Features

• Offers completely revised chapters on bacteriocin production, safety assessment, propionic acid bacteria, bifidobacteria, lactic acid bacteria in cereal products and vegetable products, and the development of lactic acid bacteria microbiota in humans
• Includes new data on lactic acid bacteria and fish farming
• Features updated information on future research directions for the utilization of lactic acid bacteria

With more than 25 percent new material, Lactic Acid Bacteria: Microbiology and Functional Aspects, Third Edition provides an excellent overview of current research on the function, utilization, and nutritional aspects of lactic acid bacteria.

Contributions are given by 37 international experts in this field, and this book details their scientific, commercial, and technological findings that may impact the quality, taste, and dietary value of foods such as milk, cereal, vegetables, and meat.

Contains new chapters ranging from topics on mathematical modeling and vegetable fermentation to techniques for the analysis of gut microbiota and probiotics for fish.

Partial Table of Contents:

• Lactic Acid Bacteria: Classification and Physiology
• Industrial Production of Starter Cultures
• Enterococci
• Bifidobacteria
• Propionic Acid Bacteria
• Stability of Lactic Acid Bacteria
• Antimicrobial Components of Lactic Acid Bacteria
• Genetic Modification of Lactic Acid Bacteria
• Lactic Acid Bacteria in Cereal Products
• Lactic Acid Bacteria in Vegetable Products
• Methods for Analyzing Gut Microbiota
• Lactic Acid Bacteria and Toxin Binding
• Lactic Acid Bacteria in Health and Disease

Index

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