Lactic acid bacteria : biodiversity and taxonomy

 Content: Section I. Introduction: The Lactic Acid Bacteria in present day context --
 Introduction to the LAB --
 Physiology of the LAB --
 Phylogenetics and Systematics --
 Overview on the ecology and biodiversity of the lactic acid bacteria --
 Comparative genomics of Lactobacillus and other lactic acid bacteria --
 Section II. Family Aerococcaceae --
 The genus Abiotrophia --
 Aerococcus --
 The genus Facklamia --
 Minor genera of the Aerococcaceae (Dolosicoccus, Eremococcus, Globicatella, Ignavigranum) --
 Section III. Family Carnobacteriaceae --
 The genus Carnobacterium --
 The Genus Marinilactibacillus --
 The genus Trichococcus --
 The genus Alkalibacterium --
 Minor Genera of Carnobacteriaceae : Allofustis, Alloiococcus, Atopobacter, Atopococcus, Atopostipes, Bavariicoccus, Desemzia, Dolosigranulum, Granulicatella, Isobaculum and Lacticigenium --
 Section IV: The family Enterococcaceae --
 Genus Enterococcus --
 Genus Tetragenococcus --
 Genus Vagococcus --
 Minor genera in Enterococcaceae : Catellicoccus, Melissococcus and Pilibacter --
 Section V. Family Lactobacillaceae --
 The genus Lactobacillus --
 The genus Paralactobacillus --
 The genus Pediococcus --
 The genus Fructobacillus --
 Section V. Family Leuconostocaceae --
 The genus Leuconostoc --
 The genus Oenococcus --
 The genus Weissella --
 Section VII. The family Streptococcaceae --
 Genus Lactococcus --
 Genus Lactovum --
 The genus Streptococcus --
 Section VIII. Physiologically "related" Genera --
 Genus Bifidobacterium with notes on the genera Scardovia and Parascardovia --
 Genus Sporolactobacillus --
 Genera Bacillus, Geobacillus, and Halobacillus --
 The Genera Halolactibacillus and Paraliobacillus.
 Abstract:             "This book provides a much-needed and comprehensive account of the current knowledge of the lactic acid bacteria, covering the taxonomy, biochemistry, physiology and molecular biology of these scientifically and commercially important micro-organisms"--
"The lactic acid bacteria (LAB) are a group of related micro-organisms that are enormously important in the food and beverage industries, preventing food spoilage and extending shelf life. This is the first reference that provides a much-needed and comprehensive account of the current knowledge of LAB, detailing the taxonomy, biochemistry, physiology, and molecular biology of these scientifically and commercially important micro-organisms. With chapter coverage of every recognized genus and species, this book will enable researchers to fully exploit the industrial, nutritional, and medical applications of these organisms"