Features of Lactic Acid Bacteria: Microbiology and Functional Aspects 4th edition:

• Covers all the basic and applied aspects of lactic acid bacteria and bifidobacteria
• Explores the revised taxonomy due to improved insights in genetics and new molecular biological techniques
• Describes new mechanisms of lactic acid bacterial metabolism and function
• Explains new discoveries in probiotic functioning
• Presents applications in food and feed preparation
• Outlines health properties and the regulatory framework related to safety and efficacy

Completely updated, the Fourth edition covers all the basic and applied aspects of lactic acid bacteria and bifidobacteria, from the gastrointestinal tract to the supermarket shelf. Topics discussed in the new 4th edition include:

• Revised taxonomy due to improved insights in genetics and new molecular biological techniques
• New discoveries related to the mechanisms of lactic acid bacterial metabolism and function
• An improved mechanistic understanding of probiotic functioning
• Applications in food and feed preparation
• Health properties of lactic acid bacteria
• The regulatory framework related to safety and efficacy

Contents

1. Lactic Acid Bacteria: An Introduction
2. Genetics of Lactic Acid Bacteria
3. Potential Applications of Probiotic, Bacteriocin-Producing Enterococci and their Bacteriocins
4. Genus Lactococcus
5. Genus Lactobacillus
6. The Lesser LAB Gods: Pediococcus, Leuconostoc, Weissella, Carnobacterium, and Affiliated Genera
7. Streptococcus: A Brief Update on the Current Taxonomic Status of the Genus
8. Bifidobacteria: General Overview on Ecology, Taxonomy, and Genomics
9. Bacteriophage and Anti- Phage Mechanisms in Lactic Acid Bacteria
10. Lactic Acid Bacteria in Vegetable Fermentations
11. Current Challenges for Probiotics in Food
12. Lactic Acid Bacteria in Cereal-Based Products
13. Lactic Acid Bacteria in Meat Fermentations
14. Examples of Lactic- Fermented Foods of the African Continent
15. Antimicrobial Components of Lactic Acid Bacteria
16. Atherosclerosis and Gut Microbiota: A Potential Target for Probiotics
17. Lactic Acid Bacteria (LAB) in Grape Fermentations—an Example of LAB as Contaminants in Food Processing
18. Stability of Lactic Acid Bacteria in Foods and Supplements
19. Lactic Acid Bacteria in the Gut
20. Lactic Acid Bacteria in Oral Health
21. Some Considerations for the Safety of Novel Probiotic Bacteria
22. Probiotics and Human Immune Function
23. Gastrointestinal Benefits of Probiotics—Clinical Evidence
24. Human Studies on Probiotics: Infants and Children
25. Human Studies on Probiotics and Endogenous Lactic Acid Bacteria in the Urogenital Tract
26. Lactic Acid Bacteria and Blood Pressure
27. Probiotics for Companion Animals
28. Prevalence and Application of Lactic Acid Bacteria in Aquatic Environments
29. Probiotics for Farm Animals
30. Health Effects of Nonviable Probiotics
31. Probiotics: Safety and Efficacy
32. Probiotics Regulation in Asian Countries
33. Regulation of Probiotic and Probiotic Health Claims in South America

Index

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