Lactic Acid Bacteria Microbiological and Functional Aspects 6th Edition by Gabriel Vinderola, Arthur Ouwehand, Seppo Salminen, Atte von Wright 9781003352075 1003352073
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Product details:
ISBN 10: 1003352073
ISBN 13: 9781003352075
Author: Gabriel Vinderola, Arthur C. Ouwehand, Seppo Salminen, Atte von Wright
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
Table of contents:
Section I Taxonomy, Physiology, and Molecular Biology
1 Lactic Acid Bacteria: An Introduction to Taxonomy, Physiology and Molecular Biology
2 The Genus Lactobacillus—Across the Past and Future
3 Genus Lactococcus
4 Streptococcus: A Brief Update on the Current Taxonomic Status of the Genus
5 The Genus Enterococcus, Bacteria with Beneficial and/or Non-Beneficial Potential?
6 Introduction to the Genera Pediococcus, Leuconostoc, Weissella, Periweissella and Carnobacterium
7 Bifidobacteria: General Overview of Ecology, Taxonomy and Genomics
8 Bacteriophage and Anti-Phage Mechanisms in Lactic Acid Bacteria
Section II Technology and Food Applications
9 Antimicrobials from Lactic Acid Bacteria and Their Potential Applications
10 Lactic Acid Bacteria for Fermented Dairy Products
11 Lactic Acid Bacteria in the Fermentation of Non-Alcoholic Cereal Products
12 Lactic Acid Bacteria in Meat Fermentations: Role of Autochthonous Starter Cultures on Quality, Safety and Health
13 Lactic Acid Bacteria in Vegetable, Fruit, and Seed Fermentations
14 Silage Fermentation
15 Lactic Acid Bacteria in Grape Fermentations: An Example of LAB as Contaminants in Food Processing
16 Lactic Acid Bacteria in Food Spoilage
17 Examples of Lactic-Fermented Foods of the African Continent
18 Lactic-Fermented Foods and Alcoholic Beverages in Asia
19 The Production of Lactic Acid Bacteria Starters, Probiotic and Postbiotic Cultures: An Industrial Perspective
20 Stability of Lactic Acid Bacteria and Bifidobacteria in Foods and Supplements
Section III Role of LAB in Health and Disease
21 Human Microbiota
22 Lactic Acid Bacteria in the Gut
23 Gastrointestinal Benefits of Probiotics
24 Probiotics and the Immune System
25 Targeting the Gut Microbiota in Metabolic Disorders: Potential Impact of Lactic Acid Bacteria and Next-Generation Probiotics
26 Brain—Gut—Microbiota Axis in Mood and Cognition; Impact of Psychobiotics
27 Lactic Acid Bacteria and Oral Health
28 Human Studies on Probiotics and Endogenous Lactic Acid Bacteria in the Female Urogenital Tract
29 Lactic Acid Bacteria and Respiratory Health: Their Beneficial Effects on Viral Infections
30 Human Studies on Probiotics for Infants and Children
31 Nutrition Economics: Adding Value to Fermented Foods and Biotics
32 Health-Beneficial Microbes for Companion Animals
33 Lactic Acid Bacteria in Aquatic Environments and Their Applications
34 The Use of Probiotics in Nutrition and Disease Prevention in Farm Animals
35 Beneficial Effects of Inactivated Lactic Acid Bacteria
36 Skin Health Benefits of Topical and Enteral Lactic Acid Bacteria
Section IV Safety and Regulation
37 The Safety of Lactic Acid Bacteria for Use in Foods
38 Probiotic Regulations in Asian and Australasian Countries
39 Probiotic Regulation in Latin American Countries
40 Regulation of Probiotics in the United States
41 Regulation of Probiotics in Canada
42 Safety Assessment of Probiotics in the European Union
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Tags: Gabriel Vinderola, Arthur Ouwehand, Seppo Salminen, Lactic