{"product_id":"9781118868409","title":"Biotechnology of Lactic Acid Bacteria Novel Applications","description":"\u003ch1\u003eBiotechnology of Lactic Acid Bacteria\u003c\/h1\u003e\u003ch2\u003eNovel Applications\u003c\/h2\u003e\u003ch3\u003eFernanda Mozzi | Raul R. Raya | Graciela M. Vignolo\u003c\/h3\u003e\u003cdiv\u003e\u003cb\u003eTechnology \u0026amp; Engineering \/ Food Science \/ General\u003c\/b\u003e\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003e\n\u003cp\u003eLactic acid bacteria (LAB) have historically been used as starter cultures for the production of fermented foods, especially dairy products. Over recent years, new areas have had a strong impact on LAB studies: the application of �omics� tools; the study of complex microbial ecosystems, the discovery of new LAB species, and the use of LAB as powerhouses in the food and medical industries.\u003c\/p\u003e  \u003cp\u003eThis second edition of \u003ci\u003eBiotechnology of Lactic Acid Bacteria: Novel Applications\u003c\/i\u003e addresses the major advances in the fields over the last five years. Thoroughly revised and updated, the book includes new chapters. Among them: \u003c\/p\u003e \u003cul\u003e\n\u003cli\u003eThe current status of LAB systematics;\u003c\/li\u003e  \u003cli\u003eThe role of LAB in the human intestinal microbiome and the intestinal tract of animals and its impact on the health and disease state of the host;\u003c\/li\u003e  \u003cli\u003eThe involvement of LAB in fruit and vegetable fermentations; \u003c\/li\u003e \u003cli\u003eThe production of nutraceuticals and aroma compounds by LAB; and\u003c\/li\u003e  \u003cli\u003eThe formation of biofilms by LAB.\u003c\/li\u003e\n\u003c\/ul\u003e   \u003cp\u003eThis book is an essential reference for established researchers and scientists, clinical and advanced students, university professors and instructors, nutritionists and food technologists working on food microbiology, physiology and biotechnology of lactic acid bacteria.\u003c\/p\u003e\n\u003c\/div\u003e\u003cdiv\u003e \u003cb\u003eFernanda Mozzi\u003c\/b\u003e, Ph.D.,\u003cb\u003e Raúl R. Raya\u003c\/b\u003e, Ph.D. and \u003cb\u003eGraciela M. Vignolo\u003c\/b\u003e , Ph.D are colleagues at Centro de Referencia para Lactobacilos (CERELA) -CONICET, Tucumán, Argentina. Drs. Mozzi, Raya and Vignolo are engaged as Scientific Researchers by the National (Argentinean) Council for Scientific and Technological Research (CONICET).\u003c\/div\u003e\u003cbr\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublication Date: \u003c\/td\u003e\n\u003ctd\u003e09 December 2015\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublisher: \u003c\/td\u003e\n\u003ctd\u003eWiley\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eImprint: \u003c\/td\u003e\n\u003ctd\u003eWiley-Blackwell\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eISBN-13: \u003c\/td\u003e\n\u003ctd\u003e9781118868409\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat: \u003c\/td\u003e\n\u003ctd\u003eHardback\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePage Count: \u003c\/td\u003e\n\u003ctd\u003e400\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight (oz): \u003c\/td\u003e\n\u003ctd\u003e26.4\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":44377851199628,"sku":"9781118868409","price":196.16,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0710\/9545\/1788\/files\/9781118868409.jpg?v=1780282344","url":"https:\/\/fh90cf-fv.myshopify.com\/products\/9781118868409","provider":"Late Knight Books and Services, LLC","version":"1.0","type":"link"}