© 2019

Lactic Acid Bacteria

Bioengineering and Industrial Applications

  • Wei Chen

Table of contents

  1. Front Matter
    Pages i-v
  2. Shunhe Wang, Pei Chen, Hui Dang
    Pages 1-19
  3. Wei Chen, Bo Yang, Jianxin Zhao
    Pages 21-41
  4. Wanqiang Wu, Baixi Zhang
    Pages 43-60
  5. Qiuxiang Zhang
    Pages 61-91
  6. Wei Chen, Feng Hang
    Pages 93-143
  7. Bowen Yan, Hao Zhang
    Pages 145-179
  8. Bingyong Mao, Shuang Yan
    Pages 181-209
  9. Shumao Cui, Zhexin Fan
    Pages 211-225

About this book


This book introduces readers to basic studies on and applied techniques involving lactic acid bacteria, including their bioengineering and industrial applications. It summarizes recent biotechnological advances in lactic acid bacteria for food and health, and provides detailed information on the applications of these bacteria in fermented foods. Accordingly, it offers a valuable resource for researchers and graduate students in the fields of food microbiology, bioengineering, fermentation engineering, food science, nutrition and health.


Lactic acid bacteria fermented cereals Industrial Applications conjugated fatty acids B vitamins

Editors and affiliations

  • Wei Chen
    • 1
  1. 1.Jiangnan UniversityWuxiChina

About the editors

Dr. Wei Chen is a Professor at the School of Food Science and Technology, Jiangnan University, Wuxi, China.

Bibliographic information

Industry Sectors
Consumer Packaged Goods