Lactic Acid Bacteria: Microbiological and Functional Aspects, Fifth Edition

5th Edition

Gabriel Vinderola, Arthur Ouwehand, Seppo Salminen, Atte von Wright

CRC Press
April 18, 2019 Forthcoming
Reference - 712 Pages - 60 B/W Illustrations
ISBN 9780815366485 - CAT# K336501

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Summary

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 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. It features the addition of such novel bacteria as fructophilic LAB and novel probiotics) and discusses such new targets as cognitive function, metabolic health, respiratory health and probiotics.

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