Lactic Acid Bacteria in Foodborne Hazards Reduction Physiology to Practice /

• 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.

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...

Table of Contents:

• Chapter 1: Introduction
• Chapter 2: Genomic analysis of lactic acid bacteria and its application
• Chapter 3: Protein and exopolysaccharide of lactic acid bacteria
• Chapter 4: Metabolites of lactic acid bacteria
• Chapter 5: Environmental stress responses of lactic acid bacteria
• Chapter 6: Lactic acid bacteria-based food fermentations
• Chapter 7 Lactic acid bacteria and foodborne pathogens
• Chapter 8: Lactic acid bacteria and heavy metal pollution
• Chapter 9: Lactic acid bacteria and food-based allergy
• Chapter 10: Lactic acid bacteria and biotoxins.