Biotechnology of Lactic Acid Bacteria. Novel Aplications.Second Edition

MOZZI, FERTNANDA; RAYA, RAUL R; VIGNOLO, GM

John Wiley & Sons, Ltd,

Lugar: Oxford, Inglaterra; Año: 2015 p. 392

978-1-118-86840-9

We have witnessed an explosion of new findings in the field of Lactic Acid Bacteria (LAB) during the last five years that passed since the previous edition of our book. Rapid advances in the ?omics? (genomics, proteomics, pangenomics, metagenomics) sciences and next generation sequencing technologies revolutionized the characterization of LAB; the discovery of new LAB species were achieved and complete genomes of all major groups are now available. The insights arisen from these basic studies have been translated into innovation leading to the use of LAB in applications beyond the classic food fermentations. Thus, LAB have been engineered or manipulated for their use as live vaccines or as microbial factories for the production of food ingredients, nutraceuticals, commodity chemicals, and other high value metabolites. LAB microbiota involved in the fermentation of vegetables, fruits, cocoa, wine, meat and dairy products as well as their contribution to sensory and safety has been updated and/or including as new fields. Results from comparative and functional genomics have been used to understand the response of LAB to their environment leading to better understanding of their adaption and safety in traditional/industrial foods and their interactions with the human host. Thus, chapters in this new edition of our book have been updated or for the first time presented to encompass a wide range of topics including basic issues (metabolism, biodiversity, biofilms and transport systems), comprehensive information on new advanced approaches (comparative and functional genomics), human-health LAB-related aspects, LAB safety as well as traditional and novel biotechnological applications. We hope this book find its audience among microbiologists, food scientists, nutritionists, clinical and advanced students. The editors greatly appreciate the hard work and the time dedicated of many well-known leading scientists who contributed to this book. We also thank to CERELA, CONICET and FONCyT from Argentina.