BookWei Chen, Arjan Narbad.
Summary: 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 effects, it also addresses the challenges and opportunities that lactic acid bacteria represent in food safety management. It offers a valuable resource for researchers, graduate students, nutritionists and product developers in the fields of food science and microbiology.
Contents:
Introduction
Genomic analysis of lactic acid bacteria and their applications
Proteins and exopolysaccharides of lactic acid bacteria
Metabolites of lactic acid bacteria
Environmental stress responses of lactic acid bacteria
Lactic acid bacteria-based food fermentations
Lactic acid bacteria and foodborne pathogens
Applications of lactic acid bacteria in heavy metal pollution environment
Lactic acid bacteria and food-based allergy
Lactic acid bacteria and biotoxins.