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010   $a981-13-1559-0
024 7 $a10.1007/978-981-13-1559-6
035   $a(PPN)232469520
035   $a(CKB)4100000007158927
035   $a(MiAaPQ)EBC5603445
035   $a(DE-He213)978-981-13-1559-6
035   $a(EXLCZ)994100000007158927
100   $a20181123d2018      u|             0
101 0 $aeng
135   $aurcnu||||||||
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aLactic Acid Bacteria in Foodborne Hazards Reduction$b[electronic resource] $ePhysiology to Practice /$fby Wei Chen, Arjan Narbad
205   $a1st ed. 2018.
210  1$aSingapore :$cSpringer Singapore :$cImprint: Springer,$d2018.
215   $a1 online resource (ix, 310 pages)
311   $a981-13-1558-2 
327   $aChapter 1: Introduction -- Chapter 2: Genomic analysis of lactic acid bacteria and its application -- Chapter 3: Protein and exopolysaccharide of lactic acid bacteria -- Chapter 4: Metabolites of lactic acid bacteria -- Chapter 5: Environmental stress responses of lactic acid bacteria -- Chapter 6: Lactic acid bacteria-based food fermentations -- Chapter 7 Lactic acid bacteria and foodborne pathogens -- Chapter 8: Lactic acid bacteria and heavy metal pollution -- Chapter 9: Lactic acid bacteria and food-based allergy -- Chapter 10: Lactic acid bacteria and biotoxins.
330   $aThis 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. .
606   $aFood$xMicrobiology
606   $aFood science
606   $aFood Microbiology$3http://scigraph.springernature.com/things/product-market-codes/L23040
606   $aFood Science$3http://scigraph.springernature.com/things/product-market-codes/C15001
615  0$aFood$xMicrobiology.
615  0$aFood science.
615 14$aFood Microbiology.
615 24$aFood Science.
676   $a579.35
700   $aChen$b Wei$4aut$4http://id.loc.gov/vocabulary/relators/aut$0636150
702   $aNarbad$b Arjan$4aut$4http://id.loc.gov/vocabulary/relators/aut
906   $aBOOK
912   $a9910298435903321
996   $aLactic Acid Bacteria in Foodborne Hazards Reduction$92528861
997   $aUNINA