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eBook Lactic Acid Bacteria in Health and Disease (The Lactic Acid Bacteria) ePub

by B.J. Wood

eBook Lactic Acid Bacteria in Health and Disease (The Lactic Acid Bacteria) ePub
Author: B.J. Wood
Language: English
ISBN: 0834213125
ISBN13: 978-0834213128
Publisher: Springer; 1992 edition (February 29, 1992)
Pages: 486
Category: Medicine & Health Sciences
Subcategory: Other
Rating: 4.8
Votes: 326
Formats: lrf rtf docx mbr
ePub file: 1339 kb
Fb2 file: 1136 kb

Lactic acid bacteria and Bifidobacterium strains are the most common groups of bacteria with claimed probiotic properties. These bacterial strains have been conventionally incorporated into food and beverage products as dietary adjuncts, aimed at promoting gastrointestinal health.

Lactic acid bacteria and Bifidobacterium strains are the most common groups of bacteria with claimed probiotic properties. Meanwhile, a growing number of studies have also revealed that probiotic strains could exert beneficial health effects beyond the gut, mainly attributed to their peculiar immunomodulatory properties.

Historical Background lowe my interest in the lactic acid bacteria (LAB) to the late Dr Cyril Rainbow, who introduced me to their fascinating world when he offered me a place with him to work for a PhD on the carbohydrate meta­ bolism of some lactic rods isolated from English beer.

Historical Background lowe my interest in the lactic acid bacteria (LAB) to the late Dr Cyril Rainbow, who introduced me to their fascinating world when he offered me a place with him to work for a PhD on the carbohydrate meta­ bolism of some lactic rods isolated from English beer breweries by himself and others, notably Dr Dora Kulka.

Wood (Author) has been added to your Cart. Series: The Lactic Acid Bacteria (Book 1). Hardcover: 486 pages

ISBN-13: 978-0834213128. Why is ISBN important? ISBN. The 13-digit and 10-digit formats both work. Hardcover: 486 pages.

These bacteria, usually found in decomposing plants and milk products, produce lactic acid as the major metabolic end product of carbohydrate fermentation.

1992 Серия: The Lactic Acid Bacteria Язык: ENG Размер: 2. 7 x 1. 6 x . 8 cm Основная тема: Chemistry Рейтинг: Поставляется из: Германии.

The lactic acid bacteria (LAB) are either rod-shaped (bacillus), or spherical (coccus), and are characterized by an. .

The lactic acid bacteria (LAB) are either rod-shaped (bacillus), or spherical (coccus), and are characterized by an increased tolerance to acidity (low pH range). This aspect helps LAB to outcompete other bacteria in a natural fermentation, as they can withstand the increased acidity from organic acid production (. Laboratory media used for LAB typically include a carbohydrate source, as most species are incapable of respiration. LAB are catalase negative.

Historical Background lowe my interest in the lactic acid bacteria (LAB) to the late Dr Cyril Rainbow, who . The growing importance of these bacteria was subsequently confirmed by the holding, a decade later, of the first of the Wageningen Conferences on the LAB.

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Although there have been a number of excellent conferences on the lactic acid bacteria in recent years there is no publication which brings together the topics explored so thoroughly in the present text

This volume, the first in a series on the lactic acid bacteria, offers a series of reviews by carefully selected experts drawn from several countries. Although there have been a number of excellent conferences on the lactic acid bacteria in recent years there is no publication which brings together the topics explored so thoroughly in the present text. Several topics will have particular interest to the agriculture industry, including spoilage in sugar productions, lactic acid bacteria in plant silage and conversation/upgrading of other materials for use in animal feeding, coffee, and cocoa fermentations and the role of sporolactobacilli. A review of factors governing the competitive behavior of lactic acid bacteria in mixed cultures ties together a number of the themes developed in other chapters.
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