Lactic acid bacteria : microbiological and functional aspects / editors, Gabriel Vinderola, Arthur Ouwehand, Seppo Salminen, Atte von Wright.
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...
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Full Text (via Taylor & Francis) |
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| Format: | eBook |
| Language: | English |
| Published: |
Boca Raton :
CRC Press,
[2019]
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| Edition: | Fifth edition. |
| Subjects: |
MARC
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| 245 | 0 | 0 | |a Lactic acid bacteria : |b microbiological and functional aspects / |c editors, Gabriel Vinderola, Arthur Ouwehand, Seppo Salminen, Atte von Wright. |
| 250 | |a Fifth edition. | ||
| 264 | 1 | |a Boca Raton : |b CRC Press, |c [2019] | |
| 264 | 4 | |c ©2019. | |
| 300 | |a 1 online resource. | ||
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| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Lactic acid bacteria: an introduction -- Genetics of lactic acid bacteria -- Genus lactococcus -- The genus lactobacillus -- Fructophilic lactic acid bacteria: an overview of their unique properties -- Introduction to the genera pediococcus, leuconostoc, weissella, and carnobacterium -- Streptococcus: a brief update on the current taxonomic status of the genus -- Probiotic enterococci, their enterocins and their use in animals -- Bifidobacteria: general overview of ecology, taxonomy, and genomics -- Bacteriophage and anti-phage mechanisms in lactic acid bacteria -- Antimicrobials from lactic acid bacteria and their potential applications -- Lactic acid bacteria for fermented dairy products -- Lactic acid bacteria in cereal-based products -- Lactic acid bacteria in meat fermentations: role of autochthonous starter cultures on quality, safety and health -- Examples of lactic-fermented foods of the African continent -- Lactic acid bacteria in vegetable fermentations -- Lactic acid bacteria and silage fermentation -- Lactic acid bacteria (LAB) in grape fermentations: an example of LAB as contaminants in food processing -- Lactic acid bacteria in food spoilage. | |
| 505 | 0 | |a The production of lactic acid bacteria starters and probiotic cultures: an industrial perspective -- Stability of lactic acid bacteria and bifidobacteria in foods and supplements -- The safety of lactic acid bacteria for use in foods -- The safety of novel probiotic bacteria -- Lactic acid bacteria in the gut -- Gastrointestinal benefits of probiotics: clinical evidence -- Probiotics and the immune system -- Targeting the gut microbiota in metabolic disorders and juvenile growth: potential impact of lactic acid bacteria and next generation probiotics -- Brain-gut-microbiota axis in mood and cognition: impact of psychobiotics -- Endogenous lactic acid bacteria and probiotics in oral health -- Human studies on probiotics and endogenous lactic acid bacteria in the female urogenital tract -- Lactic acid bacteria and respiratory health: their beneficial effects on viral infections -- Human studies on probiotics: infants and children -- Nutrition economic aspects of probiotics -- Beneficial microbes for companion animals -- Lactic acid bacteria in aquatic environments and their applications -- The use of probiotics in nutrition and disease prevention in farm animals. | |
| 505 | 0 | |a Probiotic effects of non-viable lactic acid bacteria -- Probiotics regulation in Asian and Australasian countries -- Probiotics regulation in Latin American countries -- The regulation of probiotics in the United States -- Regulation of probiotics in Canada -- Safety assessment of probiotics in the European Uniion (EU) -- Index. | |
| 520 | |a 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. | ||
| 545 | 0 | |a Gabriel Vinderola is Associate Professor at the Food Engineering Department of the Faculty of Chemical Engineering (National University of Litoral) and Independent Researcher of the National Scientific and Technical Research Council (CONICET) at the Industrial Dairy Institute (INLAIN) in Santa Fe (Argentina), and has been a visiting professor (2004) at Monctońs University (Canada). He is the author of over 90 journal articles and book chapters in the field of probiotic lactic acid bacteria and bifidobacteria. Dr. Vinderola received his degree (1997) and Ph.D. degree in chemistry from the National University of Litoral (Santa Fe, Argentina). He participated in the development of the first commercial probiotic cheese in Latin America (1999) and he was awarded (2011) as young researcher in Food Technology by the Argentinian National Academy of Exact, Physical and Natural Sciences. Dr. Arthur Ouwehand is Technical Fellow and research manager at DuPont Nutrition & Health 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, 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 Gèoteborg 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 250 journal articles and book chapters. Seppo Salminen is a Professor and the Director of Functional Foods Forum at the University of Turku, Finland, and has been a visiting professor at the RMIT University, Melbourne, Australia, and Universitèat fèur Bodenkultur, Vienna, Austria. He is the author of over 400 journal articles and book chapters, and the editor or coeditor of several books. He has served in NDA Panel (evaluation of eg novel foods and health claims) and several 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. He is a member of the Finnish Academy of Science and Letters and the president elect of the International Scientific Association of Probiotics and Prebiotics (ISAPP). Atte von Wright is the Emeritus Professor of Food Biotechnology at the University of Eastern Finland. He graduated in 1975 from the University of Helsinki, majoring in General Microbiology, obtained his Licentiate of Philosophy degree from the same University in 1978, and his PhD degree from the University of Sussex, UK. His research interest include food toxicology and hygiene, molecular biology of lactic acid bacteria, probiotics and prebiotics and natural bioactive compounds. Besides his University career he has worked as a research group leader in Valio Finnish Coopersative dairies' Association and in the Technical Research Centre of Finland. His previous international duties include working as an expert in the panels of The European Food Safety Authority dealing with the safety aspects of feed additives and genetically modified organisms. | |
| 588 | 0 | |a Description based on online resource; title from PDF title page (EBSCO, viewed April 16, 2019) | |
| 650 | 0 | |a Lactic acid bacteria. |0 http://id.loc.gov/authorities/subjects/sh85073867. | |
| 650 | 7 | |a Lactic acid bacteria. |2 fast |0 (OCoLC)fst00990604. | |
| 700 | 1 | |a Vinderola, Gabriel, |e editor. |0 http://id.loc.gov/authorities/names/n2018061560. | |
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