The approach to study microorganisms in food has changed.In the last few years the field of food fermentations has experienced a very fast development, thanks to the application of method… Mehr…
The approach to study microorganisms in food has changed.In the last few years the field of food fermentations has experienced a very fast development, thanks to the application of methods allowing precise picturing of their microbial ecology.As a consequence, new information is available on the structure and dynamics of the microbial populations taking turns during fermented food production.This is the age when functional genomics, transcriptomics, proteomics and metabolomics are going to shed light on the overall role of bacteria in food ferm- tation, considering also their interactions.Nevertheless, the last 10 years can be considered the "detectomics" era, since much research effort has been dedicated to the development and optimization of biomolecular methods for the detection, reliable identification and monitoring of microorganisms involved in food fermentations.The identification of species and strains during the different phases of fermented foods production allows the understanding of the time when they act or play a role in the food matrix, and the molecular methods can, thus, be used for this purpose in a sort of functional diagnostics.It is well recognized by researchers world-wide that traditional microbiological methods often fail to characterize minor populations or microorganisms for which a selective enrichment is necessary.Moreover, stressed and injured cells need specific culturing conditions to recover and become cultivable on agar media.; PDF; Scientific, Technical and Medical > Industrial chemistry & manufacturing technologies > Industrial c, Springer New York<
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The approach to study microorganisms in food has changed.In the last few years the field of food fermentations has experienced a very fast development, thanks to the application of method… Mehr…
The approach to study microorganisms in food has changed.In the last few years the field of food fermentations has experienced a very fast development, thanks to the application of methods allowing precise picturing of their microbial ecology.As a consequence, new information is available on the structure and dynamics of the microbial populations taking turns during fermented food production.This is the age when functional genomics, transcriptomics, proteomics and metabolomics are going to shed light on the overall role of bacteria in food ferm- tation, considering also their interactions.Nevertheless, the last 10 years can be considered the "detectomics" era, since much research effort has been dedicated to the development and optimization of biomolecular methods for the detection, reliable identification and monitoring of microorganisms involved in food fermentations.The identification of species and strains during the different phases of fermented foods production allows the understanding of the time when they act or play a role in the food matrix, and the molecular methods can, thus, be used for this purpose in a sort of functional diagnostics.It is well recognized by researchers world-wide that traditional microbiological methods often fail to characterize minor populations or microorganisms for which a selective enrichment is necessary.Moreover, stressed and injured cells need specific culturing conditions to recover and become cultivable on agar media.; PDF; Scientific, Technical and Medical > Industrial chemistry & manufacturing technologies > Industrial c, Springer New York<
hive.co.uk
No. 9780387745206. Versandkosten:Instock, Despatched same working day before 3pm, zzgl. Versandkosten. Details...
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*Molecular Techniques in the Microbial Ecology of Fermented Foods* / pdf eBook für 181.99 € / Aus dem Bereich: eBooks, Sachthemen & Ratgeber, Technik Medien > Bücher nein eBook als pdf eB… Mehr…
*Molecular Techniques in the Microbial Ecology of Fermented Foods* / pdf eBook für 181.99 € / Aus dem Bereich: eBooks, Sachthemen & Ratgeber, Technik Medien > Bücher nein eBook als pdf eBooks > Sachthemen & Ratgeber > Technik, Springer-Verlag GmbH<
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(*) Derzeit vergriffen bedeutet, dass dieser Titel momentan auf keiner der angeschlossenen Plattform verfügbar ist.
The approach to study microorganisms in food has changed.In the last few years the field of food fermentations has experienced a very fast development, thanks to the application of method… Mehr…
The approach to study microorganisms in food has changed.In the last few years the field of food fermentations has experienced a very fast development, thanks to the application of methods allowing precise picturing of their microbial ecology.As a consequence, new information is available on the structure and dynamics of the microbial populations taking turns during fermented food production.This is the age when functional genomics, transcriptomics, proteomics and metabolomics are going to shed light on the overall role of bacteria in food ferm- tation, considering also their interactions.Nevertheless, the last 10 years can be considered the "detectomics" era, since much research effort has been dedicated to the development and optimization of biomolecular methods for the detection, reliable identification and monitoring of microorganisms involved in food fermentations.The identification of species and strains during the different phases of fermented foods production allows the understanding of the time when they act or play a role in the food matrix, and the molecular methods can, thus, be used for this purpose in a sort of functional diagnostics.It is well recognized by researchers world-wide that traditional microbiological methods often fail to characterize minor populations or microorganisms for which a selective enrichment is necessary.Moreover, stressed and injured cells need specific culturing conditions to recover and become cultivable on agar media.; PDF; Scientific, Technical and Medical > Industrial chemistry & manufacturing technologies > Industrial c, Springer New York<
No. 9780387745206. Versandkosten:Instock, Despatched same working day before 3pm, zzgl. Versandkosten.
The approach to study microorganisms in food has changed.In the last few years the field of food fermentations has experienced a very fast development, thanks to the application of method… Mehr…
The approach to study microorganisms in food has changed.In the last few years the field of food fermentations has experienced a very fast development, thanks to the application of methods allowing precise picturing of their microbial ecology.As a consequence, new information is available on the structure and dynamics of the microbial populations taking turns during fermented food production.This is the age when functional genomics, transcriptomics, proteomics and metabolomics are going to shed light on the overall role of bacteria in food ferm- tation, considering also their interactions.Nevertheless, the last 10 years can be considered the "detectomics" era, since much research effort has been dedicated to the development and optimization of biomolecular methods for the detection, reliable identification and monitoring of microorganisms involved in food fermentations.The identification of species and strains during the different phases of fermented foods production allows the understanding of the time when they act or play a role in the food matrix, and the molecular methods can, thus, be used for this purpose in a sort of functional diagnostics.It is well recognized by researchers world-wide that traditional microbiological methods often fail to characterize minor populations or microorganisms for which a selective enrichment is necessary.Moreover, stressed and injured cells need specific culturing conditions to recover and become cultivable on agar media.; PDF; Scientific, Technical and Medical > Industrial chemistry & manufacturing technologies > Industrial c, Springer New York<
No. 9780387745206. Versandkosten:Instock, Despatched same working day before 3pm, zzgl. Versandkosten.
*Molecular Techniques in the Microbial Ecology of Fermented Foods* / pdf eBook für 181.99 € / Aus dem Bereich: eBooks, Sachthemen & Ratgeber, Technik Medien > Bücher nein eBook als pdf eB… Mehr…
*Molecular Techniques in the Microbial Ecology of Fermented Foods* / pdf eBook für 181.99 € / Aus dem Bereich: eBooks, Sachthemen & Ratgeber, Technik Medien > Bücher nein eBook als pdf eBooks > Sachthemen & Ratgeber > Technik, Springer-Verlag GmbH<
Versandkosten:In stock (Download), , Versandkostenfrei nach Hause oder Express-Lieferung in Ihre Buchhandlung., DE. (EUR 0.00)
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Detailangaben zum Buch - Molecular Techniques in the Microbial Ecology of Fermented Foods
EAN (ISBN-13): 9780387745206 ISBN (ISBN-10): 0387745203 Erscheinungsjahr: 2007 Herausgeber: Springer New York 284 Seiten Sprache: eng/Englisch
Buch in der Datenbank seit 2007-07-30T10:55:41+02:00 (Berlin) Detailseite zuletzt geändert am 2024-04-03T16:39:14+02:00 (Berlin) ISBN/EAN: 0387745203
ISBN - alternative Schreibweisen: 0-387-74520-3, 978-0-387-74520-6 Alternative Schreibweisen und verwandte Suchbegriffe: Autor des Buches: luca, erco, danilo, ercoli, joyce meyer, clo meyer Titel des Buches: techniques microbial ecology, ferme, fermente, microbial ecology foods, fermented foods, molecular ecology
Daten vom Verlag:
Autor/in: Luca Cocolin; Danilo Ercolini Titel: Food Microbiology and Food Safety; Molecular Techniques in the Microbial Ecology of Fermented Foods Verlag: Springer; Springer US 280 Seiten Erscheinungsjahr: 2007-12-15 New York; NY; US Sprache: Englisch 181,89 € (DE) 187,00 € (AT) 212,50 CHF (CH) Available XII, 280 p.
EA; E107; eBook; Nonbooks, PBS / Technik/Sonstiges; Fertigungstechnik und Ingenieurwesen; Verstehen; DNA; Fermentation; bioinformatics; ecology; fermented foods; food microbiology; food science; microbial ecology; probiotic; probiotics; B; Industrial and Production Engineering; Biotechnology; Microbiology; Food Science; Chemistry and Materials Science; Biotechnologie; Mikrobiologie (nicht-medizinisch); Lebensmittel- und Getränketechnologie; BB
Molecular Techniques in Food Fermentation: Principles and Applications.- Dairy Products.- Fermented Meat Products.- Sourdough Fermentations.- Vegetable Fermentations.- Wine Fermentation.- Beer Production.- Other Fermentations.- Probiotics: Lessons Learned from Nucleic Acid-based Analysis of Bowel Communities.- Bioinformatics for DNA Sequence-based Microbiota Analyses.- Role of Bacterial ‘Omics’ in Food Fermentation. Presents insights into microbial ecology of fermented foods Discuss the applications of molecular methods in relation to studying fermentation Includes supplementary material: sn.pub/extras
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