Lactic Acid Bacteria in Food Biotechnology
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Lactic Acid Bacteria in Food Biotechnology

Innovations and Functional Aspects

1st Edition - April 23, 2022

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  • Editor: Ramesh Ray
  • Paperback ISBN: 9780323898751
  • eBook ISBN: 9780323886338

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Description

Lactic Acid Bacteria in Food Biotechnology: Innovations and Functional Aspects describes the latest advancements in LAB applications in the development of functional foods and fermented foods, biotechnological products using LAB, i.e., bio chemicals (organic acids, bacteriocins, etc.), bioactive and functional biomolecules, comparative genomics of probiotic LAB, and genetically modified LAB in food industry. Bridging the gap between LAB-mediated fermented foods and bioactive compounds, vis-a-vis molecular aspects, this book enables the transition from research to application. The book details applications of LAB in fermented/functional foods including cereals, vegetables, fish, meat cheese, other dairy products, and much more. Other sections cover their biochemistry and biotechnology aspects, bio preservation by bio molecules produced by LAB, bioactive metabolites and biosurfactants, including their value in health and wellness and exploring the genomics of LAB from food to health. Finally, the book addresses genetically modified lactic acid bacteria in food and beverages.

Key Features

  • Identifies biomolecules released by LAB into foods and their health benefits
  • Describes natural biopreservation by LAB, mechanisms, food safety issues and disease prevention
  • Includes LAB as probiotics, modulation of gut microbiota and health aspects
  • Addresses potentially negative aspects of LAB in producing biogenic amines and health impacts
  • Presents the pros and cons of genetically modified LAB in food industry

Readership

Graduate, post graduate biology students, and researchers in the field of food science and technology, biotechnology, microbiology, genetics and synthetic biology, food industry managers and technocrats. R&D managers in industry interested in the development of functional and health promoting fermented foods

Table of Contents

  • Cover image
  • Title page
  • Table of Contents
  • Copyright
  • Contributors
  • Section I: Lactic acid bacteria in fermented foods and beverages
  • Chapter 1: Cereal fermentation by LAB: From ancient to modern alimentation biotechnologies
  • Abstract
  • Acknowledgments
  • 1: Introduction
  • 2: Cereals and pseudocereals: LA-fermented cereal foods and beverages over the world
  • 3: Functional aspects of LA cereal fermentation
  • 4: Innovations in cereal LA fermentation
  • 5: Conclusions and future perspectives
  • References
  • Chapter 2: Lactic acid fermentation of fruit and vegetable juices and smoothies: Innovation and health aspects
  • Abstract
  • 1: Introduction
  • 2: Functional aspects
  • 3: Product innovations
  • 4: Emerging products and marketing challenges
  • 5: Research perspectives and conclusions
  • References
  • Chapter 3: Kimchi and sauerkraut lactic acid bacteria and human health
  • Abstract
  • Acknowledgments
  • 1: Introduction
  • 2: Microbial diversity in fermented kimchi and sauerkraut products
  • 3: Metabolites released by LAB during fermentation
  • 4: Impact on human health and wellness
  • 5: Strategies to improve viability and functionality of fermented kimchi and sauerkraut products using biotechnology
  • 6: Conclusions and future perspectives
  • References
  • Chapter 4: Biotransformation of root and tuber crops by lactic acid bacteria into value-added bio-commodities
  • Abstract
  • 1: Introduction
  • 2: Microbial pedigree
  • 3: Biotransformation of root and tuber crops by LAB
  • 4: Case study: Elephant foot yam
  • 5: Functional benefits/health aspects
  • 6: Innovation
  • 7: Concluding remark and perspectives
  • References
  • Chapter 5: Lactic acid bacteria and malolactic fermentation in winemaking
  • Abstract
  • 1: Introduction
  • 2: Spontaneous and inoculated fermentation of wine
  • 3: Starter cultures for MLF
  • 4: Microbial spoilage of wine
  • 5: Technologies for Promoting MLF
  • 6: Monitoring of malolactic fermentation
  • 7: Conclusion
  • References
  • Chapter 6: Traditional Mediterranean cheeses: Lactic acid bacteria populations and functional traits
  • Abstract
  • 1: Introduction
  • 2: Revision on the microbiota of traditional Mediterranean cheeses and characterization of their lactic acid bacteria populations
  • 3: Main lactic acid bacterial genera and their properties: Former-Lactobacillus, Enterococcus, Lactococcus, Leuconostoc, and others
  • 4: Probiotic properties of LAB
  • 5: Types of cheese from different animal species: Cow, sheep, goat, buffalo, and camel
  • 6: Traditional Mediterranean cheeses
  • 7: Traditional cheese manufacturing: Some examples
  • 8: Hygiene indicators and pathogens
  • 9: Innovation in Mediterranean cheeses
  • 10: Use of starter cultures
  • 11: Conclusions and future perspectives
  • Acknowledgments/funding
  • References
  • Chapter 7: Fermented fish products and health aspects
  • Abstract
  • 1: Introduction
  • 2: Types of fermentation used for producing fermented fish
  • 3: Fermented fish around the world
  • 4: Microflora in fermented fish and fish products
  • 5: Probiotic microorganisms isolated from fermented fish and fish products
  • 6: Bioactive compounds of fermented fish
  • 7: Health benefits of fermented fish and fish products
  • 8: Conclusion
  • References
  • Chapter 8: Lactic acid bacteria in meat fermentation: Dry sausage safety and quality
  • Abstract
  • 1: Introduction
  • 2: The role of LAB in meat fermentation
  • 3: LAB in exotic environment: Hen meat fermented sausage
  • 4: Innovation and advances
  • 5: Future perspectives and challenges
  • 6: Summary and conclusions
  • References
  • Section II: Lactic acid bacteria in food preservation and nutritive quality
  • Chapter 9: Lactic acid bacteria in food quality enrichment
  • Abstract
  • Acknowledgments
  • 1: Introduction
  • 2: Biomolecules produced/secreted by lactic acid bacteria
  • 3: Applications of lactic acid bacteria in food industries
  • 4: On the latest developments in the current field with strategic approaches
  • 5: Conclusion and future prospects
  • References
  • Chapter 10: Lactic acid bacteria and biogenic amines in food: Biological importance and human health
  • Abstract
  • 1: Introduction
  • 2: Biogenic amines in food: The role of LAB
  • 3: Innovations: Determination methods of biogenic amines
  • 4: Functional and other benefits: LAB starter cultures to control biogenic amines in food
  • 5: Future perspective and challenges
  • 6: Summary and conclusions
  • References
  • Chapter 11: Antimicrobial properties of food enterococci
  • Abstract
  • Acknowledgment
  • 1: Introduction
  • 2: Enterococci and bacteriocins
  • 3: The use of enterocins in foods of animal origin
  • 4: Innovation and advances
  • 5: Future perspectives and challenges
  • 6: Summary and conclusions
  • References
  • Section III: Lactic acid bacteria and human health
  • Chapter 12: Lactic acid bacteria in gut microbiota, probiotics and disease prevention
  • Abstract
  • 1: Introduction: Microbiota: Health and disease
  • 2: Benefits of probiotics in the health
  • 3: Disease prevention and treatment: Case studies
  • 4: Conclusion
  • References
  • Chapter 13: Health promoting functional genomic features of lactic acid bacteria
  • Abstract
  • 1: Introduction
  • 2: Regulation of antiallergy immune responses of probiotic LAB
  • 3: Immunomodulatory function of probiotic LAB
  • 4: γ-Aminobutyric acid (GABA)
  • 5: B-group vitamin synthesis
  • 6: Bioactive peptide production
  • 7: Innovations and advances
  • 8: Concluding remarks and future prospects
  • References
  • Chapter 14: Comparative genomics in probiotic bacteria
  • Abstract
  • 1: Introduction: Probiotic bacteria
  • 2: Mechanisms of probiotic action
  • 3: Genomics in probiosis
  • 4: Pangenomics in probiosis
  • 5: Some studies in probiotic bacteria
  • 6: Conclusions
  • References
  • Section IV: Lactic acid bacteria: Performance improvement
  • Chapter 15: Potential of lactic acid bacteria as starter cultures for food fermentation and as producers of biochemicals for value addition
  • Abstract
  • 1: Introduction
  • 2: Starter cultures and their importance in food fermentation
  • 3: Innovation and advances
  • 4: Conclusions and future perspectives
  • References
  • Chapter 16: Exopolysaccharides from lactic acid bacteria in fermented foods and beverages
  • Abstract
  • 1: Introduction
  • 2: Exopolysaccharides and their types
  • 3: Production and characterization of exopolysaccharides
  • 4: Exopolysaccharides in fermented foods and beverages
  • 5: Heteropolysaccharides in food applications
  • 6: Biotechnological aspect of exopolysaccharides in fermented foods and beverages
  • 7: Impact on human health and wellness
  • 8: Formulation of novel fermented food product using exopolysaccharides
  • 9: Conclusion and future prospects
  • References
  • Chapter 17: Encapsulation technology of lactic acid bacteria in food fermentation
  • Abstract
  • Acknowledgments
  • 1: Introduction
  • 2: Methods of encapsulation
  • 3: Carrier materials for encapsulation of LAB
  • 4: Bioreactor systems designed for usage of immobilized biocatalysts
  • 5: Innovation and advance
  • 6: Conclusion and future perspectives
  • References
  • Chapter 18: Genetically modified lactic acid bacteria in food and beverages: Safety concerns for industry and clinical use
  • Abstract
  • 1: Introduction
  • 2: Applications of genetically modified lactic acid bacteria
  • 3: Heterologous protein expression
  • 4: Lactic acid bacteria as DNA vaccines
  • 5: CRISPR-Cas and lactic acid bacteria
  • 6: Food industry and consumer’s concerns
  • 7: Risk assessment of genetically modified LAB
  • 8: Conclusions and future trends
  • References
  • Index

Product details

  • No. of pages: 382
  • Language: English
  • Copyright: © Elsevier 2022
  • Published: April 23, 2022
  • Imprint: Elsevier
  • Paperback ISBN: 9780323898751
  • eBook ISBN: 9780323886338

About the Series Editor

Ramesh Ray

Dr. Ramesh C. Ray is a former Principal Scientist (Microbiology) and Head of the ICAR- Central Tuber Crops Research Institute (Regional Centre), Bhubaneswar, India. He has 35 years of research experiences in agriculture and food microbiology, published 140 research and review papers in international journals, 63 books chapters, edited 14 books and authored 3 books and received more than 4400 citations. He has more than 40 research papers, book chapters and review articles concerning lactic fermentation of roots and tuber crops (please see the CV). He is a distinguished fellow of the prestigious National Academy of Agricultural Sciences, New Delhi, India and 10 other scientific societies. Currently, he is Director of Centre for Food Biology & Environmental Studies, a non-government organization at Bhubaneswar, India.

Affiliations and Expertise

Director, Centre for Food Biology and Environment Studies, Bhubaneswar, India

About the Editors

Spiros Paramithiotis

Dr. Spiros Paramithiotis graduated from the Department of Food Science and Human Nutrition of the Agricultural University of Athens, Greece, in 1996. In 1998 he received a scholarship for post-graduate studies from the State Scholarship Foundation of Greece and in 2002 he received the PhD degree in Food Microbiology from the Agricultural University of Athens. In 2003, he joined the Agricultural University of Athens, Department of Food Science and Human Nutrition as a member of the scientific personnel where he works until today. His research interests lie mainly in the field of food fermentations, with particular emphasis on microbial taxonomy, metabolism, physiology, symbiotic patterns and the underlying molecular mechanisms. He has participated in several research projects funded by the EU, the Greek Secretariat of Research and Technology as well as food industries. He has co-authored more than 100 publications in peer-reviewed journals and book chapters and has received more than 2500 citations.

Affiliations and Expertise

Professor, Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece

Vasco Ariston De Carvalho4 Azevedo

Prof. Vasco Azevedo is a senior professor of the Department of Genetics, Ecology, and Evolution at the Federal University of Minas Gerais, Brazil. He is a member of the Brazilian Academy of Science and Knight of the National Order of Scientific Merit of the Brazilian Ministry of Science, Technology, and Innovation. He is also a research 1A of the National Council for Scientific and Technological Development (CNPq), which is the highest position. His total research publications include more than 500 research articles, nine books, and more than 52 book chapters. Professor Azevedo is a pioneer of the genetics of lactic acid bacteria, Probiotics, and Corynebacterium genomics in Brazil. He has specialized and currently researching bacterial genetics, genomes, transcriptomes, and proteomes for the development of new vaccines and diagnostic against infectious and autoimmune diseases.

Affiliations and Expertise

Senior Professor, Depto de Genética , Ecologia e Evolução, ICB/UFMG. Av. Antonio Carlos,6627. Pampulha, Belo Horizonte, Minas Gerais, Brazil

Didier Montet

Dr Didier Montet obtained his PhD in food microbiology, University of Montpellier. He has been conducting research in the food sector and more particularly in food safety for more than 35 years. He created the Food safety team at UMR Qualisud at Cirad in Montpellier, France. He is a national expert in biotechnology and additives at the National Food Safety Agency (ANSES). He is CIRAD's representative for EFSA (article 36). His main research concerns the understanding of the microbial ecology of food and food safety. He has published more than 230 articles and 8 books as an editor in the field of food (Fermentations, traceability, mycotoxins). He has managed or participated in 8 European projects. It carries out various expertise in the world concerning national food security organizations (with the FAO, the French embassy and several international foundations). He has developed a collective expertise methodology to identify food hazards.

Affiliations and Expertise

Senior Researcher and Expert in Food Safety Cirad, UMR Qualisud, Montpellier Cedex 5, France

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