Bacteriophages in Dairy Processing
Nova Science Publishers Inc (Verlag)
978-1-61324-517-0 (ISBN)
Fermented dairy products represent one of the oldest forms of biotechnology practice by mankind. Essential to this process is the growth and development of a highly specialised and specifically selected group of microbes collectively known as Lactic Acid Bacteria (LAB) that bring about the bioconversion of milk to one of a myriad of unique fermented dairy foods. Today, the economic value of the global dairy industry is estimated in the billions and is dependent on the consistent and reliable activity of LAB. Through the chapters of this book, experts in the field describe the basic biology and genetics of LAB phage providing a basis of understanding for their impact on the dairy fermentation process..
Preface; Phages of lactic acid bacteria: discovery & classification; Bacteriophage adaptation, with particular attention to issues of phage host range; Bacteriophages in dairy plants; Ecological aspects of phage contamination in natural whey & milk starters; Infective cycle of dairy bacteriophages; Lysogeny in probiotic lactobacilli; Phage resistance in Lactic Acid Bacteria; Biocides for dairy bacteriophage inactivation; Thermal resistance of bacteriophages in the dairy industry; Non-thermal technologies: pulsed electric field, high hydrostatic pressure & high pressure homogenization. Application on virus inactivation; Detection & quantification of dairy bacteriophages; Plasmid transduction & site-specific systems derived from lactic acid bacteria phages; Bacteriophages as biocontrol agents in dairy processing; Index.
| Zusatzinfo | Illustrations |
|---|---|
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 260 x 180 mm |
| Gewicht | 726 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 1-61324-517-3 / 1613245173 |
| ISBN-13 | 978-1-61324-517-0 / 9781613245170 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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