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Lactic acid bacteria : microbiological and functional aspects

Author: Seppo Salminen; Atte von Wright; Arthur Ouwehand
Publisher: New York : Marcel Dekker, ©2004.
Series: Food science and technology (Marcel Dekker, Inc.), 139.
Edition/Format:   eBook : Document : English : 3rd ed., rev. and expandedView all editions and formats
Summary:
Providing an overview of current research on the function, utilization and nutritional aspects of lactic acid bacteria, this text showcases the commercial and technological findings of a diverse team of contributors that may impact on the foods we eat every day.
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Lactic acid bacteria.
New York : Marcel Dekker, ©2004
(DLC) 2004557596
(OCoLC)56410877
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Seppo Salminen; Atte von Wright; Arthur Ouwehand
ISBN: 020302673X 9780203026731 9780824752033 0824752031
OCLC Number: 62594589
Description: 1 online resource (633 pages) : illustrations.
Contents: Book Cover; Title; Copyright; Preface to the Third Edition; Preface to the Second Edition; Preface to the First Edition; Contents; Contributors; 1 Lactic Acid Bacteria: Classi.cation and Physiology; 2 Bifidobacteria and Probiotic Action; 3 An Update on Probiotic Bi.dobacteria; 4 The Probiotic Potential of Propionibacteria; 5 Industrial Use and Production of Lactic Acid Bacteria; 6 The Genus Enterococcus: Biotechnological and Safety Issues; 7 Genetics of Lactic Acid Bacteria; 8 Bacteriophage and Antiphage Mechanisms of Lactic Acid Bacteria.
Series Title: Food science and technology (Marcel Dekker, Inc.), 139.
Responsibility: edited by Seppo Salminen, Atte von Wright, Arthur Ouwehand.

Abstract:

Providing an overview of current research on the function, utilization and nutritional aspects of lactic acid bacteria, this text showcases the commercial and technological findings of a diverse team of contributors that may impact on the foods we eat every day.

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