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Lactic Acid Bacteria in Foodborne Hazards Reduction pp 1–20Cite as

Introduction

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Abstract

Food microbiology is the science which studies microorganisms that inhabit, create, or contaminate foods, which normally are of plant and animal origins. Among food-related microorganisms studies so far, probiotic lactic acid bacteria draw extensive attention for their unquestionable importance in food, industry, and health-related fields. This chapter gives a brief introduction to the historical background, habitats, taxonomy, role, and significance of lactic acid bacteria and ends with some thoughts about future development in this field. Taken together, this general introduction hopefully helps the reader to familiarize with the subject and makes the digestion of the more specific aspects easier.

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Chen, W., Wang, L. (2018). Introduction. In: Lactic Acid Bacteria in Foodborne Hazards Reduction. Springer, Singapore. https://doi.org/10.1007/978-981-13-1559-6_1

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