書目名稱 | Lactic Acid Bacteria: Genetics, Metabolism and Applications | 副標(biāo)題 | Proceedings of the S | 編輯 | W. N. Konings,O. P. Kuipers,J. H. J. Huis Veld | 視頻video | http://file.papertrans.cn/581/580421/580421.mp4 | 圖書封面 |  | 描述 | In ancient times foods fermented with lactic acid bacteriaalready constituted an important part of the human diet. From then on,lactic acid bacteria have played an essential role in the preservationof food raw materials and have contributed to the nutritional,organoleptic and health properties of human food products and animalfeed. The important function that lactic acid bacteria still have inthe production of foods all over the world has resulted in a growingscientific interest in these micro-organisms by academic researchgroups as well as by industry. During the last 15 years, this researchhas been stimulated by major internationally coordinated fundingefforts that have resulted in a variety of important scientificbreakthroughs and have led to new applications. Written byinternational experts in the field, this issue of .Antonie van..Leeuwenhoek. documents these developments with respect togenetics, metabolism and the application of lactic acid bacteria forindustrial and potential medical applications. In this book the firstcomplete genome of a lactic acid bacterium is presented. The book willserve as a reference source and also as an indispensable source ofinformation for furthe | 出版日期 | Conference proceedings 1999 | 關(guān)鍵詞 | DNA; Flora; Functional Food; bacteria; biotechnology; cancer; genetic engineering; genetics; probiotic; probi | 版次 | 1 | doi | https://doi.org/10.1007/978-94-017-2027-4 | isbn_softcover | 978-90-481-5312-1 | isbn_ebook | 978-94-017-2027-4 | copyright | Springer Science+Business Media Dordrecht 1999 |
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