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Lactic Acid Bacteria in Food Biotechnology
Innovations and Functional Aspects
- 1st Edition - April 23, 2022
- Editors: Spiros Paramithiotis, Ramesh C. Ray, Vasco Ariston De Carvalho Azevedo, Didier Montet
- Language: English
- Paperback ISBN:9 7 8 - 0 - 3 2 3 - 8 9 8 7 5 - 1
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 8 8 6 3 3 - 8
Lactic Acid Bacteria in Food Biotechnology: Innovations and Functional Aspects describes the latest advancements in LAB applications in the development of functional foods and… Read more
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Request a sales quoteLactic 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
- Cover image
- Title page
- Table of Contents
- Copyright
- Contributors
- Section I: Lactic acid bacteria in fermented foods and beverages
- Chapter 1: Cereal fermentation by LAB: From ancient to modern alimentation biotechnologies
- Abstract
- Acknowledgments
- 1: Introduction
- 2: Cereals and pseudocereals: LA-fermented cereal foods and beverages over the world
- 3: Functional aspects of LA cereal fermentation
- 4: Innovations in cereal LA fermentation
- 5: Conclusions and future perspectives
- References
- Chapter 2: Lactic acid fermentation of fruit and vegetable juices and smoothies: Innovation and health aspects
- Abstract
- 1: Introduction
- 2: Functional aspects
- 3: Product innovations
- 4: Emerging products and marketing challenges
- 5: Research perspectives and conclusions
- References
- Chapter 3: Kimchi and sauerkraut lactic acid bacteria and human health
- Abstract
- Acknowledgments
- 1: Introduction
- 2: Microbial diversity in fermented kimchi and sauerkraut products
- 3: Metabolites released by LAB during fermentation
- 4: Impact on human health and wellness
- 5: Strategies to improve viability and functionality of fermented kimchi and sauerkraut products using biotechnology
- 6: Conclusions and future perspectives
- References
- Chapter 4: Biotransformation of root and tuber crops by lactic acid bacteria into value-added bio-commodities
- Abstract
- 1: Introduction
- 2: Microbial pedigree
- 3: Biotransformation of root and tuber crops by LAB
- 4: Case study: Elephant foot yam
- 5: Functional benefits/health aspects
- 6: Innovation
- 7: Concluding remark and perspectives
- References
- Chapter 5: Lactic acid bacteria and malolactic fermentation in winemaking
- Abstract
- 1: Introduction
- 2: Spontaneous and inoculated fermentation of wine
- 3: Starter cultures for MLF
- 4: Microbial spoilage of wine
- 5: Technologies for Promoting MLF
- 6: Monitoring of malolactic fermentation
- 7: Conclusion
- References
- Chapter 6: Traditional Mediterranean cheeses: Lactic acid bacteria populations and functional traits
- Abstract
- 1: Introduction
- 2: Revision on the microbiota of traditional Mediterranean cheeses and characterization of their lactic acid bacteria populations
- 3: Main lactic acid bacterial genera and their properties: Former-Lactobacillus, Enterococcus, Lactococcus, Leuconostoc, and others
- 4: Probiotic properties of LAB
- 5: Types of cheese from different animal species: Cow, sheep, goat, buffalo, and camel
- 6: Traditional Mediterranean cheeses
- 7: Traditional cheese manufacturing: Some examples
- 8: Hygiene indicators and pathogens
- 9: Innovation in Mediterranean cheeses
- 10: Use of starter cultures
- 11: Conclusions and future perspectives
- Acknowledgments/funding
- References
- Chapter 7: Fermented fish products and health aspects
- Abstract
- 1: Introduction
- 2: Types of fermentation used for producing fermented fish
- 3: Fermented fish around the world
- 4: Microflora in fermented fish and fish products
- 5: Probiotic microorganisms isolated from fermented fish and fish products
- 6: Bioactive compounds of fermented fish
- 7: Health benefits of fermented fish and fish products
- 8: Conclusion
- References
- Chapter 8: Lactic acid bacteria in meat fermentation: Dry sausage safety and quality
- Abstract
- 1: Introduction
- 2: The role of LAB in meat fermentation
- 3: LAB in exotic environment: Hen meat fermented sausage
- 4: Innovation and advances
- 5: Future perspectives and challenges
- 6: Summary and conclusions
- References
- Section II: Lactic acid bacteria in food preservation and nutritive quality
- Chapter 9: Lactic acid bacteria in food quality enrichment
- Abstract
- Acknowledgments
- 1: Introduction
- 2: Biomolecules produced/secreted by lactic acid bacteria
- 3: Applications of lactic acid bacteria in food industries
- 4: On the latest developments in the current field with strategic approaches
- 5: Conclusion and future prospects
- References
- Chapter 10: Lactic acid bacteria and biogenic amines in food: Biological importance and human health
- Abstract
- 1: Introduction
- 2: Biogenic amines in food: The role of LAB
- 3: Innovations: Determination methods of biogenic amines
- 4: Functional and other benefits: LAB starter cultures to control biogenic amines in food
- 5: Future perspective and challenges
- 6: Summary and conclusions
- References
- Chapter 11: Antimicrobial properties of food enterococci
- Abstract
- Acknowledgment
- 1: Introduction
- 2: Enterococci and bacteriocins
- 3: The use of enterocins in foods of animal origin
- 4: Innovation and advances
- 5: Future perspectives and challenges
- 6: Summary and conclusions
- References
- Section III: Lactic acid bacteria and human health
- Chapter 12: Lactic acid bacteria in gut microbiota, probiotics and disease prevention
- Abstract
- 1: Introduction: Microbiota: Health and disease
- 2: Benefits of probiotics in the health
- 3: Disease prevention and treatment: Case studies
- 4: Conclusion
- References
- Chapter 13: Health promoting functional genomic features of lactic acid bacteria
- Abstract
- 1: Introduction
- 2: Regulation of antiallergy immune responses of probiotic LAB
- 3: Immunomodulatory function of probiotic LAB
- 4: γ-Aminobutyric acid (GABA)
- 5: B-group vitamin synthesis
- 6: Bioactive peptide production
- 7: Innovations and advances
- 8: Concluding remarks and future prospects
- References
- Chapter 14: Comparative genomics in probiotic bacteria
- Abstract
- 1: Introduction: Probiotic bacteria
- 2: Mechanisms of probiotic action
- 3: Genomics in probiosis
- 4: Pangenomics in probiosis
- 5: Some studies in probiotic bacteria
- 6: Conclusions
- References
- Section IV: Lactic acid bacteria: Performance improvement
- Chapter 15: Potential of lactic acid bacteria as starter cultures for food fermentation and as producers of biochemicals for value addition
- Abstract
- 1: Introduction
- 2: Starter cultures and their importance in food fermentation
- 3: Innovation and advances
- 4: Conclusions and future perspectives
- References
- Chapter 16: Exopolysaccharides from lactic acid bacteria in fermented foods and beverages
- Abstract
- 1: Introduction
- 2: Exopolysaccharides and their types
- 3: Production and characterization of exopolysaccharides
- 4: Exopolysaccharides in fermented foods and beverages
- 5: Heteropolysaccharides in food applications
- 6: Biotechnological aspect of exopolysaccharides in fermented foods and beverages
- 7: Impact on human health and wellness
- 8: Formulation of novel fermented food product using exopolysaccharides
- 9: Conclusion and future prospects
- References
- Chapter 17: Encapsulation technology of lactic acid bacteria in food fermentation
- Abstract
- Acknowledgments
- 1: Introduction
- 2: Methods of encapsulation
- 3: Carrier materials for encapsulation of LAB
- 4: Bioreactor systems designed for usage of immobilized biocatalysts
- 5: Innovation and advance
- 6: Conclusion and future perspectives
- References
- Chapter 18: Genetically modified lactic acid bacteria in food and beverages: Safety concerns for industry and clinical use
- Abstract
- 1: Introduction
- 2: Applications of genetically modified lactic acid bacteria
- 3: Heterologous protein expression
- 4: Lactic acid bacteria as DNA vaccines
- 5: CRISPR-Cas and lactic acid bacteria
- 6: Food industry and consumer’s concerns
- 7: Risk assessment of genetically modified LAB
- 8: Conclusions and future trends
- References
- Index
- No. of pages: 382
- Language: English
- Edition: 1
- Published: April 23, 2022
- Imprint: Elsevier
- Paperback ISBN: 9780323898751
- eBook ISBN: 9780323886338
SP
Spiros Paramithiotis
RR
Ramesh C. Ray
VD
Vasco Ariston De Carvalho Azevedo
DM