Lactic Acid Bacteria: Microbiological and Functional Aspects

by Gabriel Vinderola (Editor), Arthur Ouwehand (Editor), Seppo Salminen (Editor), Atte von Wright (Editor)

Overview

Through five editions, and since 1993, Lactic Acid Bacteria: Microbiological and Functional Aspects, has provided readers with information on the how’s and why’s 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 re-arrangement 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 raising 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

Product Details

ISBN-13:	9781032399386
Publisher:	CRC Press
Publication date:	08/15/2024
Edition description:	6th ed.
Pages:	868
Product dimensions:	7.00(w) x 10.00(h) x (d)

About the Author

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).

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