Lactic Acid Bacteria

Lactic acid-producing fermentation has long been used to improve perishable foods. Since the publication of the third edition of this volume, substantial progress has been made in a number of areas of research. The fourth edition covers all the basic and applied aspects of lactic acid bacteria and bifidobacteria. Topics discussed include revised taxonomy, 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, and the regulatory framework related to safety and efficacy.