By Sampo Lahtinen(Editor), Arthur C. Ouwehand(Editor), Seppo Salminen(Editor), Atte von Wright(Editor)
Size : 10.67 MB
While lactic acid-producing fermentation has long been used to improve the storability, palatability, and nutritive value of perishable foods, only recently have we begun to understand just why it works. Since the publication of the third edition of Lactic Acid Bacteria: Microbiological and Functional Aspects, substantial progress has been made in a number of areas of research. Completely updated, the Fourth Edition covers all the basic and applied aspects of lactic acid bacteria and bifidobacteria, from the gastrointestinal tract to the supermarket shelf.
Topics discussed in the new edition include:
Revised taxonomy due to improved insights in genetics and new molecular biological techniques
New discoveries related to the mechanisms of lactic acid bacterial metabolism and function
An improved mechanistic understanding of probiotic functioning
Applications in food and feed preparation
Health properties of lactic acid bacteria
The regulatory framework related to safety and efficacy
Maintaining the accessible style that made previous editions so popular, this book is ideal as an introduction to the field and as a handbook for microbiologists, food scientists, nutritionists, clinicians, and regulatory experts.