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Andrea del Lujan Quiberoni & Jorge Alberto Reinheimer
Bacteriophages in Dairy Processing [PDF ebook]

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Couverture du Andrea del Lujan Quiberoni & Jorge Alberto Reinheimer: Bacteriophages in Dairy Processing (PDF)

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 specialized 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..

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Format PDF ● Pages 321 ● ISBN 9781622570904 ● Éditeur Andrea del Lujan Quiberoni & Jorge Alberto Reinheimer ● Maison d’édition Nova Science Publishers ● Publié 2007 ● Téléchargeable 3 fois ● Devise EUR ● ID 7221753 ● Protection contre la copie Adobe DRM

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