Biotechnology of Lactic Acid Bacteria. Novel Applications

  • ID: 2221897
  • Book
  • 408 Pages
  • John Wiley and Sons Ltd
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Biotechnology of Lactic Acid Bacteria: Novel Applications represents a broad review of current research on LAB and their novel applications with contributions from a number of well–known leading scientists. The book encompasses a wide range of topics including both traditional and novel developing fields, and provides unparalleled, comprehensive information on new advances of genomics, proteomics, metabolism and biodiversity of LAB. Chapters contain state–of–the–art discussions of specific LAB applications such as their use as probiotics, live vaccines and starter cultures in old and new fermented products. The safety of these microorganisms and their interactions with diverse ecosystems natural biota are also covered as well as the new applications of well–known (bacteriocins) and novel (vitamins, low–calorie sugars, etc.) metabolites produced by LAB.
Biotechnology of Lactic Acid Bacteria promises to be an essential reference for established researchers and scientists, doctoral and post–doctoral students, university professors and instructors, and food technologists working on food microbiology, physiology and biotechnology of lactic acid bacteria.
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1. Updates in the Metabolism of Lactic Acid Bacteria. (Baltasar Mayo, Tamara Aleksandrzak–Piekarczyk, María Fernández, Magdalena Kowalczyk, Pablo Álvarez–Martín and Jacek Bardowski).

2. Genomics of Lactic Acid Bacteria. The Post–Genomics Challenge: from Sequence to Function. (M. Andrea Azcarate–Peril and Todd R. Klaenhammer).

3. Proteomics: A Tool for Understanding Lactic Acid Bacteria Adaptation to Stressful Environments. (Marie–Christine Champomier–Vergés, Monique Zagorec and Silvina Fadda).

4. Lactic Acid Bacteria: Comparative Genomic Analyses of Transport Systems. (Graciela Lorca, Lakshmi Reddy, Anphong Nguyen, Eric I. Sun, John Tseng, Ming–Ren Yen and Milton H. Saier Jr).

5. Applications of Lactic Acid Bacteria–produced Bacteriocins. (Barry Collins, Paul D. Cotter, Colin Hill and R. Paul Ross).

6. Bacteriophages of Lactic Acid Bacteria. (Ana Rodríguez González, Pilar García and Raúl R. Raya).

7. Lactic Acid Bacteria as Immunomodulators of the Gut Associated Immune System. (Carolina Maldonado Galdeano, Alejandra de Moreno de LeBlanc, Cecilia Dogi and Gabriela Perdigón).

8. Lactic Acid Bacteria in Prevention of the Urogenital and Respiratory Tracts. (María E. Fátima Nader–Macías, Gladis Susana Alvarez, Clara Silva de Ruiz, Marcela Medina and María Silvina Juárez Tomas).

9. Lactic Acid Bacteria as Live Vectors: Heterologous Protein Production and Delivery Systems. (Anderson Miyoshi, Luis G. Bermúdez–Humarán, Marcela Santiago Pacheco de Azevedo, Philippe Langella and Vasco Azevedo).

10. Advances and Trends in Starter Cultures for Dairy Fermentations. (Domenico Carminati, Giorgio Giraffa, Andrea Quiberoni, Ana Binetti, Viviana Suárez and Jorge Reinheimer).

11. Low–Calorie Sugars Produced by Lactic Acid Bacteria. (Gino Vrancken, Tom Rimaux, Luc De Vuyst and Fernanda Mozzi).

12. B–Group Vitamins Production by Probiotic Lactic Acid Bacteria. (Jean Guy LeBlanc, María Pía Taranto, Verónica Molina and Fernando Sesma).

13. Bioactive Peptides Derived from Casein and Whey Proteins. (Elvira María Hébert, Lucila Saavedra and Pasquale Ferranti).

14. New Approaches for the Study of Lactic Acid Bacteria Biodiversity. A Focus on Meat Ecosystems. (Graciela M. Vignolo, Cecilia Fontana and Pier S. Cocconcelli).

15. New Trends in Cereal–Based Products Using Lactic Acid Bacteria. (Graciela Font de Valdez, Carla L. Gerez, María Inés Torino and Graciela Rollán).

16. An Overview of Lactic Acid Bacteria Applications for Healthful Soy Foods Development. (Graciela Savoy de Giori, Laura Aguirre, José Marazza and Marisa S. Garro).

17. The Functional Role of Lactic Acid Bacteria in Cocoa Bean Fermentation. (Luc De Vuyst, Timothy Lefeber, Zoe Papalexandratou, and Nicholas Camu).

18. Microbial Interactions in Kefir: A Natural Probiotic Drink. (Graciela L. Garrote, Analía G. Abraham and Graciela L. De Antoni).

19. Safety of Lactic Acid Bacteria. (Charles M.A.P. Franz, Gyu–Sung Cho, Wilhelm H. Holzapfel and Antonio Gálvez).

20. Genetically Modified Lactic Acid Bacteria. (Pierre Renault).
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Fernanda Mozzi, Ph.D.,
Raúl R. Raya, Ph.D. and
Graciela M. Vignolo , Ph.D serve as Editors for the book. They are colleagues at Centro de Referencia para Lactobacilos (CERELA) –CONICET, Tucumán, Argentina. Drs. Mozzi, Raya and Vignolo are engaged as Scientific Researchers by the National (Argentinean) Council for Scientific and Technological Research (CONICET).
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