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Lactic Acid Bacteria

Fundamentals and Practice

  • Book
  • © 2014

Overview

Editors:
  1. Heping Zhang

    1. Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Huhhot, Inner Mongolia, China

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  2. Yimin Cai

    1. Crop, Livestock and Environment Division, Japan International Research Center for Agricultural Sciences (JIRCAS), Tsukuba, Japan

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    You can also search for this editor in PubMed   Google Scholar

  • Covers human, animal and food science topics related to lactic acid bacteria
  • Provides the latest knowledge about lactic bacteria and its application in foodstuffs
  • Expert contributors
  • Includes supplementary material: sn.pub/extras

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Table of contents (8 chapters)

  1. Front Matter

    Pages i-viii
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  2. Phylogenesis and Evolution of Lactic Acid Bacteria

    • Zhihong Sun, Jie Yu, Tong Dan, Wenyi Zhang, Heping Zhang
    Pages 1-101

  3. Biodiversity of Lactic Acid Bacteria

    • Wenjun Liu, Huili Pang, Heping Zhang, Yimin Cai
    Pages 103-203

  4. Genomics of Lactic Acid Bacteria

    • Wenyi Zhang, Heping Zhang
    Pages 205-247

  5. Proteomics of Lactic Acid Bacteria

    • Rina Wu, Jing Lu
    Pages 249-301

  6. Lactic Acid Bacteria in Health and Disease

    • Jinzhong Xiao, Yong Zhang, Zhennai Yang
    Pages 303-374

  7. Lactic Acid Bacteria and the Human Gastrointestinal Tract

    • Lai-yu Kwok
    Pages 375-441

  8. Application of Lactic Acid Bacteria for Animal Production

    • Yimin Cai, Huili Pang, Zhongfang Tan, Yanping Wang, Jianguo Zhang, Chuncheng Xu et al.
    Pages 443-491

  9. Traditional Chinese Fermented Dairy Foods

    • Heping Zhang, Xia Chen, Tong Dan, Jie Dong
    Pages 493-535
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Keywords

About this book

The book summarizes the latest research and developments in dairy biotechnology and engineering. It provides a strategic approach for readers relating to fundamental research and practical work with lactic acid bacteria. The book covers every aspect from identification, ecology, taxonomy and industrial use. All contributors are experts who have substantial experience in the corresponding research field. The book is intended for researchers in the human, animal, and food sciences related to lactic acid bacteria. Dr. Heping Zhang is a Professor at the Key Laboratory of Dairy Biotechnology and Engineering Ministry of Education, Inner Mongolia Agricultural University, China. Dr. Yimin Cai works in Livestock and Environment Division, Japan International Research Center for Agricultural Sciences (JIRCAS), Japan.

Editors and Affiliations

  • Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Huhhot, Inner Mongolia, China

    Heping Zhang

  • Crop, Livestock and Environment Division, Japan International Research Center for Agricultural Sciences (JIRCAS), Tsukuba, Japan

    Yimin Cai

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