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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格式 PDF ● 网页 321 ● ISBN 9781622570904 ● 编辑 Andrea del Lujan Quiberoni & Jorge Alberto Reinheimer ● 出版者 Nova Science Publishers ● 发布时间 2007 ● 下载 3 时 ● 货币 EUR ● ID 7221753 ● 复制保护 Adobe DRM
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