Lactic acid bacteria : microbiological and functional aspects

775 Pages·2012·18.67 MB·English

MICROBIOLOGICAL AND FUNCTIONAL ASPECTS
Fourth Edition
MICROBIOLOGICAL AND FUNCTIONAL ASPECTS
Fourth Edition
SAMPO LAHTINEN • ARTHUR C. OUWEHAND
SEPPO SALMINEN • ATTE VON WRIGHT
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Library of Congress Cataloging‑in‑Publication Data
Lactic acid bacteria : microbiological and functional aspects / [edited by] Seppo Salminen … [et al.]. -- 4th ed.
p. ; cm.
“A CRC title.”
Includes bibliographical references and index.
Summary: “Updated with the substantial progress made in lactic acid and bacteria research since the third
edition, this fourth volume discusses improved insights in genetics and new molecular biological techniques.
Thoroughly reorganized, this book incorporates the recent changes in new molecular techniques and the
mechanistic understanding of probiotic functionality. The book remains firmly grounded in the basics of
lactic acid bacteria; their genetics and taxonomy, their application in food and feed preparation, their health
properties, and the legal issues associated with their use”--Provided by publisher.
ISBN 978-1-4398-3677-4 (hardback : alk. paper)
I. Salminen, Seppo.
[DNLM: 1. Lactobacillus--genetics. 2. Food Microbiology. 3. Lactobacillales--genetics. 4. Molecular
Diagnostic Techniques. QW 142.5.A8]
579.37--dc23 2011039811
Visit the Taylor & Francis Web site at
http://www.taylorandfrancis.com
and the CRC Press Web site at
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Contents
Preface ..................................................................................................................................ix
Editors ..................................................................................................................................xi
Contributors ......................................................................................................................xiii
1 Lactic Acid Bacteria: An Introduction .........................................................................1
AttE Von WrIght And LArs AxELsson
2 genetics of Lactic Acid Bacteria .................................................................................17
LorEnzo MorELLI, MArIA LuIsA CALLEAgrI, FInn KVIst VogEnsEn,
And AttE Von WrIght
3 Potential Applications of Probiotic, Bacteriocin-Producing Enterococci and
Their Bacteriocins.......................................................................................................39
AndrEA LAuKoVá
4 genus Lactococcus ......................................................................................................63
AttE Von WrIght
5 genus Lactobacillus ...................................................................................................77
rodoLPhE BArrAngou, sAMPo J. LAhtInEn, FAndI IBrAhIM, And
Arthur C. ouWEhAnd
6 The Lesser LAB gods: Pediococcus, Leuconostoc, Weissella, Carnobacterium,
and Affiliated genera .................................................................................................93
gEErt huys, JørgEn LEIsnEr, And JohAnnA BJörKroth
7 Streptococcus: A Brief update on the Current taxonomic status of the genus .......123
John r. tAgg, PhILIP A. WEsCoMBE, And JErEMy P. Burton
8 Bifidobacteria: general overview on Ecology, taxonomy, and genomics ..............147
MArCo VEnturA, FrAnCEsCA turronI, And douWE VAn sIndErEn
9 Bacteriophage and Anti-P hage Mechanisms in Lactic Acid Bacteria .......................165
susAn MILLs, r. PAuL ross, horst nEVE, And AIdAn CoFFEy
10 Lactic Acid Bacteria in Vegetable Fermentations .....................................................187
Kun-young PArK And Boh Kyung KIM
v
vi ◾ Contents
11 Current Challenges for Probiotics in Food ..............................................................213
JEAn-MIChEL AntoInE
12 Lactic Acid Bacteria in Cereal-Based Products ........................................................227
hAnnu sALoVAArA And MIChAEL gänzLE
13 Lactic Acid Bacteria in Meat Fermentations ............................................................247
CECILIA FontAnA, sILVInA FAddA, PIEr sAndro CoCConCELLI, And
grACIELA VIgnoLo
14 Examples of Lactic- Fermented Foods of the African Continent ..............................265
ChArLEs M.A.P. FrAnz And WILhELM h. hoLzAPFEL
15 Antimicrobial Components of Lactic Acid Bacteria .................................................285
IngoLF F. nEs, MortEn KJos, And dzung BAo dIEP
16 Atherosclerosis and gut Microbiota: A Potential target for Probiotics ..................331
ChAn yEE KWAn, PIrKKA KIrJAVAInEn, ChEn yAn, And hAnI EL-nEzAMI
17 Lactic Acid Bacteria (LAB) in grape Fermentations—An Example of LAB as
Contaminants in Food Processing ..........................................................................343
EVELInE BArtoWsKy
18 stability of Lactic Acid Bacteria in Foods and supplements ....................................361
MIguEL guEIMondE, CLArA g. dE Los rEyEs- gAVILán, And BorJA sánChEz
19 Lactic Acid Bacteria in the gut ................................................................................385
MArIA stoLAKI, WILLEM M. dE Vos, MIChIEL KLEErEBEzEM, And
ErWIn g. zoEtEndAL
20 Lactic Acid Bacteria in oral health .........................................................................403
JuKKA h. MEurMAn And IVA stAMAtoVA
21 some Considerations for the safety of novel Probiotic Bacteria .............................423
dIAnA C. donohuE And MIguEL guEIMondE
22 Probiotics and human Immune Function ...............................................................439
hArshArnJIt s. gILL, JAyA PrAsAd, And osAAnA donKor
23 gastrointestinal Benefits of Probiotics—Clinical Evidence ....................................509
AnnA LyrA, sAMPo LAhtInEn, And Arthur C. ouWEhAnd
24 human studies on Probiotics: Infants and Children ...............................................525
hAnIA szAJEWsKA
25 human studies on Probiotics and Endogenous Lactic Acid Bacteria in the
urogenital tract ......................................................................................................543
WAynE L. MILLEr And grEgor rEId
26 Lactic Acid Bacteria and Blood Pressure ..................................................................561
PAuLIInA EhLErs And rIIttA KorPELA
Contents ◾ vii
27 Probiotics for Companion Animals ..........................................................................579
MInnA rInKInEn
28 Prevalence and Application of Lactic Acid Bacteria in Aquatic Environments ........593
héLènE L. LAuzon And EInAr rIngø
29 Probiotics for Farm Animals ....................................................................................633
ALoJz BoMBA, rAdoMÍrA nEMCoVá, LAdIsLAV stroJný, And
dAgMAr MudroŇoVá
30 health Effects of nonviable Probiotics ....................................................................671
sAMPo J. LAhtInEn And AKIhIto Endo
31 Probiotics: safety and Efficacy .................................................................................689
sEPPo sALMInEn And AttE Von WrIght
32 Probiotics regulation in Asian Countries ................................................................705
yuAn Kun LEE, WEI shAo, su JIn, yAn WEn, BArnA gAnguLy,
EndAng s. rAhAyu, osAMu ChonAn, KoIChI WAtAnABE, gEun Eog JI,
MyEong soo PArK, rAhA ABd rAhIM, hooI LIng Foo, JuLIE d. tAn,
MIng-Ju ChEn, And sunEE nItIsInPrAsErt
33 regulation of Probiotic and Probiotic health Claims in south America ................749
CéLIA LuCIA dE LuCEs FortEs FErrEIrA And MArCELo BonnEt
Index .................................................................................................................................761
Preface
The previous editions of this book have never looked very much like their predecessors, and this
fourth edition is no exception. Due to the accumulation of new findings during the seven years
that has passed since the previous update, practically all chapters are either completely rewritten
or are totally new. We (the editors) and the contributors have strived to reach a proper balance
between the well-established “eternal truths” and the novel and even controversial findings. While
keeping the format of individual chapters as reviews, a certain compromise between comprehen-
siveness and readability has been aimed at in order to avoid an excessive length and too massive a
size of the volume. In addition to purely scientific aspects related to lactic acid bacteria and their
applications, the regulatory framework related to their safety and efficacy, particularly in probiotic
use, has also been reviewed. We hope that the book will find its audience both as an introduction
to the field for an advanced student and as a handbook for microbiologists, food scientists, nutri-
tionists, clinicians, and regulatory experts. The editors are indebted to Dr. Anna Lyra for skillful
and tireless help with the editorial process.
Sampo Lahtinen
Seppo Salminen
Arthur Ouwehand
Atte von Wright
ix
Editors
Seppo Salminen is a Professor and the Director of Functional Foods Forum at the University
of Turku, Finland, and a visiting professor at the RMIT University, Melbourne, Australia, and
Universität für Bodenkultur, Vienna, Austria. He is the author of numerous journal articles and
book chapters, and the editor or a coeditor of several books. He has served in several scientific
expert committees and working groups of the European Food Safety Authority and other interna-
tional committees including ILSI Europe and International Dairy Federation. Professor Salminen
received his M.S. degree (1978) in food science from Washington State University, Pullman, the
M.Sc. degree (1979) in food chemistry and technology from the University of Helsinki, Finland,
and the Ph.D. degree (1982) in biochemistry and toxicology from the University of Surrey, UK.
Professor Atte von Wright graduated from the University of Helsinki (Helsinki, Finland) in
1975 and obtained his Ph.D. in microbiology in 1981 at the University of Sussex, UK. He has
a professional background both in industry and academia with research interests spanning from
food toxicology to molecular biology and safety aspects of lactic acid bacteria. Since 1998, Atte
von Wright has been a Professor of Nutritional and Food Biotechnology at the University of
Kuopio (since 2010, the University of Eastern Finland), Kuopio, Finland. He has also served in
many expert functions of the EU (a member of the Scientific Committee of Animal Nutrition,
1997–2003; a member of the EFSA Scientific Panel on additives and products or substances used
in animal feed, 1996–2009; and a member of the EFSA Scientific Panel on Genetically Modified
Organisms from 2009 onward). He has more than 120 original scientific publications and reviews
in international refereed journals.
Dr. Sampo Lahtinen is a Health & Nutrition Group Manager at Danisco Health & Nutrition,
Kantvik, Finland. He has a professional background both from industry and academia with a
focus on probiotic and intestinal bacteria, prebiotics, and functional foods, in general. He received
his Ph.D. degree (2007) in Food Chemistry from the University of Turku, Finland, and was
nominated in 2009 as an Adjunct Professor of Applied Microbiology of the University of Turku.
He is the author of more than 50 journal articles and book chapters on probiotics and prebiotics.
Dr. Arthur Ouwehand is an R&D group manager at Danisco Health & Nutrition in Kantvik,
Finland. He has a research background in both academia and industry. His main interest is on
functional foods, in particular, probiotics and prebiotics and their influence on the intestinal
microbiota. He is active in the International Life Sciences Institute Europe, the International
xi
xii ◾ Editors
Dairy Federation, 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 the University of
Turku (Finland), and he is the author of more than 150 journal articles and book chapters.
Contributors
Jean-Michel Antoine Jeremy P. Burton
Danone Research BLIS Technologies Ltd, Centre for Innovation
Palaiseau, France University of Otago
Dunedin, New Zealand
Lars Axelsson
Nofima, The Norwegian Institute of Food, Maria Luisa Calleagri
Fisheries and Aquaculture Research Facoltà di Agraria
Ås, Norway Universita Cattolica di Sacro Cuore
Piacenza, Italy
Rodolphe Barrangou
Danisco USA Inc. Ming-Ju Chen
Madison, Wisconsin Department of Animal Science and
Technology
Eveline Bartowsky National Taiwan University
The Australian Wine Research Institute Taipei, Taiwan
Adelaide, Australia
Osamu Chonan
Johanna Björkroth Yakult Central Institute for Microbiological
Department of Food Hygiene and Research
Environmental Health, Faculty of Tokyo, Japan
Veterinary Medicine
University of Helsinki Pier Sandro Cocconcelli
Helsinki, Finland Istituto di Microbiologia, Centro Ricerche
Biotechnologiche
Alojz Bomba Universitá Cattolica del Sacro Cuore
Department of Experimental Medicine, Piacenza-Cremona, Italy
Faculty of Medicine
Pavol Jozef Šafárik University in Košice Aidan Coffey
Košice, Slovakia Department of Biological Sciences
Cork Institute of Technology
Marcelo Bonnet Bishopstown, Ireland
Dairy Cattle Research Unit
Brazilian Agricultural Research
Corporation-EMBRAPA
Juiz de Fora, Brazil
xiii