Lactic Acid Bacteria as Cell Factories 1st Edition

Lactic Acid Bacteria as Cell Factories (1st Edition) by Didier Montet, Ramesh Ray, Vasco Ariston De Carvalho Azevedo, and Spiros Paramithiotis is an essential reference for scientists, process engineers, and industry leaders seeking practical insight into harnessing lactic acid bacteria (LAB) for modern biotechnology.

This authoritative volume opens with clear explanations of LAB biology and metabolism, then moves quickly to applied strategies—metabolic engineering, fermentation optimization, and strain selection—that transform these microbes into efficient cell factories. Detailed case studies connect fundamental science to real-world uses in food fermentation, probiotics, pharmaceuticals, and sustainable bioprocessing, making the content immediately relevant to researchers and product developers across Europe, North America, and Asia.

Readers will appreciate the balanced mix of rigorous science and practical guidance: methods for improving yield and stability, novel approaches to synthetic biology in LAB, and considerations for regulatory and safety frameworks in global markets. Whether you’re developing functional foods, designing biotherapeutics, or scaling industrial fermentation, this book delivers actionable knowledge grounded in recent advances.

With contributions from recognized experts, Lactic Acid Bacteria as Cell Factories is a forward-looking resource that bridges laboratory innovation and commercial application. Its clear organization, evidence-based recommendations, and industry-focused examples make it a must-have on the bookshelf of anyone involved in food microbiology, probiotic development, or microbial biotechnology.

Secure your copy today to stay at the forefront of LAB research and industrial application—and turn microbial potential into measurable results.

Note: eBooks do not include supplementary materials such as CDs, access codes, etc.