Lactic Acid Bacteria in Food Biotechnology: Innovations and Functional Aspects describes the latest advancements in LAB applications in the development of functional foods and fermented foods, biotechnological products using LAB, i.e., bio chemicals (organic acids, bacteriocins, etc.), bioactive and functional biomolecules, comparative genomics of probiotic LAB, and genetically modified LAB in food industry. Bridging the gap between LAB-mediated fermented foods and bioactive compounds, vis-a-vis molecular aspects, this book enables the transition from research to application. The book details applications of LAB in fermented/functional foods including cereals, vegetables, fish, meat cheese, other dairy products, and much more.
Other sections cover their biochemistry and biotechnology aspects, bio preservation by bio molecules produced by LAB, bioactive metabolites and biosurfactants, including their value in health and wellness and exploring the genomics of LAB from food to health. Finally, the book addresses genetically modified lactic acid bacteria in food and beverages.
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Table of Contents
1. Cereal fermentation by LAB: From ancient to modern alimentation biotechnologies2. Lactic acid Fermentation of fruits and vegetables juices and smoothies: Innovation and health aspects
3. Biotransformation of root and tuber crops by lactic acid bacteria into value-added biocommodities
4. Lactic acid bacteria for dairy fermentation and Bioprospecting for bioactive peptide
5. Lactic acid bacteria in cheese
6. LAB in traditional fermented fish foods
7. Lactic Acid Bacteria in Meat Fermentation: Dry Sausage Safety and Quality
8. Lactic acid bacteria in gut microbiota, probiotics and disease prevention
9. Enhancing the shelf life and nutritive quality of foods with biomolecules from lactic acid bacteria
10. Antimicrobial properties of food enterococci
11. Lactic acid bacteria and biogenic amines in food: Biological importance and human health
12. Lactic acid bacteria: From starter cultures to producer of biochemicals
13. Exopolysaccharides from Lactic Acid Bacteria in Fermented Foods and Beverages
14. Encapsulation technology of lactic acid bacteria in food fermentation
15. Health promoting functional genomics features of LAB
16. Comparative genomics of probiotic bacteria
17. Genetically modified lactic acid bacteria in food and beverages: Consumers, concerns, and industry
18. Bio-valorization of food processing wastes by lactic acid bacteria consortia
19. Sourdough biotechnology
20. Meat or cheese fermentation
Authors
Spiros Paramithiotis Laboratory of Food Process Engineering, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece. Dr. Spiros Paramithiotis graduated from the Department of Food Science and Human Nutrition of the Agricultural University of Athens, Greece, in 1996. In 1998 he received a scholarship for post-graduate studies from the State Scholarship Foundation of Greece and in 2002 he received the PhD degree in Food Microbiology from the Agricultural University of Athens. In 2003, he joined the Agricultural University of Athens, Department of Food Science and Human Nutrition as a member of the scientific personnel where he works until today.His research interests lie mainly in the field of food fermentations, with particular emphasis on microbial taxonomy, metabolism, physiology, symbiotic patterns and the underlying molecular mechanisms. He has participated in several research projects funded by the EU, the Greek Secretariat of Research and Technology as well as food industries. He has co-authored more than 100 publications in peer-reviewed journals and book chapters and has received more than 2500 citations. Vasco Ariston De Carvalho Azevedo Senior Professor, Depto de Gen�tica , Ecologia e Evolu��o, ICB/UFMG. Av. Antonio Carlos,6627. Pampulha, Belo Horizonte, Minas Gerais, Brazil. Prof. Vasco Azevedo is a senior professor of the Department of Genetics, Ecology, and Evolution at the Federal University of Minas Gerais, Brazil. He is a member of the Brazilian Academy of Science and Knight of the National Order of Scientific Merit of the Brazilian Ministry of Science, Technology, and Innovation. He is also a research 1A of the National Council for Scientific and Technological Development (CNPq), which is the highest position. His total research publications include more than 500 research articles, nine books, and more than 52 book chapters. Professor Azevedo is a pioneer of the genetics of lactic acid bacteria, Probiotics, and Corynebacterium genomics in Brazil. He has specialized and currently researching bacterial genetics, genomes, transcriptomes, and proteomes for the development of new vaccines and diagnostic against infectious and autoimmune diseases. Didier Montet Senior Researcher and Expert in Food Safety Cirad, UMR Qualisud, Montpellier Cedex 5, France. Dr Didier Montet obtained his PhD in food microbiology, University of Montpellier. He has been conducting research in the food sector and more particularly in food safety for more than 35 years. He created the Food safety team at UMR Qualisud at Cirad in Montpellier, France. He is a national expert in biotechnology and additives at the National Food Safety Agency (ANSES). He is CIRAD's representative for EFSA (article 36). His main research concerns the understanding of the microbial ecology of food and food safety. He has published more than 230 articles and 8 books as an editor in the field of food (Fermentations, traceability, mycotoxins). He has managed or participated in 8 European projects. It carries out various expertise in the world concerning national food security organizations (with the FAO, the French embassy and several international foundations). He has developed a collective expertise methodology to identify food hazards.
