| KS OmniScriptum Publishing

90,620원  | 20250506  | 9786207999231

Lactic acid is an organic compound produced via chemical or biological synthesis, with wide applications in food, polymer, and chemical industries. Although biological production using lactic acid bacteria has been studied since the 19th century, it still does not fully meet modern quality and quantity demands. The growing market and new applications require sustainable and cost-effective production methods.

 | KS OmniScriptum Publishing

126,870원  | 20250704  | 9786207468119

This study investigates the production and purification of lactic acid from raw milk using Lactobacillus acidophilus. It examines the physicochemical properties of milk, isolates and identifies lactic acid bacteria, and optimizes fermentation conditions. The research further explores downstream processing using ion exchange chromatography and analyzes protein profiles with SDS-PAGE.

 | CRC Press

586,230원  | 20240815  | 9781032399386

Thoroughly updated (with the current lactobacilli taxonomy) and fully revised, with a re-arrangement of chapters into four sections, the Sixth Edition covers new findings on health effects, properties, production and stability of LAB as well as regulatory aspects globally.

 | Wiley

371,550원  | 20220621  | 9781119767442

POLY(LACTIC ACID) The second edition of a key reference, fully updated to reflect new research and applications Poly(lactic acid)s ? PLAs, biodegradable polymers derived from lactic acid, have become vital components of a sustainable society. Eco-friendly PLA polymers are used in numerous industrial applications ranging from packaging to medical implants and to wastewater treatment.

Wiley-Blackwell  | Wiley-Blackwell

371,480원  | 20140625  | 9781444333831

The lactic acid bacteria (LAB) are a group of related micro-organisms that are enormously important in the food and beverage industries, preventing food spoilage and extending shelf life.

 | CRC Press

0원  | 20111213  | 9781439836774

Lactic acid-producing fermentation has long been used to improve perishable foods. Since the publication of the third edition of this volume, substantial progress has been made in a number of areas of research. The fourth edition covers all the basic and applied aspects of lactic acid bacteria and bifidobacteria. Topics discussed include revised taxonomy, new discoveries related to the mechanisms of lactic acid bacterial metabolism and function, an improved mechanistic understanding of probiotic functioning, applications in food and feed preparation, health properties of lactic acid bacteria, and the regulatory framework related to safety and efficacy.

 | Springer Verlag

293,600원  | 20101207  | 9789048161416

Proceedings of the Seventh Symposium on Lactic Acid Bacteria: Genetics, Metabolism and Applications, September 1-5, 2002, Egmond aan Zee, The Netherlands

 | CRC Press

0원  | 20040723  | 9780824753320

With more than 25 percent new material, this third edition provides an excellent overview of current research on the function, utilization, and nutritional aspects of lactic acid bacteria. The book showcases the scientific, commercial, and technological findings of 37 international contributors that may impact the quality, taste, and dietary value of foods such as milk, cereal, vegetables, and meat. It contains new chapters ranging from topics on mathematical modeling and vegetable fermentation to techniques for the analysis of gut microbiota and probiotics for fish. It also features updated information of future research directions for the utilization of lactic acid bacteria.

 | CRC Press

0원  | 19980213  | 9780824701338

"Second Edition features expanded coverage on the taxonomy, physiology, and genetic modification of lactic acid bacteria- emphasizing their practical roles as therapeutic agents, animal probiotics, and biotechnological tools. Introduces-for the first time-early and new findings in the field by Russian and Estonian researchers. "

 | LAP Lambert Academic Publishing

157,680원  | 20240923  | 9786207998296

Utilization of renewable bioresources for the production of industrial products such as biofuels and biochemicals is one of the best alternative strategies for sustainable development. sugarcane crop residue (SCR) Banana crop residue (BCR) is one of such renewable substrates that are readily available widely. In the current work, the production of lactic acid (LA) from BCR by recently isolated Pediococcus pentosaceus HLV1 was studied.

 | KS OmniScriptum Publishing

103,310원  | 20250508  | 9786206828341

This book presents a study of the methodology for obtaining lactic acid, a product of interest to various industrial sectors, by biotechnological means. It covers the ideal culture medium, consisting of waste from the food industry, ideal conditions for fermentation by lactic acid bacteria, supplementation of this medium, cultivation method and ways of recovering and purifying the product of interest.

 | Our Knowledge Publishing

159,500원  | 20240910  | 9786208070779

Fermented milks are sources of bioactive peptides that can modulate intestinal functions. Milk hydrolysates fermented with Lactobacillus paracasei, Enterococcus faecalis, Enterococcus faecium, Bifidobacterium longum, Lactobacillus plantarum and Streptococcus thermophillus were analyzed. Their action on the intestine of mice sensitized to β-Lg and milk was followed by histology of the jejunum. The results showed that the strains had proteolytic performance and antioxidant capacity.

 | KS OmniScriptum Publishing

177,620원  | 20250731  | 9786202335775

This study explores the diversity and dynamics of autochthonous bacterial communities during the manufacture and ripening of J'ben Elgafs, a traditional Algerian cheese produced from raw milk from local cows. Samples were analyzed over three dairy seasons (2019/2020) at different production stages (milk, curd, ripened cheese). Physico-chemical analyses classified J'ben Elgafs as a soft, medium-fat cheese with good hygienic quality.

 | KS OmniScriptum Publishing

90,620원  | 20250317  | 9786208436230

This paper presents the comparative characteristics of the antimicrobial activity of selected lactic acid bacteria (LAB) strains and antibiotics. The metabiotics of probiotic LAB inhibited the growth of pathogenic, conditionally pathogenic bacteria, different etiology antibiotic resistant bacteria with different efficiency depending on pathogens isolation sources.

 | Springer

0원  | 19960701  | 9783540611172