Prominent scientists have contributed to the most comprehensive handbook yet on lactic acid bacteria, the key microorganisms in probiotics and fermented foods.
Edited by DuPont (formerly Danisco) scientists Sampo Lahtinen and Arthur Ouwehand together with professors Seppo Salminen and Atte von Wright, the fourth edition of Lactic Acid Bacteria is of interest to anyone working with lactic acid bacteria.
The 800-page reference book covers all basic and applied aspects of lactic acid bacteria and bifidobacteria, including new discoveries, revised taxonomy, food technology applications, probiotic functioning, health, legislation and applications.
Among the distinguished scientists on the author list are Willem de Vos, Gregor Reid, Lorenzo Morelli, Ingolf Nes, Douwe van Sinderen and Hanja Szajewska. Two more DuPont scientists, Rodolphe Barrangou and Anna Lyra, have co-authored two of the chapters.
For more information about Lactic Acid Bacteria: Microbiological and Functional Aspects, Fourth Edition.
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