Table of Contents
Table of Contents
Preface
Chapter 1. Hypovitaminosis B – Exploiting Lactic Acid Bacteria as Vitamin Factories towards a Prophylactic Approach
(Cláudia Maciel, Mónica Ribeiro, Pedro Cruz and Paula Teixeira, Universidade Católica Portuguesa, CBQF – Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal)
Chapter 2. Sulforaphane as Lactic Acid Bacteria – Mediated Hydrolysis Product of Glucoraphanin and Its Role as Therapeutic Agent
(Maria K. Syrokou, Markella Tsigkrimani, Spiros Paramithiotis, Panagiotis N. Skandamis and Eleftherios H. Drosinos, Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece)
Chapter 3. Bacteriocinogenic Activity of Leuconostoc lactis RK18 Isolated from Fermented Food
(M. Oliveira, J. Barbosa, H. Albano and P. Teixeira, Universidade Católica Portuguesa, CBQF – Centro de Biotecnologia e Química Fina, Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal)
Chapter 4. Fermented Meats: Microbial Distribution, Nutritional Values and Health Aspects
(Sujitra Techo, Engkarat Kingkaew and Somboon Tanasupawat, Mahidol University, Nakhonsawan, Thailand, and others)
Chapter 5. Fermented Shrimp: Composition, Nutritive Value, Microbes and Benefits
(Rungsima Daroonpunt, Nutritional Therapy and Dietetics Division, Faculty of Allied Health Sciences, Burapha University, Chonburi, Thailand, and others)
Index
