|
|
|
|
LEADER |
00000cam a2200000 a 4500 |
001 |
EBSCO_ocn831664135 |
003 |
OCoLC |
005 |
20231017213018.0 |
006 |
m o d |
007 |
cr cnu---unuuu |
008 |
130325s2012 nyua ob 001 0 eng d |
040 |
|
|
|a N$T
|b eng
|e pn
|c N$T
|d YDXCP
|d E7B
|d EBLCP
|d OCLCQ
|d AZK
|d MERUC
|d AGLDB
|d ICA
|d MOR
|d PIFPO
|d OCLCQ
|d ZCU
|d U3W
|d D6H
|d OCLCF
|d STF
|d WRM
|d VTS
|d NRAMU
|d ICG
|d INT
|d VT2
|d AU@
|d OCLCQ
|d WYU
|d OCLCQ
|d DKC
|d OCLCQ
|d M8D
|d OCLCQ
|d UKCRE
|d AJS
|d OCLCQ
|d OCLCO
|d OCLCQ
|d OCLCO
|
019 |
|
|
|a 961599588
|a 962703608
|a 988510879
|a 991944210
|a 1037944415
|a 1038634077
|a 1045514095
|a 1055378273
|a 1058042857
|a 1066434755
|a 1081215020
|a 1153518988
|a 1181901772
|a 1228561030
|a 1240518252
|a 1249243640
|a 1266288935
|a 1272923521
|
020 |
|
|
|a 9781620811863
|q (electronic bk.)
|
020 |
|
|
|a 1620811863
|q (electronic bk.)
|
020 |
|
|
|z 9781620811511
|
020 |
|
|
|z 1620811510
|
029 |
1 |
|
|a AU@
|b 000053336198
|
029 |
1 |
|
|a DEBBG
|b BV043961373
|
029 |
1 |
|
|a DEBBG
|b BV044089128
|
029 |
1 |
|
|a DEBSZ
|b 481299696
|
029 |
1 |
|
|a NZ1
|b 15492670
|
035 |
|
|
|a (OCoLC)831664135
|z (OCoLC)961599588
|z (OCoLC)962703608
|z (OCoLC)988510879
|z (OCoLC)991944210
|z (OCoLC)1037944415
|z (OCoLC)1038634077
|z (OCoLC)1045514095
|z (OCoLC)1055378273
|z (OCoLC)1058042857
|z (OCoLC)1066434755
|z (OCoLC)1081215020
|z (OCoLC)1153518988
|z (OCoLC)1181901772
|z (OCoLC)1228561030
|z (OCoLC)1240518252
|z (OCoLC)1249243640
|z (OCoLC)1266288935
|z (OCoLC)1272923521
|
050 |
|
4 |
|a QR82.L3
|b L32 2012eb
|
072 |
|
7 |
|a SCI
|x 008000
|2 bisacsh
|
072 |
|
7 |
|a SCI
|x 045000
|2 bisacsh
|
082 |
0 |
4 |
|a 579.3/7
|2 23
|
049 |
|
|
|a UAMI
|
245 |
0 |
0 |
|a Lactobacillus :
|b classification, uses and health implications /
|c Alba I. Perez Campos and Arturo Leon Mena, editors.
|
260 |
|
|
|a New York :
|b Nova Science Pub.,
|c ©2012.
|
300 |
|
|
|a 1 online resource (xiv, 367 pages) :
|b illustrations
|
336 |
|
|
|a text
|b txt
|2 rdacontent
|
337 |
|
|
|a computer
|b c
|2 rdamedia
|
338 |
|
|
|a online resource
|b cr
|2 rdacarrier
|
490 |
1 |
|
|a Bacteriology research developments
|
490 |
1 |
|
|a Microbiology research advances
|
504 |
|
|
|a Includes bibliographical references and index.
|
588 |
0 |
|
|a Print version record.
|
505 |
0 |
|
|a LACTOBACILLUS: CLASSIFICATION, USES AND HEALTH IMPLICATIONS -- LACTOBACILLUS: CLASSIFICATION, USES AND HEALTH IMPLICATIONS -- Library of Congress Cataloging-in-Publication Data -- Contents -- Preface -- Chapter I: Lactobacillus Plantarum: An Overview with Emphasis in Biochemical and Healthy Properties -- Abstract -- 1. Introduction -- 1.1. Lactobacilli Overview -- 1.2. Lactobacillus plantarum: An Overview -- 2. Biochemical and Genetics Characteristics of L. Plantarum -- 2.1. Biochemical Properties of L. plantarum -- 2.2. Genetical Characteristics -- 2.2.1. Genetic Sequences of Some L. Plantarum Strains -- 3. Safety of L. Plantarum Strains -- 3.1. In Vitro Test to Ensure Safety -- 4. In Vitro Survival of L. Plantarum inGastrointestinal Tract Simulation -- 5. In Vitro Adhesion to Human Gastrointestinal Tract -- 6. In Vitro Probiotic Potential of L. Plantarum Strains -- 7. In Vivo Probiotic Findings Around L. Plantarum Strains -- 7.1. Lactobacillus plantarum 299v -- 7.2. Other L. plantarum Strains -- Conclusions, Perspectives and Future -- References -- Chapter II: Characterization and Evaluationof Lactobacillus plantarum Probiotic Potential -- Abstract -- 1. Lactic Acid Bacteria and LACTOBACILLUS pLANTARUM -- Taxonomy and Biochemical and Physiological Characteristics -- 2. LACTOBACILLUS PLANTARUM: Genetic Identification -- 3. Lactobacillus Plantarum: Resistance to Antibiotics -- 4. Probiotic Potential of Lactobacillus Plantarum -- 4.1. Management of Gastrointestinal Disorders -- 4.2. Enhancement of Gut Barrier Function -- 4.3. Immunomodulatory Effects -- 4.4. Maintenance of Oral Health -- 4.5. Burns Treatment -- 4.6. Potential Role in Cardiovascular Disease Prevention/Treatment -- 4.7. Cholesterol-Lowering Effects -- 4.8. Potential Antiobesity Effects -- References.
|
505 |
8 |
|
|a Chapter III: Bacteriocin-Producing Lactic Acid Bacteria for Biopreservation: Example of Application in Raw and Processed Salmon -- Abstract -- Introduction -- Bacteriocins -- Interaction of Bacteriocins with the Food Matrix and Influence of Their Activity by Environmental Factors -- Bacteriocins Produced by Lactic Acid Bacteria Isolated from Salmon and Other Fish or Sea Food -- Bacteriocins Produced by Carnobacterium spp. -- Bacteriocins Produced by Non Carnobactaerium-Species of LAB Isolated from Salmon and Other Fish or Sea Food -- Combined Application of Different Bacteriocin Preparations for Bio-Preservation of Salmon -- Conclusion -- Acknowledgments -- References -- Chapter IV: Resistance of Spoilage Lactobacillus Spp. to Food Processing Technologies -- Abstract -- Introduction -- Thermal Inactivation of Lactobacillus Spp. -- Non-Conventional Processing Technologies -- Non-Conventional Thermal Technologies -- Non-thermal Processing Technologies -- High Pressure Processing (HPP) -- High Pressure Homogenization (HPH) -- High-Pressure Carbon Dioxide (HPCD) -- High-Voltage Pulsed Electric Fields (PEF) -- Other Non-Conventional Technologies -- Hurdle Approach -- Conclusion -- References -- Chapter V: Probiotic and Health Effects of Lactobacillus Strains in Humans -- Abstract -- Main Characteristics of Probiotics Strains -- Use of Probiotics for Prevention and Treatment of Human Diseases -- Scientific Support for Efficacy of Lactobacilli in Prevention or Treatment of Human Diseases -- Evidence on the Benefits of Some Lactobacillus Strains in Human Health -- L. Acidophillus DDS-1 -- L. Acidophillus LA-1 -- L. Acidophillus La-5 -- L. Acidophillus 145 -- L. Acidophilus NAS -- L. Acidophilus NCFM -- L. Acidophilus ATCC 4356 -- L. Acidophilus LB -- L. Bulgaricus Strains -- L. Casei Strain Shirota -- L. Casei DN-114 001 -- L. Farciminis.
|
505 |
8 |
|
|a L. Johnsonii Strain La1 -- L. Kalixensis -- L. Plantarum ATCC 10241 -- L. Plantarum MB452 -- L. Plantarum 299v -- L. Reuteri ATCC 55730 -- L. Rhamnosus GG -- L. Rhamnosus GR-1 -- L. Salivarius Strains UCC118 and UCC119 -- L. Salivarius WB1004 -- L. Sporogenes -- Infections Caused by Lactobacilli -- Ineffectiveness of Lactobacilli Treatment for the Prevention or Treatment of Human Diseases -- Commercial Dietary Supplements and Food Products Containing Probiotic Lactobacilli -- Major Problems Limiting the Use of Commercial Products as a Probiotic Supplement for Human and Animals -- Conclusion -- References -- Chapter VI: Lactic Acid Bacteria in Meat and Fish: New Approaches for Traditional Applications -- Abstract -- Introduction -- Meat Fermentation -- Fermented Sausages -- Curing -- Other Ingredients -- Starter Cultures -- Lab Biodiversity in Fermented Meats -- Ocurrence of Enterococci in Meat and Fermented Meat Products -- Enterococci as Non-traditional Starter Culture for Meat Fermentation. E. Mundtii crl35, a Case Study -- Competitiveness of E. Mundtii crl35 during Meat Fermentation -- Bacteriocin Production -- Proteolytic Activity -- Fish Ecosystems -- Salted Anchovy -- Lab Associated with Fish and Fish Products -- Physiological Adaption of Lab to Salted Environments. Lb. Sakei CRL1756, a Case Study -- Osmoprotection -- Proteins Involved in Lb. Sakei CRL1756 Adaption to Salt -- Conclusion -- References -- Chapter VII: Strategies for Low-Cost Production and Modeling of Highly Concentrated Cultures of Lactobacillus CaseiCECT 4043 -- Abstract -- 1. Introduction -- 2. Materials and Methods -- 2.1. Bacterial Strains -- 2.2. Culture Medium, Fermentation Conditions and Inoculation -- 2.3. Analytical Methods -- 2.4. Preparation of Cell-Free Supernatants (CFS) of L. Casei and Quantification of the Antagonistic Activity.
|
505 |
8 |
|
|a 2.5. Mass Balance Equations in the Re-alkalized Fed-Batch Fermentations -- 2.6. Model Parameters Determination and Model Evaluation -- 3. Results and Discussion -- 3.1. Realkalized Fed-Batch Fermentations -- 3.2. Mathematical Modeling -- Conclusion -- Acknowledgments -- References -- Chapter VIII: Unraveling Genomics of LacticAcid Bacteria and Flavor Formationin Dairy Products -- Abstract -- 1.1. Genomics of Lactic Acid Bacteria -- 1.2. Microbial Ecology of Probiotic Lactobacilli -- 1.3. Starter Cultures -- 1.4. Lactic Acid Bacteria and Flavor Production in Dairy Products -- 1.5. Lactobacillus Delbrueckii and LACTOBACILLUS Delbrueckii UFV H2b20 -- References -- Chapter IX: Beneficial Lactobacilli for Improving Respiratory Defenses: The Case of Lactobacillus Rhamnosus CRL1505 -- Abstract -- Introduction -- Lactobacillus Rhamnosus CRL1505 and Lactobacillus Rhamnosus CRL1506: Differential Immunomodulatory Capacities -- Improvement of Respiratory Immunity by Lactobacillus Rhamnosus CRL1505 in Immunocompetent Mice -- Improvement of Respiratory Immunity by Lactobacillus rhamnosus CRL1505 in Immunocompromised Malnourished Mice -- Improvement of Respiratory Immunity by Lactobacillus Rhamnosus CRL1505 in Children -- Conclusion -- References -- Chapter X: Selection of LAB Strains Based on Species- and Strain-Specific Typing for Probiotic Applications -- Abstract -- 1. Introduction -- Surface Layer (S-Layer) Proteins (Slps) -- LAB Strain Differentiation and Selection Methods -- Assays to Detect Cell Surface Properties Mediating Adhesion -- Cell Culture Studies -- 2. Genetic Modification of Candidate LAB Strains -- Conclusion -- Acknowledgments -- References -- Chapter XI: Lactobacillus in Lacto-Fermented Vegetables -- Abstract -- Introduction -- Lactobacillus in the Fermented Vegetables -- Role of Lactobacillus in the Fermentation.
|
505 |
8 |
|
|a Lactobacillus as Starter Culture in Vegetable Fermentation -- Conclusion -- References -- Chapter XII: Lactobacilli -- Functional Starter Cultures for Meat Applications -- Abstract -- Introduction -- Antimicrobial Effect of Lactobacilli -- Resistance of Lactobacilli to Antibiotics -- Lactobacilli as Protective Cultures at Farm Level -- Meat Biopreservation -- Effect of Lactobacilli as Protective Cultures Against L. monocytogenes inFermented Sausages -- Conclusion -- References -- Chapter XIII: Environmental Applications of Lactobacillus for Protein Recovery and Biodegradation of Recalcitrant Chemical Compounds -- Abstract -- Introduction -- Application of Lactobacillus for Protein Recovery -- Applications of Lactobacillus for Biodegradation of Recalcitrant Chemical Compounds -- Conclusion -- Acknowledgments -- References -- Chapter XIV: Use of Probiotics and Prebiotics on Functional Dairy Products: The Health Benefits -- Abstract -- 1. Introduction -- 2. Importance of Probiotic Microorganisms -- 3. Effect of Probiotic Culture on Fermentation -- 4. Importance of Prebiotics -- 4.1. Definition and Benefits of Prebiotics -- 4.2. Inulin and Oligofructose -- 4.3. Prebiotic Effects of Inulin -- 4.4. Technological Application of Inulin -- 4.5. The Health Benefits of Inulin Consumption -- 4.6. Other Prebiotics -- 4.6.1. Polydextrose and Maltodextrin -- 4.6.2. Lactulose -- 5. Influence of Prebiotics in Fermented Milk -- Conclusion -- References -- Chapter XV: Lactobacillus Reuteri ATCC 55730 and L22 Display Probiotic Potential In Vitro and Protect against Salmonella-Induced Pullorum Disease in a Chick Model of Infection -- Abstract -- Introduction -- 2 Materials and Methods -- 2.1 Bacterial Strains used in this Study -- 2.2 Preparation of Cell Free Culture Supernatants (CFCSs) -- 2.3 Kinetic of Production of Reuterin by L. Reuteri -- 2.4 Competition Experiments.
|
590 |
|
|
|a eBooks on EBSCOhost
|b EBSCO eBook Subscription Academic Collection - Worldwide
|
650 |
|
0 |
|a Lactobacillus
|x Classification.
|
650 |
|
0 |
|a Lactobacillus
|x Health aspects.
|
650 |
|
6 |
|a Lactobacillus
|x Classification.
|
650 |
|
7 |
|a SCIENCE
|x Life Sciences
|x Biology.
|2 bisacsh
|
650 |
|
7 |
|a SCIENCE
|x Life Sciences
|x Microbiology.
|2 bisacsh
|
650 |
|
7 |
|a Lactobacillus
|2 fast
|
655 |
|
7 |
|a Classification
|2 fast
|
700 |
1 |
|
|a Campos, Alba I. Perez.
|
700 |
1 |
|
|a Mena, Arturo Leon.
|
776 |
0 |
8 |
|i Print version:
|t Lactobacillus.
|d New York : Nova Science Pub., ©2012
|z 9781620811511
|w (DLC) 2012005424
|w (OCoLC)776509571
|
830 |
|
0 |
|a Bacteriology research developments series.
|
830 |
|
0 |
|a Microbiology research advances series.
|
856 |
4 |
0 |
|u https://ebsco.uam.elogim.com/login.aspx?direct=true&scope=site&db=nlebk&AN=541148
|z Texto completo
|
938 |
|
|
|a ProQuest Ebook Central
|b EBLB
|n EBL3021077
|
938 |
|
|
|a ebrary
|b EBRY
|n ebr10681277
|
938 |
|
|
|a EBSCOhost
|b EBSC
|n 541148
|
938 |
|
|
|a YBP Library Services
|b YANK
|n 7585812
|
994 |
|
|
|a 92
|b IZTAP
|