Lactic Acid Bacteria: Microbiological and Functional Aspects, Fourth Edition

4th Edition

Sampo Lahtinen, Arthur C. Ouwehand, Seppo Salminen, Atte von Wright

CRC Press
Published December 13, 2011
Reference - 798 Pages - 37 B/W Illustrations
ISBN 9781439836774 - CAT# K11662

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Summary

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.

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