This title 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.
This book is 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.
Table of Contents - 1. Updates in the Metabolism of Lactic Acid Bacteria.
- 2. Genomics of Lactic Acid Bacteria. The Post-Genomics Challenge: from Sequence to Function.
- 3. Proteomics: A Tool for Understanding Lactic Acid Bacteria Adaptation to Stressful Environments.
- 4. Lactic Acid Bacteria: Comparative Genomic Analyses of Transport Systems.
- 5. Applications of Lactic Acid Bacteria-produced Bacteriocins.
- 6. Bacteriophages of Lactic Acid Bacteria.
- 7. Lactic Acid Bacteria as Immunomodulators of the Gut Associated Immune System.
- 8. Lactic Acid Bacteria in Prevention of the Urogenital and Respiratory Tracts.
- 9. Lactic Acid Bacteria as Live Vectors: Heterologous Protein Production and Delivery Systems.
- 10. Advances and Trends in Starter Cultures for Dairy Fermentations.
- 11. Low-Calorie Sugars Produced by Lactic Acid Bacteria.
- 12. B-Group Vitamins Production by Probiotic Lactic Acid Bacteria.
- 13. Bioactive Peptides Derived from Casein and Whey Proteins.
- 14. New Approaches for the Study of Lactic Acid Bacteria Biodiversity. A Focus on Meat Ecosystems.
- 15. New Trends in Cereal-Based Products Using Lactic Acid Bacteria.
- 16. An Overview of Lactic Acid Bacteria Applications for Healthful Soy Foods Development.
- 17. The Functional Role of Lactic Acid Bacteria in Cocoa Bean Fermentation.
- 18. Microbial Interactions in Kefir: A Natural Probiotic Drink.
- 19. Safety of Lactic Acid Bacteria.
- 20. Genetically Modified Lactic Acid Bacteria.
About the Authors
- 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).
Book Details
- Hardcover: 408 pages
- Publisher: Wiley-Blackwell; 1 edition (April 6, 2010)
- Language: English
- ISBN-10: 0813815835
- ISBN-13: 978-0813815831
- Product Dimensions: 7.7 x 1 x 10 inches
List Price: $229.95