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

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

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

Lactic Acid Bacteria Biodiversity and Taxonomy Lactic Acid Bacteria Biodiversity and Taxonomy Edited by Wilhelm H. Holzapfel and Brian J.B. Wood The lactic acid

Beginning with the basics of lactic acid bacteria and stress response, then working into specific fields of research and current developments, Stress Responses