Lactic acid bacteria (Record no. 71595)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 03343cam a2200505Ki 4500 |
| 001 - CONTROL NUMBER | |
| control field | 9780429422591 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20220531132401.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS | |
| fixed length control field | m d |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 200226s2020 flu ob 000 0 eng d |
| 040 ## - Cataloging Source | |
| -- | OCoLC-P |
| -- | eng |
| -- | OCoLC-P |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 0429749430 |
| -- | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9780429749438 |
| -- | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9780429422591 |
| -- | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 0429422598 |
| -- | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9780429749421 |
| -- | (electronic bk. : Mobipocket) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 0429749422 |
| -- | (electronic bk. : Mobipocket) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9780429749445 |
| -- | (electronic bk. : PDF) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 0429749449 |
| -- | (electronic bk. : PDF) |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC)1142028941 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC-P)1142028941 |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | QR82.L3 |
| 072 #7 - | |
| -- | MED |
| -- | 060000 |
| -- | bisacsh |
| 072 #7 - | |
| -- | SCI |
| -- | 086000 |
| -- | bisacsh |
| 072 #7 - | |
| -- | TEC |
| -- | 012000 |
| -- | bisacsh |
| 072 #7 - | |
| -- | TDCT |
| -- | bicssc |
| 082 04 - | |
| -- | 579.3/7 |
| -- | 23 |
| 130 0# - | |
| -- | Lactic acid bacteria (Albuquerque) |
| 245 10 - TITLE STATEMENT | |
| Title | Lactic acid bacteria |
| Medium | [electronic resource] : |
| Remainder of title | a functional approach / |
| Statement of responsibility, etc. | editors, Marcela Albuquerque Cavalcanti de Albuquerque, Alejandra de Moreno de LeBlanc, Jean Guy LeBlanc, and Raquel Bedani. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc. | Boca Raton : |
| Name of publisher, distributor, etc. | CRC Press, Taylor & Francis Group, |
| Date of publication, distribution, etc. | [2020] |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource. |
| 520 ## - | |
| -- | Lactic acid bacteria (LAB) are a diverse group of bacteria that comprise low GC content Gram-positive cocci or rods that produces lactic acid as the major end product of the fermentation process. Bifidobacterium genera may also be considered as a part of the LABgroup for possessing some similar phenotypical characteristics despite the higher GC content. Thekey feature of LAB metabolismis efficient carbohydrate fermentation. This contributes to the production of several microbial metabolites that result in the improvement offlavor and texture of fermented foods, in addition to its positive impact on the human health when LAB is administered as a probiotic. The book deals with advances made in the functionalities of LAB, such as their effect on vitamin D receptor expression, impact on neurodegenerative pathologies, production of B-vitamins for food bio-enrichment, production of bacteriocins to improve gut microbiota dysbiosis, production of metabolites from polyphenols and their effects on human health, effect on reducing the immunoreaction of food allergens, as biological system using time-temperature to improve food safety, and the use of probiotics in animal feed. The book also reviews the use of LAB and probiotic technologies to develop new functional foods and functional pharmaceuticals. |
| 588 ## - | |
| -- | OCLC-licensed vendor bibliographic record. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Lactic acid bacteria. |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | MEDICAL / Nutrition |
| Source of heading or term | bisacsh |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | SCIENCE / Life Sciences / General |
| Source of heading or term | bisacsh |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | TECHNOLOGY / Food Science |
| Source of heading or term | bisacsh |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Albuquerque, Marcela Albuquerque Cavalcanti de, |
| Dates associated with a name | 1984- |
| Relator term | editor. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | LeBlanc, Alejandra de Moreno de, |
| Relator term | editor. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | LeBlanc, Jean Guy |
| Fuller form of name | (Jean Guy Joseph), |
| Relator term | editor. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Bedani, Raquel, |
| Relator term | editor. |
| 856 40 - | |
| -- | Taylor & Francis |
| -- | https://www.taylorfrancis.com/books/9780429422591 |
| 856 42 - | |
| -- | OCLC metadata license agreement |
| -- | http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf |
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