Lactic Acid Bacteria: Microbiological and Functional Aspects

Lactic Acid Bacteria: Microbiological and Functional Aspects, Third Edition (Food Science and Technology)
by Seppo Salminen (Editor), Atte von Wright (Editor), Arthur C. Ouwehand (Editor)

Product Details
* Hardcover: 656 pages
* Publisher: CRC; 3 edition (July 23, 2004)
* Language: English
* ISBN-10: 0824753321

Book Description
With more than 25 percent new material, this third edition provides an excellent overview of current research on the function, utilization, and nutritional aspects of lactic acid bacteria. The book showcases the scientific, commercial, and technological findings of 37 international contributors that may impact the quality, taste, and dietary value of foods such as milk, cereal, vegetables, and meat. It contains new chapters ranging from topics on mathematical modeling and vegetable fermentation to techniques for the analysis of gut microbiota and probiotics for fish. It also features updated information of future research directions for the utilization of lactic acid bacteria.

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