Lactic Acid Bacteria

779 Pages·2011·8.13 MB·English

by  Lahtinen, Sampo.

Microbiology MLAHTLINEN
OUWEHAND
I A
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SALMINEN
LACTIC ACID BACTERIA R
VOON WCRIGHT
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MICROBIOLOGICAL AND FUNCTIONAL ASPECTS MO L
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FOURTH EDITION CO C
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“ … recommended … extremely useful … a welcome addition to many libraries.” B A MICROBIOLOGICAL AND FUNCTIONAL ASPECTS
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—International Dairy Journal OL
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“ … an invaluable reference text … written in an easy-to-read style, making it eminently A
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suitable for both postgraduate students and general food scientists.” GN I
—Food Australia ID D
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While lactic acid–producing fermentation has long been used to improve U
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the storability, palatability, and nutritive value of perishable foods, only recently N C
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have we begun to understand just why it works. Since the publication of the C
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third edition of Lactic Acid Bacteria: Microbiological and Functional T I
Aspects, substantial progress has been made in a number of areas of DI D
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research. Completely updated, the Fourth Edition covers all the basic and FN
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• New discoveries related to the mechanisms of lactic acid bacterial LT
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• An improved mechanistic understanding of probiotic functioning S
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• Applications in food and feed preparation P
• Health properties of lactic acid bacteria E
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• The regulatory framework related to safety and efficacy
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Maintaining the accessible style that made previous editions so popular, this S

book is ideal as an introduction to the field and as a handbook for microbiolo- SAMPO LAHTINEN • ARTHUR C. OUWEHAND
.
gists, food scientists, nutritionists, clinicians, and regulatory experts Fourth SEPPO SALMINEN • ATTE VON WRIGHT
Edition
K11662
ISBN: 978-1-4398-3677-4
90000
9 781439 836774
MICROBIOLOGICAL AND FUNCTIONAL ASPECTS
Fourth Edition
TThhiiss ppaaggee iinntteennttiioonnaallllyy lleefftt bbllaannkk
MICROBIOLOGICAL AND FUNCTIONAL ASPECTS
Fourth Edition
SAMPO LAHTINEN • ARTHUR C. OUWEHAND
SEPPO SALMINEN • ATTE VON WRIGHT
Boca Raton London New York
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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
TThhiiss ppaaggee iinntteennttiioonnaallllyy lleefftt bbllaannkk
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