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Lactic Acid Bacteria: Microbiological and Functional Aspects

Out of Print

Edited By: Seppo Salminen

656 pages, Tabs

Marcel Dekker Inc.

Hardback | Dec 2004 | Edition: 3 | #170563 | ISBN: 0824753321
Out of Print Details

About this book

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 best-seller both predicted and encouraged vigorous study of various strains of lactic acid bacteria in order to substantiate much of what was known but never scientifically validated. The editors now feel compelled to offer a new edition in order to inform microbiologists, food technologists, nutritionists, clinicians, product development experts, and regulatory experts of what continues to be rapid progress in the field. "Lactic Acid Bacteria: Microbiological and Functional Aspects, Third edition" brings its readers up to date on this continually expanding branch of study incorporating the latest research and findings from all corners of the world. In keeping with the inclusive multidisciplinary philosophy of the original editions, the editors have recruited several more scientists of distinction - bringing the total of contributors to 37. The bulk of the text has been completely rewritten with new chapters being added to cover recently evolved topics, such as mathematical modeling, vegetable fermentation, methods for analysis of the gut microbiota, and probiotics for fish. As in the two previous editions, the present volume gives a valuable overview of the present status of this rapidly expanding interdisciplinary area of research. Also, as before, special emphasis has been placed on the health aspects of lactic acid bacteria, although, as can be seen in the table of contents, other relevant applications are covered as well.

...recommended....extremely useful....a welcome addition to many libraries. - International Dairy Journal; "...an invaluable reference text...written in an easy-to-read style, making it eminently suitable for both postgraduate students and general food scientists." - Food Australia"


Contents

Lactic Acid Bacteria: Classification and Physiology, Lars AxelssonBifidobacteria and Probiotic Action, Jean BallongueAn Update on Probiotic Bifidobacteria, Ross CrittendenThe Probiotic Potential of Propionibacteria, Arthur C. OuwehandIndustrial Use and Production of Lactic Acid Bacteria, Annika M?yr?- M?kinen and Marc BigretThe Genus Enterococcus: Biotechnological and Safety Issues, Charles M. A. P. Franz and Wilhelm H. HolzapfelGenetics of Lactic Acid Bacteria, Lorenzo Morelli, Finn K. Vogensen, and Atte von WrightBacteriophage and Antiphage Mechanisms of Lactic Acid Bacteria, Jytte Josephsen and Horst NeveMathematical Modeling of Intestinal Bacteria-Host Interactions, Yuan-Kun LeeMethods for Analyzing Gut Microbiota, Miguel Gueimonde and Seppo SalminenAntimicrobial Components from Lactic Acid Bacteria, Arthur C. Ouwehand and Satu VesterlundLactic Acid Bacteria as a Tool for Enhancing Food Safety by Removal of Dietary Toxins, Hani El-Nezami, Hannu Mykk?nen, Carolyn Haskard, Seppo Salminen, and Eeva SalminenPrebiotics and Lactic Acid Bacteria , Thea Scantlebury Manning, Robert Rastall, and Glenn GibsonLactic Acid Bacteria in Vegetable Fermentations, Maarit M?kiLactic Acid Bacteria in Cereal-Based Products, Hannu SalovaaraHuman Lactic Acid Microflora and Its Role in the Welfare of the Host, Marika Mikelsaar, Reet M?ndar, Epp Sepp, and Heidi AnnukLactic Acid Bacteria and Intestinal Drug and Cholesterol Metabolism, Alice H. Lichtenstein and Barry R. GoldinHuman Studies on Probiotics: What Is Scientifically Proven Today? Seppo Salminen, S. Gorbach, Yuan-Kun Lee, and Y. BennoSafety of Novel Probiotic Bacteria , Diana C. DonohueLactic Acid Bacteria as Animal Probiotics, Juha Nousiainen, P?ivi Javanainen, Jouko Set?l?, and Atte von WrightLactic Acid Bacteria in Fish and Fish Farming, Einar Ring?Future Directions of Research and Product Development of Lactic, Acid Bacteria, Seppo Salminen, Arthur C. Ouwehand, Atte von Wright, and Charles DalyIndex

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