This thoroughly rewritten and updated Second Edition features expanded coverage on the taxonomy, physiology, and genetic modification of lactic acid bacteria;emphasizing their practical roles as therapeutic agents, animal probiotics, and biotechnological tools. Introduces;for the first time;early and new findings in the field by Russian and Estonian researchers! Further improved with the addition of 5 new chapters and 14 new expert contributors, the Second Edition presents state-of-the-art coverage on the molecular biology of lactic acid bacteria and their phages an update on immune modulation current information on health and safety effects on humans and animals relevant to basic research and product development novel methods for utilizing lactic acid bacteria in animal feeds new clinical trial data on the probiotic action of lactic acid bacteria cost- and timesaving solutions to on-the-job problems associated with formulating functional foods and ingredients and much more! Bringing the novice and specialist up to date with over 2100 references;nearly 880 more than the previous edition, Lactic Acid Bacteria, Second Edition is an essential book for food scientists and technologists, dairy scientists, toxicologists, food biochemists, nutritionists, dietitians, microbiologists, gastroenterologists, agricultural and animal scientists, molecular and cell biologists, virologists, dermatologists, regulatory authorities, and graduate-level students in these disciplines.

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