Biotechnology of Lactic Acid Bacteria. Novel Applications

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

Wiley Blackwell

Lugar: Oxford; Año: 2016 p. 374

978-1-118-38495-4

Due to the fast accumulation of new findings during these last five years that has passed since the previous edition, all chapters are either updated or are totally new. An explosion of new information in the field of Lactic Acid Bacteria (LAB) has been produced. 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 for their use as live vaccines and for novel industrial applications such as the production of food ingredients, nutraceuticals, commodity chemicals and proteins with medical applications. LAB microbiota involved in the fermentation of vegetables, fruits, cocoa, wine, meat and milk products as well as the 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 in tradictional/industrial food and their interactions with the human host as well as assessing the safety of LAB used in the food or pharmacy industry. This book encompasses a wide range of topics including basic issues (metabolism, biodiversity, biofilms and transport systems), comprehensive information on new advanced approaches (comparative 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 advances students. The editors greatly appreciate the hard work and the time dedicate of many well-known leading scientists who contributed to this book. We also thank to CERELA, CONICET and FONCyT from Argentina.