“At the turn of the 20th century the term ‘lactic acid bacteria’ (LAB) was used to refer to ‘milk-souring organisms.’ While similarities between milk-souring organisms and other bacteria producing lactic acid were soon observed, the monograph by Orla-Jensen (1919) formed the basis of the present classification of LAB. The criteria used by Orla Jensen (cellular morphology, mode of glucose fermentation, temperature ranges of growth, and sugar utilization patterns) are still very important for the classification of LAB…” (pg2)
Lactic Acid Bacteria: Microbiological and Functional Aspects, Fourth Edition is a comprehensive study of recent research pertaining to lactic acid bacteria and bifidobacteria, not only covering the gastrointestinal tract but the foods we ingest.
The fourth edition includes revised studies in genetics as well as new findings in metabolizing lactic acid, becoming aware of more probiotic functions within the body, and relevance in food and food preparation.
The editors of Lactic Acid Bacteria: Microbiological and Functional Aspects, Fourth Edition have extensive education and experience in microbiology with focus on probiotics and intestinal bacteria, in both academia and industry.
Their compilation of studies is compounded into 798 pages of facts, data, and references providing wide-ranging information for scientists, students, nutritionists, and health practitioners.
The indexing is invaluable and gives direct reference to every aspect of research and information.
This is one of the most comprehensive studies on lactic acid bacteria I have seen; as a lifelong student of health conditions, I highly recommend this edition because of the newest documented research and data.
(Reviewed by Irene Watson for Reader Views)