Lactic Acid Bacteria: Microbiological and Functional Aspects
暫譯: 乳酸菌：微生物學與功能性方面

本書第六版經過全面更新（包含最新的乳酸菌分類法）並進行了全面修訂，章節重新安排為四個部分，涵蓋了有關乳酸菌（LAB）對健康影響、特性、生產及穩定性的新發現，以及全球的法規方面。

Dr. Gabriel Vinderola graduated at the Faculty of Chemical Engineering from the National University of Litoral (Santa Fe, Argentina) in 1997 and obtained his Ph.D. in Chemistry in 2002 at the same University. He served for a year as a visiting scientist in Canada at the University of Moncton and joined several research teams in Europe (Spain, France, Italy, Germany and Finland). He is presently Principal Researcher of the National Scientific and Technical Research Council (CONICET) and Associate Professor at the Food Technology and Biotechnology Department of his home Faculty. He participated in the development of the first commercial cheese carrying probiotic bacteria from Latin America, released in the market in 1999. In 2011, he was awarded the prize in Food Technology for young scientists, by the National Academy of Natural, Physic and Exact Sciences from Argentina. He published more than 130 original scientific publications in international refereed journals and book chapters. From 2020 he serves as member of the board of directors of the International Scientific Association for Probiotics and Prebiotics (ISAPP).

Dr. Arthur Ouwehand is Technical Fellow and Digestive Health Platform leader at International Flavors & Fragrances in Kantvik, Finland. He has a research background in both academia and industry. His main interest is on functional foods and dietary supplements, in particular, probiotics and prebiotics and their influence on the intestinal microbiota. He is active in the International Life Sciences Institute Europe, the International Dairy Federation, the International Probiotics Association and the International Scientific Association for Probiotics and Prebiotics. Dr. Ouwehand received his M.S. degree (1992) in cell biology from Wageningen University (the Netherlands) and his Ph.D. degree (1996) in microbiology from Göteborg University (Sweden). In 1999, he was appointed as an Adjunct Professor in Applied Microbiology at the University of Turku (Finland), and he is the author of more than 300 journal articles and book chapters.

Prof. Seppo Salminen is professor at the Faculty of Medicine and director emeritus of the Functional Foods Forum, University of Turku, Finland. He has been visiting professor at RMIT University, Melbourne, Australia and BOKU University, Vienna Austria. His main research interests are probiotics, prebiotics and intestinal microbiota modulation as well as functional foods and health and regulatory issues in novel foods and health claims. Member of EFSA NDA scientific panel for two terms. He has been active in the International Life Sciences Institute Europe, the International Dairy Federation, and the International Scientific Association for Probiotics and Prebiotics (ISAPP, past president and current member of board). He received his MS at Washington State University (USA) in 1978, MSc from the University of Helsinki (1979) and PhD from the University of Surrey (United Kingdom)1982. He has around 500 journal articles and several textbooks and book chapters and he has received several international awards including the IDF-Institute Pasteur Metchnikoff Price, Swiss Price on Modern Nutrition and the Grand Prix du Yoplait.

Prof. Atte von Wright graduated from the University of Helsinki (Helsinki, Finland) in 1975 and obtained his Ph.D. in microbiology in 1981 at the University of Sussex, UK. He has a professional background both in industry and academia with research interests spanning from food toxicology to molecular biology and safety aspects of lactic acid bacteria. From 1998 to 2016, Atte von Wright was Professor of Nutritional and Food Biotechnology at the University of Eastern Finland (before 2010 University of Kuopio), Kuopio, Finland, acting today as Professor Emeritus. He has also served in many expert functions of the EU (a member of the Scientific Committee of Animal Nutrition, 1997-2003; a member of the EFSA Scientific Panel on additives and products or substances used in animal feed, 1996-2009; and a member of the EFSA Scientific Panel on Genetically Modified Organisms 2009 - 2012).

加布里埃爾·文德羅拉博士於1997年畢業於阿根廷聖費爾南多國立大學化學工程系，並於2002年在同一所大學獲得化學博士學位。他曾在加拿大蒙克頓大學擔任一年訪問科學家，並加入了多個歐洲（西班牙、法國、義大利、德國和芬蘭）的研究團隊。目前，他是阿根廷國家科學技術研究委員會（CONICET）的首席研究員，並擔任其母校食品科技與生物技術系的副教授。他參與了拉丁美洲首款含有益生菌的商業奶酪的開發，該產品於1999年上市。2011年，他獲得阿根廷自然、物理與精確科學國家學院頒發的年輕科學家食品科技獎。他在國際同行評審期刊和書籍章節上發表了超過130篇原創科學出版物。自2020年起，他擔任國際益生菌與益生元科學協會（ISAPP）董事會成員。

亞瑟·奧威漢德博士是芬蘭坎特維克國際香料與香精公司的技術研究員及消化健康平台負責人。他擁有學術界和產業界的研究背景。他的主要研究興趣在於功能性食品和膳食補充劑，特別是益生菌和益生元及其對腸道微生物群的影響。他活躍於歐洲國際生命科學研究所、國際乳製品聯合會、國際益生菌協會和國際益生菌與益生元科學協會。奧威漢德博士於1992年在荷蘭瓦赫寧根大學獲得細胞生物學碩士學位，並於1996年在瑞典哥德堡大學獲得微生物學博士學位。1999年，他被任命為芬蘭土庫大學應用微生物學的兼任教授，並發表了超過300篇期刊文章和書籍章節。

塞波·薩爾米寧教授是芬蘭土庫大學醫學院的教授及功能性食品論壇的名譽主任。他曾擔任澳大利亞墨爾本RMIT大學和奧地利維也納BOKU大學的訪問教授。他的主要研究興趣包括益生菌、益生元和腸道微生物群的調節，以及功能性食品和新食品的健康與法規問題。他曾擔任歐洲食品安全局（EFSA）NDA科學小組的成員兩屆。他活躍於歐洲國際生命科學研究所、國際乳製品聯合會和國際益生菌與益生元科學協會（ISAPP，前任會長及現任董事會成員）。他於1978年在美國華盛頓州立大學獲得碩士學位，1979年在赫爾辛基大學獲得碩士學位，並於1982年在英國薩里大學獲得博士學位。他擁有約500篇期刊文章以及幾本教科書和書籍章節，並獲得多項國際獎項，包括IDF-巴斯德梅奇尼科夫獎、瑞士現代營養獎和優普萊大獎。

阿特·馮·賴特教授於1975年畢業於芬蘭赫爾辛基大學，並於1981年在英國薩塞克斯大學獲得微生物學博士學位。他在產業界和學術界都有專業背景，研究興趣涵蓋食品毒理學、分子生物學及乳酸菌的安全性方面。從1998年到2016年，阿特·馮·賴特擔任芬蘭東部大學（2010年前為庫奧皮奧大學）營養與食品生物技術的教授，現為名譽教授。他還在歐盟的多個專家職位上任職（1997-2003年擔任動物營養科學委員會成員；1996-2009年擔任EFSA動物飼料添加劑及產品或物質科學小組成員；2009-2012年擔任EFSA基因改造生物科學小組成員）。