Lactic Acid Bacteria: Microbiological and Functional Aspects, Fourth Edition

✍ Scribed by Sampo Lahtinen, Arthur C. Ouwehand, Seppo Salminen, Atte von Wright

• Publisher: CRC Press
• Year: 2011
• Tongue: English
• Leaves: 779
• Edition: 4
• Category: Library

✦ Synopsis

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.

✦ Table of Contents

Title Page
......Page 4
Contents......Page 6
Preface......Page 10
Editors......Page 12
Contributors......Page 14
1. Lactic Acid Bacteria: An Introduction......Page 20
2. Genetics of Lactic Acid Bacteria......Page 36
3. Potential Applications of Probiotic, Bacteriocin-Producing Enterococci and Their Bacteriocins......Page 58
4. Genus Lactococcus......Page 82
5. Genus Lactobacillus......Page 96
6. The Lesser LAB Gods: Pediococcus, Leuconostoc, Weissella, Carnobacterium, and Affiliated Genera......Page 112
7. Streptococcus: A Brief Update on the Current Taxonomic Status of the Genus......Page 142
8. Bifidobacteria: General Overview on Ecology, Taxonomy, and Genomics......Page 166
9. Bacteriophage and Anti-Phage Mechanisms in Lactic Acid Bacteria......Page 184
10. Lactic Acid Bacteria in Vegetable Fermentations......Page 206
11. Current Challenges for Probiotics in Food......Page 232
12. Lactic Acid Bacteria in Cereal-Based Products......Page 246
13. Lactic Acid Bacteria in Meat Fermentations......Page 266
14. Examples of Lactic-Fermented Foods of the African Continent......Page 284
15. Antimicrobial Components of Lactic Acid Bacteria......Page 304
16. Atherosclerosis and Gut Microbiota: A Potential Target for Probiotics......Page 350
17. Lactic Acid Bacteria (LAB) in Grape Fermentations—An Example of LAB as Contaminants in Food Processing......Page 362
18. Stability of Lactic Acid Bacteria in Foods and Supplements......Page 380
19. Lactic Acid Bacteria in the Gut......Page 404
20. Lactic Acid Bacteria in Oral Health......Page 422
21. Some Considerations for the Safety of Novel Probiotic Bacteria......Page 442
22. Probiotics and Human Immune Function......Page 458
23. Gastrointestinal Benefits of Probiotics—Clinical Evidence......Page 528
24. Human Studies on Probiotics: Infants and Children......Page 544
25. Human Studies on Probiotics and Endogenous Lactic Acid Bacteria in the Urogenital Tract......Page 562
26. Lactic Acid Bacteria and Blood Pressure......Page 580
27. Probiotics for Companion Animals......Page 598
28. Prevalence and Application of Lactic Acid Bacteria in Aquatic Environments......Page 612
29. Probiotics for Farm Animals......Page 652
30. Health Effects of Nonviable Probiotics......Page 690
31. Probiotics: Safety and Efficacy......Page 708
32. Probiotics Regulation in Asian Countries......Page 724
33. Regulation of Probiotic and Probiotic Health Claims in South America......Page 768
Back Cover
......Page 779