ISBN10: 1904455824, ISBN13: 9781904455820, [publisher: Caister Academic Press] Hardcover Hardcover, viii + 286pp, published without a dust jacket. Please note: the shipping weight will exceed 1kg / 2.2lb & extra postage may be required. Book shows concealed ownership markings: there are blank stickers on "contents" pages and some of the chapter title pages; a stamp on side outer page edges covered boldly with black marker (area 5x1 cm approx.), also causing internal black-marker staining in page margins (along the side outer edge mid-page). Some smeared red marks on page 268. Gentle internal creasing, including a light indentation to upper outer corners. Otherwise pages are clean, text is unmarked, binding is firm. Boards show gentle scuff-marks to edges, lightly bumped upper outer corners, short creases to corners, a couple of minor indentations to the upper edges, regular shelfworn marks. --- Lactic acid bacteria (LAB) and bifidobacteria are among the most important groups of microorganisms used in the food industry. For example, LAB are used in the production of fermented products, such as yogurts, cheese, and pickled vegetables. In addition, LAB can inhibit the growth of spoilage microbes and/or pathogens in their environment by lowering the pH and/or through the production of antimicrobial peptides, called bacteriocins. Both LAB and bifidobacteria are also thought to have health-promoting abilities and many are used as probiotics for the prevention, ...
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Caister Academic Press 7/1/2011 12: 00: 00 AM Hardcover PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.

ISBN10: 1904455824, ISBN13: 9781904455820, [publisher: Caister Academic Press Limited] Hardcover nach der Bestellung gedruckt Neuware - Printed after ordering - Lactic acid bacteria (LAB) and bifidobacteria are amongst the most important groups of microorganisms used in the food industry. For example, LAB are used in the production of fermented products, such as yoghurts, cheese and pickled vegetables. In addition LAB can inhibit the growth of spoilage microbes and/or pathogens in their environment by lowering the pH and/or through the production of antimicrobial peptides, called bacteriocins. Both LAB and bifidobacteria are also thought to have health-promoting abilities and many are used as probiotics for the prevention, alleviation and treatment of intestinal disorders in humans and animals. In this comprehensive book, expert international authors review the most recent cutting-edge research in these areas. Topics include: Lactobacillus genomics; Bifidobacterium gene manipulation technologies; metabolism of human milk oligosaccharides in bifidobacteria; proton-motive metabolic cycles; oxidative stress and oxygen metabolism; Bifidobacterium response to O2; bile acid stress in LAB and bifidobacteria; protein structure quality control; bacteriocin classification and diversity; lactococcal bacteriocins; lactobacilli bacteriocins; other bacteriocins; production of optically pure lactic acid; antihypertensive metabolites from LAB; the anti-H. pylori effect of Lactobacill ...
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