Product Description: While lactic acid-producing fermentation has long been used to improve the storability, palatability, and nutritive value of perishable foods, only recently have we begun to understand just why it works. Since the publication of the third edition of Lactic Acid Bacteria: Microbiological and Functional Aspects, substantial progress has been made in a number of areas of research...read more

Product Description: "Second Edition features expanded coverage on the taxonomy, physiology, and genetic modification of lactic acid bacteria- emphasizing their practical roles as therapeutic agents, animal probiotics, and biotechnological tools. Introduces-for the first time-early and new findings in the field by Russian and Estonian researchers...read more (view table of contents, read Amazon.com's description)