書(shū)目名稱 | Lactic Acid Bacteria: Genetics, Metabolism and Applications | 副標(biāo)題 | Proceedings of the s | 編輯 | R. J. Siezen,J. Kok,G. Schasfsma | 視頻video | http://file.papertrans.cn/581/580420/580420.mp4 | 圖書(shū)封面 |  | 描述 | Foods fermented with lactic acid bacteria are an important partof the human diet. Lactic acid bacteria play an essential role in thepreservation of food raw materials and contribute to the nutritional,organoleptic, and health properties of food products and animal feed.The importance of lactic acid bacteria in the production of foodsthroughout the world has resulted in a continued scientific interestin these micro-organisms over the last two decades by academicresearch groups as well as by industry. This research has resulted ina number of important scientific breakthroughs and has led to newapplications. The most recent of these advances is the establishmentof the complete genome sequences of a number of different lactic acidbacterial species. .To communicate and stimulate the research on lactic acid bacteria andtheir applications, a series of tri-annual symposia on lactic acidbacteria was started in 1983 under the auspices of the NetherlandsSociety for Microbiology (NVVM), which was later also supported by theFederation of European Microbiological Societies (FEMS). The aim ofthese state-of-the-art symposia is to offer a unique platform foruniversities, institutes, and industry in | 出版日期 | Conference proceedings 2002 | 關(guān)鍵詞 | Termination; Transport; bacteria; biotechnology; genes; genetics; microbiology; physiology; probiotic; probio | 版次 | 1 | doi | https://doi.org/10.1007/978-94-017-2029-8 | isbn_softcover | 978-90-481-6141-6 | isbn_ebook | 978-94-017-2029-8 | copyright | Springer Science+Business Media Dordrecht 2002 |
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