Explore the world of beneficial bacteria with “Lactic Acid Bacteria: Microbiological and Functional Aspects” by Gabriel Vinderola. This updated sixth edition delves into the properties, health effects, and technological uses of lactic acid bacteria (LAB) in food, feed, and beverages. Discover how LAB fermentation enhances food preservation and nutrition while exploring their probiotic applications. From cognitive function to metabolic and respiratory health, this book covers the latest findings, including the rising concept of postbiotics. A must-read for anyone interested in the science and applications of these vital microorganisms. Available now at The Bookish Owl. ISBN: 9781032399386.