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.
Click here
DuPont Nutrition & Health addresses the world’s challenges in food by offering a wide range of sustainable, bio-based ingredients and advanced microbial diagnostic solutions to provide safer, healthier and more nutritious food. Through close collaboration with customers, DuPont combines knowledge and experience with a passion for innovation to deliver unparalleled customer value to the marketplace.
DuPont (NYSE: DD) has been bringing world-class science and engineering to the global marketplace in the form of innovative products, materials, and services since 1802. The company believes that by collaborating with customers, governments, NGOs, and thought leaders we can help find solutions to such global challenges as providing enough healthy food for people everywhere, decreasing dependence on fossil fuels, and protecting life and the environment. For additional information about DuPont and its commitment to inclusive innovation, please visit www.dupont.com.
