Lactic Acid Bacteria
CRC Press (Verlag)
978-1-032-39938-6 (ISBN)
Through five editions, and since 1993, Lactic Acid Bacteria: Microbiological and Functional Aspects has provided readers with information on how and why fermentation by lactic acid-producing bacteria improves the shelf life, palatability, and nutritive value of perishable foods and also how these microbes have been used as probiotics for decades. Thoroughly updated (with the current lactobacilli taxonomy) and fully revised, with a rearrangement of chapters into four sections, the Sixth Edition covers new findings on health effects, properties, production and stability of LAB as well as regulatory aspects globally. The new edition also addresses the technological use of LAB in various fermentations of food, feed, and beverage and their safety considerations. It also includes the rising concept of postbiotics and discusses new targets such as cognitive function, metabolic health, and respiratory health.
Key Features:
In 42 chapters, divided into 4 sections, findings are presented on health effects, properties and stability of LAB as well as production of target-specific LAB.
Covers the revised ‘Lactobacillus’ taxonomy
Addresses novel topics such as postbiotics
Presents new discoveries related to the mechanisms of actions of lactic acid bacteria
Covers the benefits of LAB in fermentation of dairy, cereal, meat, vegetable and silage, including non-Western traditional fermented foods from Africa and Asia
Discusses the less-known role of LAB as food spoilers
Reports on the health benefits of LAB on humans and animals
Covers the global regulatory framework related to safety and efficacy
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).
Section I Taxonomy, physiology and molecular biology
Chapter 01 Lactic Acid Bacteria: An Introduction to Taxonomy, Physiology and Molecular
Biology
Atte von Wright, Lars Axelsson, Lorenzo Morelli
Chapter 02 The Genus Lactobacillus – Across the Past and Future
Fandi Ibrahim, Sarah Lebeer, Elisa Salvetti, Giovanna E. Felis
Chapter 03 Genus Lactococcus
Atte von Wright
Chapter 04 Streptococcus: a brief update on the status of the genus
John R. Tagg, Liam K. Harold, John D. F. Hale, Philip A. Wescombe, Jeremy Burton
Chapter 05 The genus Enterococcus, bacteria with beneficial and/or non-beneficial potential
Andrea Laukova
Chapter 06 Introduction to the genera Pediococcus, Vagococcus, Leuconostoc, Weissella,
Carnobacterium
Elina Säde, Per Johansson, Johanna Björkroth
Chapter 07 Bifidobacteria: general overview of ecology, taxonomy and genomics
Francesca Bottacini, Christian Milani, Francesca Turroni, Marco Ventura, Douwe van Sinderen
Chapter 08 Bacteriophages and anti-phages mechanisms in lactic acid bacteria
Frank Hille, Paulina Deptula, Natalia Biere, Charles M. A. P. Franz, Finn Kvist Vogensen
Section II Technology and food applications
Chapter 09 Antimicrobials from Lactic Acid Bacteria and Their Potential Applications
Fergus W. J. Collins, Mary C. Rea, Colin Hill, R. Paul Ross
Chapter 10 Lactic Acid Bacteria for Fermented Dairy Products
Sylvie Binda, Arthur C. Ouwehand
Chapter 11 Lactic Acid Bacteria in the Fermentation of Non-Alcoholic Cereal Products
Michael G. Gänzle
Chapter 12 Lactic Acid Bacteria in Meat Fermentations: Role of Autochthonous Starter
Cultures on Quality, Safety and Health
Silvina Faddam , Patricia Castellano, Lucrecia Terán, Raúl Raya, Graciela Vignolo
Chapter 13 Lactic Acid Bacteria in Vegetable, Fruit and Seed Fermentations
Sofia Forssten , Arthur C. Ouwehand
Chapter 14 Silage Fermentation
Arthur Ouwehand
Chapter 15 Lactic Acid Bacteria (LAB) in Grape Fermentations: An Example of LAB as Contaminants in Food Processing
Eveline Bartowsky
Chapter 16 Lactic Acid Bacteria in Food Spoilage
Vasileios Pothakos, Johanna Björkroth
Chapter 17 Examples of Lactic-Fermented Foods of the African Continent
K. Banwo , Oluwafemi A. Adebo, Titilayo D. O. Falade
Chapter 18 Lactic-Fermented Foods and Alcoholic Beverages in Asia
H. Nakibapher Jones Shangpliang, Namrata Thapa , Jyoti Prakash Tamang
Chapter 19 The Production of Lactic Acid Bacteria Starters and Probiotic Cultures: An Industrial Perspective
Gabriel Vinderola, Melisa Puntillo, Émilie Desfossés-Foucault, Claude P. Champagne
Chapter 20 Stability of Lactic Acid Bacteria and Bifidobacteria in Foods and Supplements Miguel Gueimonde, Clara G. de los Reyes-Gavilán, Noraphat Hwanhlem, Nuria
Salazar, Silvia Arboleya
Section III Role of LAB in health and disease
Chapter 21 Human microbiota
Maria Carmen Collado, Miguel Gueimonde Fernández
Chapter 22 Lactic Acid Bacteria in the Gut
Mirjana Rajilić-Stojanović, Suzana Dimitrijević, Nataša Golić
Chapter 23 Gastrointestinal Benefits of Probiotics: Clinical Evidence
Arthur C. Ouwehand
Chapter 24 Probiotics and the Immune System
Hanne Frøkiær
Chapter 25 Targeting the Gut Microbiota in Metabolic Disorders Potential Impact of Lactic
Acid Bacteria and Next Generation Probiotics
Kassem Makki, Hubert Vidal, Corinne Grangette
Chapter 26 Brain–Gut–Microbiota Axis in Mood and Cognition: Impact of Psychobiotics Mary I. Butler, Brian W. O’Mahony, John F. Cryan, Timothy G. Dinan
Chapter 27 Lactic Acid Bacteria and Oral Health
Iva Stamatova, Qingru Jiang, Jukka H. Meurman
Chapter 28 Human Studies on Probiotics and Endogenous Lactic Acid Bacteria in the Female
Urogenital Tract
Gregor Reid, Scarlett Puebla Barragan
Chapter 29 Lactic Acid Bacteria and Respiratory Health: Their Beneficial Effects on Viral
Infections
Julio Villena, Leonardo Albarracín, Mariano Elean, Haruki Kitazawa
Chapter 30 Human Studies on Probiotics: Infants and Children
Hania Szajewska
Chapter 31 Nutrition Economics: Adding Value to Fermented Probiotics
Aki Koponen, Seppo Salminen, Irene Lenoir-Winjkopp
Chapter 32 Health Beneficial Microbes for Companion Animals
Minna Rinkinen, Shea Beasley, Ángel Sainz
Chapter 33 Lactic Acid Bacteria in Aquatic Environments and Their Applications
Beatriz Gómez-Sala, Diogo Contente, Javier Feito, Lara Díaz-Formoso, Juan Borrero,
Estefanía Muñoz-Atienza, Pablo E. Hernández, Luis M. Cintas
Chapter 34 The Use of Probiotics in Nutrition and Disease Prevention in Farm production
Animals
Dagmar Mudroňová, Ladislav Strojný, Jana Štofilová
Chapter 35 Beneficial effects of inactivated Lactic Acid Bacteria
Marion Bernardeau, Jean-Paul Vernoux
Chapter 36 Skin Health Benefits of Topical and Enteral Lactic acid Bacteria
Catherine O'neill, Andrew J. McBain
Section IV Safety and regulation
Chapter 37 The Safety of Lactic Acid Bacteria for use in foods
Davis Obis, Artur C. Ouwehand
Chapter 38 Probiotics: regulation in Asian and Australasian countries
Yuan Kun Lee , Jin Xu, Xiaomin Han, Jasvir Singh, Ingrid Suryanti Surono, Hiroko
Tanaka, Myung Soo Park, Geun Eog Ji, E-Siong Tee, Julie D. Tan, Francisco Elegado, Yi-Ling Tan, Ming-Ju Chen, Malee Jirawongsy, Chalat Santivarangkna, Le Hoang Vinh, Caroline Gray
Chapter 39 Probiotics: regulation in Latin American countries
Melisa Puntillo, Ana Binetti, Patricia Burns, Daniela Tomei, Gabriel Vinderola, Elisa
Ale
Chapter 40 The Regulation of Probiotics in the United States
Amy Smith
Chapter 41 Probiotics: regulation in Canada
J P Powers, Jenelle Patterson
Chapter 42 Safety Assessment of Probiotics in the European Union (EU)
Seppo Salminen, Atte von Wright
| Erscheinungsdatum | 23.07.2024 |
|---|---|
| Zusatzinfo | 55 Tables, black and white; 11 Line drawings, color; 35 Line drawings, black and white; 6 Halftones, color; 17 Illustrations, color; 35 Illustrations, black and white |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 178 x 254 mm |
| Gewicht | 453 g |
| Themenwelt | Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung |
| Naturwissenschaften ► Biologie ► Genetik / Molekularbiologie | |
| Technik ► Lebensmitteltechnologie | |
| ISBN-10 | 1-032-39938-4 / 1032399384 |
| ISBN-13 | 978-1-032-39938-6 / 9781032399386 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
aus dem Bereich
