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Kenji Sonomoto (editor) Atsushi Yokota (editor)
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دانلود کتاب Lactic Acid Bacteria and Bifidobacteria: Current Progress in Advanced Research
by Kenji Sonomoto (editor), Atsushi Yokota (editor)|
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عنوان فارسی: باکتری های اسید لاکتیک و بیفیدوباکتری ها: پیشرفت فعلی در تحقیقات پیشرفته |
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جزییات کتاب
Lactic acid bacteria (LAB) and bifidobacteria are among the most important groups of microorganisms used in the food industry. For example, LAB are used in the production of fermented products, such as yogurts, cheese, and pickled vegetables. In addition, LAB can inhibit the growth of spoilage microbes and/or pathogens in their environment by lowering the pH and/or through the production of antimicrobial peptides, called bacteriocins. Both LAB and bifidobacteria are also thought to have health-promoting abilities and many are used as probiotics for the prevention, alleviation, and treatment of intestinal disorders in humans and animals. In this comprehensive book, expert international authors review the most recent cutting-edge research in these areas.
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