Lactic acid bacteria : microbiological and functional aspects

Title:

Edition:

4th ed.

Publication Information:

Boca Raton. FL. : Taylor & Francis, 2012.

Physical Description:

xviii, 779 p. : ill. ; 27 cm.

ISBN:

9781439836774

General Note:

"A CRC title."

Abstract:

"Updated with the substantial progress made in lactic acid and bacteria research since the third edition, this fourth volume discusses improved insights in genetics and new molecular biological techniques. Thoroughly reorganized, this book incorporates the recent changes in new molecular techniques and the mechanistic understanding of probiotic functionality. The book remains firmly grounded in the basics of lactic acid bacteria; their genetics and taxonomy, their application in food and feed preparation, their health properties, and the legal issues associated with their use"--Provided by publisher.

Subject Term:

Lactobacillus -- genetics

Food -- Microbiology

Lactobacillales -- genetics

Molecular Diagnostic Techniques

Added Author:

Salminen, Seppo

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Library	Item Barcode	Call Number	Material Type	Item Category 1	Status
Searching... PSZ JB	30000010298546	QR82.L3 L33 2012	Open Access Book	Book	Searching... Unknown

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Summary

While lactic acid-producing fermentation has long been used to improve the storability, palatability, and nutritive value of perishable foods, only recently have we begun to understand just why it works. Since the publication of the third edition of Lactic Acid Bacteria: Microbiological and Functional Aspects, substantial progress has been made in a number of areas of research. Completely updated, the Fourth Edition covers all the basic and applied aspects of lactic acid bacteria and bifidobacteria, from the gastrointestinal tract to the supermarket shelf.

Topics discussed in the new edition include:

Revised taxonomy due to improved insights in genetics and new molecular biological techniques New discoveries related to the mechanisms of lactic acid bacterial metabolism and function An improved mechanistic understanding of probiotic functioning Applications in food and feed preparation Health properties of lactic acid bacteria The regulatory framework related to safety and efficacy

Maintaining the accessible style that made previous editions so popular, this book is ideal as an introduction to the field and as a handbook for microbiologists, food scientists, nutritionists, clinicians, and regulatory experts.

Author Notes

Seppo Salminen is a Professor and the Director of Functional Foods Forum at the University of Turku, Finland, and a visiting professor at the RMIT University, Melbourne, Australia, and Universität für Bodenkultur, Vienna, Austria. He is the author of numerous journal articles and book chapters, and the editor or coeditor of several books. He has served in several scientific expert committees and working groups of the European Food Safety Authority and other international committees including ILSI Europe and International Dairy Federation. Professor Salminen received his M.S. degree (1978) in food science from Washington State University, Pullman, his M.Sc. degree (1979) in food chemistry and technology from the University of Helsinki, Finland, and his Ph.D. degree (1982) in biochemistry and toxicology from the University of Surrey, UK.

Professor Atte von Wright graduated from the University of Helsinki 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. Since 1998, Atte von Wright has been a Professor of Nutritional and Food Biotechnology at the University of Kuopio (since 2010, the University of Eastern Finland) in Finland. 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 from 2009 onward). He has more than 120 original scientific publications and reviews in international refereed journals.

Dr. Sampo Lahtinen is a Health & Nutrition Group Manager at Danisco Health & Nutrition, Kantvik, Finland. He has a professional background both from industry and academia with a focus on probiotic and intestinal bacteria, prebiotics, and functional foods. He received his Ph.D. degree (2007) in Food Chemistry from the University of Turku, Finland, and was nominated in 2009 as an Adjunct Professor of Applied Microbiology of the University of Turku. He is the author of more than 50 journal articles and book chapters on probiotics and prebiotics.

Dr. Arthur Ouwehand is an R&D group manager at Danisco Health & Nutrition in Kantvik, Finland. He has a research background in both academia and industry. His main interest is on functional foods, 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, 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 150 journal articles and book chapters.

Atte Von Wright and Lars AxelssonLorenzo Morelli and Maria Luisa Calleagri and Finn Kvist Vogensen and Atte Von WrightAndrea LaukováAtte Von WrightRodolphe Barrangou and Sampo J. Lahtinen and Fandi Ibrahim and Arthur C. OuwehandGeert Huys and Jørgen Leisner and Johanna BjörkrothJohn R. Tagg and Philip A. Wescombe and Jeremy P. BurtonMarco Ventura and Francesca Turroni and Douwe Van SinderenSusan Mills and R. Paul Ross and Horst Neve and Aidan CoffeyKun-Young Park and Boh Kyung KimJean-Michel AntoineHannu Salovaara and Michael GänzleCecilia Fontana and Silvina Fadda and Pier Sandro Cocconcelli and Graciela VignoloCharles M.A.P. Franz and Wilhelm H. HolzapfelIngolf F. Nes and Morten Kjos and Dzung Bao DiepChan Yee Kwan and Pirkka Kirjavainen and Chen Yan and Hani El-NezamiEveline BartowskyMiguel Gueimonde and Clara G. De Los Reyes-Gavilán and Borja SanchezMaria Stolaki and Willem M. De Vos and Michiel Kleerebezem and Erwin G. ZoetendalJukka H. Meurman and Iva StamatovaDiana C. Donohue and Miguel GueimondeHarsharnjit S. Gill and Jaya Prasad and Osaana DonkorAnna Lyra and Sampo Lahtinen and Arthur C. OuwehandHania SzajewskaWayne L. Miller and Gregor ReidPauliina Ehlers and Riitta KorpelaMinna RinkinenHélène L. Lauzon and Einar RingøAlojz Bomba and Radomíra Nemcová and Ladislav Strojný and Dagmar MudronováSampo J. Lahtinen and Akihito EndoSeppo Salminen and Atte Von WrightYuan Kun Lee and Wei Shao and Su Jin and Yan Wen and Barna Ganguly and Endang S. Rahayu and Osamu Chonan and Koichiwatanabe and Geun Eog Ji and Myeong Soo Park and Raha Abd Rahim and Hooi Ling Foo and Julie D. Tan and Ming-Ju Chen and Sunee NitisinprasertCelia Lucia De Luces Fortes Ferreira and Marcelo Bonnet

Preface	p. ix
Editors	p. xi
Contributors	p. xiii
1 Lactic Acid Bacteria: An Introduction	p. 1
2 Genetics of Lactic Acid Bacteria	p. 17
3 Potential Applications of Probiotic, Bacteriocin-Producing Enterococci and Their Bacteriocins	p. 39
4 Genus Lactococcus	p. 63
5 Genus Lactobacillus	p. 77
6 The Lesser LAB Gods: Pediococcus, Leuconostoc, Weissella, Carnobacterium, and Affiliated Genera	p. 93
7 Streptococcus: A Brief Update on the Current Taxonomic Status of the Genus	p. 123
8 Bifidobacteria: General Overview on Ecology, Taxonomy, and Genomics	p. 147
9 Bacteriophage and Anti-Phage Mechanisms in Lactic Acid Bacteria	p. 165
10 Lactic Acid Bacteria in Vegetable Fermentations	p. 187
11 Current Challenges for Probiotics in Food	p. 213
12 Lactic Acid Bacteria in Cereal-Based Products	p. 227
13 Lactic Acid Bacteria in Meat Fermentations	p. 247
14 Examples of Lactic-Fermented Foods of the African Continent	p. 265
15 Antimicrobial Components of Lactic Acid Bacteria	p. 285
16 Atherosclerosis and Gut Microbiota: A Potential Target for Probiotics	p. 331
17 Lactic Acid Bacteria (LAB) in Grape Fermentations-An Example of LAB as Contaminants in Food Processing	p. 343
18 Stability of Lactic Acid Bacteria in Foods and Supplements	p. 361
19 Lactic Acid Bacteria in the Gut	p. 385
20 Lactic Acid Bacteria in Oral Health	p. 403
21 Some Considerations for the Safety of Novel Probiotic Bacteria	p. 423
22 Probiotics and Human Immune Function	p. 439
23 Gastrointestinal Benefits of Probiotics-Clinical Evidence	p. 509
24 Human Studies on Probiotics: Infants and Children	p. 525
25 Human Studies on Probiotics and Endogenous Lactic Acid Bacteria in the Urogenital Tract	p. 543
26 Lactic Acid Bacteria and Blood Pressure	p. 561
27 Probiotics for Companion Animals	p. 579
28 Prevalence and Application of Lactic Acid Bacteria in Aquatic Environments	p. 593
29 Probiotics for Farm Animals	p. 633
30 Health Effects of Nonviable Probiotics	p. 671
31 Probiotics: Safety and Efficacy	p. 689
32 Probiotics Regulation in Asian Countries	p. 705
33 Regulation of Probiotic and Probiotic Health Claims in South America	p. 749
Index	p. 761

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Summary

Summary

Author Notes

Table of Contents