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dc.contributor.author
Ruiz Rodríguez, Luciana Gabriela
dc.contributor.author
Bleckwedel, Juliana
dc.contributor.author
Ortiz, María Eugenia
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Pescuma, Micaela
dc.contributor.author
Mozzi, Fernanda Beatriz
dc.contributor.other
Wittmann, Christoph
dc.contributor.other
Liao, James C.
dc.contributor.other
Lee, Sang Yup
dc.contributor.other
Nielsen, Jens
dc.contributor.other
Stephanopoulos, Gregory
dc.date.available
2021-06-25T04:09:16Z
dc.date.issued
2017
dc.identifier.citation
Ruiz Rodríguez, Luciana Gabriela; Bleckwedel, Juliana; Ortiz, María Eugenia; Pescuma, Micaela; Mozzi, Fernanda Beatriz; Lactic acid bacteria; Wiley-VCH; 1; 2017; 395-451
dc.identifier.isbn
978-3-527-34179-5
dc.identifier.uri
http://hdl.handle.net/11336/134914
dc.description.abstract
Lactic acid bacteria (LAB) are a very diverse group of fermenting, acid-tolerant bacteria characterized for the production of lactic acid as the major or sole final product. LAB are gram-positive cocci or rods, catalase-negative, generally nonsporulating, nonmotile with low guanine cytosine (GC) content. Although LAB are ubiquitous microorganisms widespread in a plethora of niches, they have complex nutritional requirements for amino acids, vitamins, minerals, fatty acids, peptides, nucleotide bases, and carbohydrates. This chapter deals with the biotechnological application of LAB as starter cultures for the elaboration of fermented foods, and the production of industrially interesting metabolites such as food ingredients, nutraceutics, and high added-value compounds. Fermented meat products include different types of fermented sausages that vary according to climatic conditions, local ingredients, and regional customs. Foods normally contain simple or complex sugars from plant carbohydrates that cannot be catabolyzed by the human digestive system. Cheese is produced worldwide at industrial and artisanal scales.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Wiley-VCH
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
INDUSTRIAL BIOTECHNOLOGY
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MICROORGANISMS
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LACTIC ACID BACTERIA
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FERMENTATION
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Bioprocesamiento Tecnológico, Biocatálisis, Fermentación
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Biotecnología Industrial
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
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
2021-06-07T16:05:41Z
dc.journal.volume
1
dc.journal.pagination
395-451
dc.journal.pais
India
dc.journal.ciudad
Chennai
dc.description.fil
Fil: Ruiz Rodríguez, Luciana Gabriela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil
Fil: Bleckwedel, Juliana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil
Fil: Ortiz, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil
Fil: Pescuma, Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; 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/url/https://www.wiley.com/en-ar/Industrial+Biotechnology%3A+Microorganisms-p-9783527341795
dc.conicet.paginas
789
dc.source.titulo
Industrial biotechnology: microorganisms
dc.conicet.nroedicion
1era
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