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Author:   Sampo Lahtinen ,  Arthur C. Ouwehand ,  Seppo Salminen (University of Turku, Finland) ,  Atte von Wright (University of Kuopio, Finland)
Publisher:   Taylor & Francis Inc
Imprint:   CRC Press Inc
Edition:   4th New edition
Dimensions:   Width: 17.80cm , Height: 4.60cm , Length: 25.40cm
Weight:   1.633kg
ISBN:  

9781439836774

ISBN 10:   1439836779
Pages:   798
Publication Date:   13 December 2011
Audience:   Professional and scholarly ,  Professional & Vocational
Replaced By:   9780815366485
Format:   Hardback
Publisher's Status:   Out of Print
Availability:   Awaiting stock  

Table of Contents

Lactic Acid Bacteria: An Introduction; A. Von Wright and L. Axelsson Genetics of Lactic Acid Bacteria; L. Morelli, M. L. Calleagri, F. K. Vogensen, and A. von Wright Potential Applications of Probiotic, Bacteriocin-Producing Enterococci and their Bacteriocins; A. Laukova Genus Lactococcus; A. von Wright Genus Lactobacillus; R. Barrangou, S. J. Lahtinen, F. Ibrahim, and A. C. Ouwehand The Lesser LAB Gods: Pediococcus, Leuconostoc, Weissella, Carnobacterium, and Affiliated Genera; G. Huys, J. Leisner, and J. Bjoerkroth Streptococcus: A Brief Update on the Current Taxonomic Status of the Genus; J. R. Tagg, P. A. Wescombe , and J. P. Burton Bifidobacteria: General Overview on Ecology, Taxonomy, and Genomics; M. Ventura, F. Turroni, and D. van Sinderen Bacteriophage and Anti- Phage Mechanisms in Lactic Acid Bacteria; S. Mills, R. P. Ross, H. Neve, and A. Coffey Lactic Acid Bacteria in Vegetable Fermentations; K.-Y. Park and B. K. Kim Current Challenges for Probiotics in Food; J.-M. Antoine Lactic Acid Bacteria in Cereal-Based Products; H. Salovaara and M. Ganzle Lactic Acid Bacteria in Meat Fermentations; C. Fontana, S. Fadda, P. S. Cocconcelli, and G. Vignolo Examples of Lactic- Fermented Foods of the African Continent; C. M.A.P. Franz and W. H. Holzapfel Antimicrobial Components of Lactic Acid Bacteria; I. F. Nes, M. Kjos, and D. B. Diep Atherosclerosis and Gut Microbiota: A Potential Target for Probiotics; C. Y. Kwan, P. Kirjavainen, C. Yan, and H. El-Nezami Lactic Acid Bacteria (LAB) in Grape Fermentations-an Example of LAB as Contaminants in Food Processing; E. Bartowsky Stability of Lactic Acid Bacteria in Foods and Supplements; M. Gueimonde, C. G. de Los Reyes- Gavilan, and B. Sanchez Lactic Acid Bacteria in the Gut; M. Stolaki, W. M. De Vos, M. Kleerebezem, and E. G. Zoetendal Lactic Acid Bacteria in Oral Health; J. H. Meurman and I. Stamatova Some Considerations for the Safety of Novel Probiotic Bacteria; D. C. Donohue and M. Gueimonde Probiotics and Human Immune Function; H. Gill, J. Prasad, and O. Donkor Gastrointestinal Benefits of Probiotics-Clinical Evidence; A. Lyra, S. Lahtinen, and A. C. Ouwehand Human Studies on Probiotics: Infants and Children; H. Szajewska Human Studies on Probiotics and Endogenous Lactic Acid Bacteria in the Urogenital Tract; W. L. Miller and G. Reid Lactic Acid Bacteria and Blood Pressure; P. Ehlers and R. Korpela Probiotics for Companion Animals; M. Rinkinen Prevalence and Application of Lactic Acid Bacteria in Aquatic Environments; H. L. Lauzon and E. Ringo Probiotics for Farm Animals; A. Bomba, R. Nemcova, L. Strojny, and D. Mudronova Health Effects of Nonviable Probiotics; S. J. Lahtinen and A. Endo Probiotics: Safety and Efficacy; S. Salminen and A. von Wright Probiotics Regulation in Asian Countries; Y. K. Lee, W. Shao, S. Jin, Y. Wen, B. Ganguly, E. S. Rahayu, O. Chonan, K. Watanabe, G. E. Ji, M. S. Park, R. A. Rahim, H. L. Foo, J. D. Tan, M.-J. Chen, and S. Nitisinprasert Regulation of Probiotic and Probiotic Health Claims in South America; C. L. De Luces Fortes Ferreira and M. Bonnet Index

Reviews

! recommended ! extremely useful ! a welcome addition to many libraries. --International Dairy Journal ! an invaluable reference text ! written in an easy-to-read style, making it eminently suitable for both postgraduate students and general food scientists. --Food Australia

... recommended ... extremely useful ... a welcome addition to many libraries. -International Dairy Journal ... an invaluable reference text ... written in an easy-to-read style, making it eminently suitable for both postgraduate students and general food scientists. -Food Australia

! recommended ! extremely useful ! a welcome addition to many libraries. --International Dairy Journal ! an invaluable reference text ! written in an easy-to-read style, making it eminently suitable for both postgraduate students and general food scientists. --Food Australia

Author Information

Seppo Salminen is a Professor and the Director of Functional Foods Forum at the University of Turku, Finland, and a visiting professor at the RMIT University, Melbourne, Australia, and Universitat fur Bodenkultur, Vienna, Austria. He is the author of numerous journal articles and book chapters, and the editor or coeditor of several books. He has served in several scientific expert committees and 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. Professor Atte von Wright graduated from the University of Helsinki 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. Since 1998, Atte von Wright has been a Professor of Nutritional and Food Biotechnology at the University of Kuopio (since 2010, the University of Eastern Finland) in Finland. 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 from 2009 onward). He has more than 120 original scientific publications and reviews in international refereed journals. Dr. Sampo Lahtinen is a Health & Nutrition Group Manager at Danisco Health & Nutrition, Kantvik, Finland. He has a professional background both from industry and academia with a focus on probiotic and intestinal bacteria, prebiotics, and functional foods. He received his Ph.D. degree (2007) in Food Chemistry from the University of Turku, Finland, and was nominated in 2009 as an Adjunct Professor of Applied Microbiology of the University of Turku. He is the author of more than 50 journal articles and book chapters on probiotics and prebiotics. Dr. Arthur Ouwehand is an R&D group manager at Danisco Health & Nutrition 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, 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 Goteborg 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 150 journal articles and book chapters.

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