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dc.contributor.author
de Moreno, Maria Alejandra
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dc.contributor.author
Luerce, Tessalia D.
dc.contributor.author
Miyoshi, Anderson
dc.contributor.author
Azevedo, Vasco
dc.contributor.author
Leblanc, Jean Guy Joseph
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dc.contributor.other
Barh, Debmalya
dc.contributor.other
Azevedo, Vasco
dc.date.available
2020-03-17T14:37:36Z
dc.date.issued
2018
dc.identifier.citation
de Moreno, Maria Alejandra; Luerce, Tessalia D.; Miyoshi, Anderson; Azevedo, Vasco; Leblanc, Jean Guy Joseph; Functional Food Biotechnology: The Use of Native and Genetically Engineered Lactic Acid Bacteria; Academic Press; 2; 2018; 105-128
dc.identifier.isbn
978-0-12-815870-8
dc.identifier.uri
http://hdl.handle.net/11336/99788
dc.description.abstract
The fact that certain foods can exert beneficial effects beyond their intrinsic nutritional values has led to the development of functional foods. The increase in nutraceutical content to obtain functional foods through the use of lactic acid bacteria (LAB) can be done by the appropriate selection of strains. However, genetic engineering of LAB allows the creation of microorganisms that are more efficient in producing nutraceuticals in sufficient quantities to exert biological effects. Another mechanism by which LAB can be used to produce functional foods is their use as probiotic microorganisms, which are live microorganisms than when administered in adequate amounts can confer a health benefit on the host. In this Chapter, the use of native and genetically engineered LAB as nutraceutical factories or probiotic microorganisms, in order to obtain functional foods will be discussed.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Academic Press
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
PROBIOTIC
dc.subject
GENETICALLY MODIFIED MICROORGANISMS
dc.subject
FUNCTIONAL FOOD
dc.subject
NUTRACEUTICAL
dc.subject.classification
Otras Biotecnologías de la Salud
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dc.subject.classification
Biotecnología de la Salud
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dc.subject.classification
CIENCIAS MÉDICAS Y DE LA SALUD
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dc.title
Functional Food Biotechnology: The Use of Native and Genetically Engineered 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
2020-02-19T19:53:31Z
dc.journal.volume
2
dc.journal.pagination
105-128
dc.journal.pais
Reino Unido
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dc.journal.ciudad
Oxford
dc.description.fil
Fil: de Moreno, Maria Alejandra. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil
Fil: Luerce, Tessalia D.. Universidade Federal de Minas Gerais; Brasil
dc.description.fil
Fil: Miyoshi, Anderson. Universidade Federal de Minas Gerais; Brasil
dc.description.fil
Fil: Azevedo, Vasco. Universidade Federal de Minas Gerais; Brasil
dc.description.fil
Fil: Leblanc, Jean Guy Joseph. 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/10.1016/B978-0-12-815870-8.00007-3
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/B9780128158708000073
dc.conicet.paginas
420
dc.source.titulo
Omics Technologies and Bio-Engineering: Towards Improving Quality of Life
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