ABSTRACT

While lactic acid producing fermentation has been utilized to improve the storability, palatability, and nutritive value of perishable foods for a very long time, only recently have we begun to understand just why it works. The first edition of this international bestseller both predicted and encouraged vigorous study of various strains of lactic a

chapter 2|58 pages

Bifidobacteria and Probiotic Action

chapter 3|34 pages

An Update on Probiotic Bifidobacteria

chapter 7|46 pages

Genetics of Lactic Acid Bacteria

chapter 10|10 pages

Methods for Analyzing Gut Microbiota

chapter 13|12 pages

Prebiotics and Lactic Acid Bacteria

chapter 19|16 pages

Safety of Novel Probiotic Bacteria

chapter 20|34 pages

Lactic Acid Bacteria as Animal Probiotics