NDLI: Lactic Acid Bacteria: General Characteristics, Food Preservation and Health Benefits

Please wait, while we are loading the content...

Lactic Acid Bacteria: General Characteristics, Food Preservation and Health Benefits

Content Provider	Scilit
Copyright Year	2016
Description	It is a clearly acknowledged fact that lactic acid bacteria (LAB) is the one of the most widely used group of microorganisms in the production of varieties of fermented foods, worldwide, of both dairy and non-dairy origin. This group continues to be one of the most studied groups of bacteria till today (Konings et al. 2000). LAB habitats have been associated with materials of plant origin, human and animal cavities (mouth, genital, and intestinal and respiratory tracts), water, fruit/vegetable juices, fermented foods (dairy products, meat, ﬁ sh, vegetables, fruits, silage, and beverages), as well as spoiled food, sewage, and decomposing plant materials (König and Fröhlich 2009). LAB, in the form of starter cultures, are essential for many industrial processes in the food industry, mainly for the processing of dairy and meat fermented products, the fermentation of cereals and vegetables, and brewing and wine making. The use of LAB in the cheese production industry represents a market of 55 billion Euros (mainly considering Lactococcus and Lactobacillus), in the yogurt and fresh dairy products 25 billion Euros (mainly considering Streptococcus and Lactobacillus), and in the production of probiotics, it represents a market of 20 billion Euros (mainly considering Lactobacillus and Bifi dobacterium) (Konings et al. 2000, König and Fröhlich 2009, de Vos 2011, Douillard and de Vos 2014). Book Name: Fermented Foods, Part I
Related Links	https://api.taylorfrancis.com/content/chapters/edit/download?identifierName=doi&identifierValue=10.1201/b19872-9&type=chapterpdf
Ending Page	142
Page Count	21
Starting Page	122
DOI	10.1201/b19872-9
Language	English
Publisher	Informa UK Limited
Publisher Date	2016-04-19
Access Restriction	Open
Subject Keyword	Book Name: Fermented Foods, Part I Metallurgy and Metallurgical Engineering Processes in the Food Probiotics Microorganisms Lab Euros Billion Vos Market Lactic Fermented
Content Type	Text
Resource Type	Chapter

Central Library (ISO-9001:2015 Certified)
Indian Institute of Technology Kharagpur
Kharagpur, West Bengal, India | PIN - 721302

See location in the Map
03222 282435
Mail: support@ndl.gov.in

Sl.	Authority	Responsibilities	Communication Details
1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
3	National Digital Library of India Office, Indian Institute of Technology Kharagpur	The administrative and infrastructural headquarters of the project	Dr. B. Sutradhar bsutra@ndl.gov.in
4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
5	Website/Portal (Helpdesk)	Queries regarding NDLI and its services	support@ndl.gov.in
6	Contents and Copyright Issues	Queries related to content curation and copyright issues	content@ndl.gov.in
7	National Digital Library of India Club (NDLI Club)	Queries related to NDLI Club formation, support, user awareness program, seminar/symposium, collaboration, social media, promotion, and outreach	clubsupport@ndl.gov.in
8	Digital Preservation Centre (DPC)	Assistance with digitizing and archiving copyright-free printed books	dpc@ndl.gov.in
9	IDR Setup or Support	Queries related to establishment and support of Institutional Digital Repository (IDR) and IDR workshops	idr@ndl.gov.in