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

Bibliographic information

Publication date

2026-10-07

Pays de publication

Algérie

Edition

1re édition SARAHMED, 2026

Language

Anglais

ISBN

978-9969-17-043-6

Pages

152

Format

16 × 24 cm

Legal deposit date

2026-10-28

Classification THEMA

PSG — Microbiologie (non médicale)

Subject Area

Sciences de la Nature et de la Vie

Abstract

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.

Authors and contributors

Suggested citation

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

Rights and licence

© 2026 Radjaa CIRAT. Tous droits réservés.