Through four editions, Lactic Acid Bacteria: Microbiological and Functional Aspects, has provided readers with information on the how's and why's lactic acid-producing fermentation improves the storability, palatability, and nutritive value of perishable foods. Thoroughly updated and fully revised, with 12 new chapters, the Fifth Edition covers regulatory aspects globally, new findings on health effects, properties and stability of LAB as well as production of target specific LAB. The new edition also addresses the technological use of LAB in various fermentations of food, feed and beverage, and their safety considerations. It features the detailed description of the main genera of LAB as well as such novel bacteria as fructophilic LAB and novel probiotics and discusses such new targets as cognitive function, metabolic health, respiratory health and probiotics. Key Features: In 12 new chapters, findings are presented on health effects, properties and stability of LAB as well as production of target specific LAB Covers such novel bacteria as fructophilic LAB and novel probiotics Presents new discoveries related to the mechanisms of lactic acid bacterial metabolism and function Covers the benefits of LAB, both in fermentation of dairy, cereal, meat, vegetable and silage, and their health benefits on humans and animals Discusses the less-known role of LAB as food spoilers Covers the global regulatory framework related to safety and efficacy

Transgenic plants are cultivated on a large scale worldwide, and most of the harvested products are fed to domestic animals. By gathering together more than 150 feeding studies with food-producing animals, and covering both first- and second-generation transgenic plants, this book provides the first central resource of this information for researchers, students, policy makers and all those who are interested in future developments in the field.

Microorganisms are widely used in various beneficial applications, including food, pest control, bioremediation, biodegradation, biofuel processes, and plant symbiosis and growth stimulation. his book provides an overview of the available methodology for safety assessments of microorganisms, including determination of their infectivity and whether they produce toxic or sensitising substances. Also covered are the regulatory systems in risk assessment and management of microbial products, quarantine legislations, international treaties, the importance of public risk perception and risk reduction behaviour.