INVESTIGADORES
VINDEROLA Celso Gabriel
libros
Título:
Lactic Acid Bacteria, Microbiological and Functional Aspects. Fith Edition
Autor/es:
VINDEROLA G.; SALMINEN, SEPPO; OUWEHAND, ARTHUR; VON WRIGHT, ATTE
Editorial:
CRC Press
Referencias:
Año: 2019 p. 735
ISSN:
9780815366485
Resumen:
Lactic acid bacteria have throughout history had an important role for human health and well-being as well as food and feed processing. Thus, there has been a need for a book covering the areas in a multidisciplinary manner and our book has been the classic compendium in the area. This is now the 5th edition of ?Lactic Acid Bacteria? which includes the latest developments and updates and expands on the earlier editions of this book. This edition is completely revised and updated to include the most recent developments in lactic acid bacteria research and it continues in the bold tradition of the earlier versions to provide a comprehensive textbook and also a compendium for both students and teachers as well as all other professionals needing information and sources for further development of lactic acid bacteria. We have gone a long way from the previous editions and focus now on the role of lactic acid bacteria and related microbes and their taxonomy, classification and diversity as well as their impact on gut microbiota, animal feeds, food fermentation and many new related areas including regulatory matters and their less known role as food spoilers. This is also a new beginning for the development of our book ensuring that a new editor has taken the lead in updating the chapters and working together with the previous editors. As the area has grown more and more important and the knowledge continues to accumulate we shall also be prepared to continue the updating and expanding the book in the future.Our book is compiled together by four editors with different perspectives to the area varying from technology and microbiology to R&D and human health. It is intended to supply the reader a compendium of lactic acid bacteria related science and technology to provide the basis to build both science, technology and product development focusing on the area of lactic acid bacteria. The book also provides information on the regulatory framework within which lactic acid bacteria containing products need to fit. It can be used as a university textbook for multidisciplinary study areas needing the knowledge on food microbiology and lactic acid bacteria.