5th Edition
by Gabriel Vinderola (Editor), Arthur Ouwehand (Editor), Seppo Salminen (Editor), Atte von Wright (Editor)
Through four editions, Lactic Acid Bacteria: Microbiological and Functional Aspects, has provided readers with information on the how’s and why’s lactic acid-producing fermentation improves the storability, palatability, and nutritive value of perishable foods. Thoroughly updated and fully revised, with 12 new chapters, the Fifth Edition covers regulatory aspects globally, new findings on health effects, properties and stability of LAB as well as production of target specific LAB. The new edition also addresses the technological use of LAB in various fermentations of food, feed and beverage, and their safety considerations. It features the detailed description of the main genera of LAB as well as such novel bacteria as fructophilic LAB and novel probiotics and discusses such new targets as cognitive function, metabolic health, respiratory health and probiotics.
Key Features:
- In 12 new chapters, findings are presented on health effects, properties and stability of LAB as well as production of target specific LAB
- Covers such novel bacteria as fructophilic LAB and novel probiotics
- Presents new discoveries related to the mechanisms of lactic acid bacterial metabolism and function
- Covers the benefits of LAB, both in fermentation of dairy, cereal, meat, vegetable and silage, and their health benefits on humans and animals
- Discusses the less-known role of LAB as food spoilers
- Covers the global regulatory framework related to safety and efficacy
