ENGLISH

Lactic Acid Bacteria and Bifidobacteria: Current Progress in Advanced Research

By Kenji Sonomoto (editor) , Atsushi Yokota (editor)

Book information

Publisher
Caister Academic Press
Year
2011
ISBN
1904455824, 9781904455820
Language
english
Format
PDF
Filesize
5 MB (5494657 bytes)
Pages
296\297
Time added
2023-02-15 08:49:59

Description

Lactic acid bacteria (LAB) and bifidobacteria are among the most important groups of microorganisms used in the food industry. For example, LAB are used in the production of fermented products, such as yogurts, cheese, and pickled vegetables. In addition, LAB can inhibit the growth of spoilage microbes and/or pathogens in their environment by lowering the pH and/or through the production of antimicrobial peptides, called bacteriocins. Both LAB and bifidobacteria are also thought to have health-promoting abilities and many are used as probiotics for the prevention, alleviation, and treatment of intestinal disorders in humans and animals. In this comprehensive book, expert international authors review the most recent cutting-edge research in these areas. Contents List of contributors Preface Part I: Genetics and Energy Metabolism 1 Genomics of the Genus Lactobacillus • Aleksandr Barinov, Alexander Bolotin, Philippe Langella, Emmanuelle Maguin and Maarten Van De Guchte 2 Current Status of Bifidobacterium Gene Manipulation Technologies • Satoru Fukiya, Tohru Suzuki, Yasunobu Kano and Atsushi Yokota 3 Metabolic Pathway of Human Milk Oligosaccharides in Bifidobacteria • Motomitsu Kitaoka, Takane Katayama and Kenji Yamamoto 4 Energy Generation Coupled with Decarboxylation Reactions in Lactic Acid Bacteria • Kei Nanatani and Keietsu Abe Part II: Stress Response 5 Oxidative Stress and Oxygen Metabolism in Lactic Acid Bacteria • Yuji Yamamoto, Philippe Gaudu and Alexandra Gruss 6 Response of Bifidobacterium Species to Oxygen • Shinji Kawasaki 7 Bile Acid Stress in Lactic Acid Bacteria and Bifidobacteria • Abelardo Margolles and Atsushi Yokota 8 Quality Control of Protein Structure in Lactic Acid Bacteria • Shinya Sugimoto and Kenji Sonomoto Part III: Bacteriocins from Lactic Acid Bacteria 9 Classification and Diversity of Bacteriocins • Takeshi Zendo and Kenji Sonomoto 10 Lactococcal Bacteriocins • Fuminori Yoneyama, Takeshi Zendo and Kenji Sonomoto 11 Lactobacilli Bacteriocins • Yasushi Kawai and Tadao Saito 12 Other Bacteriocins • Takeshi Zendo, Kenji Sonomoto, Yasushi Kawaiand Tadao Saito 13 Bacteriocins: Remarks and Future Studies • Yasushi Kawai and Tadao Saito Part IV: Lactic Acid for Bioplastics 14 Production of Optically Pure Lactic Acid for Bioplastics • Amira M. Hamdan and Kenji Sonomoto Part V: Health Benefit of Lactobacilli and Bifidobacteria 15 Antihypertensive Metabolites from Lactic Acid Bacteria • Naoyuki Yamamoto 16 Lactobacillus gasseri OLL2716 (LG21): Anti-Helicobacter pylori Lactic Acid Bacterium • Katsunori Kimura 17 Effects and Mechanisms of Probiotics on the Prevention and Treatment of Allergic Rhinitis • Toshitaka Odamaki, Noriyuki Iwabuchi and Jin-zhong Xiao 18 Probiotics Health Claims in Japan and Europe • Yoichi Fukushima and Eva Hurt Index

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