Linked e-resources
Details
Table of Contents
Preface; Contents; From Traditional Knowledge to an Innovative Approach for Bio-preservation in Food by Using Lactic Acid Bacteria; 1 From the Past to the Future; 2 Role of Lactic Acid Bacteria in the Most Traditional Way of Application: Preparation of Food Products; 3 Bio-preservation and Antimicrobial Peptides; 4 Bacteriocins; 5 The Short Story of Nisin; 6 Application of Bacteriocins in Bio-preservation; 7 Bacteriocin Produced by Lactobacillus plantarum 423: A Multiple Application of the Same Peptide; 8 Application of LAB in the Control of Moulds; 9 Food or Medicine?; References
Health Properties of Traditional Fermented Mongolian Milk Foods1 The History of Mongolian Traditional Fermented Dairy Products; 2 The Health-Promoting Functions of Naturally Fermented Dairy Products Described by Traditional Mongolian Medicine; 3 Probiotics from Traditional Fermented Mongolian Foods: Lactobacillus casei Zhang; 3.1 Screening Properties In Vitro; 3.2 Antimicrobial Activity; 3.3 Lipid-Reducing Effect; 3.4 Liver Damage; 3.5 Immunomodulatory Effect and Anticancer Activity; 3.6 Regulation of Blood Glucose Level; 3.7 Altered Gut Microbiota in Human
3.8 Research on Genomics and ProteomicsReferences; Microencapsulation of Probiotic Bacteria; 1 Introduction; 2 Probiotic Bacteria; 2.1 Types of Probiotic Microorganisms; 2.2 Health Beneficial Roles of Probiotics; 3 Microencapsulation Techniques; 3.1 Cell ImmobilizationCell immobilization for Microencapsulation; 3.1.1 Emulsion Technique; 3.1.2 Extrusion Technique; 3.1.3 Encapsulating Materials for Cell Immobilization; 3.2 Spray-Drying of Probiotics; 3.2.1 Effect of Spray-Drying Conditions on Survival of Bacteria; Inlet and Outlet Temperatures; Carrier Medium and Concentration
Stress Response FactorsProtective Substances; 4 Post-drying Conditions; 5 Applications of Encapsulated Probiotics in Food Products; 6 Conclusions and Future Trends; References; Effects of Incorporation of Lactic Acid Bacteria on Microbiological Quality and Shelf Life of Raw `Satar;́ 1 Introduction; 2 `Satar;́ 2.1 Traditional Method of Preparing `Satar;́ 3 LAB as Biopreservation Strategy for Reducing Microbial ContaminationMicrobial contamination in Foods; 3.1 Overview of Lactic Acid Bacteria; 3.2 Application Strategies of LAB in `Sataŕ
3.2.1 Isolation and Identification of LAB from Fermented Fish3.2.2 Screening of Bacteriocin-Producing LAB Isolated from Fermented Fish; 3.2.3 Antimicrobial Activity of LAB Isolates from Fermented Fish Against Food-Borne Pathogens; 3.2.4 Heat Stability of Cell-Free Supernatant of LAB Isolates Against Salmonella and E. coli; 4 Effect of Incorporation of Crude Bacteriocin of LAB on Several Characteristics of Raw `Satar ́and Their Microbiological Shel...; 4.1 Effect of Incorporation of Crude Bacteriocin of LAB on Several Characteristics of Raw `Satar;́ 4.1.1 Water Activity Analysis
Health Properties of Traditional Fermented Mongolian Milk Foods1 The History of Mongolian Traditional Fermented Dairy Products; 2 The Health-Promoting Functions of Naturally Fermented Dairy Products Described by Traditional Mongolian Medicine; 3 Probiotics from Traditional Fermented Mongolian Foods: Lactobacillus casei Zhang; 3.1 Screening Properties In Vitro; 3.2 Antimicrobial Activity; 3.3 Lipid-Reducing Effect; 3.4 Liver Damage; 3.5 Immunomodulatory Effect and Anticancer Activity; 3.6 Regulation of Blood Glucose Level; 3.7 Altered Gut Microbiota in Human
3.8 Research on Genomics and ProteomicsReferences; Microencapsulation of Probiotic Bacteria; 1 Introduction; 2 Probiotic Bacteria; 2.1 Types of Probiotic Microorganisms; 2.2 Health Beneficial Roles of Probiotics; 3 Microencapsulation Techniques; 3.1 Cell ImmobilizationCell immobilization for Microencapsulation; 3.1.1 Emulsion Technique; 3.1.2 Extrusion Technique; 3.1.3 Encapsulating Materials for Cell Immobilization; 3.2 Spray-Drying of Probiotics; 3.2.1 Effect of Spray-Drying Conditions on Survival of Bacteria; Inlet and Outlet Temperatures; Carrier Medium and Concentration
Stress Response FactorsProtective Substances; 4 Post-drying Conditions; 5 Applications of Encapsulated Probiotics in Food Products; 6 Conclusions and Future Trends; References; Effects of Incorporation of Lactic Acid Bacteria on Microbiological Quality and Shelf Life of Raw `Satar;́ 1 Introduction; 2 `Satar;́ 2.1 Traditional Method of Preparing `Satar;́ 3 LAB as Biopreservation Strategy for Reducing Microbial ContaminationMicrobial contamination in Foods; 3.1 Overview of Lactic Acid Bacteria; 3.2 Application Strategies of LAB in `Sataŕ
3.2.1 Isolation and Identification of LAB from Fermented Fish3.2.2 Screening of Bacteriocin-Producing LAB Isolated from Fermented Fish; 3.2.3 Antimicrobial Activity of LAB Isolates from Fermented Fish Against Food-Borne Pathogens; 3.2.4 Heat Stability of Cell-Free Supernatant of LAB Isolates Against Salmonella and E. coli; 4 Effect of Incorporation of Crude Bacteriocin of LAB on Several Characteristics of Raw `Satar ́and Their Microbiological Shel...; 4.1 Effect of Incorporation of Crude Bacteriocin of LAB on Several Characteristics of Raw `Satar;́ 4.1.1 Water Activity Analysis