Lactic Acid Bacteria Microbiological and Functional Aspects 5th edition by Gabriel Vinderola, Arthur Ouwehand, Seppo Salminen, Atte von Wright ISBN 0815366485 978-0815366485

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Product details:

ISBN 10: 0815366485
ISBN 13: 978-0815366485
Author: Gabriel Vinderola, Arthur Ouwehand, Seppo Salminen, Atte von Wright

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

Lactic Acid Bacteria Microbiological and Functional Aspects 5th Table of contents:

Chapter1 : Introduction

Chapter 2: Content

Chapter 3: Conclusion 

Chapter 4: Appendices

Chapter 5: Glossary

Chapter 6: References 

Chapter 7: Index

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Tags: Gabriel Vinderola, Arthur Ouwehand, Seppo Salminen, Atte von Wright, Lactic Acid, Functional Aspects