A prime reference volume for geneticists, food technologists and biotechnologists in the academic and industrial sectors. Fermentations with lactic acid bacteri

Beginning with an introduction to relevant genetic techniques, chapters cover all major groups of LAB, including the Bifidobacteria; plasmid biology, gene trans

In ancient times foods fermented with lactic acid bacteria already constituted an important part of the human diet. From then on, lactic acid bacteria have play

This title represents a broad review of current research on LAB and their novel applications with contributions from a number of well-known leading scientists.

The economic importance of lactic acid bacteria (LAB) for the food industry and their implication in health and disease has rendered them attractive models for