Home » Bacteriophages in Dairy Processing by Andrea Del Lujan Quiberoni
Bacteriophages in Dairy Processing Andrea Del Lujan Quiberoni

Bacteriophages in Dairy Processing

Andrea Del Lujan Quiberoni

Published May 2nd 2012
ISBN : 9781613245170
Hardcover
307 pages
Enter the sum

 About the Book 

Fermented dairy products represent one of the oldest forms of biotechnology practice by mankind. Essential to this process is the growth and development of a highly specialized and specifically selected group of microbes collectively known as LacticMoreFermented dairy products represent one of the oldest forms of biotechnology practice by mankind. Essential to this process is the growth and development of a highly specialized and specifically selected group of microbes collectively known as Lactic Acid Bacteria (LAB) that bring about the bioconversion of milk to one of a myriad of unique fermented dairy foods. Today, the economic value of the global dairy industry is estimated in the billions and is dependent on the consistent and reliable activity of LAB. Through the chapters of this book, experts in the field describe the basic biology and genetics of LAB phage providing a basis of understanding for their impact on the dairy fermentation process. [Nova Publishers]