Genetics And Biotechnology Of Lactic Acid Bacteria
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A prime reference volume for geneticists, food technologists and biotechnologists in the academic and industrial sectors. Fermentations with lactic acid bacteria determine important qualities such as taste, shelf-life, and food values. New methods of food production require fast and reliable manufacture, which has led to a dramatic surge of interest in the genetic, microbiological and biochemical properties of lactic acid bacteria.
Genetics and Biotechnology of Lactic Acid Bacteria Related Books
A prime reference volume for geneticists, food technologists and biotechnologists in the academic and industrial sectors. Fermentations with lactic acid bacteri
Beginning with an introduction to relevant genetic techniques, chapters cover all major groups of LAB, including the Bifidobacteria; plasmid biology, gene trans
This title represents a broad review of current research on LAB and their novel applications with contributions from a number of well-known leading scientists.
The economic importance of lactic acid bacteria (LAB) for the food industry and their implication in health and disease has rendered them attractive models for
