ABSTRACT

While lactic acid-producing fermentation has long been used to improve the storability, palatability, and nutritive value of perishable foods, only recently have we begun to understand just why it works. Since the publication of the third edition of Lactic Acid Bacteria: Microbiological and Functional Aspects, substantial progress has been made in

chapter 4|14 pages

Genus Lactococcus

chapter 27|14 pages

Probiotics for Companion Animals