Buch, Englisch, 228 Seiten, Format (B × H): 183 mm x 260 mm, Gewicht: 656 g
Reihe: Methods in Molecular Biology
Methods and Protocols
Buch, Englisch, 228 Seiten, Format (B × H): 183 mm x 260 mm, Gewicht: 656 g
Reihe: Methods in Molecular Biology
ISBN: 978-1-0716-4095-1
Verlag: Springer
This updated volume presents experimentation-based approaches to lactic acid bacteria (LAB) research. Split into three parts, the book explores techniques for analyzing lactic acid bacteria metabolism and characteristics, applications for food-related industries, such as yogurt production, beer, and wine making, and functions of LAB in human health. Written for the highly successful series, chapters include introduction to their respective topic, lists of the necessary materials and reagents, step-by-step and readily reproducible laboratory protocols, and tips on troubleshooting and avoiding known pitfalls.
Authoritative and up-to-date, serves as an ideal guide for improving research into this vital area of nutrition and health science.
Zielgruppe
Professional/practitioner
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
Isolation and Identification of Lactic Acid Bacteria from Environmental Samples.- Introduction of Spontaneous Mutations Using Streptomycin as a Method for Lactic Acid Bacteria Breeding.- The Chromosomal Gene Manipulation Method for Lactobacillus delbrueckii subsp. bulgaricus Using a Conjugative Shuttle Vector pGMß1.- Preparation and Structural Analysis of Lipoteichoic Acid on Cell Membranes Derived from Lactic Acid Bacteria.- Yogurt Production.- Applications of the Third-Generation DNA Sequencing Technology to the Identification of Spoilage Microorganisms in the Brewing Industry.- Assay Analysis of Tannase from Lactobacillus plantarum.- Isolation of Lactic Acid Bacteria Eliminating Trimethylamine (TMA) for Application to Fishery Processing.- Hydroxylation of Fatty Acids by Lactic Acid Bacteria.- Assaying D-Alanine Racemase in Lactic Acid Bacteria Using NADH Oxidoreduction Enzymic System.- Assaying D-Amino Acid in Japanese Sake Using L-Amino Acid Derivatizing Agent.- Inhibition of Advanced Glycation End Products (AGEs) by Fermented Foods Using Lactic Acid Bacteria.- Chemical Dephosphorylation of Phosphorylated Polysaccharide.- Lactic Acid Bacteria in the Human Oral Cavity: Assessing Metabolic Functions Relevant to Oral Health and Disease.- Biosorption of Histamine by Lactic Acid Bacteria for Detoxification.- Eliminating Lipopolysaccharide (LPS) Using Lactic Acid Bacteria (LAB).- Separation of Lactic Acid Bacteria Using Blue Native (BN) Polyacrylamide Gel Electrophoresis (PAGE) and Analyses of Lipopolysaccharide Elimination Protein.- Biosorption of Heavy Metals by Lactic Acid Bacteria for Detoxification.- Screening and Characterization of Immunobiotic Lactic Acid Bacteria with Porcine Immunoassay Systems.
