Lactic Acid Bacteria Microbiological and Functional Aspects PDF

Through five editions, and since 1993, Lactic Acid Bacteria: Microbiological and Functional Aspects has provided readers with information on how and why fermentation by lactic acid-producing bacteria improves the shelf life, palatability, and nutritive value of perishable foods and also how these microbes have been used as probiotics for decades. Thoroughly updated (with the current lactobacilli taxonomy) and fully revised, with a rearrangement of chapters into four sections, the Sixth Edition covers new findings on health effects, properties, production and stability of LAB as well as regulatory aspects globally. The new edition also addresses the technological use of LAB in various fermentations of food, feed, and beverage and their safety considerations. It also includes the rising concept of postbiotics and discusses new targets such as cognitive function, metabolic health, and respiratory health.

Key Features:

In 42 chapters, divided into 4 sections, findings are presented on health effects, properties and stability of LAB as well as production of target-specific LAB.

Covers the revised ‘Lactobacillus’ taxonomy

Addresses novel topics such as postbiotics

Presents new discoveries related to the mechanisms of actions of lactic acid bacteria

Covers the benefits of LAB in fermentation of dairy, cereal, meat, vegetable and silage, including non-Western traditional fermented foods from Africa and Asia

Discusses the less-known role of LAB as food spoilers

Reports on the health benefits of LAB on humans and animals

Covers the global regulatory framework related to safety and efficacy

Authors: Gabriel Vinderola, Arthur C. Ouwehand, Seppo Salminen, Atte von Wright