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

Informations bibliographiques

Date de publication

2026-10-07

Pays de publication

Algérie

Édition

1re édition SARAHMED, 2026

Langue

Anglais

ISBN

978-9969-17-043-6

Pages

152

Format

16 × 24 cm

Date de dépôt légal

2026-10-28

Classification THEMA

PSG — Microbiologie (non médicale)

Domaine

Sciences de la Nature et de la Vie

Résumé

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.

Auteurs et contributions

Citation recommandée

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

Droits et licence

© 2026 Radjaa CIRAT. Tous droits réservés.