著者・編者edited by Wilhelm H. Holzapfel, Brian J.B. Wood,
一般注記"This book provides a much-needed and comprehensive account of the current knowledge of the lactic acid bacteria, covering the taxonomy, biochemistry, physiology and molecular biology of these scientifically and commercially important micro-organisms"-- Provided by publisher
"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. This is the first reference that provides a much-needed and comprehensive account of the current knowledge of LAB, detailing the taxonomy, biochemistry, physiology, and molecular biology of these scientifically and commercially important micro-organisms. With chapter coverage of every recognized genus and species, this book will enable researchers to fully exploit the industrial, nutritional, and medical applications of these organisms"-- Provided by publisher
Includes bibliographical references and index
連携機関・データベース国立情報学研究所 : CiNii Research
NACSIS書誌ID(NCID)https://ci.nii.ac.jp/ncid/BB29390881 : BB29390881