Titlebook: Lactic Acid Bacteria in Foodborne Hazards Reduction; Physiology to Practi Wei Chen,Arjan Narbad Book 2018 Springer Nature Singapore Pte Ltd

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Lactic Acid Bacteria-Based Food Fermentations,portant roles in food fermentation, and they present us with foods in diverse aromas, tastes and textures. These edible microorganisms are found in pickled vegetables, sausages, cheeses, yogurts, sourdough breads, et al. The practice of lactic acid bacteria-based food fermentations happened accident

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Lactic Acid Bacteria and Foodborne Pathogens,oducts. The disease burden caused by foodborne pathogens has become a global public concern. Traditional technologies to reduce the foodborne pathogens includes preservative, refrigeration and pasteurization. In recent decades, probiotics showed emerging bacteriostatic and antifungal activity on dif

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Applications of Lactic Acid Bacteria in Heavy Metal Pollution Environment,, and zinc, whereas others have no beneficial physiological function and may be toxic even in a very little amount. It is well known that cadmium, lead, mercury, and arsenic are the most toxic heavy metals. It is unavoidable that human beings are exposed to heavy metal in daily life. The range of ad

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Lactic Acid Bacteria and Biotoxins,food, many methods have been tried. The physical methods mainly include physical adsorption, strengthening the cleaning of raw materials, and clarification. The chemical methods mainly include additives or chemical fungicides to reduce the amount of biotoxins. However, these traditional strategies h

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摘要

Wei Chen,Arjan NarbadIntroduces the basic molecular biology knowledge of lactic acid bacteria and their metabolites.Deals with various foodborne toxins.Covers applications in minimizing foodborne risks

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