**The Use of Lactic Acid Bacteria in the Fermentation of Fruits and Vegetables — Technological and Functional Properties**

Dalia Urbonaviciene, Pranas Viskelis, Elena Bartkiene, Grazina Juodeikiene and Daiva Vidmantiene

Additional information is available at the end of the chapter

http://dx.doi.org/10.5772/59938
