Lactic acid bacteria : microbiological and functional aspects

• Publisher: CRC press
• Year: cop. 2012
• Tongue: English
• Leaves: 775
• Edition: 4th ed
• Category: Library

✦ Synopsis

Content: Lactic Acid Bacteria: An Introduction; A. Von Wright and L. Axelsson Genetics of Lactic Acid Bacteria; L. Morelli, M. L. Calleagri, F. K. Vogensen, and A. von Wright Potential Applications of Probiotic, Bacteriocin-Producing Enterococci and their Bacteriocins; A. Laukova Genus Lactococcus; A. von Wright Genus Lactobacillus; R. Barrangou, S. J. Lahtinen, F. Ibrahim, and A. C. Ouwehand The Lesser LAB Gods: Pediococcus, Leuconostoc, Weissella, Carnobacterium, and Affiliated Genera; G. Huys, J. Leisner, and J. Bjorkroth Streptococcus: A Brief Update on the Current Taxonomic Status of the Genus; J. R. Tagg, P. A. Wescombe , and J. P. Burton Bifidobacteria: General Overview on Ecology, Taxonomy, and Genomics; M. Ventura, F. Turroni, and D. van Sinderen Bacteriophage and Anti- Phage Mechanisms in Lactic Acid Bacteria; S. Mills, R. P. Ross, H. Neve, and A. Coffey Lactic Acid Bacteria in Vegetable Fermentations; K.-Y. Park and B. K. Kim Current Challenges for Probiotics in Food; J.-M. Antoine Lactic Acid Bacteria in Cereal-Based Products; H. Salovaara and M. Ganzle Lactic Acid Bacteria in Meat Fermentations; C. Fontana, S. Fadda, P. S. Cocconcelli, and G. Vignolo Examples of Lactic- Fermented Foods of the African Continent; C. M.A.P. Franz and W. H. Holzapfel Antimicrobial Components of Lactic Acid Bacteria; I. F. Nes, M. Kjos, and D. B. Diep Atherosclerosis and Gut Microbiota: A Potential Target for Probiotics; C. Y. Kwan, P. Kirjavainen, C. Yan, and H. El-Nezami Lactic Acid Bacteria (LAB) in Grape Fermentations-an Example of LAB as Contaminants in Food Processing; E. Bartowsky Stability of Lactic Acid Bacteria in Foods and Supplements; M. Gueimonde, C. G. de Los Reyes- Gavilan, and B. Sanchez Lactic Acid Bacteria in the Gut; M. Stolaki, W. M. De Vos, M. Kleerebezem, and E. G. Zoetendal Lactic Acid Bacteria in Oral Health; J. H. Meurman and I. Stamatova Some Considerations for the Safety of Novel Probiotic Bacteria; D. C. Donohue and M. Gueimonde Probiotics and Human Immune Function; H. Gill, J. Prasad, and O. Donkor Gastrointestinal Benefits of Probiotics-Clinical Evidence; A. Lyra, S. Lahtinen, and A. C. Ouwehand Human Studies on Probiotics: Infants and Children; H. Szajewska Human Studies on Probiotics and Endogenous Lactic Acid Bacteria in the Urogenital Tract; W. L. Miller and G. Reid Lactic Acid Bacteria and Blood Pressure; P. Ehlers and R. Korpela Probiotics for Companion Animals; M. Rinkinen Prevalence and Application of Lactic Acid Bacteria in Aquatic Environments; H. L. Lauzon and E. Ringo Probiotics for Farm Animals; A. Bomba, R. Nemcova, L. Strojny, and D. Mudronova Health Effects of Nonviable Probiotics; S. J. Lahtinen and A. Endo Probiotics: Safety and Efficacy; S. Salminen and A. von Wright Probiotics Regulation in Asian Countries; Y. K. Lee, W. Shao, S. Jin, Y. Wen, B. Ganguly, E. S. Rahayu, O. Chonan, K. Watanabe, G. E. Ji, M. S. Park, R. A. Rahim, H. L. Foo, J. D. Tan, M.-J. Chen, and S. Nitisinprasert Regulation of Probiotic and Probiotic Health Claims in South America; C. L. De Luces Fortes Ferreira and M. Bonnet Index

✦ Table of Contents

Contents......Page 4
Preface......Page 7
Editors......Page 8
Contributors......Page 10
1. Lactic Acid Bacteria: An Introduction......Page 16
1.3.1 Homo- and Heterolactic Fermentation......Page 17
1.3.2 Fermentation of Disaccharides......Page 21
1.3.3 Alternative Fates of Pyruvate......Page 22
1.3.4 Alternative Electron Acceptors......Page 24
1.4.1 Energy Recycling and PMF......Page 25
1.4.2 Solute Transport......Page 26
1.5 Nitrogen Metabolism: Proteolytic System......Page 28
References......Page 29
2. Genetics of Lactic Acid Bacteria......Page 32
2.2.1 Core and Pan Genome......Page 33
2.2.2 Evolution of LAB Genomics......Page 35
2.2.3 Niche-Specific Adaptation......Page 38
2.3.1 Physical Structure, Replication Mechanisms, Host Range, and Incompatibility......Page 42
2.4.1 Transformation......Page 44
2.4.2 Conjugation......Page 45
2.5.1 IS Elements and Transposons......Page 46
2.7 Conclusions......Page 47
References......Page 48
3. Potential Applications of Probiotic, Bacteriocin-Producing Enterococci and Their Bacteriocins......Page 53
3.1 Probiotic Potential of Enterococci......Page 54
3.2 Bacteriocins Produced by Enterococci......Page 55
3.3.1 Probiotic and Bacteriocin-Producing Enterococci in Dairy Products......Page 56
3.3.2 Bacteriocinogenic Enterococci, Their Enterocins, and Their Applicability in Meat Products......Page 57
3.3.3 Bacteriocinogenic Enterococci, Their Enterocins, and Their Use in Food of Non-Animal Origin......Page 59
3.3.4 Bacteriocinogenic Enterococci, Their Enterocins, and Their Use in Silage/Feed......Page 60
3.3.5 Probiotic and Bacteriocin-Producing Enterococci and Use of Their Enterocins for Farm Animals......Page 61
3.3.7 Enterococci, Their Enterocins Used in Animal Waste......Page 66
References......Page 67
4.1 The Taxonomic Unit Defined......Page 76
4.3.2 Metabolic Characteristics......Page 78
4.3.3 Genetics......Page 80
4.4 Potential Uses of Lactococci Other than L. lactis......Page 83
4.6 Conclusions......Page 84
References......Page 85
5.1 The Taxonomic Unit Defined......Page 90
5.2 Typical Ecological Niches......Page 91
5.4.1 Carbohydrate Metabolism......Page 92
5.4.2 Alternative Pyruvate Metabolism, Diacetyl Formation......Page 93
5.4.3 Proteolytic System and Peptide Utilization......Page 94
5.5.1 Genomic Features and Phylogeny......Page 95
5.5.2 Genomic Content and Important Functionalities......Page 96
5.5.3 Lactobacillus Genomics—Outlook......Page 98
References......Page 99
6. The Lesser LAB Gods: Pediococcus, Leuconostoc, Weissella, Carnobacterium, and Affiliated Genera......Page 105
6.2.1 General Characteristics......Page 106
6.2.2 Phylogeny and Taxonomy......Page 107
6.2.4 Identification, Typing, and Detection......Page 108
6.3.4 Identification, Typing, and Detection......Page 110
6.4.1 General Characteristics......Page 111
6.4.2 Phylogeny and Taxonomy......Page 112
6.4.4 Identification, Typing, and Detection......Page 113
6.5.1 General Characteristics......Page 114
6.5.3 Habitats......Page 115
6.5.4 Identification, Typing, and Detection......Page 116
6.6.4 Identification, Typing, and Detection......Page 117
6.7.2 Phylogeny and Taxonomy......Page 118
6.8.1 General Characteristics......Page 119
6.8.3 Habitats......Page 122
6.8.4 Identification, Typing, and Detection......Page 123
References......Page 124
7.5.1 Pyogenic Group......Page 134
7.1 Historical Perspectives......Page 135
7.3 Growth Characteristics In Vitro......Page 137
7.5 Classification......Page 138
7.5.2 Anginosus Group......Page 146
7.5.4 Salivarius Group......Page 147
7.5.6 Mutans Group......Page 148
7.6.1 Aggressors......Page 149
7.6.3 Protectors......Page 150
References......Page 151
8.1 General Features......Page 158
8.2 Ecology of Bifidobacteria......Page 159
8.2.1 Human Intestinal Microbiota and Role of Bifidobacteria......Page 160
8.3.1 Biosynthetic Capabilities......Page 161
8.3.2 Metabolic Capabilities......Page 165
8.3.3 Bifidobacteria and Host Interactions......Page 167
8.3.4 Role of Genomics on Bifidobacterial Taxonomy......Page 168
8.4 Conclusions......Page 169
References......Page 170
9.1 Introduction......Page 176
9.2 Bacteriophages of LAB......Page 178
9.2.1 Genomics of Lactococcus lactis Bacteriophages......Page 179
9.2.2 Genomics of Streptococcus thermophilus Bacteriophages......Page 183
9.3.1 Prevention of Phage Adsorption......Page 184
9.3.3 R/M Systems......Page 185
9.3.4 Abi Mechanisms......Page 188
9.3.5 CRISPR–Cas Systems......Page 190
References......Page 191
10. Lactic Acid Bacteria in Vegetable Fermentations......Page 198
10.1 Introduction......Page 199
10.2 Vegetable LAB Strains and Microbial Changes during Vegetable Fermentation......Page 200
10.3.1 Sauerkraut......Page 201
10.3.2 Fermented Cucumber......Page 202
10.3.3 Fermented Olive......Page 203
10.3.4 Kimchi......Page 204
10.4 Functionality of LAB from Fermented Vegetables......Page 206
10.4.1 Antimicrobial Activities of Kimchi LAB......Page 207
10.4.2 Antimutagenic and Anticancer Effects of Kimchi LAB......Page 208
10.4.3 LAB Counts and Intestinal Bacterial Enzyme Activities in Colon......Page 209
10.4.4 Increased Immune Function......Page 210
10.4.6 Antiobesity Effect of Kimchi LAB......Page 211
10.4.8 Other Physiological Functions of Kimchi LAB......Page 212
10.5 Functionalities of Kimchi......Page 213
10.6.1 NO3 , NO2 , and Nitrosamines......Page 215
10.6.3 Biogenic Amines......Page 216
References......Page 217
11.1 Introduction......Page 223
11.2 History of Use; First Challenge for Lactic Acid Bacteria: To Be Included in the Diet......Page 224
11.3 Challenge of Maintaining Fermentation Cultures and Reward of Fermented Milks......Page 225
11.4 Challenge of Probiotics; Diversity......Page 227
11.5 Challenge of Probiotic Origin......Page 228
11.6 Challenge of Probiotic Survival......Page 230
11.7 Challenge of Being Active......Page 231
11.8 Challenge of Dealing with Endogenous Microbiota......Page 232
11.9 Probiotic Challenge of Providing a Health Benefit to Humans......Page 233
11.10 Final Challenge for Probiotics Exploring Safety......Page 234
References......Page 235
12.1 Summary......Page 237
12.2 Cereals as a Substrate......Page 238
12.4.1 Use and Functions of Sourdough......Page 239
12.4.2 Sourdough Fermentation Process......Page 242
12.4.3 Microecology of Sourdoughs......Page 244
12.5 Traditional Lactic Acid–Fermented Cereal- Based Foods Other than Bread......Page 247
12.6 Cereal-Based Foods Containing Live Lactic Acid Bacteria......Page 248
References......Page 249
13.1 Introduction......Page 256
13.2 Meat Fermentation......Page 257
13.3 LAB Biodiversity in Meat Fermentation......Page 258
13.4 Functionality of LAB in Meat Fermentation......Page 261
13.4.1 LAB Competitiveness in the Meat Environment......Page 262
13.4.4 Meat Protein Degradation by LAB: Role in Flavor Development......Page 263
13.4.5 Bacteriocin Production and Biopreservation......Page 264
13.4.6 Probiotics LAB in Meat Products: Reality or Fantasy?......Page 266
13.5.2 Antibiotic Resistance......Page 267
References......Page 268
14.1 Introduction......Page 274
14.2 African Continent and Regional Product Specificities......Page 277
14.3 Nonalcoholic Cereal Fermentations......Page 281
14.3.1 Nutritional Benefits of Lactic Fermentation of Cereals......Page 282
14.3.3 Examples of Fermented Sorghum......Page 284
14.4 Starchy Root Crop Fermentations......Page 285
14.5 Animal Protein Fermentations......Page 286
14.6 Quest for Probiotic African Fermented Foods......Page 287
References......Page 289
15. Antimicrobial Components of Lactic Acid Bacteria......Page 294
15.2.2 Reuterin and Reutericyclin......Page 295
15.2.3 Antifungal Peptides from LAB......Page 296
15.3.1 Lantibiotics......Page 297
15.3.2 Nonlantibiotics Class II......Page 302
15.3.3 Targets and Mode of Action......Page 312
15.3.4 Regulation of Bacteriocin Biosynthesi......Page 314
15.3.5 Bacteriocins Resistance and Adaptation......Page 317
15.3.7 Additional Aspects Concerning Bacteriocins......Page 319
References......Page 320
16. Atherosclerosis and Gut Microbiota: A Potential Target for Probiotics......Page 339
16.2 Atherosclerosis—Pathogenesis......Page 340
16.2.2 Thrombosis......Page 341
16.3 Gut Microbiota and Atherosclerosis......Page 342
16.4.1 Effect of Probiotics in Modulation of Inflammation......Page 343
16.4.3 Effect of Probiotics on Periodontal Disease......Page 344
16.4.5 Effects of Probiotics on Cholesterol Level......Page 345
16.6 Conclusion......Page 346
References......Page 347
17. Lactic Acid Bacteria LAB in Grape Fermentations—An Example of LAB as Contaminants in Food Processing......Page 351
17.2 LAB in Grape Fermentation......Page 352
17.3.2 Sulfur Compounds......Page 353
17.3.4 Malic Acid Metabolism......Page 355
17.3.6 Tartaric Acid Metabolism......Page 357
17.3.8 Sorbic Acid Metabolism Geranium Off-Flavor......Page 358
17.3.10 Exopolysaccharide Metabolism......Page 359
17.3.11 Biogenic Amine Production......Page 360
17.4 Conclusions—Summary......Page 361
References......Page 362
18. Stability of Lactic Acid Bacteria in Foods and Supplements......Page 368
18.2 Factors Affecting Stability......Page 369
18.2.1 Strain and Strain Production Conditions......Page 370
18.2.2 Matrix and Food Manufacturing Processes......Page 372
18.2.3 Storage......Page 374
18.3.1 Stability in Dairy Products......Page 375
18.3.2 Stability in Other Food Matrices......Page 377
18.4 Methods for Determining Stability......Page 378
18.4.1 Culture-Dependent Methods......Page 379
18.4.2 Culture-Independent Methods......Page 380
18.4.3 Viability-Oriented Assays......Page 381
References......Page 382
19.1 Introduction......Page 391
19.2.1 Lactobacilli in the GI Tract......Page 392
19.3 Lactobacilli in the Gut: True Residents or Food-Derived Transients?......Page 394
19.4 Lactobacilli in the Gut: Successful Adaptation......Page 396
19.5 Streptococci: Forgotten LAB in GI Tract......Page 399
19.6 Conclusions and Perspectives......Page 402
References......Page 403
20.1 Introduction......Page 408
20.2 Bacterial Composition of the Oral Cavity......Page 409
20.3 Defensive Mechanisms of the Mouth......Page 411
20.4 Lactic Acid Bacteria in the Oral Cavity......Page 412
20.5 Dental Caries......Page 413
20.6 Periodontal Disease......Page 417
20.7 Yeast Infections......Page 418
20.8 Nonspecific Symptoms of the Mouth......Page 419
20.9 Halitosis......Page 420
References......Page 421
21.1 Probiotics Past and Future......Page 427
21.2 Unequivocal Identification......Page 429
21.3 Enterococci as Probiotics......Page 430
21.4 Spore-Forming Probiotics......Page 431
21.5 Probiotics in Animals......Page 432
21.6 Probiotics and Infection......Page 433
21.7 Antibiotic Resistance......Page 434
21.8 Clinical Studies......Page 435
21.10 How Can We Compare Probiotics?......Page 436
21.11 Evolution of Guidelines for Probiotic Safety......Page 437
21.12 Safety Considerations in Summary......Page 439
References......Page 440
22. Probiotics and Human Immune Function......Page 443
22.2 Probiotics and Modulation of Immune Function......Page 444
22.2.1 Effect on Mucosal Immunity......Page 445
22.2.2 Effect on Systemic Immunity......Page 446
22.3.1 Gastrointestinal Infections......Page 485
22.3.3 Respiratory Tract Infections......Page 486
22.3.5 Cancer......Page 498
22.4.1 Allergies......Page 499
22.4.2 Inflammatory Bowel Disease......Page 500
22.4.3 Irritable Bowel Syndrome......Page 501
22.6 Conclusion......Page 502
References......Page 503
23.1 Introduction......Page 513
23.2 Diarrhea......Page 516
23.3 Bowel Habits, Irritable Bowel Syndrome, and Constipation......Page 517
23.4 Inflammatory Bowel Disease......Page 518
23.5 Necrotizing Enterocolitis and Short Bowel Syndrome......Page 519
23.6 Colorectal Cancer and Carcinogens......Page 520
23.8 Lactose Maldigestion......Page 521
References......Page 522
24.1 Introduction......Page 528
24.3 Treatment of Acute Gastroenteritis......Page 529
24.4 Prevention of Nosocomial Diarrhea......Page 530
24.5 Prevention of Community-Acquired Diarrhea......Page 531
24.6 Prevention of Antibiotic-Associated Diarrhea......Page 532
24.7 Necrotizing Enterocolitis......Page 533
24.9 Inflammatory Bowel Disease......Page 534
24.10.3 Irritable Bowel Syndrome......Page 535
24.10.4 Functional Constipation......Page 536
24.11 Allergy Prevention......Page 537
24.12 Treatment of Atopic Dermatitis......Page 538
24.13 Respiratory Tract Infections......Page 539
References......Page 540
25.1 Introduction......Page 545
25.2.1 Microbiota of the Vagina......Page 546
25.2.2 Microbiota of the Urinary Tract......Page 547
25.3.1 Origin and Characteristics of Probioticand Candidate Probiotic Strains......Page 548
25.3.2 Application of Probiotics to the Urogenital Tract......Page 549
25.3.5 Probiotics for UTI......Page 550
References......Page 556
26.1 Regulation of Blood Pressure......Page 562
26.2.2 Formation of Bioactive Peptides......Page 564
26.3 Antihypertensive Peptides from Milk Proteins......Page 565
26.3.1 Casein-Derived Tripeptides Ile-Pro-Pro and Val-Pro-Pro......Page 566
26.4.1 Mechanisms behind the AntihypertensiveEffect of Ile-Pro-Pro and Val-Pro-Pro......Page 570
References......Page 573
27. Probiotics for Companion Animals......Page 579
27.2 Species Specificity......Page 580
27.4 Modification of Intestinal Microbiota and Competitive Exclusion by Probiotics......Page 581
27.4.2 Effect on Clostridia......Page 582
27.4.3 Effects of Selected Probiotics on Intestinal Clostridia......Page 583
27.6 Chronic Enteropathies......Page 584
27.6.3 Antibiotic-Responsive Diarrhea and Probiotics......Page 585
27.7 Atopic Dermatitis......Page 586
27.9 Probiotic Effects of Canine Vaginal Microbiota......Page 587
References......Page 588
28. Prevalence and Application of Lactic Acid Bacteria in Aquatic Environments......Page 592
28.2.1 LAB in Aquatic Animals......Page 593
28.2.2 Other Aquatic Habitats of LAB......Page 602
28.3 Application of LAB as Probiotics in Aquaculture......Page 603
28.3.1 Probiont Selection: What Should Be Considered?......Page 604
28.3.2 LAB Associated with Beneficial Effects Observed......Page 611
References......Page 620
29. Probiotics for Farm Animals......Page 631
29.1 Introduction......Page 632
29.2.1 Health Benefits and Application......Page 633
29.2.2 Growth-Promoting Effects......Page 639
29.3.1 Health Benefits and Application......Page 640
29.3.2 Probiotics and Production of Milk and Beef......Page 644
29.4.1 Health Benefits and Application......Page 645
29.4.2 Effects on Growth Performance......Page 648
29.4.3 Effects on Meat Quality and Egg Production......Page 651
29.5.1 Honeybees Apis mellifera......Page 652
29.5.3 Rabbits......Page 654
29.5.4 Horses......Page 655
Acknowledgments......Page 656
References......Page 657
30. Health Effects of Nonviable Probiotics......Page 669
30.3 Adhesion to Intestinal Mucus and Epithelial Cells......Page 670
30.5 Microbiota Modulation......Page 671
30.7 Regulation of Immune System and Function......Page 672
30.9 Diarrhea......Page 674
30.11 Inflammatory Bowel Disease......Page 675
30.12 Helicobacter pylori Eradication......Page 676
30.13 Bacterial Vaginosis and Candidiasis......Page 677
30.15.1 Prevention of Allergies......Page 678
30.16 Anticarcinogenic Effects......Page 679
30.17 Other Proposed Health Benefits......Page 680
References......Page 681
31.1 Introduction......Page 687
31.2 Characterization of Probiotic Bacteria......Page 688
31.3.1 Safety Assessment of Probiotics in the EU......Page 689
31.3.2.1 The Specific Case of Antibiotic Resistance......Page 690
31.4 Definition of Health Claims and Development of Legislation......Page 691
31.5.1 Specific Requirements of Regulation EC No. 1924/2006......Page 692
31.6.2 Human Health Claims......Page 693
31.6.3 Human Intervention Studies for Health Claims......Page 694
31.7.1 Viability......Page 697
31.7.2 Clinical Studies Demonstrating Efficacy of Probiotics in Healthy Subjects......Page 698
31.8 Future Challenges in Regulatory Areas......Page 699
References......Page 700
32. Probiotics Regulation in Asian Countries......Page 702
32.1.3 Functional Food Regulation......Page 704
32.1.4 Novel Food Regulation......Page 706
32.1.5 Approved List of Culture Species for Use in General Foodstuff......Page 708
32.1.6 Food Safety Standards......Page 709
32.2.1 Indian Council of Medical Research Guidelines for Probiotics......Page 710
32.3 Indonesia......Page 712
32.4.1 Food for Specified Health Uses FOSHU Definition......Page 713
32.4.3 FOSHU Application......Page 714
32.4.5 FOSHU Health Claims Classification......Page 716
32.5.1 Korean Health Functional Food Act......Page 718
32.6 Malaysia......Page 720
32.6.2 Health Claims Approved by Malaysian Ministry of Health......Page 721
32.9 Taiwan......Page 723
32.8 Singapore......Page 725
32.9.1 Regulating the Use of LAB as Ingredients or Processing Aid for Food......Page 726
32.9.2 Regulating the Use of LAB as Probiotics......Page 729
32.10.1 Scope......Page 740
32.10.3 Guidelines for the Assessment of Probiotic Microorganisms......Page 741
References......Page 744
33.1 Introduction......Page 746
33.3 Probiotic and Probiotic Health Claims: Defining the Terms......Page 747
33.4 Health Claims: Global Concerns......Page 749
33.5.1 Probiotic and Probiotic Health Claims in Brazil......Page 750
33.5.2 Health Claims in Other Countries of South America......Page 753
33.6 Conclusion......Page 754
References......Page 755
A......Page 757
B......Page 758
C......Page 759
D......Page 760
E......Page 761
G......Page 762
I......Page 763
K......Page 764
L......Page 765
M......Page 767
O......Page 768
P......Page 769
S......Page 772
T......Page 773
W......Page 774
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