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Lactic Acid Bacteria pp 81–99Cite as

Lactic acid bacteria involved in food fermentations and their present and future uses in food industry

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Part of the book series: NATO ASI Series ((ASIH,volume 98))

Abstract

Fermented foods may be defined as foods that have been modified, in a desired way, by the activity of micro-organisms and/or enzymes. Yeasts, moulds and lactic acid bacteria, alone or in combination, are involved in food fermentations; other bacteria may also play a role in certain products. In most cases, enzymes present in the raw material or added to it contribute to the desired changes.

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Author information

Authors and Affiliations

  1. Mikrobiol. Lab., FB Haushalt & Ernährung, Fachhochschule Fulda, P.O. Box 1269, D-36012, Fulda, Germany

    Friedrich-Karl Lücke

Authors
  1. Friedrich-Karl Lücke
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Editor information

Editors and Affiliations

  1. Department of Food Engineering, Middle East Technical University, 06531, Ankara, Turkey

    T. Faruk Bozoğlu

  2. Department of Animal Science, University of Wyoming, 82070, Laramie, WY, USA

    Bibek Ray

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© 1996 Springer-Verlag Berlin Heidelberg

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Lücke, FK. (1996). Lactic acid bacteria involved in food fermentations and their present and future uses in food industry. In: Faruk Bozoğlu, T., Ray, B. (eds) Lactic Acid Bacteria. NATO ASI Series, vol 98. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-61462-0_5

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  • DOI: https://doi.org/10.1007/978-3-642-61462-0_5

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-642-64850-2

  • Online ISBN: 978-3-642-61462-0

  • eBook Packages: Springer Book Archive

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