£131.59

Elsevier Lactic Acid Bacteria in Food Biotechnology Book

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Description
Lactic Acid Bacteria in Food Biotechnology: Innovations and Functional Aspects provides a deep look into the latest advancements in LAB applications. This volume from the Applied Biotechnology Reviews series covers the development of functional and fermented foods, as well as the creation of biotechnological products like organic acids and bacteriocins. Readers will explore bioactive and functional biomolecules, the comparative genomics of probiotic LAB, and the use of genetically modified LAB within the food industry. By connecting LAB-mediated fermented foods with molecular aspects and bioactive compounds, this book helps bridge the gap between laboratory research and real-world application. It is an essential resource for understanding how these bacteria drive innovation in food science and biotechnology.

Key Features

Explore advancements in the development of functional foods and fermented food products using lactic acid bacteria.

Learn about biotechnological products including organic acids, bacteriocins, and other bioactive biomolecules.

Gain insights into the comparative genomics of probiotic lactic acid bacteria for scientific research.

Study the role and application of genetically modified LAB within the modern food industry.

Bridge the gap between molecular research and practical application in food biotechnology.

Access detailed information on the functional aspects of LAB-mediated bioactive compounds.

Product Specifications
Brand
Elsevier
Format
paperback
ASIN
0323898750
Category
Books > Subjects > Science, Nature & Maths > Biological Sciences > Biotechnology
Domain
Amazon UK
Release Date
26 April 2022
Listed Since
08 September 2021

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