Lactic Acid Bacteria Microbiology and Functional Aspects Fourth edition edited by Sampo Lahtinen

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Lactic Acid Bacteria
Microbiology and Functional Aspects
Fourth edition
edited by Sampo Lahtinen

Features of Lactic Acid Bacteria: Microbiology and Functional Aspects 4th edition:

 

  • Covers all the basic and applied aspects of lactic acid bacteria and bifidobacteria
  • Explores the revised taxonomy due to improved insights in genetics and new molecular biological techniques
  • Describes new mechanisms of lactic acid bacterial metabolism and function
  • Explains new discoveries in probiotic functioning
  • Presents applications in food and feed preparation
  • Outlines health properties and the regulatory framework related to safety and efficacy
  • Completely updated, the Fourth edition covers all the basic and applied aspects of lactic acid bacteria and bifidobacteria, from the gastrointestinal tract to the supermarket shelf. Topics discussed in the new 4th edition include:

    • Revised taxonomy due to improved insights in genetics and new molecular biological techniques
    • New discoveries related to the mechanisms of lactic acid bacterial metabolism and function
    • An improved mechanistic understanding of probiotic functioning
    • Applications in food and feed preparation
    • Health properties of lactic acid bacteria
    • The regulatory framework related to safety and efficacy

    Contents

     

    1. Lactic Acid Bacteria: An Introduction
    2. Genetics of Lactic Acid Bacteria
    3. Potential Applications of Probiotic, Bacteriocin-Producing Enterococci and their Bacteriocins
    4. Genus Lactococcus
    5. Genus Lactobacillus
    6. The Lesser LAB Gods: Pediococcus, Leuconostoc, Weissella, Carnobacterium, and Affiliated Genera
    7. Streptococcus: A Brief Update on the Current Taxonomic Status of the Genus
    8. Bifidobacteria: General Overview on Ecology, Taxonomy, and Genomics
    9. Bacteriophage and Anti- Phage Mechanisms in Lactic Acid Bacteria
    10. Lactic Acid Bacteria in Vegetable Fermentations
    11. Current Challenges for Probiotics in Food
    12. Lactic Acid Bacteria in Cereal-Based Products
    13. Lactic Acid Bacteria in Meat Fermentations
    14. Examples of Lactic- Fermented Foods of the African Continent
    15. Antimicrobial Components of Lactic Acid Bacteria
    16. Atherosclerosis and Gut Microbiota: A Potential Target for Probiotics
    17. Lactic Acid Bacteria (LAB) in Grape Fermentations—an Example of LAB as Contaminants in Food Processing
    18. Stability of Lactic Acid Bacteria in Foods and Supplements
    19. Lactic Acid Bacteria in the Gut
    20. Lactic Acid Bacteria in Oral Health
    21. Some Considerations for the Safety of Novel Probiotic Bacteria
    22. Probiotics and Human Immune Function
    23. Gastrointestinal Benefits of Probiotics—Clinical Evidence
    24. Human Studies on Probiotics: Infants and Children
    25. Human Studies on Probiotics and Endogenous Lactic Acid Bacteria in the Urogenital Tract
    26. Lactic Acid Bacteria and Blood Pressure
    27. Probiotics for Companion Animals
    28. Prevalence and Application of Lactic Acid Bacteria in Aquatic Environments
    29. Probiotics for Farm Animals
    30. Health Effects of Nonviable Probiotics
    31. Probiotics: Safety and Efficacy
    32. Probiotics Regulation in Asian Countries
    33. Regulation of Probiotic and Probiotic Health Claims in South America

    Index

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