Lactic Acid Bacteria in Foodborne Hazards Reduction Physiology to Practice /

• Κύριοι συγγραφείς: Chen, Wei (Συγγραφέας, http://id.loc.gov/vocabulary/relators/aut), Narbad, Arjan (http://id.loc.gov/vocabulary/relators/aut)
• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Singapore : Springer Singapore : Imprint: Springer, 2018.
• Έκδοση: 1st ed. 2018.
• Θέματα: Microbiology.; Food-Biotechnology.; Food Microbiology.; Food Science.

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...