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DuPont scientist shares insights on lactic acid bacteria
Source：Food Bev Asia
Date Published：4/17/2019 04:04:00 PM
Prominent scientists have contributed to the 5th edition of the most comprehensive handbook on lactic acid bacteria, the key microorganisms in probiotics and fermented foods.
DuPont Nutrition & Biosciences Technical Fellow Arthur Ouwehand, Ph.D., as well as professors Seppo Salminen, Atte von Wright, and Gabriel Vinderola, share their knowledge in the 5th edition of a handbook on lactic acid bacteria.
The fully updated and revised reference addresses current taxonomy of LAB and bifidobacteria, global regulatory aspects, new findings on health effects in humans, farm animals and pets, properties and stability, and production specific targets of lactic acid bacteria. It also includes information on the technological use of lactic acid bacteria in a variety of fermentation processes for food, beverage and feed.
“This is the 5th edition of Lactic Acid Bacteria and the third on which I have been a co-editor. As such, we are in debt to our authors; experts in their fields who have been so generous to share their knowledge. Under these experts are also some of our DuPont colleagues as well as experts from some of our customers and academic collaborators,” stated Dr Ouwehand.
For more information and an option to purchase Lactic Acid Bacteria: Microbiological and Functional Aspects, 5th Edition, visit CRC Press.
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