Biotechnology of Lactic Acid Bacteria. Novel Applications

FERNANDA MOZZI; RAÚL RAYA; GRACIELA VIGNOLO

Wiley-Blackwell Publishing

Lugar: Ames, Iowa, USA; Año: 2010 p. 408

978-0-8138-1583-1

Lactic acid bacteria (LAB) are food grade microorganisms that play an essential role in the fermentation of animal and vegetable raw materials and may contribute to the organoleptic and nutritional characteristics of the fermented food products. Moreover, several LAB strains and/or their metabolites display beneficial health properties.On-going research on LAB and their applications is at a very exciting stage worldwide. The book Biotechnology of Lactic Acid Bacteria: Novel Applications will represent a broad review of current research on LAB and their novel applications with contributions from a number of well-known leading scientists. This book will encompass a wide range of topics including both traditional and novel developing fields, and will provide unparalleled, comprehensive information on new advances of genomics, proteomics, metabolism and biodiversity of LAB. Chapters will contain the state-of-the-art on specific LAB applications such as their use as probiotics, live vaccines and starter cultures in old and new fermented products. The safety of these microorganisms and their interactions with diverse ecosystems natural biota as well as the new applications of well-known (bacteriocins) and novel (vitamins, low-calorie sugars, etc.) metabolites produced by LAB, will also be covered.We strongly believe that the excellent level of the contributing scientists will guarantee the success of this project.