000			03343cam a2200505Ki 4500
001			9780429422591
003			FlBoTFG
005			20220531132401.0
006			m d
007			cr |||||||||||
008			200226s2020 flu ob 000 0 eng d
040			_aOCoLC-P _beng _cOCoLC-P
020			_a0429749430 _q(electronic bk.)
020			_a9780429749438 _q(electronic bk.)
020			_a9780429422591 _q(electronic bk.)
020			_a0429422598 _q(electronic bk.)
020			_a9780429749421 _q(electronic bk. : Mobipocket)
020			_a0429749422 _q(electronic bk. : Mobipocket)
020			_a9780429749445 _q(electronic bk. : PDF)
020			_a0429749449 _q(electronic bk. : PDF)
035			_a(OCoLC)1142028941
035			_a(OCoLC-P)1142028941
050		4	_aQR82.L3
072		7	_aMED _x060000 _2bisacsh
072		7	_aSCI _x086000 _2bisacsh
072		7	_aTEC _x012000 _2bisacsh
072		7	_aTDCT _2bicssc
082	0	4	_a579.3/7 _223
130	0		_aLactic acid bacteria (Albuquerque)
245	1	0	_aLactic acid bacteria _h[electronic resource] : _ba functional approach / _ceditors, Marcela Albuquerque Cavalcanti de Albuquerque, Alejandra de Moreno de LeBlanc, Jean Guy LeBlanc, and Raquel Bedani.
260			_aBoca Raton : _bCRC Press, Taylor & Francis Group, _c[2020]
300			_a1 online resource.
520			_aLactic 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			_aOCLC-licensed vendor bibliographic record.
650		0	_aLactic acid bacteria.
650		7	_aMEDICAL / Nutrition _2bisacsh
650		7	_aSCIENCE / Life Sciences / General _2bisacsh
650		7	_aTECHNOLOGY / Food Science _2bisacsh
700	1		_aAlbuquerque, Marcela Albuquerque Cavalcanti de, _d1984- _eeditor.
700	1		_aLeBlanc, Alejandra de Moreno de, _eeditor.
700	1		_aLeBlanc, Jean Guy _q(Jean Guy Joseph), _eeditor.
700	1		_aBedani, Raquel, _eeditor.
856	4	0	_3Taylor & Francis _uhttps://www.taylorfrancis.com/books/9780429422591
856	4	2	_3OCLC metadata license agreement _uhttp://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf
999			_c71595 _d71595