| Judul | Recent Advances in Lactic Acid Bacteria and Metabolite for Food Quality / Luis M. Medina |
| Pengarang | Medina,Luis M. Pérez-Rodríguez,Fernando |
| Penerbitan | Basel, Switzerland : MDPI - Multidisciplinary Digital Publishing Institute, 2026 |
| Deskripsi Fisik | 180 :ilus ;25 cm. |
| ISBN | 978-3-7258-7521-4 |
| Subjek | FOOD MICROBIOLOGY AND BIOTECHNOLOGY IN FOOD PROCESSING |
| Catatan | Lactic acid bacteria are one of the main microbiological groups present in food. Many traditional foods, especially in the Mediterranean and other areas, are derived from the actions of these bacteria. Furthermore, metabolites produced by these microorganisms can improve the safety and quality of existing foods. The metabolism of lactic acid bacteria is a crucial aspect of many of these benefits. Omics can deepen our knowledge of these microorganisms, and they can provide selection and characterization criteria, incurring a significant economic impact on the food sector. This publication presents reviews and research articles highlighting recent advances in lactic acid bacteria, with a particular focus on the promising properties that some strains are demonstrating, as well as their potential applications. |
| Bentuk Karya | Tidak ada kode yang sesuai |
| Target Pembaca | Tidak ada kode yang sesuai |
| Lokasi Akses Online |
https://mdpi-res.com/bookfiles/book/12694/Recent_Advances_in_Lactic_Acid_Bacteria_and_Metabolite_for_Food_Quality.pdf?v=1781053938 |
| No Barcode | No. Panggil | Akses | Lokasi | Ketersediaan |
|---|---|---|---|---|
| 274826192 | 664.024 Med r | Baca Online | Perpustakaan Pusat - Online Resources Ebook |
Tersedia |
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| 001 | INLIS000000000169201 | ||
| 005 | 20260610032352 | ||
| 007 | ta | ||
| 008 | 260610################|##########|#|## | ||
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| 084 | # | # | $a 664.024 Med r |
| 100 | 1 | # | $a Medina,Luis M. |
| 245 | 1 | # | $a Recent Advances in Lactic Acid Bacteria and Metabolite for Food Quality /$c Luis M. Medina |
| 260 | # | # | $a Basel, Switzerland :$b MDPI - Multidisciplinary Digital Publishing Institute,$c 2026 |
| 300 | # | # | $a 180 : $b ilus ; $c 25 cm. |
| 505 | # | # | $a Lactic acid bacteria are one of the main microbiological groups present in food. Many traditional foods, especially in the Mediterranean and other areas, are derived from the actions of these bacteria. Furthermore, metabolites produced by these microorganisms can improve the safety and quality of existing foods. The metabolism of lactic acid bacteria is a crucial aspect of many of these benefits. Omics can deepen our knowledge of these microorganisms, and they can provide selection and characterization criteria, incurring a significant economic impact on the food sector. This publication presents reviews and research articles highlighting recent advances in lactic acid bacteria, with a particular focus on the promising properties that some strains are demonstrating, as well as their potential applications. |
| 650 | # | # | $a FOOD MICROBIOLOGY AND BIOTECHNOLOGY IN FOOD PROCESSING |
| 700 | 1 | # | $a Pérez-Rodríguez,Fernando |
| 856 | # | # | $a https://mdpi-res.com/bookfiles/book/12694/Recent_Advances_in_Lactic_Acid_Bacteria_and_Metabolite_for_Food_Quality.pdf?v=1781053938 |
| 990 | # | # | $a 274826192 |
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