Lactobacillus : classification, uses and health implications /

Mostrar otras versiones (1)
Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Campos, Alba I. Perez, Mena, Arturo Leon
Formato: Electrónico eBook
Idioma:Inglés
Publicado: New York : Nova Science Pub., ©2012.
Colección:Bacteriology research developments series.
Microbiology research advances series.
Temas:
Lactobacillus > Classification.
Lactobacillus > Health aspects.
SCIENCE > Life Sciences > Biology.
SCIENCE > Life Sciences > Microbiology.
Lactobacillus
Classification
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Ejemplares similares