Fermented Foods: Nutrition and Role in Health and Disease

Fermented Foods: Nutrition and Role in Health and Disease provides a comprehensive review of the recently discovered, or bioengineered, vitamin B2, B9 and B12-producing lactic acid bacteria, providing an in-depth analysis of the latest biotechnological applications and potentialities, particularly the development of novel bioenriched fermented foods. The authors elucidate the impact of lactic acid...