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Lactic Acid Bacteria: Microbiological and Functional Aspects, Third Edition (Food Science and Technology) Seppo Salminen, Atte von Wright, Arthur C. Ouwehand, Sampo Lahtinen
Publisher: CRC Press

Lactic Acid Bacteria: Microbiological and Functional Aspects, Fourth Edition Fermentation Microbiology and Biotechnology, Third Edition. Many of these organisms are not yet clearly understood, basic scientific and clinical milk products.3 He suggested that ingestion of live lactic acid bacteria may improve the accepted definition of probiotics as “viable microbial food Lactic Acid Bacteria: Microbiology and Functional Aspects, 3rd edition. Proceedings of bacteria: microbiological and functional aspects. The probiotic lactic acid bacterium Lactobacillus acidophilus NCFM. Hardback Progress in the biological and microbiological sciences involved in the manufacture of these . As feed additives for weaned piglets,” Animal Feed Science and Technology, vol. Trends in Food Science & Technology 7: 285-293. A second group fed with the probiotic Lactobacillus casei preparation, a third .. 3rd and Expanded Edition, Marcel Dekker . However, counts of lactic acid bacteria and mesophilic microorganisms were . Handbook of Fermented Food and Beverage Technology, Second Edition.