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Download The Lactic Acid Bacteria:Volume 1: The Lactic Acid Bacteria in Health and Disease (Lactic Acid Bacteria Series) fb2

by B.J.B. Wood

  • ISBN: 1851667202
  • Category: Other
  • Author: B.J.B. Wood
  • Subcategory: Science & Mathematics
  • Other formats: doc lrf txt lrf
  • Language: English
  • Publisher: Springer; 1st ed edition (July 23, 1992)
  • Pages: 486 pages
  • FB2 size: 1455 kb
  • EPUB size: 1100 kb
  • Rating: 4.9
  • Votes: 533
Download The Lactic Acid Bacteria:Volume 1: The Lactic Acid Bacteria in Health and Disease (Lactic Acid Bacteria Series) fb2

The Lactic Acid Bacteria in Health and Disease. Lactic Acid Bacteria and Health. 1. epartment of Bioscience and ity of. Bibliographic information.

The Lactic Acid Bacteria in Health and Disease. PDF. Probiotics: A General View. Robert Havenaar, Jos H. J. Huis In’t Veld. The Effect of Probiotics on the Gut Micro-ecology of Farm Animals. Lactic Acid Bacteria in the Control of Plant Pathogens. R. Visser, Wilhelm H. Holzapfel.

Historical Background lowe my interest in the lactic acid bacteria (LAB) to the late Dr Cyril Rainbow, who introduced me to their fascinating world when he offered me a place with him to work for a PhD on the carbohydrate meta bolism of some lactic . .

Historical Background lowe my interest in the lactic acid bacteria (LAB) to the late Dr Cyril Rainbow, who introduced me to their fascinating world when he offered me a place with him to work for a PhD on the carbohydrate meta bolism of some lactic rods isolated from English beer breweries by himself and others, notably Dr Dora Kulka. Eventually, we showed that maltose.

These bacteria, usually found in decomposing plants and milk products, produce lactic acid as the major metabolic end product of carbohydrate fermentation.

Lactic acid bacteria and Bifidobacterium strains are the most common groups of bacteria with claimed probiotic properties. These bacterial strains have been conventionally incorporated into food and beverage products as dietary adjuncts, aimed at promoting gastrointestinal health. Meanwhile, a growing number of studies have also revealed that probiotic strains could exert beneficial health effects beyond the gut, mainly attributed to their peculiar immunomodulatory properties.

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Wood (Author) has been added to your Cart. Series: The Lactic Acid Bacteria (Book 1). Hardcover: 486 pages

ISBN-13: 978-0834213128 has been added to your Cart. Hardcover: 486 pages.

The lactic acid bacteria are a group of Gram-positive bacteria, non-respiring non-spore-forming, cocci or rods, which produce lactic acid as the major end product of the fermentation of carbohydrates

The lactic acid bacteria are a group of Gram-positive bacteria, non-respiring non-spore-forming, cocci or rods, which produce lactic acid as the major end product of the fermentation of carbohydrates. From: Olives and Olive Oil in Health and Disease Prevention, 2010. Related terms: Probiotics. A number of recent molecular identification studies have detected new species of lactic acid bacteria in both musts (Lactobacillus bobalius and Lactobacillus uvarum ) and wines (Lactobacillus nagelii, Lactobacillus vini, and Lactobacillus oeni [Mañes-Lázaro et a. 2009.

The lactic acid bacteria (LAB) are either rod-shaped (bacillus), or spherical (coccus), and are characterized by an.

The lactic acid bacteria (LAB) are either rod-shaped (bacillus), or spherical (coccus), and are characterized by an increased tolerance to acidity (low pH range). This aspect helps LAB to outcompete other bacteria in a natural fermentation, as they can withstand the increased acidity from organic acid production (. Laboratory media used for LAB typically include a carbohydrate source, as most species are incapable of respiration. LAB are catalase negative.

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In the human and animal bodies, LAB are part of the normal microbiota or microflora, the ecosystem that naturally inhabits the gastrointestinal and genitourinary tracts, which is comprised by a large number of different bacterial species with a diverse amount of strains. Phylogenetically the LAB belong to the Clostridium branch of Gram positive bacteria.

Historical Background lowe my interest in the lactic acid bacteria (LAB) to the late Dr Cyril Rainbow, who introduced me to their fascinating world when he offered me a place with him to work for a PhD on the carbohydrate meta­ bolism of some lactic rods isolated from English beer breweries by himself and others, notably Dr Dora Kulka. He was particularly interested in their preference for maltose over glucose as a source of carbohydrate for growth, expressed in most cases as a more rapid growth on the disaccharide, but one isolate would grow only on maltose. Eventually, we showed that maltose was being utilised by 'direct fermen­ tation' as the older texts called it, specifically by the phosphorolysis which had first been demonstrated for maltose by Doudoroff and his associates in their work on maltose metabolism by a strain of Neisseria meningitidis. I began work on food fermentations when I came to Strathclyde University, and I soon found myself involved again with the bacteria which I had not touched since completing my doctoral thesis. In 1973 lG. Carr, C. V. Cutting and G. c. Whiting organised the 4th Long Ashton Symposium Lactic Acid Bacteria in Beverages and Food and from my participation in that excellent conference arose a friendship with Geoff Carr. The growing importance of these bacteria was subsequently confirmed by the holding, a decade later, of the first of the Wageningen Conferences on the LAB.

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