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Biotechnology of Lactic Acid Bacteria: Novel Applications

Biotechnology of Lactic Acid Bacteria: Novel Applications

Fernanda Mozzi (Editor), Rául R. Raya (Editor), Graciela M. Vignolo (Editor)

ISBN: 978-0-813-82086-6 March 2010 Wiley-Blackwell 352 Pages


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.

Contributors vii

Preface xiii

1. Updates in the Metabolism of Lactic Acid Bacteria 3
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 35
M. Andrea Azcarate-Peril and Todd R. Klaenhammer

3. Proteomics: A Tool for Understanding Lactic Acid Bacteria Adaptation to Stressful Environments 57
Marie-Christine Champomier-Vergès, Monique Zagorec, and Silvina Fadda

4. Lactic Acid Bacteria: Comparative Genomic Analyses of Transport Systems 73
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 89
Barry Collins, Paul D. Cotter, Colin Hill, and R. Paul Ross

6. Bacteriophages of Lactic Acid Bacteria 111
Ana Rodríguez González, Pilar García, and Raúl R. Raya

7. Lactic Acid Bacteria as Immunomodulators of the Gut-Associated Immune System 125
Carolina Maldonado Galdeano, Alejandra de Moreno de LeBlanc, Cecilia Dogi, and Gabriela Perdigón

8. Lactic Acid Bacteria in the Prevention of Urogenital and Respiratory Infections 141
María E. Fátima Nader-Macías, Gladis Susana Alvarez, Clara Silva de Ruiz, Marcela Medina, and María Silvina Juárez Tomás

9. Lactic Acid Bacteria as Live Vectors: Heterologous Protein Production and Delivery Systems 161
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 177
Domenico Carminati, Giorgio Giraffa, Andrea Quiberoni, Ana Binetti, Viviana Suárez, and Jorge Reinheimer

11. Low-Calorie Sugars Produced by Lactic Acid Bacteria 193
Gino Vrancken, Tom Rimaux, Luc De Vuyst, and Fernanda Mozzi

12. B-Group Vitamins Production by Probiotic Lactic Acid Bacteria 211
Jean Guy LeBlanc, María Pía Taranto, Verónica Molina, and Fernando Sesma

13. Bioactive Peptides Derived from Casein and Whey Proteins 233
Elvira María Hebert, Lucila Saavedra, and Pasquale Ferranti

14. New Approaches for the Study of Lactic Acid Bacteria Biodiversity: A Focus on Meat Ecosystems 251
Graciela M. Vignolo, Cecilia Fontana, and Pier S. Cocconcelli

15. New Trends in Cereal-based Products Using Lactic Acid Bacteria 273
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 289
Graciela Savoy de Giori, Laura Aguirre, José Marazza, and Marisa S. Garro

17. The Functional Role of Lactic Acid Bacteria in Cocoa Bean Fermentation 301
Luc De Vuyst, Timothy Lefeber, Zoe Papalexandratou, and Nicholas Camu

18. Microbial Interactions in Kefir: A Natural Probiotic Drink 327
Graciela L. Garrote, Analía G. Abraham, and Graciela L. De Antoni

19. Safety of Lactic Acid Bacteria 341
Charles M.A.P. Franz, Gyu-Sung Cho, Wilhelm H. Holzapfel, and Antonio Gálvez

20. Genetically Modified Lactic Acid Bacteria 361
Pierre Renault

Index 383