Lactic Acid Bacteria (5th ed.)

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 editi