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Titlebook: Lactic Acid Bacteria; Bioengineering and I Wei Chen Book 2019 Springer Nature Singapore Pte Ltd. and Science Press 2019 Lactic acid bacteri

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書目名稱Lactic Acid Bacteria
副標(biāo)題Bioengineering and I
編輯Wei Chen
視頻videohttp://file.papertrans.cn/581/580418/580418.mp4
概述Introduces readers to basic studies on and applied techniques involving lactic acid bacteria.Covers a broad range of aspects related to lactic acid bacteria and their uses.Provides detailed informatio
圖書封面Titlebook: Lactic Acid Bacteria; Bioengineering and I Wei Chen Book 2019 Springer Nature Singapore Pte Ltd. and Science Press 2019 Lactic acid bacteri
描述This book introduces readers to basic studies on and applied techniques involving lactic acid bacteria, including their bioengineering and industrial applications. It summarizes recent biotechnological advances in lactic acid bacteria for food and health, and provides detailed information on the applications of these bacteria in fermented foods. Accordingly, it offers a valuable resource for researchers and graduate students in the fields of food microbiology, bioengineering, fermentation engineering, food science, nutrition and health.
出版日期Book 2019
關(guān)鍵詞Lactic acid bacteria; fermented cereals; Industrial Applications; conjugated fatty acids; B vitamins
版次1
doihttps://doi.org/10.1007/978-981-13-7283-4
isbn_softcover978-981-13-7285-8
isbn_ebook978-981-13-7283-4
copyrightSpringer Nature Singapore Pte Ltd. and Science Press 2019
The information of publication is updating

書目名稱Lactic Acid Bacteria影響因子(影響力)




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https://doi.org/10.1007/978-981-13-7283-4Lactic acid bacteria; fermented cereals; Industrial Applications; conjugated fatty acids; B vitamins
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,Lactic Acid Bacteria and γ-Aminobutyric Acid and Diacetyl,the seeds, roots, and tissue fluid of many plants, such as . L., ., herbal, and in animals almost exclusively present in nervous tissues. The content of GABA in brain tissue is 0.1~0.6mg/g, and immunology research show that substantia nigra contain the highest concentration of GABA (Krajnc et al. 19
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Lactic Acid Bacteria and Fermented Cereals,arly as the Spring and Autumn and Warring States Period in the “Analects of Confucius,” including rice, wheat, soybeans, corn, and potatoes. Starch is one of the most important components in cereal; the content accounts for 60% of the total cereals weight and 90% of the total carbohydrate content. I
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