Lactic Acid Bacteria (6^th Ed.) Microbiological and Functional Aspects

Through five editions, and since 1993, Lactic Acid Bacteria: Microbiological and Functional Aspects has provided readers with information on how and why 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

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 PsychobioticsMary 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

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 th