Lactic Acid Bacteria in Food Biotechnology: Metabolic Functions, Bioactive Metabolites, Probiotic Potential and Biopreservation Strategies

المعلومات الببليوغرافية

تاريخ النشر

2026-10-07

بلد النشر

Algérie

الطبعة

1re édition SARAHMED, 2026

اللغة

Anglais

ISBN

978-9969-17-043-6

الصفحات

152

الصيغة

16 × 24 cm

تاريخ الإيداع القانوني

2026-10-28

تصنيف THEMA

PSG — Microbiologie (non médicale)

المجال

Sciences de la Nature et de la Vie

الملخص

Lactic Acid Bacteria in Food Biotechnology examines the diversity, physiology and technological use of lactic acid bacteria across food systems. The book connects current taxonomy and central metabolism with stress adaptation, antimicrobial compounds, bacteriocins, exopolysaccharides and vitamin biosynthesis. It addresses strain identification, probiotic-associated properties, safety assessment and technological selection before considering applications in dairy, plant, cereal, meat and seafood fermentations. Particular attention is given to biopreservation, biofortification, food-matrix validation and industrial implementation, with emphasis on strain-specific evidence and the influence of processing conditions on technological performance.

المؤلفون والمساهمات

الاقتباس المقترح

Radjaa CIRAT. Lactic Acid Bacteria in Food Biotechnology: Metabolic Functions, Bioactive Metabolites, Probiotic Potential and Biopreservation Strategies. SARAHMED Éditions, 2026. ISBN : 978-9969-17-043-6

الحقوق والترخيص

© 2026 Radjaa CIRAT. Tous droits réservés.