RAYA Raul Ricardo
Biotechnology of Lactic Acid Bacteria: Novel Applications
ISUP, a division of John Wiley & Sons, Inc.
Lugar: Ames, Iowa, USA; Año: 2010 p. 300
Preface xiii Lactic acid bacteria (LAB) are food - grade microorganisms that play an essential role in the fermentation of animal and vegetable raw materials. Their ability to ferment carbohydrates and to a lesser extent to degrade the proteins and the fat present in those subtrates leads to the synthesis of a broad range of compounds, such as organic acids, peptides, antimicrobial and aromatic compounds, and exopolysaccharides. Vitamins, low - calorie sugars, and bioactive peptides are also produced by LAB. These metabolites may contribute to the organoleptic, technological, and nutritional characteristics of fermented food products. Moreover, certain LAB strains, the so - called probiotics, display beneficial health properties and may be involved in the production of specific functional foods. Ongoing research on LAB and their applications is at a very exciting stage worldwide. This book encompasses a wide range of topics in the area of LAB, including basic isssues (metabolism, biodiversity, and transport systems), comprehensive information on new advanced approaches (genomics and proteomics), human - health LAB - related aspects, and LAB safety, as well as traditional and novel biotechnological applications. We feel this book may serve as an essencial reference for established researchers and scientists, doctoral and postdoctoral students, university professors and instructors, and food technologists working on food microbiology, physiology, and biotechnology of LAB. We would like to express our sincere appreciation for the hard work of many well - known leading scientists who contributed to this book. We are also very grateful for the patience and support of our families, colleagues, students, and the Wiley - Blackwell editorial team throughout the writing and editing processes. Special thanks go to our home institute CERELA for its strong and continuous support, and to CONICET and FONCyT from Argentina for their financial contributions.