Proceedings of the Sixth Symposium on Lactic Acid Bacteria: Genetics, Metabolism and Applications 19-23 September 1999, Veldhoven, The Netherlands

Foods fermented with lactic acid bacteria are an important part of the human diet. Lactic acid bacteria play an essential role in the preservation of food raw m

A prime reference volume for geneticists, food technologists and biotechnologists in the academic and industrial sectors. Fermentations with lactic acid bacteri

Enological Chemistry is written for the professional enologist tasked with finding the right balance of compounds to create or improve wine products. Related ti

Beginning with an introduction to relevant genetic techniques, chapters cover all major groups of LAB, including the Bifidobacteria; plasmid biology, gene trans