Lactic Acid Bacteria and Bifidobacteria: Current Progress in Advanced Research [Hardcover]

Kenji Sonomoto (Editor), Atsushi Yokota (Editor)

Book Description

Publication Date: May 16, 2011 | ISBN-10: 1904455824 | ISBN-13: 978-1904455820

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. Topics include: lactobacillus genomics * bifidobacterium gene manipulation technologies * metabolism of human milk oligosaccharides in bifidobacteria * proton-motive metabolic cycles * oxidative stress and oxygen metabolism * bifidobacterium response to O2 * bile acid stress in LAB and bifidobacteria * protein structure quality control * bacteriocin classification and diversity * lactococcal bacteriocins * lactobacilli bacteriocins * other bacteriocins * production of optically pure lactic acid * antihypertensive metabolites from LAB * the anti-H. pylori effect of lactobacillus gasseri * probiotics for allergic rhinitis * probiotics health claims in Japan and Europe.

Product Details

• Hardcover: 296 pages
• Publisher: Caister Academic Press (May 16, 2011)
• Language: English
• ISBN-10: 1904455824
• ISBN-13: 978-1904455820
• Product Dimensions: 10 x 7 x 0.8 inches
• Shipping Weight: 2 pounds (View shipping rates and policies)
• Amazon Best Sellers Rank: #2,808,524 in Books (See Top 100 in Books)