Lactic Acid Bacteria
a functional approach
$481.33
- Hardcover
298 pages
- Release Date
26 February 2020
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 microbia…
Book Details
| ISBN-13: | 9781138391635 |
|---|---|
| ISBN-10: | 1138391638 |
| Author: | Marcela Albuquerque Cavalcanti de Albuquerque, Alejandra de Moreno de LeBlanc, Jean Guy LeBlanc, Raquel Bedani |
| Publisher: | Taylor & Francis Ltd |
| Imprint: | CRC Press |
| Format: | Hardcover |
| Number of Pages: | 298 |
| Release Date: | 26 February 2020 |
| Weight: | 636g |
| Dimensions: | 234mm x 156mm |
About The Author
Marcela Albuquerque Cavalcanti de Albuquerque
Marcela Albuquerque Cavalcanti de AlbuquerqueMarcela Albuquerque Cavalcanti de Albuquerque, PhD and MSc in Sciences (USP and UFRJ, Brazil), BSc in Biological Sciences (UNIRIO, Brazil), is a Researcher (USP, Brazil) and a scientific-based Entrepreneur. Her principle areas of study include the use of lactic acid bacteria to increase B-vitamin content in foods and to develop hypoallergenic foods; probiotics and prebiotics. She has published peer-reviewed articles, book chapters and works in scientific meetings.Alejandra de Moreno de LeBlancAlejandra de Moreno de LeBlanc, PhD in Biochem. (UN Tucuman, Argentina), is an Independent Researcher (CERELA-CONICET, Argentina). Her principle areas of study include the evaluation of lactic acid bacteria as modulators of the host immune response in cancer, inflammatory diseases and neurodegenerative diseases. She has edited 2 books, published 80 peer-reviewed articles, 23 book chapters and 113 works in scientific meetings.Jean Guy LeBlancJean Guy LeBlanc, PhD in Biochem. (UN Tucuman, Argentina), MSc and BSc in Biochem. (U. Moncton, Canada), is a Principal Researcher (CERELA-CONICET, Argentina). His principle areas of study include the use of lactic acid bacteria to increase bioactive compounds in foods or as bio-pharmaceuticals to treat and prevent vitamin deficiencies and inflammatory diseases. He has edited 7 books, published 94 peer-reviewed articles, 30 book chapters and 135 works in scientific meetings.Raquel BedaniRaquel Bedani has a MSc and PhD in Food and Nutrition at São Paulo State University (UNESP, Brazil) and also holds a BSc in Biological Sciences (UNESP). Part of her doctoral study was done at Reference Center for Lactobacilli (CERELA, Argentina). Raquel developed postdoctoral research at University of São Paulo (USP, Brazil). She has several publications in peer-reviewed journals and book chapters. Her main field of research includes the development of probiotic and prebiotic foods and the evaluation of their effects on health.
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