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Lactic Acid Bacteria

Bioengineering and Industrial Applications

  • Book
  • © 2019

Overview

Editors:
  1. Wei Chen

    1. Jiangnan University, Wuxi, China

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  • Introduces readers to basic studies on and applied techniques involving lactic acid bacteria
  • Covers a broad range of aspects related to lactic acid bacteria and their uses
  • Provides detailed information on the role of lactic acid bacteria in fermented foods

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Table of contents (10 chapters)

  1. Front Matter

    Pages i-v
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  2. Lactic Acid Bacteria and γ-Aminobutyric Acid and Diacetyl

    • Shunhe Wang, Pei Chen, Hui Dang
    Pages 1-19

  3. Lactic Acid Bacteria and Conjugated Fatty Acids

    • Wei Chen, Bo Yang, Jianxin Zhao
    Pages 21-41

  4. Lactic Acid Bacteria and B Vitamins

    • Wanqiang Wu, Baixi Zhang
    Pages 43-60

  5. Lactic Acid Bacteria and Bacteriocins

    • Qiuxiang Zhang
    Pages 61-91

  6. Lactic Acid Bacteria Starter

    • Wei Chen, Feng Hang
    Pages 93-143

  7. Lactic Acid Bacteria and Fermented Cereals

    • Bowen Yan, Hao Zhang
    Pages 145-179

  8. Lactic Acid Bacteria and Fermented Fruits and Vegetables

    • Bingyong Mao, Shuang Yan
    Pages 181-209

  9. Lactic Acid Bacteria and Fermented Meat Products

    • Shumao Cui, Zhexin Fan
    Pages 211-225

  10. The Preparation Technology of Pharmaceutical Preparations of Lactic Acid Bacteria

    • Wei Chen, Linlin Wang
    Pages 227-255

  11. Lactic Acid Bacteria in Animal Breeding and Aquaculture

    • Gang Wang, Xing Jin
    Pages 257-283
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Keywords

About this book

This book introduces readers to basic studies on and applied techniques involving lactic acid bacteria, including their bioengineering and industrial applications. It summarizes recent biotechnological advances in lactic acid bacteria for food and health, and provides detailed information on the applications of these bacteria in fermented foods. Accordingly, it offers a valuable resource for researchers and graduate students in the fields of food microbiology, bioengineering, fermentation engineering, food science, nutrition and health.

Editors and Affiliations

  • Jiangnan University, Wuxi, China

    Wei Chen

About the editor

Dr. Wei Chen is a Professor at the School of Food Science and Technology, Jiangnan University, Wuxi, China.

Bibliographic Information

  • Book Title: Lactic Acid Bacteria

  • Book Subtitle: Bioengineering and Industrial Applications

  • Editors: Wei Chen

  • DOI: https://doi.org/10.1007/978-981-13-7283-4

  • Publisher: Springer Singapore

  • eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)

  • Copyright Information: Springer Nature Singapore Pte Ltd. and Science Press 2019

  • Hardcover ISBN: 978-981-13-7282-7Published: 07 August 2019

  • Softcover ISBN: 978-981-13-7285-8Published: 14 August 2020

  • eBook ISBN: 978-981-13-7283-4Published: 16 July 2019

  • Edition Number: 1

  • Number of Pages: V, 283

  • Number of Illustrations: 21 b/w illustrations, 3 illustrations in colour

  • Topics: Food Microbiology, Food Science, Nutrition

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