Overview
- Introduces the basic molecular biology knowledge of lactic acid bacteria and their metabolites
- Deals with various foodborne toxins
- Covers applications in minimizing foodborne risks
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Table of contents (10 chapters)
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Front Matter
Keywords
About this book
This book provides an overview of the physiological basis of lactic acid bacteria and their applications in minimizing foodborne risks, such as pathogens, heavy metal pollution, biotoxin contamination and food‐based allergies. While highlighting the mechanisms responsible for these biological effects, it also addresses the challenges and opportunities that lactic acid bacteria represent in food safety management.
It offers a valuable resource for researchers, graduate students, nutritionists and product developers in the fields of food science and microbiology.
Authors and Affiliations
About the authors
Dr. Wei Chen is a Professor at the School of Food Science and Technology, Jiangnan University, Wuxi, China.
Dr. Arjan Narbad is a Research Leader at Quadram Institute Bioscience, Norwich, UK.
Bibliographic Information
Book Title: Lactic Acid Bacteria in Foodborne Hazards Reduction
Book Subtitle: Physiology to Practice
Authors: Wei Chen, Arjan Narbad
DOI: https://doi.org/10.1007/978-981-13-1559-6
Publisher: Springer Singapore
eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)
Copyright Information: Springer Nature Singapore Pte Ltd. 2018
Hardcover ISBN: 978-981-13-1558-9Published: 05 December 2018
eBook ISBN: 978-981-13-1559-6Published: 23 November 2018
Edition Number: 1
Number of Pages: IX, 310
Number of Illustrations: 27 b/w illustrations, 15 illustrations in colour
Topics: Food Microbiology, Food Science