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When I undertook the production of the First Edition of this book it was my first foray into the world of book editing, and I had no idea of what I was undertaking! I was not entirely alone in this, as in asking me to produce such a book the commissioning Editor, Mr George Olley of Elsevier Ap­ plied Science Publishers, had pictured a text of perhaps 300 pages, but on seeing my list of chapter titles realized that we were talking about a - chapter, two-volume work. We eventually decided to go ahead with it, and the result was more successful than either of us had dared to hope could be It was therefore with rather mixed emotions that I contemplated the case. a second edition at the suggestion of Blackie Press, who had taken over the title from Elsevier. On the one hand, I was naturally flattered that the book was considered important enough to justify a second edition. On the other hand, I was very well aware that the task would be even greater this time.

579.67 --- 663 --- #abib:almm --- Food microbiology --- Industrial microbiology. Industrial mycology. Zymurgy, fermentation industry. Beverage industry. Stimulant industry --- 663 Industrial microbiology. Industrial mycology. Zymurgy, fermentation industry. Beverage industry. Stimulant industry --- 579.67 Food microbiology --- Microbiology. --- Food—Biotechnology. --- Food Science. --- Microbial biology --- Biology --- Microorganisms --- Food handling. --- Food --- Fermentation. --- Ferments --- Biochemical engineering --- Chemistry --- Industrial microbiology --- Microbiological synthesis --- Leavening agents --- Sanitary microbiology --- Food sanitation --- Handling of food --- Sanitation, Household --- Bacteriology --- Fermentation

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Agrotechnology and Food Sciences. Food Sciences --- Food Microbiology.

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The second volume in the series The Lactic Acid Bacteria concentrates on the classification of the genera, which has undergone considerable change in recent years. This is the only comprehensive treatment available which deals exclusively with the genera of lactic acid bacteria and their classification. It will be an essential source of reference for dairy technologists, microbiologists and biotechnologists in the academic and industrial sectors. Each chapter includes discussion of the phylogentic position of the genus in question and its relationship to other genera of lactic acid bacteria, a description of the principal features which are characteristics of the genus, and descriptions of the species in the genus. In this volume a chapter is devoted to each of the principal genera of lactic acid bacteria which are now recognized.

Lactic acid bacteria. --- Lactobacillus. --- Agrotechnology and Food Sciences Food Sciences -- Food Microbiology. --- Lactic acid bacteria --- Classification.