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Bacteriocins of Lactic Acid Bacteria is based on the 1990 Annual Meeting of the Institute of Food Technologists held in Dallas, Texas. It describes a number of well-characterized bacteriocins and, where possible, discusses practical applications for those that have been defined thus far from the lactic acid bacteria.
The book begins with an introductory overview of naturally occurring antibacterial compounds. This is followed by discussions of methods of detecting bacteriocins and biochemical procedures for extraction and purification; genetics and cellular regulation of bacteriocins; bacteriocins based on the genera of lactic acid bacteria Lactococcus, Lactobacillus, Pediococcus, and Leuconostoc, and related bacteria such as Carnobacterium and Propionibacterium; and the regulatory and political aspects for commercial use of these substances. The final chapter sets out the prognosis for the future of this dynamic area.
The information contained in this book should benefit those with interest in the potential for industrial use of bacteriocins as preservative ingredients. Anyone interested in lactic acid bacteria or the biosynthesis, regulation, and mechanisms of inhibition of these proteinaceous compounds will also appreciate the material presented. These include food scientists, microbiologists, food processors and product physiologists, food toxicologists, and food and personal product regulators.
- Sales Rank: #3958667 in eBooks
- Published on: 2014-06-28
- Released on: 2014-06-28
- Format: Kindle eBook
Most helpful customer reviews
0 of 1 people found the following review helpful.
can u send an-email for me about a little bit explanations
By mohd nuruddin
I'm interested to know about bacteriocins. What is bacteriocins? how it works? Whay it is important? why LAB produce it? What is the contant of bacteriocins? is bacteriocins anti-microbial properties? Thanks..
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