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DuPont Nutrition & Biosciences scientist provides new insights in Lactic Acid Bacteria

20 April 2019 | News

Internationally Recognized Handbook Provides Expert Overview of Essential Microorganisms

Representative Image

Representative Image

Prominent scientists have contributed to what is the 5th edition of the most comprehensive handbook on lactic acid bacteria, the key microorganisms in probiotics and fermented foods.

Edited by DuPont Nutrition & Biosciences Technical Fellow Arthur Ouwehand, Ph.D., together with professors Seppo Salminen, Atte von Wright, and Gabriel Vinderola, the 5th edition of Lactic Acid Bacteria is an ideal introduction for anyone with an interest in the field. The new edition of the reference book is fully updated and revised addressing current taxonomy of LAB and bifidobacteria, global regulatory aspects, new findings on health effects in humans, farm animals and pets, properties and stability, and production specific targets of lactic acid bacteria. It also includes information on the technological use of lactic acid bacteria in a variety of fermentation processes for food, beverage and feed.

“This is the 5th edition of Lactic Acid Bacteria and the third on which I have been a co-editor. As such, we are in debt to our authors; experts in their fields who have been so generous to share their knowledge. Under these experts are also some of our DuPont colleagues as well as experts from some of our customers and academic collaborators,” stated Ouwehand.

DuPont Nutrition & Biosciences, a DowDuPont Specialty Products Division business unit, applies expert science to advance market-driven, healthy and sustainable solutions for the food, beverage, dietary supplement and pharmaceutical industries. We also use cutting-edge biotechnology across a range of markets to advance bio-based solutions to meet the needs of a growing population, while protecting our environment for future generations. We are innovative solvers who help our customers turn challenges into high-value business opportunities.

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