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Lactic Acid Bacteria in Foodborne Hazards Reduction

Physiology to Practice

  • Wei Chen
  • Arjan Narbad

Table of contents

  1. Front Matter
    Pages i-ix
  2. Wei Chen, Wang Linlin
    Pages 1-20
  3. Haiqin Chen, Arjan Narbad
    Pages 51-85
  4. Wanqiang Wu, Haitao Li
    Pages 87-113
  5. Wei Chen, Wenwei Lu
    Pages 115-140
  6. Xiaoming Liu, Arjan Narbad
    Pages 141-181
  7. Arjan Narbad, Gang Wang
    Pages 183-212
  8. Qiuxiang Zhang, Arjan Narbad
    Pages 249-273
  9. Arjan Narbad, Xin Tang
    Pages 275-310

About this book

Introduction

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. 

Keywords

Lactic Acid Bacteria Foodborne Hazard Foodborne Pathogens and Diseases Heavy Metal Contamination Food-based Allergy

Authors and affiliations

  • Wei Chen
    • 1
  • Arjan Narbad
    • 2
  1. 1.School of Food Science and TechnologyJiangnan UniversityWuxiChina
  2. 2.Quadram Institute BioscienceNorwichUK

Bibliographic information