Overview

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

Full Product Details

Author:   Gabriel Vinderola ,  Arthur Ouwehand ,  Seppo Salminen ,  Atte von Wright (University of Kuopio, Finland)
Publisher:   Taylor & Francis Ltd
Imprint:   CRC Press
Edition:   6th edition
Weight:   0.453kg
ISBN:  

9781032399386

ISBN 10:   1032399384
Pages:   848
Publication Date:   15 August 2024
Audience:   College/higher education ,  Professional and scholarly ,  Tertiary & Higher Education ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print  
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Table of Contents

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

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Author Information

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).

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