Welcome to our book review site go-pdf.online!
You may have to Search all our reviewed books and magazines, click the sign up button below to create a free account.
Lactic Acid Bacteria: Genetics, Metabolism and Applications
In ancient times foods fermented with lactic acid bacteria already constituted an important part of the human diet. From then on, lactic acid bacteria have played an essential role in the preservation of food raw materials and have contributed to the nutritional, organoleptic and health properties of human food products and animal feed. The important function that lactic acid bacteria still have in the production of foods all over the world has resulted in a growing scientific interest in these micro-organisms by academic research groups as well as by industry. During the last 15 years, this research has been stimulated by major internationally coordinated funding efforts that have resulted ...
Lactic Acid Bacteria: Genetics, Metabolism and Applications
Foods fermented with lactic acid bacteria are an important part of the human diet. Lactic acid bacteria play an essential role in the preservation of food raw materials and contribute to the nutritional, organoleptic, and health properties of food products and animal feed. The importance of lactic acid bacteria in the production of foods throughout the world has resulted in a continued scientific interest in these micro-organisms over the last two decades by academic research groups as well as by industry. This research has resulted in a number of important scientific breakthroughs and has led to new applications. The most recent of these advances is the establishment of the complete genome ...
Biocatalysis and Pharmaceuticals: A Smart Tool for Sustainable Development
Biocatalysis, that is, the use of biological catalysts (enzymes, cells, etc.) for the preparation of highly valuable compounds is undergoing a great development, being considered an extremely sustainable approach to undertaking environmental demands. In this scenario, this book illustrates the versatility of applied biocatalysis for the preparation of drugs and other bioactive compounds through the presentation of different research articles and reviews, in which several authors describe the most recent developments in this appealing scientific area. By reading the excellent contributions gathered in this book, it is possible to have an updated idea about new advances and possibilities for a new exciting future.
Bioinformatic and Statistical Analysis of Microbiome Data
This unique book addresses the bioinformatic and statistical modelling and also the analysis of microbiome data using cutting-edge QIIME 2 and R software. It covers core analysis topics in both bioinformatics and statistics, which provides a complete workflow for microbiome data analysis: from raw sequencing reads to community analysis and statistical hypothesis testing. It includes real-world data from the authors’ research and from the public domain, and discusses the implementation of QIIME 2 and R for data analysis step-by-step. The data as well as QIIME 2 and R computer programs are publicly available, allowing readers to replicate the model development and data analysis presented in each chapter so that these new methods can be readily applied in their own research. Bioinformatic and Statistical Analysis of Microbiome Data is an ideal book for advanced graduate students and researchers in the clinical, biomedical, agricultural, and environmental fields, as well as those studying bioinformatics, statistics, and big data analysis.
Lactic Acid Bacteria in Foodborne Hazards Reduction
This book provides an overview of the physiological basis of lactic acid bacteria and their applications in minimizing foodborne risks, such as pathogens, heavy metal pollution, biotoxin contamination and food‐based allergies. While highlighting the mechanisms responsible for these biological effects, it also addresses the challenges and opportunities that lactic acid bacteria represent in food safety management. It offers a valuable resource for researchers, graduate students, nutritionists and product developers in the fields of food science and microbiology.
