Electrical Techniques: Lactics and Other Bacteria

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F14%3A43898316" target="_blank" >RIV/60461373:22330/14:43898316 - isvavai.cz</a>

Result on the web

<a href="http://www.sciencedirect.com/science/article/pii/B9780123847300000938" target="_blank" >http://www.sciencedirect.com/science/article/pii/B9780123847300000938</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/B978-0-12-384730-0.00093-8" target="_blank" >10.1016/B978-0-12-384730-0.00093-8</a>

Result language

angličtina

Original language name

Electrical Techniques: Lactics and Other Bacteria

Original language description

Lactic acid bacteria (LAB) play an important role in the food industry. LAB produce lactic acid in L(?), D(), or DL form from pyruvate according to different metabolic pathways. Homofermentative LAB ferment glucose via fructose diphosphate pathway to lactic acid that is the only end metabolite (e.g., Lactococcus sp., Streptococcus sp., and Pediococcus sp., and homofermentative lactobacilli). The 6-phosphogluconate pathway (Leuconostoc sp.) and bifidus pathway (Bifidobacterium sp.) are used by heterofermentative bacteria that produce, in addition to lactic acid, a number of products such as acetic acid, ethanol, CO2, or acetoin.

Czech name

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Czech description

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Type

C - Chapter in a specialist book

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2014

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Book/collection name

Encyclopedia of Food Microbiology

ISBN

978-0-12-384730-0

Number of pages of the result

7

Pages from-to

"630?636"

Number of pages of the book

3248

Publisher name

Elsevier

Place of publication

London

UT code for WoS chapter

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