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Lactic Acid Bacteria Microbiological and Functional Aspects Third Edition by Seppo Salminen, Atte von Wright, Arthur C Ouwehand, Sampo Lahtinen ISBN 0824753321 9780824753320

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Lactic Acid Bacteria Microbiological and Functional Aspects Third Edition Food Science and Technology Seppo Salminen Digital Instant Download

Author(s): Seppo Salminen, Atte von Wright, Arthur C. Ouwehand, Sampo Lahtinen
ISBN(s): 9780824753320, 0824753321
Edition: 3
File Details: PDF, 13.18 MB
Year: 2004
Language: english
SKU: EB-2365322 Category: Tags: , , ,

Lactic Acid Bacteria Microbiological and Functional Aspects Third Edition  by Seppo Salminen, Atte von Wright, Arthur C. Ouwehand, Sampo Lahtinen – Ebook PDF Instant Download/Delivery: 0824753321, 9780824753320

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Product details:

ISBN 10: 0824753321

ISBN 13: 9780824753320 

Author: Seppo Salminen, Atte von Wright, Arthur C. Ouwehand, Sampo Lahtinen

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 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.

Table of contents:

  1. Lactic Acid Bacteria: Classification and Physiology

  2. Bifidobacteria and Probiotic Action

  3. An Update on Probiotic Bifidobacteria

  4. The Probiotic Potential of Propionibacteria

  5. Industrial Use and Production of Lactic Acid Bacteria

  6. The Genus Enterococcus: Biotechnological and Safety Issues

  7. Genetics of Lactic Acid Bacteria

  8. Bacteriophage and Antiphage Mechanisms of Lactic Acid Bacteria

  9. Mathematical Modeling of Intestinal Bacteria-Host Interactions

  10. Methods for Analyzing Gut Microbiota

  11. Antimicrobial Components from Lactic Acid Bacteria

  12. Lactic Acid Bacteria as a Tool for Enhancing Food Safety by Removal of Dietary Toxins

  13. Prebiotics and Lactic Acid Bacteria

  14. Lactic Acid Bacteria in Vegetable Fermentations

  15. Lactic Acid Bacteria in Cereal-Based Products

  16. Human Lactic Acid Microflora and Its Role in the Welfare of the Host

  17. Lactic Acid Bacteria and Intestinal Drug and Cholesterol Metabolism

  18. Human Studies on Probiotics: What Is Scientifically Proven Today?

  19. Safety of Novel Probiotic Bacteria

  20. Lactic Acid Bacteria as Animal Probiotics

  21. Lactic Acid Bacteria in Fish and Fish Farming

  22. Future Directions of Research and Product Development of Lactic Acid Bacteria

  23. Index

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Tags: Seppo Salminen, Atte von Wright, Arthur C Ouwehand, Sampo Lahtinen, Lactic Acid Bacteria, Microbiological, Functional Aspects