Advances in Fermented Foods and Beverages : Improving by Wilhelm Holzapfel

By Wilhelm Holzapfel

Fermentation is utilized in quite a lot of meals and beverage purposes, and the expertise for boosting this method is constantly evolving. This booklet studies using fermentation in meals and drinks and key points of fermented meals creation. half one covers the overall healthiness merits of fermented meals. half comprises chapters on fermentation microbiology, whereas half 3 appears to be like at methods of controlling and tracking the standard and defense of fermented meals. half 4 covers advances in fermentation expertise. eventually, half 5 covers specific fermented nutrition items.

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Coli (BCRC10239), S. typhimurium (BCRC10747) (ATCC14028), Pseudomonas aeruginosa (BCRC10261) (IFO3898), Vibrio parahaemolyticus ATCC17802, Staphylococcus aureus BCRC10451 (ATCC6538P), Bacillus subtilis BCRC10029 and Bacillus cereus ATCC10361. EPSs have been reported to elicit an immune response against viruses, as well. The acidic fraction of EPS isolated from L. delbrueckii subsp. bulgaricus (OLL1073R-1) was shown to demonstrate antiviral activity against the influenza virus A/PR/8/34 (H1N1) in BALB/c mice via its immunopotentiating activity (Nagai, Makino, I­ kegami, Itoh, & Yamada, 2011).

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