This book introduces readers to basic studies on and applied
techniques involving lactic acid bacteria, including their
bioengineering and industrial applications. It summarizes recent
biotechnological advances in lactic acid bacteria for food and
health, and provides detailed information on the applications of
these bacteria in fermented foods. Accordingly, it offers a
valuable resource for researchers and graduate students in the
fields of food microbiology, bioengineering, fermentation
engineering, food science, nutrition and health.
General
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