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dc.contributor.author
Hebert, Elvira Maria
dc.contributor.author
Savoy, Graciela
dc.contributor.author
Mozzi, Fernanda Beatriz
dc.contributor.other
Mozzi, Fernanda Beatriz
dc.contributor.other
Raya, Raul Ricardo
dc.contributor.other
Vignolo, Graciela Margarita
dc.date.available
2020-09-07T15:34:57Z
dc.date.issued
2016
dc.identifier.citation
Hebert, Elvira Maria; Savoy, Graciela; Mozzi, Fernanda Beatriz; Nutraceutics and high value added metabolites produced by lactic acid bacteria; Wiley; 2016; 297-313
dc.identifier.isbn
978-1-118-86840-9
dc.identifier.uri
http://hdl.handle.net/11336/113354
dc.description.abstract
Due to their broad metabolic versatility, lactic acid bacteria (LAB) have been extensively used in the food industry for the elaboration of diverse fermented foods and animal feeds. Beyond their classical application as food starter cultures, in recent years LAB have been employed as microbial cell factories for the production of interesting biochemicals such as food ingredients, commodity chemicals, and nutraceuticals. The profound study of LAB physiology together with the design of novel genetic tools for metabolic engineering studies gave rise to their use for novel biotechnological applications. The state-of-the-art of the biotechnological nutraceutic production by LAB, namely polyols (low-calorie sugars), polysaccharides, bioactive peptides, plant metabolites, and in much lesser extent vitamins (this topic will be covered in another chapter) by wild type or genetically modified LAB strains will be addressed in this chapter.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Wiley
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
NUTRACEUTICS
dc.subject
HIGH VALUE ADDED PRODUCTS
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LACTIC ACID BACTERIA
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BIOACTIVE PEPTIDES
dc.subject.classification
Bioprocesamiento Tecnológico, Biocatálisis, Fermentación
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Biotecnología Industrial
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Nutraceutics and high value added metabolites produced by lactic acid bacteria
dc.type
info:eu-repo/semantics/publishedVersion
dc.type
info:eu-repo/semantics/bookPart
dc.type
info:ar-repo/semantics/parte de libro
dc.date.updated
2020-05-11T16:36:38Z
dc.journal.pagination
297-313
dc.journal.pais
Reino Unido
dc.journal.ciudad
Oxford
dc.description.fil
Fil: Hebert, Elvira Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil
Fil: Savoy, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
dc.description.fil
Fil: Mozzi, Fernanda Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1002/9781118868386.ch18
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/10.1002/9781118868386.ch18
dc.conicet.paginas
392
dc.source.titulo
Biotechnology of lactic acid bacteria: novel aapplications. Second Edition
dc.conicet.nroedicion
2da
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