Lactic Acid Bacteria Microbiological and Functional Aspects Fourth Edition by Sampo Lahtinen, Arthur Ouwehand, Seppo Salminen, Atte von Wright ISBN 978-1439836774 1439836779

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Product details: 

ISBN 10:  1439836779

ISBN 13: 978-1439836774

Author: Sampo Lahtinen, Arthur C. Ouwehand, Seppo Salminen, Atte von Wright 

While lactic acid-producing fermentation has long been used to improve the storability, palatability, and nutritive value of perishable foods, only recently have we begun to understand just why it works. Since the publication of the third edition of Lactic Acid Bacteria: Microbiological and Functional Aspects, substantial progress has been made in a number of areas of research. 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 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
Maintaining the accessible style that made previous editions so popular, this book is ideal as an introduction to the field and as a handbook for microbiologists, food scientists, nutritionists, clinicians, and regulatory experts.

Table of 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

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Tags: Sampo Lahtinen, Arthur Ouwehand, Seppo Salminen, Atte von Wright, Lactic Acid, Microbiological and Functional