Lactic acid bacteria (LAB) have historically been used as starter cultures for the production of fermented foods, especially dairy products. Over recent years,

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

The book summarizes the latest research and developments in dairy biotechnology and engineering. It provides a strategic approach for readers relating to fundam

This updated volume presents experimentation-based approaches to lactic acid bacteria (LAB) research. Split into three parts, the book explores techniques for a

In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food