Overview

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 a diverse team of 37 international contributors that may impact the quality, taste, and dietary value of foods such as milk, cereal, vegetables, and meat. This edition contains new chapters ranging from topics on mathematical modeling and vegetable fermentation to techniques for the analysis of gut microbiota and probiotics for fish, and features updated information of future research directions for the utilization of lactic acid bacteria.

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9780824753320

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...recommended....extremely useful....a welcome addition to many libraries. - International Dairy Journal; ...an invaluable reference text...written in an easy-to-read style, making it eminently suitable for both postgraduate students and general food scientists. - Food Australia

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