactic acid bacteria
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