{"product_id":"9781032399386-lactic-acid-bacteria","title":"Lactic Acid Bacteria","description":"\u003cmeta content=\"text\/html; charset=utf-8\" http-equiv=\"Content-Type\"\u003e\u003cp\u003e\u003cspan\u003eMicrobiological and Functional Aspects\u003cbr\u003e\u003cp\u003eThoroughly updated (with the current lactobacilli taxonomy) and fully revised, with a re-arrangement of chapters into four sections, the Sixth Edition covers new findings on health effects, properties, production and stability of LAB as well as regulatory aspects globally.\u003c\/p\u003e\n\u003cbr\u003e\u003cp\u003eThrough five editions, and since 1993, \u003ci\u003e\u003cb\u003eLactic Acid Bacteria: Microbiological and Functional Aspects\u003c\/b\u003e\u003c\/i\u003e has provided readers with information on how and why fermentation by lactic acid-producing bacteria improves the shelf life, palatability, and nutritive value of perishable foods and also how these microbes have been used as probiotics for decades. Thoroughly updated (with the current lactobacilli taxonomy) and fully revised, with a rearrangement of chapters into four sections, the Sixth Edition covers new findings on health effects, properties, production and stability of LAB as well as regulatory aspects globally. The new edition also addresses the technological use of LAB in various fermentations of food, feed, and beverage and their safety considerations. It also includes the rising concept of postbiotics and discusses new targets such as cognitive function, metabolic health, and respiratory health.\u003c\/p\u003e\n\u003cp\u003eKey Features:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIn 42 chapters, divided into 4 sections, findings are presented on health effects, properties and stability of LAB as well as production of target-specific LAB.\u003c\/li\u003e\n\u003cli\u003eCovers the revised ‘\u003cem\u003eLactobacillus\u003c\/em\u003e’ taxonomy\u003c\/li\u003e\n\u003cli\u003eAddresses novel topics such as postbiotics\u003c\/li\u003e\n\u003cli\u003ePresents new discoveries related to the mechanisms of actions of lactic acid bacteria\u003c\/li\u003e\n\u003cli\u003eCovers the benefits of LAB in fermentation of dairy, cereal, meat, vegetable and silage, including non-Western traditional fermented foods from Africa and Asia\u003c\/li\u003e\n\u003cli\u003eDiscusses the less-known role of LAB as food spoilers\u003c\/li\u003e\n\u003cli\u003eReports on the health benefits of LAB on humans and animals\u003c\/li\u003e\n\u003cli\u003eCovers the global regulatory framework related to safety and efficacy\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Rarewaves","offers":[{"title":"Default Title","offer_id":56501250392438,"sku":"9781032399386","price":362.67,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0092\/7504\/8033\/files\/orig_37534182_55ab21a8-337c-4f82-a6f2-9d032e043700.jpg?v=1762134071","url":"https:\/\/www.rarewaves.com\/products\/9781032399386-lactic-acid-bacteria","provider":"Rarewaves.com","version":"1.0","type":"link"}