This volume, the first in a series on the lactic acid bacteria, offers a series of reviews by carefully selected experts drawn from several countries. Although there have been a number of excellent conferences on the lactic acid bacteria in recent years there is no publication which brings together the topics explored so thoroughly in the present text. Several topics will have particular interest to the agriculture industry, including spoilage in sugar productions, lactic acid bacteria in plant silage and conversation/upgrading of other materials for use in animal feeding, coffee, and cocoa fermentations and the role of sporolactobacilli. A review of factors governing the competitive behavior of lactic acid bacteria in mixed cultures ties together a number of the themes developed in other chapters.
This volume, the first in a series on the lactic acid bacteria, offers a series of reviews by carefully selected experts drawn from several countries. Although there have been a number of excellent conferences on the lactic acid bacteria in recent years there is no publication which brings together the topics explored so thoroughly in the present text. Several topics will have particular interest to the agriculture industry, including spoilage in sugar productions, lactic acid bacteria in plant silage and conversation/upgrading of other materials for use in animal feeding, coffee, and cocoa fermentations and the role of sporolactobacilli. A review of factors governing the competitive behavior of lactic acid bacteria in mixed cultures ties together a number of the themes developed in other chapters.
The Lactic Acid Bacteria is planned as a series in a number of volumes, and the interest shown in it appears to justify a cautious optimism that a series comprising at least five volumes will appear...
The aims of this work were isolate and identify some probiotic strains from human origin, study some characteristics of the identified strains and study the ability of some probiotic LAB to...
Lactic acid bacteria (LAB) have historically been used as starter cultures for the production of fermented foods, especially dairy products. Over recent years, new areas have had a strong impact on...
A prime reference volume for geneticists, food technologists and biotechnologists in the academic and industrial sectors. Fermentations with lactic acid bacteria determine important qualities such...
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