* Gathers together more than 150 feeding studies with food-producing animals and covers both first and second generation transgenic plants * The first central resource of this information for researchers, students and policy makers * Includes contributions from a wide range of specialists in the field

Through five editions, and since 1993, Lactic Acid Bacteria: Microbiological and Functional Aspects has provided readers with information on how and why fermentation by lactic acid-producing bacteria improves the shelf life, palatability, and nutritive value of perishable foods and also how these microbes have been used as probiotics for decades. Thoroughly updated (with the current lactobacilli taxonomy) and fully revised, with a rearrangement of chapters into fo...