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9781118868409
Biotechnology of Lactic Acid Bacteria: Novel Applications / Edition 2 available in Hardcover, eBook
Biotechnology of Lactic Acid Bacteria: Novel Applications / Edition 2
by Fernanda Mozzi, Rául R. Raya, Graciela M. Vignolo
Fernanda Mozzi
- ISBN-10:
- 1118868404
- ISBN-13:
- 9781118868409
- Pub. Date:
- 12/02/2015
- Publisher:
- Wiley
Biotechnology of Lactic Acid Bacteria: Novel Applications / Edition 2
by Fernanda Mozzi, Rául R. Raya, Graciela M. Vignolo
Fernanda Mozzi
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Overview
Lactic acid bacteria (LAB) have historically been used as starter cultures for the production of fermented foods, especially dairy products. Over recent years, new areas have had a strong impact on LAB studies: the application of omics tools; the study of complex microbial ecosystems, the discovery of new LAB species, and the use of LAB as powerhouses in the food and medical industries.
This second edition of Biotechnology of Lactic Acid Bacteria: Novel Applications addresses the major advances in the fields over the last five years. Thoroughly revised and updated, the book includes new chapters. Among them:
- The current status of LAB systematics;
- The role of LAB in the human intestinal microbiome and the intestinal tract of animals and its impact on the health and disease state of the host;
- The involvement of LAB in fruit and vegetable fermentations;
- The production of nutraceuticals and aroma compounds by LAB; and
- The formation of biofilms by LAB.
This book is an essential reference for established researchers and scientists, clinical and advanced students, university professors and instructors, nutritionists and food technologists working on food microbiology, physiology and biotechnology of lactic acid bacteria.
Product Details
ISBN-13: | 9781118868409 |
---|---|
Publisher: | Wiley |
Publication date: | 12/02/2015 |
Edition description: | 2nd Revised ed. |
Pages: | 392 |
Product dimensions: | 6.90(w) x 9.90(h) x 1.00(d) |
About the Author
Fernanda Mozzi, Ph.D., Raúl R. Raya, Ph.D. and Graciela M. Vignolo , Ph.D 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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Table of Contents
List of Contributors xiii Preface xviii1. Updates on Metabolism in Lactic Acid Bacteria in Light of “Omic” Technologies 1Magdalena Kowalczyk, Baltasar Mayo, María Fernández, and Tamara Aleksandrzak-Piekarczyk1.1. Sugar Metabolism 11.1.1. Practical Aspects of Sugar Catabolism 31.2. Citrate Metabolism and Formation of Aroma Compounds 41.2.1. Citrate Transport 41.2.2. Conversion of Citrate into Pyruvate and Production of Aroma Compounds 61.2.3. Conversion of Citrate into Succinate 61.2.4. Bioenergetics of Citrate Metabolism 61.3. The Proteolytic System of Lactic Acid Bacteria 61.3.1. Protein Degradation 71.3.2. Peptidases 81.3.3. Technological Applications of the Proteolytic System 101.3.4. Amino Acid Catabolism 101.4. LAB Metabolism in Light of Genomics Comparative Genomics and Metagenomics 121.5. Novel Aspects of Metabolism Regulation in the Post-genomic Age 121.6. Functional Genomics and Metabolism 161.6.1. Transcriptomics Proteomics and Metabolomics 161.6.2. Global Phenotypic Characterization of Microbial Cells 171.7. Systems Biology of LAB 17Acknowledgments 18References 182. Systematics of Lactic Acid Bacteria: Current Status 25Giovanna E. Felis, Elisa Salvetti, and Sandra Torriani2.1. Families and Genera of Lactic Acid Bacteria 252.2. A Focus on the Family Lactobacillaceae 272.3. Taxonomic Tools in the Genomic Era 29References 303. Genomic Evolution of Lactic Acid Bacteria: From Single Gene Function to the Pan-genome 32Grace L. Douglas, M. Andrea Azcarate-Peri,l and Todd R. Klaenhammer3.1. The Genomics Revolution 323.2. Genomic Adaptations of LAB to the Environment 333.2.1. LAB Evolution in the Dairy Environment 333.2.2. LAB Evolution in Vegetable and Meat Fermentations 343.2.3. Fast-evolving LAB 353.2.4. LAB in the GI Tract 353.3. “Probiotic Islands”? 363.4. Stress Resistance and Quorum Sensing Mechanisms 393.5. The Impact of Genome Sequencing on Characterization Taxonomy and Pan-genome Development of Lactic Acid Bacteria 403.6. Functional Genomic Studies to Unveil Novel LAB Utilities 453.7. Conclusions 47References 474. Lactic Acid Bacteria: Comparative Genomic Analyses of Transport Systems 55Graciela L. Lorca, Taylor A. Twiddy, and Milton H. Saier Jr.4.1. Introduction 554.2. Channel-forming Proteins 564.3. The Major Facilitator Superfamily 594.4. Other Large Superfamilies of Secondary Carriers 604.5. ABC Transporters 644.6. Heavy Metal Transporters 654.7. P-type ATPases in Prokaryotes 684.8. The Prokaryote-specific Phosphotransferase System (PTS) 684.9. Multidrug Resistance Pumps 714.10. Nutrient Transport in LAB 714.11. Conclusions and Perspectives 72Note 73Acknowledgments 73References 735. Novel Developments in Bacteriocins from Lactic Acid Bacteria 80Ingolf F. Nes, Christina Gabrielsen, Dag A. Brede, and Dzung B. Diep5.1. Introduction 805.2. Characteristics and Classification of Bacteriocins 805.2.1. Class Ia: Lantibiotics 815.2.2. Class II: The Non-lantibiotics 815.3. Mode of Action 845.4. Bacteriocin Resistance 865.5. Applications 885.5.1. Opportunities and Hurdles in Application of Bacteriocins 885.5.2. Application of Bacteriocins in Medical-related and Personal Hygiene Products 885.5.3. Bacteriocin-producing Probiotics 905.6. Future Perspectives 92References 936. Bacteriophages of Lactic Acid Bacteria and Biotechnological Tools 100Beatriz Martínez, Pilar García, Ana Rodríguez, Mariana Piuri, and Raúl R. Raya6.1. Introduction 1006.2. Bacteriophages of Lactic Acid Bacteria 1016.2.1. Classification of Lactococcal Phages 1036.3. Antiphage Strategies 1036.3.1. Natural Mechanisms of Phage Resistance 1036.3.2. Genetically Engineered Antiphage Systems 1056.4. Phage-Based Molecular Tools 1066.4.1. Phage Integrases and Integration Vectors 1066.4.2. CRISPR Applications 1086.4.3. Recombineering 1106.5. LAB Phages as Biocontrol Tools 1136.6. Conclusions 113References 1137. Lactic Acid Bacteria and the Human Intestinal Microbiome 120François P. Douillard and Willem M. de Vos7.1. Introduction 1207.2. Ecology of the Human Intestinal Tract 1217.2.1. The Human Microbiome in the Upper and Lower Intestinal Tract 1217.2.2. Lactic Acid Bacteria Associated with the Human Intestine 1227.2.3. Metagenomic Studies of the Intestine in Relation to LAB 1237.3. A Case Study: The Lactobacillus rhamnosus Species 1247.3.1. Genomic Diversity of Lact. rhamnosus and Intestinal Adaptation 1247.3.2. Lact. rhamnosus Metabolism and Adaptation to the Intestine 1267.3.3. Host Interaction Factors in Lact. rhamnosus 1277.3.4. The Lact. rhamnosus Species: Autochthonous or Allochthonous in the Human Intestine? 1277.4. Concluding Perspectives and Future Directions 129Acknowledgments 130References 1308. Probiotics and Functional Foods in Immunosupressed Hosts 134Ivanna Novotny Nuñez, Martin Manuel, Palomar Alejandra de Moreno de LeBlanc, Carolina Maldonado Galdeano, and Gabriela Perdigón8.1. Introduction 1348.2. Probiotic Fermented Milk in a Malnutrition Model 1358.3. Probiotic Administration in Stress Process 1388.4. Conclusions 140Acknowledgments 141References 1419. Lactic Acid Bacteria in Animal Production and Health 144Damien Bouchard, Sergine Even, and Yves Le Loir9.1. Introduction 1449.2. Lactic Acid Bacteria and Probiotics 1459.3. Classifications and Regulatory Criteria of Probiotics in Animal Health 1469.4. Probiotic LAB and Animal Production Sectors 1479.4.1. Probiotics in Ruminants 1479.4.2. Probiotics in Pigs 1509.4.3. Probiotics in Poultry 1529.5. Conclusions 154References 15410. Proteomics for Studying Probiotic Traits 159Rosa Anna Siciliano and Maria Fiorella Mazzeo10.1. Introduction 15910.2. Mass Spectrometric Methodologies in Proteomics 16010.2.1. The Classical Approach: 2-DE Separation and Protein Identification by Mass Spectrometry 16010.2.2. Gel-Free Proteomic Approaches 16010.3. Proteomics for Studying Molecular Mechanisms of Probiotic Action 16110.3.1. Adaptation Mechanisms to the GIT Environment 16110.3.2. Adhesion Mechanisms to the Host Mucosa 16210.3.3. Molecular Mechanisms of Probiotic Immunomodulatory Effects 16410.3.4. Probiotics and Prebiotics 16410.4. Concluding Remarks and Future Directions 165References 16611. Engineering Lactic Acid Bacteria and Bifidobacteria for Mucosal Delivery of Health Molecules 170Thibault Allain, Camille Aubry, Jane M. Natividad, Jean-Marc Chatel, Philippe Langella, and Luis G. Bermúdez-Humarán11.1. Introduction 17011.2. Lactococcus lactis: A Pioneer Bacterium 17111.3. Lactobacillus spp. as a Delivery Vector 17111.4. Bifidobacteria as a New Live Delivery Vehicle 17111.5. Engineering Genetic Tools for Protein and DNA Delivery 17211.5.1. Cloning Vectors 17211.5.2. Expression Systems 17311.6. Therapeutic Applications 17611.6.1. Inflammatory Bowel Disease (IBD) 17611.6.2. Anti-protease Enzyme-producing LAB: The Tole of Elafin 17611.6.3. Antioxidant Enzyme-producing Lactococci and Lactobacilli 17711.7. Allergy 17811.7.1. Use of LAB in Food Allergy 17811.7.2. Allergic Airways Diseases 17911.8. Autoimmune Diseases 18011.8.1. Type 1 Diabetes Mellitus 18011.8.2. Celiac Disease 18011.9. Infectious Diseases 18111.9.1. Mucosal Delivery of Bacterial Antigens 18111.9.2. Mucosal Delivery of Viral Antigens 18111.9.3. Parasitic Diseases 183References 18412. Lactic Acid Bacteria for Dairy Fermentations: Specialized Starter Cultures to Improve Dairy Products 191Domenico Carminati, Giorgio Giraffa, Miriam Zago, Mariángeles Briggiler Marcó, Daniela Guglielmotti, Ana Binetti, and Jorge Reinheimer12.1. Introduction 19112.2. Adjunct Cultures 19112.2.1. Ripening Cultures 19212.2.2. Protective Cultures 19312.2.3. Probiotic Cultures 19512.2.4. Exopolysaccharide-producing Starters 19612.3. Phage-Resistant Starters 19912.4. New Sources of Starter Strains 20112.5. Conclusions 202References 20313. Lactobacillus sakei in Meat Fermentation 209Marie-Christine Champomier-Vergès and Monique Zagorec13.1. Introduction 20913.2. Genomics and Diversity of the Species Lactobacillus sakei 21013.3. Post-genomic Vision of Meat Fitness Traits of Lactobacillus sakei 21213.3.1. Energy Sources 21213.3.2. Stress Response 21313.4. Conclusions 214References 21414. Vegetable and Fruit Fermentation by Lactic Acid Bacteria 216Raffaella Di Cagno, Pasquale Filannino, and Marco Gobbetti14.1. Introduction 21614.2. Lactic Acid Bacteria Microbiota of Raw Vegetables and Fruits 21614.3. Fermentation of Vegetable Products 21814.3.1. Spontaneous Fermentation 21814.3.2. The Autochthonous Starters 21814.4. Main Fermented Vegetable Products 22114.4.1. Sauerkrauts 22114.4.2. Kimchi 22214.4.3. Pickled Cucumbers 22314.5. Physiology and Biochemistry of LAB during Vegetable and Fruit Fermentation 22314.5.1. Metabolic Adaptation by LAB during Plant Fermentation 22414.6. Food Phenolic Compounds: Antimicrobial Activity and Microbial Responses 22414.6.1. Effect of Phenolics on the Growth and Viability of LAB 22414.6.2. Metabolism of Phenolics by LAB 22614.7. Health-promoting Properties of Fermented Vegetables and Fruits 22614.8. Alternative Sources of Novel Probiotics Candidates 22614.9. Vehicles for Delivering Probiotics 22814.10. Conclusions 229References 22915. Lactic Acid Bacteria and Malolactic Fermentation in Wine 231Aline Lonvaud-Funel15.1. Introduction 23115.2. The Lactic Acid Bacteria of Wine 23115.2.1. Origin 23115.2.2. Species 23215.2.3. Identification 23215.2.4. Typing at Strain Level 23315.2.5. Detection of Specific Strains 23315.3. The Oenococcus Oeni Species 23315.4. Evolution of Lactic Acid Bacteria during Winemaking 23415.4.1. Interactions between Wine Microorganisms 23515.4.2. Environmental Factors 23615.5. Lactic Acid Bacteria Metabolism and its Impact on Wine Quality 23715.5.1. Sugars 23715.5.2. Carboxylic Acids 23715.5.3. Amino Acids 24015.5.4. Other Metabolisms with Sensorial Impact 24115.6. Controlling the Malolactic Fermentation 24215.7. Conclusions 243References 24416. The Functional Role of Lactic Acid Bacteria in Cocoa Bean Fermentation 248Luc De Vuyst and Stefan Weckx16.1. Introduction 24816.2. Cocoa Crop Cultivation and Harvest 24916.3. The Cocoa Pulp or Fermentation Substrate 25016.4. Fresh Unfermented Cocoa Beans 25116.5. Cocoa Bean Fermentation 25216.5.1. Rationale 25216.5.2. Farming Practices 25316.6. Succession of Microorganisms during Cocoa Bean Fermentation 25616.6.1. The Spontaneous Three-phase Cocoa Bean Fermentation Process 25616.6.2. Yeast Fermentation 25716.6.3. LAB Fermentation 26016.6.4. AAB Fermentation 26416.7. Biochemical Changes in the Cocoa Beans during Fermentation and Drying 26616.8. Optimal Fermentation Course and End of Fermentation 26816.9. Further Processing of Fermented Cocoa Beans 26916.9.1. Drying of Fermented Cocoa Beans 26916.9.2. Roasting of Fermented Dry Cocoa Beans 27016.10. Use of Starter Cultures for Cocoa Bean Fermentation 27116.10.1. Rationale 27116.10.2. Experimental Use of Cocoa Bean Starter Cultures 27116.11. Concluding Remarks 273References 27317. B-Group Vitamins Production by Probiotic Lactic Acid Bacteria 279Jean Guy LeBlanc, Jonathan Emiliano Laiño, Marianela Juárez del Valle, Graciela Savoy de Giori, Fernando Sesma, and María Pía Taranto17.1. Introduction 27917.2. B-Group Vitamins 28017.2.1. Riboflavin (Vitamin B2) 28117.2.2. Folates (Vitamin B9) 28417.3. Probiotics In Situ 28617.3.1. Vitamin B12 (Cobalamin) 28817.3.2. Cobalamin Biosynthesis by Lactobacillus reuteri 28917.4. Conclusions 291Acknowledgments 292References 29218. Nutraceutics and High Value Metabolites Produced by Lactic Acid Bacteria 297Elvira M. Hebert, Graciela Savoy de Giori, and Fernanda Mozzi18.1. Introduction 29718.2. Nutraceutics 29818.2.1. Low-calorie Sugars 29818.2.2. Short-Chain Fatty Acids 30018.2.3. Conjugated Linoleic Acid (CLA) 30118.2.4. Bioactive Peptides 30118.2.5. Gamma-aminobutyric Acid (GABA) 30318.2.6. Vitamins 30518.3. Exopolysaccharides 30618.4. Commodity Chemicals 30718.5. Conclusions 308References 30819. Production of Flavor Compounds by Lactic Acid Bacteria in Fermented Foods 314Anne Thierry, Tomislav Pogačic, Magalie Weber, and Sylvie Lortal19.1. Introduction 31419.2. Flavor and Aroma Compounds 31519.2.1. Volatile Compounds: Diversity Analytical Methods 31519.2.2. Contribution of Volatile Aroma Compounds to Flavor 31619.2.3. Origin of Aroma Compounds 31619.3. LAB of Fermented Foods and their Role in Flavor Formation 31619.3.1. Biochemical Processes of Flavor Compound Formation in Food and Potential of LAB 32419.3.2. Flavor Compounds Produced from Carbohydrate Fermentation by LAB 32419.3.3. Flavor Compounds from Amino Acid Conversion by LAB 32619.3.4. Flavor Compounds from Lipids in LAB 32719.3.5. Synthesis of Esters 32819.3.6. Interspecies and Intraspecies Variations of Aroma Compound Production 32819.4. Biotic and Abiotic Factors Modulating the Contribution of LAB to Flavor Formation 33119.4.1. General Scheme of Flavor Formation in Fermented Foods In Situ 33119.4.2. Factors Modulating the Expression of the Flavor-related Activities of LAB 33219.4.3. Factors Determining the Real Contribution of LAB to Food Flavor 33319.5. Conclusions and Research Perspectives 333References 33420. Lactic Acid Bacteria Biofilms: From their Formation to their Health and Biotechnological Potential 341Jean-Christophe Piard and Romain Briandet20.1. Lactic Acid Bacteria Biofilms are Ubiquitous in a Wide Variety of Environments from Nature to Domesticated Settings 34120.2. Biofilm Life Cycle and Bacterial Factors Involved in LAB Biofilm Lifestyle 34620.3. Health and Biotechnological Potential of LAB Biofilms and Underlying Mechanisms 35220.4. Conclusions 354Acknowledgments 355References 355Index 362From the B&N Reads Blog
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