Non-Fiction Books:

Lactic Acid Bacteria: Genetics, Metabolism and Applications

Proceedings of the Sixth Symposium on lactic acid bacteria: genetics, metabolism and applications, 19–23 September 1999, Veldhoven, The Netherlands
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Hardback
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Description

In ancient times foods fermented with lactic acid bacteria already constituted an important part of the human diet. From then on, lactic acid bacteria have played an essential role in the preservation of food raw materials and have contributed to the nutritional, organoleptic and health properties of human food products and animal feed. The important function that lactic acid bacteria still have in the production of foods all over the world has resulted in a growing scientific interest in these micro-organisms by academic research groups as well as by industry. In the 15 years up to 1999, this research has been stimulated by major internationally co-ordinated funding efforts that have resulted in a variety of important scientific breakthroughs and have led to new applications. Written by international experts in the field, this issue documents these developments with respect to genetics, metabolism and the application of lactic acid bacteria for industrial and potential medical applications. In this book the first complete genome of a lactic acid bacterium is presented.
Release date Australia
September 30th, 1999
Audiences
  • Postgraduate, Research & Scholarly
  • Professional & Vocational
Contributors
  • Edited by J.H.J. Huis in 't Veld
  • Edited by O P Kuipers
  • Edited by W.N. Konings
Edition
Reprinted from ANTONIE VAN LEEUWENHOEK, 76:1-4, 1999
Illustrations
11 Illustrations, color; 36 Illustrations, black and white; VI, 413 p. 47 illus., 11 illus. in color.
Pages
413
Dimensions
178x254x24
ISBN-13
9780792359531
Product ID
5264336

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