This book provides an overview of the physiological basis of lactic acid bacteria and their applications in minimizing foodborne risks, such as pathogens, heavy metal pollution, biotoxin contamination and food-based allergies. While highlighting the mechanisms responsible for these biological effects, it also addresses the challenges and opportunities that lactic acid bacteria represent in food safety management. It offers a valuable resource for researchers, graduate students, nutritionists and product developers in the fields of food science and microbiology.
CITATION STYLE
Chen, W., & Narbad, A. (2018). Lactic acid bacteria in foodborne hazards reduction: Physiology to practice. Lactic Acid Bacteria in Foodborne Hazards Reduction: Physiology to Practice (pp. 1–310). Springer Singapore. https://doi.org/10.1007/978-981-13-1559-6
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