The Many Benefits Of Lactic Acid Bacteria

The Many Benefits Of Lactic Acid Bacteria Book in PDF, ePub and Kindle version is available to download in english. Read online anytime anywhere directly from your device. Click on the download button below to get a free pdf file of The Many Benefits Of Lactic Acid Bacteria book. This book definitely worth reading, it is an incredibly well-written.

The Many Benefits of Lactic Acid Bacteria

Jean Guy Leblanc,Alejandra de Moreno de LeBlanc
The Many Benefits of Lactic Acid Bacteria Book PDF

Author : Jean Guy Leblanc,Alejandra de Moreno de LeBlanc
Publisher : Unknown
Page : 325 pages
File Size : 51,7 Mb
Release : 2019
Category : Lactic acid bacteria
ISBN : 1536153885

Get Book

The Many Benefits of Lactic Acid Bacteria by Jean Guy Leblanc,Alejandra de Moreno de LeBlanc Pdf

Lactic Acid Bacteria (LAB) are a heterologous group of microorganisms that have been isolated from numerous ecological niches, including fermented foods, plants, and the gastrointestinal tract of animals. Because of their "generally regarded as safe" status (GRAS), there has been great interest in using these microorganisms in food production, as probiotic microorganisms or as biotechnological tools. This book describes some of the many benefits of LAB including i) their use in foods where advances in the fight against spoilage and pathogenic microorganisms in foods, their thermotolerance, their microencapsulation, and responses to osmotic challenges will be discussed; ii) their capacity to produce beneficial compounds including bioactive peptides, biosurfactants, gamma-aminobutyric acid, and antimicrobial products such as organic acids, hydrogen peroxide, bacteriocins, and peptidoglycan hydrolases; and iii) their effect on health and other applications such as their use as a DNA vaccine delivery system, bile-salt hydrolase, and exopolysaccharides production as well as the use of spore forming LAB. This new book is a compilation of topics that have been written by experts from all over the world (Argentina, Brazil, Greece, Mexico, and Thailand) who work in different research settings offering varying viewpoints on the most up-to-date information currently available on the uses and many benefits of Lactic Acid Bacteria.

Probiotics, Prebiotics and Synbiotics

Parmjit Singh Panesar,Anil Kumar Anal
Probiotics Prebiotics and Synbiotics Book PDF

Author : Parmjit Singh Panesar,Anil Kumar Anal
Publisher : John Wiley & Sons
Page : 500 pages
File Size : 46,7 Mb
Release : 2022-01-11
Category : Technology & Engineering
ISBN : 9781119701231

Get Book

Probiotics, Prebiotics and Synbiotics by Parmjit Singh Panesar,Anil Kumar Anal Pdf

In Probiotics, Prebiotics and Synbiotics: Technological Advancements Towards Safety and Industrial Applications, a team of distinguished researchers delivers an insightful exploration of various aspects of functional foods. The book includes information about critical facets of the production of these beneficial compounds, recent technological developments in the field, and their present and future commercial potential. The authors describe their mechanisms of action and their applications in several sectors. Probiotics, Prebiotics and Synbiotics is divided into five parts. A general introduction about these substances begins the book and is followed by discussions of common probiotics, prebiotics, and synbiotics. Finally, a treatment of safety issues and regulatory claims, as well as their market potential, rounds out the resource. Perfect for researchers, industry practitioners, and students working in or studying food processing and food microbiology, Probiotics, Prebiotics and Synbiotics is also an invaluable resource for professionals working in the field of food biotechnology.

Lactic Acid Bacteria

Gabriel Vinderola,Arthur Ouwehand,Seppo Salminen,Atte von Wright
Lactic Acid Bacteria Book PDF

Author : Gabriel Vinderola,Arthur Ouwehand,Seppo Salminen,Atte von Wright
Publisher : CRC Press
Page : 744 pages
File Size : 46,7 Mb
Release : 2019-04-08
Category : Health & Fitness
ISBN : 9780429615641

Get Book

Lactic Acid Bacteria by Gabriel Vinderola,Arthur Ouwehand,Seppo Salminen,Atte von Wright Pdf

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

Applications of Biotechnology in Traditional Fermented Foods

National Research Council,Policy and Global Affairs,Office of International Affairs,Panel on the Applications of Biotechnology to Traditional Fermented Foods
Applications of Biotechnology in Traditional Fermented Foods Book PDF

Author : National Research Council,Policy and Global Affairs,Office of International Affairs,Panel on the Applications of Biotechnology to Traditional Fermented Foods
Publisher : National Academies Press
Page : 208 pages
File Size : 43,9 Mb
Release : 1992-02-01
Category : Medical
ISBN : 9780309046855

Get Book

Applications of Biotechnology in Traditional Fermented Foods by National Research Council,Policy and Global Affairs,Office of International Affairs,Panel on the Applications of Biotechnology to Traditional Fermented Foods Pdf

In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins. Although "fermented food" has a vaguely distasteful ring, bread, wine, cheese, and yogurt are all familiar fermented foods. Less familiar are gari, ogi, idli, ugba, and other relatively unstudied but important foods in some African and Asian countries. This book reports on current research to improve the safety and nutrition of these foods through an elucidation of the microorganisms and mechanisms involved in their production. Also included are recommendations for needed research.

Lactic Acid Bacteria

Seppo Salminen,Atte von Wright
Lactic Acid Bacteria Book PDF

Author : Seppo Salminen,Atte von Wright
Publisher : Marcel Dekker
Page : 464 pages
File Size : 48,7 Mb
Release : 1993
Category : Medical
ISBN : STANFORD:36105009652616

Get Book

Lactic Acid Bacteria by Seppo Salminen,Atte von Wright Pdf

With a view to replacing the anecdotal evidence on the health benefits of specific strains of lactic acid bacteria, reviews current developments in the scientific study of lactic acid bacteria. An overview of the taxonomy and general physiology of lactic acid bacteria is given. A discussion of the genetics of lactic acid bacteria is included as well as a chapter on the technological aspects of manufacturing functional lactic acid bacteria starters. Many chapters consider the present knowledge of the effects of lactic acid bacteria in human health and disease and as animal probiotics. Annotation c. by Book News, Inc., Portland, Or.

Food Safety and Human Health

Ram Lakhan Singh,Sukanta Mondal
Food Safety and Human Health Book PDF

Author : Ram Lakhan Singh,Sukanta Mondal
Publisher : Academic Press
Page : 402 pages
File Size : 44,5 Mb
Release : 2019-07-30
Category : Medical
ISBN : 9780128163344

Get Book

Food Safety and Human Health by Ram Lakhan Singh,Sukanta Mondal Pdf

Food Safety and Human Health provides a framework to manage food safety risks and insure safe food system. This reference takes a reader-friendly approach in presenting the entire range of toxic compounds found naturally in foods or introduced by industrial contamination or food processing methods. It provides the basic principles of food toxicology and its processing and safety for human health to help professionals and students better understand the real problems of toxic materials. This essential resource will help readers address problems regarding food contamination and safety. It will be particularly useful for graduate students, researchers and professionals in the agri-food industry. Encompasses the first pedagogic treatment of the entire range of toxic compounds found naturally in foods or introduced by industrial contamination or food processing methods Features areas of vital concern to consumers, such as the toxicological implications of food, implications of food processing and its safety to human health Focuses on the safety aspects of genetically modified foods currently available

Biotechnology of Lactic Acid Bacteria

Fernanda Mozzi,Rául R. Raya,Graciela M. Vignolo
Biotechnology of Lactic Acid Bacteria Book PDF

Author : Fernanda Mozzi,Rául R. Raya,Graciela M. Vignolo
Publisher : John Wiley & Sons
Page : 392 pages
File Size : 50,5 Mb
Release : 2015-09-04
Category : Technology & Engineering
ISBN : 9781118868379

Get Book

Biotechnology of Lactic Acid Bacteria by Fernanda Mozzi,Rául R. Raya,Graciela M. Vignolo Pdf

Lactic acid bacteria (LAB) have historically been used as starter cultures for the production of fermented foods, especially dairy products. Over recent years, new areas have had a strong impact on LAB studies: the application of omics tools; the study of complex microbial ecosystems, the discovery of new LAB species, and the use of LAB as powerhouses in the food and medical industries. This second edition of Biotechnology of Lactic Acid Bacteria: Novel Applications addresses the major advances in the fields over the last five years. Thoroughly revised and updated, the book includes new chapters. Among them: The current status of LAB systematics; The role of LAB in the human intestinal microbiome and the intestinal tract of animals and its impact on the health and disease state of the host; The involvement of LAB in fruit and vegetable fermentations; The production of nutraceuticals and aroma compounds by LAB; and The formation of biofilms by LAB. This book is an essential reference for established researchers and scientists, clinical and advanced students, university professors and instructors, nutritionists and food technologists working on food microbiology, physiology and biotechnology of lactic acid bacteria.

Lactic Acid Bacteria

Marcela Albuquerque Cavalcanti de Albuquerque,Alejandra de Moreno de LeBlanc,Jean Guy LeBlanc,Raquel Bedani
Lactic Acid Bacteria Book PDF

Author : Marcela Albuquerque Cavalcanti de Albuquerque,Alejandra de Moreno de LeBlanc,Jean Guy LeBlanc,Raquel Bedani
Publisher : CRC Press
Page : 337 pages
File Size : 42,6 Mb
Release : 2020-02-19
Category : Medical
ISBN : 9780429749438

Get Book

Lactic Acid Bacteria by Marcela Albuquerque Cavalcanti de Albuquerque,Alejandra de Moreno de LeBlanc,Jean Guy LeBlanc,Raquel Bedani Pdf

Lactic acid bacteria (LAB) are a diverse group of bacteria that comprise low GC content Gram-positive cocci or rods that produces lactic acid as the major end product of the fermentation process. Bifidobacterium genera may also be considered as a part of the LAB group for possessing some similar phenotypical characteristics despite the higher GC content. The key feature of LAB metabolism is efficient carbohydrate fermentation. This contributes to the production of several microbial metabolites that result in the improvement of flavor and texture of fermented foods, in addition to its positive impact on the human health when LAB is administered as a probiotic. The book deals with advances made in the functionalities of LAB, such as their effect on vitamin D receptor expression, impact on neurodegenerative pathologies, production of B-vitamins for food bio-enrichment, production of bacteriocins to improve gut microbiota dysbiosis, production of metabolites from polyphenols and their effects on human health, effect on reducing the immunoreaction of food allergens, as biological system using time-temperature to improve food safety, and the use of probiotics in animal feed. The book also reviews the use of LAB and probiotic technologies to develop new functional foods and functional pharmaceuticals.

Lactic Acid Bacteria

Wilhelm H. Holzapfel,Brian J.B. Wood
Lactic Acid Bacteria Book PDF

Author : Wilhelm H. Holzapfel,Brian J.B. Wood
Publisher : John Wiley & Sons
Page : 648 pages
File Size : 45,8 Mb
Release : 2014-06-23
Category : Technology & Engineering
ISBN : 9781444333831

Get Book

Lactic Acid Bacteria by Wilhelm H. Holzapfel,Brian J.B. Wood Pdf

Lactic Acid Bacteria Biodiversity and Taxonomy Lactic Acid Bacteria Biodiversity and Taxonomy Edited by Wilhelm H. Holzapfel and Brian J.B. Wood The lactic acid bacteria (LAB) are a group of related microorganisms that are enormously important in the food and beverage industries. Generally regarded as safe for human consumption (and, in the case of probiotics, positively beneficial to human health), the LAB have been used for centuries, and continue to be used worldwide on an industrial scale, in food fermentation processes, including yoghurt, cheeses, fermented meats and vegetables, where they ferment carbohydrates in the foods, producing lactic acid and creating an environment unsuitable for the survival of food spoilage organisms and pathogens. The shelf life of the product is thereby extended, but of course these foods are also enjoyed around the world for their organoleptic qualities. They are also important to the brewing and winemaking industries, where they are often undesirable intruders but can in specific cases have desirable benefits. The LAB are also used in producing silage and other agricultural animal feeds. Clinically, they can improve the digestive health of young animals, and also have human medical applications. This book provides a much-needed and comprehensive account of the current knowledge of the LAB, covering the taxonomy and relevant biochemistry, physiology and molecular biology of these scientifically and commercially important microorganisms. It is directed to bringing together the current understanding concerning the organisms’ remarkable diversity within a seemingly rather constrained compass. The genera now identified as proper members of the LAB are treated in dedicated chapters, and the species properly recognized as members of each genus are listed with detailed descriptions of their principal characteristics. Each genus and species is described using a standardized format, and the relative importance of each species in food, agricultural and medical applications is assessed. In addition, certain other bacterial groups (such as Bifidobacterium) often associated with the LAB are given in-depth coverage. The book will also contribute to a better understanding and appreciation of the role of LA B in the various ecosystems and ecological niches that they occupy. In summary, this volume gathers together information designed to enable the organisms’ fullest industrial, nutritional and medical applications. Lactic Acid Bacteria: Biodiversity and Taxonomy is an essential reference for research scientists, biochemists and microbiologists working in the food and fermentation industries and in research institutions. Advanced students of food science and technology will also find it an indispensable guide to the subject. Also available from Wiley Blackwell The Chemistry of Food Jan Velisek ISBN 978-1-118-38384-1 Progress in Food Preservation Edited by Rajeev Bhat, Abd Karim Alias and Gopinadham Paliyath ISBN 978-0-470-65585-6

Stress Responses of Lactic Acid Bacteria

Effie Tsakalidou,Konstantinos Papadimitriou
Stress Responses of Lactic Acid Bacteria Book PDF

Author : Effie Tsakalidou,Konstantinos Papadimitriou
Publisher : Springer Science & Business Media
Page : 540 pages
File Size : 52,9 Mb
Release : 2011-09-06
Category : Technology & Engineering
ISBN : 9780387927718

Get Book

Stress Responses of Lactic Acid Bacteria by Effie Tsakalidou,Konstantinos Papadimitriou Pdf

Beginning with the basics of lactic acid bacteria and stress response, then working into specific fields of research and current developments, Stress Responses of Lactic Acid Bacteria will serve as an essential guidebook to researchers in the field, industry professionals, and advanced students in the area. The exploration of stress responses in lactic acid bacteria began in the early 90s and revealed the differences that exist between LAB and the classical model microorganisms. A considerable amount of work has been performed on the main genera / species of LAB regarding the genes implicated and their actual role and regulation, and the mechanisms of stress resistance have also been elucidated. Recent genome and transcriptome analyses complement the proteome and genetic information available today and shed a new light on the perception of and the responses to stress by lactic acid bacteria.

Lactic Acid Bacteria: Genetics, Metabolism and Applications

Roland J. Siezen,Jan Kok,Tjakko Abee,Gertjan Schaafsma
Lactic Acid Bacteria Genetics Metabolism and Applications Book PDF

Author : Roland J. Siezen,Jan Kok,Tjakko Abee,Gertjan Schaafsma
Publisher : Springer Science & Business Media
Page : 372 pages
File Size : 46,6 Mb
Release : 2013-06-29
Category : Science
ISBN : 9789401720298

Get Book

Lactic Acid Bacteria: Genetics, Metabolism and Applications by Roland J. Siezen,Jan Kok,Tjakko Abee,Gertjan Schaafsma Pdf

Foods fermented with lactic acid bacteria are an important part of the human diet. Lactic acid bacteria play an essential role in the preservation of food raw materials and contribute to the nutritional, organoleptic, and health properties of food products and animal feed. The importance of lactic acid bacteria in the production of foods throughout the world has resulted in a continued scientific interest in these micro-organisms over the last two decades by academic research groups as well as by industry. This research has resulted in a number of important scientific breakthroughs and has led to new applications. The most recent of these advances is the establishment of the complete genome sequences of a number of different lactic acid bacterial species. To communicate and stimulate the research on lactic acid bacteria and their applications, a series of tri-annual symposia on lactic acid bacteria was started in 1983 under the auspices of the Netherlands Society for Microbiology (NVVM), which was later also supported by the Federation of European Microbiological Societies (FEMS). The aim of these state-of-the-art symposia is to offer a unique platform for universities, institutes, and industry in this area of biotechnology, to present recent work, to obtain information on new developments, and to exchange views with colleagues from all over the world on scientific progress and applications. The growing number of participants at these symposia has been a clear demonstration of the interest of the international industrial and scientific community in this area of research. The 7th Symposium is based on a number of plenary lectures that review the scientific progress of the last years in the different areas of research on lactic acid bacteria, and which are documented in this special issue of Antonie van Leeuwenhoek.

Lactic Acid Bacteria in Food Biotechnology

Spiros Paramithiotis,Vasco Ariston De Carvalho Azevedo,Didier Montet
Lactic Acid Bacteria in Food Biotechnology Book PDF

Author : Spiros Paramithiotis,Vasco Ariston De Carvalho Azevedo,Didier Montet
Publisher : Elsevier
Page : 384 pages
File Size : 44,6 Mb
Release : 2022-04-23
Category : Science
ISBN : 9780323886338

Get Book

Lactic Acid Bacteria in Food Biotechnology by Spiros Paramithiotis,Vasco Ariston De Carvalho Azevedo,Didier Montet Pdf

Lactic Acid Bacteria in Food Biotechnology: Innovations and Functional Aspects describes the latest advancements in LAB applications in the development of functional foods and fermented foods, biotechnological products using LAB, i.e., bio chemicals (organic acids, bacteriocins, etc.), bioactive and functional biomolecules, comparative genomics of probiotic LAB, and genetically modified LAB in food industry. Bridging the gap between LAB-mediated fermented foods and bioactive compounds, vis-a-vis molecular aspects, this book enables the transition from research to application. The book details applications of LAB in fermented/functional foods including cereals, vegetables, fish, meat cheese, other dairy products, and much more. Other sections cover their biochemistry and biotechnology aspects, bio preservation by bio molecules produced by LAB, bioactive metabolites and biosurfactants, including their value in health and wellness and exploring the genomics of LAB from food to health. Finally, the book addresses genetically modified lactic acid bacteria in food and beverages. Identifies biomolecules released by LAB into foods and their health benefits Describes natural biopreservation by LAB, mechanisms, food safety issues and disease prevention Includes LAB as probiotics, modulation of gut microbiota and health aspects Addresses potentially negative aspects of LAB in producing biogenic amines and health impacts Presents the pros and cons of genetically modified LAB in food industry

Bacteriocins of Lactic Acid Bacteria

Luc De Vuyst,Erick J. Vandamme
Bacteriocins of Lactic Acid Bacteria Book PDF

Author : Luc De Vuyst,Erick J. Vandamme
Publisher : Springer
Page : 538 pages
File Size : 43,6 Mb
Release : 2012-12-06
Category : Science
ISBN : 9781461526681

Get Book

Bacteriocins of Lactic Acid Bacteria by Luc De Vuyst,Erick J. Vandamme Pdf

As antibacterial compounds, bacteriocins have always lived in the shadow of those medically important, efficient and often broad-spectrum low-molecular mass antimicrobials, well known even to laypeople as antibiotics. This is despite the fact that bacteriocins were discovered as early as 1928, a year before the penicillin saga started. Bacteriocins are antimicrobial proteins or oligopeptides, displaying a much narrower activity spectrum than antibiotics; they are mainly active against bacterial strains taxonomically closely related to the producer strain, which is usually immune to its own bacteriocin. They form a heterogenous group with regard to the taxonomy of the producing bacterial strains, mode of action, inhibitory spectrum and protein structure and composition. Best known are the colicins and microcins produced by Enterobacteriaceae. Many other Gram-negative as well as Gram-positive bacteria have now been found to produce bacteriocins. In the last decade renewed interest has focused on the bacteriocins from lactic acid bacteria, which are industrially and agriculturally very important. Some of these compounds are even active against food spoilage bacteria and endospore formers and also against certain clinically important (food-borne) pathogens. Recently, bacteriocins from lactic acid bacteria have been studied intensively from every possible scientific angle: microbiology, biochemistry, molecular biology and food technology. Intelligent screening is going on to find novel compounds with unexpected properties, just as has happened (and is still happening) with the antibiotics. Knowledge, especially about bacteriocins from lactic acid bacteria, is accumulating very rapidly.

Lactic Acid Bacteria: Genetics, Metabolism and Applications

W.N. Konings,O.P. Kuipers,J.H.J. Huis in 't Veld
Lactic Acid Bacteria Genetics Metabolism and Applications Book PDF

Author : W.N. Konings,O.P. Kuipers,J.H.J. Huis in 't Veld
Publisher : Springer Science & Business Media
Page : 399 pages
File Size : 44,8 Mb
Release : 2013-03-09
Category : Medical
ISBN : 9789401720274

Get Book

Lactic Acid Bacteria: Genetics, Metabolism and Applications by W.N. Konings,O.P. Kuipers,J.H.J. Huis in 't Veld Pdf

In ancient times foods fermented with lactic acid bacteria already constituted an important part of the human diet. From then on, lactic acid bacteria have played an essential role in the preservation of food raw materials and have contributed to the nutritional, organoleptic and health properties of human food products and animal feed. The important function that lactic acid bacteria still have in the production of foods all over the world has resulted in a growing scientific interest in these micro-organisms by academic research groups as well as by industry. During the last 15 years, this research has been stimulated by major internationally coordinated funding efforts that have resulted in a variety of important scientific breakthroughs and have led to new applications. Written by international experts in the field, this issue of Antonie van Leeuwenhoek documents these developments with respect to genetics, metabolism and the application of lactic acid bacteria for industrial and potential medical applications. In this book the first complete genome of a lactic acid bacterium is presented. The book will serve as a reference source and also as an indispensable source of information for further development and exploration of the field.

Lactic Acid Bacteria

Sampo Lahtinen,Arthur C. Ouwehand,Seppo Salminen,Atte von Wright
Lactic Acid Bacteria Book PDF

Author : Sampo Lahtinen,Arthur C. Ouwehand,Seppo Salminen,Atte von Wright
Publisher : CRC Press
Page : 780 pages
File Size : 51,8 Mb
Release : 2011-12-13
Category : Technology & Engineering
ISBN : 9781439836781

Get Book

Lactic Acid Bacteria by Sampo Lahtinen,Arthur C. Ouwehand,Seppo Salminen,Atte von Wright Pdf

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