Lactic Acid Bacteria

Microbiological and Functional Aspects
 
 
CRC Press
  • 5. Auflage
  • |
  • erschienen am 8. April 2019
  • |
  • 764 Seiten
 
E-Book | PDF mit Adobe DRM | Systemvoraussetzungen
978-0-429-61564-1 (ISBN)
 

Through four editions, Lactic Acid Bacteria: Microbiological and Functional Aspects, has provided readers with information on the how's and why's lactic acid-producing fermentation improves the storability, palatability, and nutritive value of perishable foods. Thoroughly updated and fully revised, with 12 new chapters, the Fifth Edition covers regulatory aspects globally, new findings on health effects, properties and stability of LAB as well as production of target specific LAB. The new edition also addresses the technological use of LAB in various fermentations of food, feed and beverage, and their safety considerations. It features the detailed description of the main genera of LAB as well as such novel bacteria as fructophilic LAB and novel probiotics and discusses such new targets as cognitive function, metabolic health, respiratory health and probiotics.

Key Features:

  • In 12 new chapters, findings are presented on health effects, properties and stability of LAB as well as production of target specific LAB
  • Covers such novel bacteria as fructophilic LAB and novel probiotics
  • Presents new discoveries related to the mechanisms of lactic acid bacterial metabolism and function
  • Covers the benefits of LAB, both in fermentation of dairy, cereal, meat, vegetable and silage, and their health benefits on humans and animals
  • Discusses the less-known role of LAB as food spoilers
  • Covers the global regulatory framework related to safety and efficacy
5. Auflage
  • Englisch
  • Milton
  • |
  • Großbritannien
Taylor & Francis Ltd
  • Für höhere Schule und Studium
  • Neue Ausgabe
60 schwarz-weiße Abbildungen, 63 schwarz-weiße Tabellen
978-0-429-61564-1 (9780429615641)
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Gabriel Vinderola is Associate Professor at the Food Engineering Department of the Faculty of Chemical Engineering (National University of Litoral) and Independent Researcher of the National Scientific and Technical Research Council (CONICET) at the Industrial Dairy Institute (INLAIN) in Santa Fe (Argentina), and has been a visiting professor (2004) at Moncton's University (Canada). He is the author of over 90 journal articles and book chapters in the field of probiotic lactic acid bacteria and bifidobacteria. Dr. Vinderola received his degree (1997) and Ph.D. degree in chemistry from the National University of Litoral (Santa Fe, Argentina). He participated in the development of the first commercial probiotic cheese in Latin America (1999) and he was awarded (2011) as young researcher in Food Technology by the Argentinian National Academy of Exact, Physical and Natural Sciences.


Dr. Arthur Ouwehand is Technical Fellow and research manager at DuPont Nutrition & Health 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, 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 Goeteborg 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 250 journal articles and book chapters.


Seppo Salminen is a Professor and the Director of Functional Foods Forum at the University of Turku, Finland, and has been a visiting professor at the RMIT University, Melbourne, Australia, and Universitat fur Bodenkultur, Vienna, Austria. He is the author of over 400 journal articles and book chapters, and the editor or coeditor of several books. He has served in NDA Panel (evaluation of eg novel foods and health claims) and several 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. He is a member of the Finnish Academy of Science and Letters and the president elect of the International Scientific Association of Probiotics and Prebiotics (ISAPP).


Atte von Wright is the Emeritus Professor of Food Biotechnology at the University of Eastern Finland. He graduated in 1975 from the University of Helsinki, majoring in General Microbiology, obtained his Licentiate of Philosophy degree from the same University in 1978, and his PhD degree from the University of Sussex, UK. His research interest include food toxicology and hygiene, molecular biology of lactic acid bacteria, probiotics and prebiotics and natural bioactive compounds. Besides his University career he has worked as a research group leader in Valio Finnish Coopersative dairies' Association and in the Technical Research Centre of Finland. His previous international duties include working as an expert in the panels of The European Food Safety Authority dealing with the safety aspects of feed additives and genetically modified organisms.
Gabriel Vinderola is Associate Professor at the Food Engineering Department of the Faculty of Chemical Engineering (National University of Litoral) and Independent Researcher of the National Scientific and Technical Research Council (CONICET) at the Industrial Dairy Institute (INLAIN) in Santa Fe (Argentina), and has been a visiting professor (2004) at Moncton's University (Canada). He is the author of over 90 journal articles and book chapters in the field of probiotic lactic acid bacteria and bifidobacteria. Dr. Vinderola received his degree (1997) and Ph.D. degree in chemistry from the National University of Litoral (Santa Fe, Argentina). He participated in the development of the first commercial probiotic cheese in Latin America (1999) and he was awarded (2011) as young researcher in Food Technology by the Argentinian National Academy of Exact, Physical and Natural Sciences.


Dr. Arthur Ouwehand is Technical Fellow and research manager at DuPont Nutrition & Health 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, 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 Goeteborg 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 250 journal articles and book chapters.


Seppo Salminen is a Professor and the Director of Functional Foods Forum at the University of Turku, Finland, and has been a visiting professor at the RMIT University, Melbourne, Australia, and Universitat fur Bodenkultur, Vienna, Austria. He is the author of over 400 journal articles and book chapters, and the editor or coeditor of several books. He has served in NDA Panel (evaluation of eg novel foods and health claims) and several 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. He is a member of the Finnish Academy of Science and Letters and the president elect of the International Scientific Association of Probiotics and Prebiotics (ISAPP).


Atte von Wright is the Emeritus Professor of Food Biotechnology at the University of Eastern Finland. He graduated in 1975 from the University of Helsinki, majoring in General Microbiology, obtained his Licentiate of Philosophy degree from the same University in 1978, and his PhD degree from the University of Sussex, UK. His research interest include food toxicology and hygiene, molecular biology of lactic acid bacteria, probiotics and prebiotics and natural bioactive compounds. Besides his University career he has worked as a research group leader in Valio Finnish Coopersative dairies' Association and in the Technical Research Centre of Finland. His previous international duties include working as an expert in the panels of The European Food Safety Authority dealing with the safety aspects of feed additives and genetically modified organisms.
  • Cover
  • Half Title
  • Title Page
  • Copyright Page
  • Table of Contents
  • Preface
  • Editors
  • Contributors
  • Chapter 1: Lactic Acid Bacteria: An Introduction
  • Chapter 2: Genetics of Lactic Acid Bacteria
  • Chapter 3: Genus Lactococcus
  • Chapter 4: The Genus Lactobacillus
  • Chapter 5: Fructophilic Lactic Acid Bacteria: An Overview of Their Unique Properties
  • Chapter 6: Introduction to the Genera Pediococcus, Leuconostoc, Weissella, and Carnobacterium
  • Chapter 7: Streptococcus: A Brief Update on the Current Taxonomic Status of the Genus
  • Chapter 8: Probiotic Enterococci, Their Enterocins and Their Use in Animals
  • Chapter 9: Bifidobacteria: General Overview of Ecology, Taxonomy, and Genomics
  • Chapter 10: Bacteriophage and Anti-phage Mechanisms in Lactic Acid Bacteria
  • Chapter 11: Antimicrobials from Lactic Acid Bacteria and Their Potential Applications
  • Chapter 12: Lactic Acid Bacteria for Fermented Dairy Products
  • Chapter 13: Lactic Acid Bacteria in Cereal-Based Products
  • Chapter 14: Lactic Acid Bacteria in Meat Fermentations: Role of Autochthonous Starter Cultures on Quality, Safety and Health
  • Chapter 15: Examples of Lactic-Fermented Foods of the African Continent
  • Chapter 16: Lactic Acid Bacteria in Vegetable Fermentations
  • Chapter 17: Lactic Acid Bacteria and Silage Fermentation
  • Chapter 18: Lactic Acid Bacteria (LAB) in Grape Fermentations: An Example of LAB as Contaminants in Food Processing
  • Chapter 19: Lactic Acid Bacteria in Food Spoilage
  • Chapter 20: The Production of Lactic Acid Bacteria Starters and Probiotic Cultures: An Industrial Perspective
  • Chapter 21: Stability of Lactic Acid Bacteria and Bifidobacteria in Foods and Supplements
  • Chapter 22: The Safety of Lactic Acid Bacteria for Use in Foods
  • Chapter 23: The Safety of Novel Probiotic Bacteria
  • Chapter 24: Lactic Acid Bacteria in the Gut
  • Chapter 25: Gastrointestinal Benefits of Probiotics: Clinical Evidence
  • Chapter 26: Probiotics and the Immune System
  • Chapter 27: Targeting the Gut Microbiota in Metabolic Disorders and Juvenile Growth: Potential Impact of Lactic Acid Bacteria and Next Generation Probiotics
  • Chapter 28: Brain-Gut-Microbiota Axis in Mood and Cognition: Impact of Psychobiotics
  • Chapter 29: Endogenous Lactic Acid Bacteria and Probiotics in Oral Health
  • Chapter 30: Human Studies on Probiotics and Endogenous Lactic Acid Bacteria in the Female Urogenital Tract
  • Chapter 31: Lactic Acid Bacteria and Respiratory Health: Their Beneficial Effects on Viral Infections
  • Chapter 32: Human Studies on Probiotics: Infants and Children
  • Chapter 33: Nutrition Economic Aspects of Probiotics
  • Chapter 34: Beneficial Microbes for Companion Animals
  • Chapter 35: Lactic Acid Bacteria in Aquatic Environments and Their Applications
  • Chapter 36: The Use of Probiotics in Nutrition and Disease Prevention in Farm Animals
  • Chapter 37: Probiotic Effects of Non-viable Lactic Acid Bacteria
  • Chapter 38: Probiotics Regulation in Asian and Australasian Countries
  • Chapter 39: Probiotics Regulation in Latin American Countries
  • Chapter 40: The Regulation of Probiotics in the United States
  • Chapter 41: Regulation of Probiotics in Canada
  • Chapter 42: Safety Assessment of Probiotics in the European Union (EU)
  • Index

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