Systems Biology and Synthetic Biology of Lactic Acid Fermentation in Foods
Series: Fermented Foods and Beverages Series;
- Publisher's listprice GBP 102.00
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48 730 Ft (46 410 Ft + 5% VAT)
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- Discounted price 43 857 Ft (41 769 Ft + 5% VAT)
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48 730 Ft
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Product details:
- Edition number 1
- Publisher CRC Press
- Date of Publication 1 January 2012
- ISBN 9781439854433
- Binding Hardback
- No. of pages260 pages
- Size 234x156 mm
- Language English
- Illustrations 25 Illustrations, black & white 0
Categories
Short description:
Fermented foods are produced all over the world. This book describes systems biology and synthetic biology approaches to improve food fermentation processes. It offers examples on how these approaches can be used to control and improve fermentation processes and to introduce new functionalities to fermented foods and beverages. The text also presents strategies to transfer antimicrobial-production to other strains and to combine production of several different antimicrobials in one lactic acid bacterium. In addition, the authors explain how the use of high-vitamin producing lactic acid bacteria can lead to fermented foods with increased and bioavailable vitamins.
MoreLong description:
Fermented foods are produced all over the world. This book describes systems biology and synthetic biology approaches to improve food fermentation processes. It offers examples on how these approaches can be used to control and improve fermentation processes and to introduce new functionalities to fermented foods and beverages. The text also presents strategies to transfer antimicrobial-production to other strains and to combine production of several different antimicrobials in one lactic acid bacterium. In addition, the authors explain how the use of high-vitamin producing lactic acid bacteria can lead to fermented foods with increased and bioavailable vitamins.
MoreTable of Contents:
Overview of Microorganisms in Fermented Foods and State-of-The-Art of Molecular Biology. Acidification and Sugar Utilization. Enhanced Flavour Production by ME. Enhanced Flavour Production by (induced) Lysis. Production of Antimicrobials. EPS-Formation. Anti-Oxidant Production. Vitamin Production. Increased Stability of Probiotics. Biodiversity-Mining. Comparative Genomics of LAB. Systems Biology of Lactic Acid Bacteria. Modeling/Design of Mixed Cultures.
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