Lactic Acid Bacteria in Foodborne Hazards Reduction Physiology to Practice /

Lactic Acid Bacteria in Foodborne Hazards Reduction Physiology to Practice /

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 effect...

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Bibliographic Details
Main Authors: Chen, Wei (Author, http://id.loc.gov/vocabulary/relators/aut), Narbad, Arjan (http://id.loc.gov/vocabulary/relators/aut)
Corporate Author: SpringerLink (Online service)
Format: Electronic eBook
Language:English
Published: Singapore : Springer Singapore : Imprint: Springer, 2018.
Edition:1st ed. 2018.
Subjects:
Microbiology.
Food-Biotechnology.
Food Microbiology.
Food Science.
Online Access:Full Text via HEAL-Link
Description
Summary: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. .
Physical Description:IX, 310 p. 42 illus., 15 illus. in color. online resource.
ISBN:9789811315596
DOI:10.1007/978-981-13-1559-6

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