Lactobacillus: Classification, Uses and Health Implications

Alba I. Perez Campos (Editor)
Arturo Leon Mena (Editor)

Series: Bacteriology Research Developments, Microbiology Research Advances
BISAC: SCI006000

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Special issue: Resilience in breaking the cycle of children’s environmental health disparities
Edited by I Leslie Rubin, Robert J Geller, Abby Mutic, Benjamin A Gitterman, Nathan Mutic, Wayne Garfinkel, Claire D Coles, Kurt Martinuzzi, and Joav Merrick

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Lactobacillus plantarum is a widespread lactic acid bacterium commonly found in fermented foods as well as in the human gastrointestinal tract. Application of Lactobacillus plantarum and its probiotic properties has been widely used over the past several years. The authors of this book present topical research in the study of the classification, uses and health implications of lactobacillus. Topics include the biochemical and genetic characteristics of L. plantarum; the probiotic potential of different strains of Lactobacillus plantarum; beneficial lactobacilli for improving respiratory defenses; the implementation of lactobacilli in meat applications; environmental applications of lactobacillus; and probiotics in pediatric diarrheal diseases. (Imprint: Nova Biomedical )

Preface

Lactobacillus Plantarum: An Overview with Emphasis in Biochemical and Healthy Properties
(Guiomar Melgar-Lalanne, Yadira Rivera-Espinoza, Humberto Hernández-Sánchez, Depto. Graduados e Inv. Alimentos, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Carpio y Plan de Ayala, México, DF, Mexico)

Characterization and Evaluation of Lactobacillus Plantarum Probiotic Potential
(Rafael Chacon Ruiz Martinez, Antônio Diogo Silva Vieira, Karina Maria Olbrich dos Santos, Bernadette Dora Gombossy de Melo Franco, Svetoslav Dimitrov Todorov, Department of Food Science and Experimental Nutrition, Faculty of Pharmaceutical Sciences, Sao Paulo University, Sao Paulo, SP, Brazil, and others)

Bacteriocin-Producing Lactic Acid Bacteria for Biopreservation: Example of Application in Raw and Processed Salmon
(Svetoslav Dimitrov Todorov, Jean-Guy LeBlanc, Bernadette Dora Gombssy de Melo Franco, Manuela Vaz-Velho, Universidade de São Paulo, Faculdade de Ciências Farmacêuticas, Departamento de Alimentos e Nutrição Experimental, Laboratório de Microbiologia de Alimentos, São Paulo, SP, Brazil, and others)

Resistance of Spoilage Lactobacillus spp. to Food Processing Technologies
(Fernando Sampedro, Center for Animal Health and Food Safety, College of Veterinary Medicine, St. Paul, Minnesota, USA)

Probiotic and Health Effects of Lactobacillus Strains in Humans
(Ana Belén Rey Morán, María del Pilar González Abad, María Sol Pérez Rodríguez, Eva María Martínez Vázquez, Ana Isabel Tizón Varela, Nelson Pérez Guerra, Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Food Science and Technology Faculty, Ourense Campus, University of Vigo, Ourense, Spain, and others)

Lactic Acid Bacteria in Meat and Fish: New Approaches for Traditional Applications
(Silvina Fadda, Lucila Saavedra, Carolina Belfiore, Graciela Vignolo, Centro de Referencia para lactobacilos, CERELA-CONICET, Argentina, and others)

Strategies for Low Cost Production and Modelling of Highly Concentrated Cultures of Lactobacillus Casei CECT 4043
(Nelson P. Guerra, Paula Fajardo Bernárdez, Lorenzo Pastrana Castro, Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Food Science and Technology Faculty, Ourense Campus, University of Vigo, Ourense, Spain)

Unraveling Genomics of Lactic Acid Bacteria and Flavor Formation in Dairy Products
(Ana Paula do Carmo, Arnaldo Chaer Borges, Célia Alencar de Moraes, Antônio Fernandes de Carvalho, Núcleo de Pesquisas em Ciências Biológicas – NUPEB, Instituto de Ciências Exatas e Biológicas, Universidade Federal de Ouro Preto, Ouro Preto, Minas Gerais, Brazil, and others)

Beneficial Lactobacilli for Improving Respiratory Defenses: The Case of Lactobacillus Rhamnosus CRL1505
(Julio Villena, Susana Salva, Martha Núñez, Josefina Corzo, René Tolaba, Julio Faedda, Graciela Font, Susana Alvarez, Laboratory of Clinical and Experimental Biochemistry. Reference Centre for Lactobacilli (CERELA-CCT-CONICET), San Miguel de Tucumán, Tucumán, Argentina, and others)

Selection of LAB Strains Based on Species- and Strain-Specific Typing for Probiotic Applications
(Palmiro Poltronieri, Oscar Fernando D’Urso, Alla V. Belyakova, Alexei B. Shevelev, ISPA-CNR, Lecce, Italy, and Chumakov Institute of Poliomyelitis and Viral Encephalitis RAMS, Moscow, Russia)

Lactobacillus in Lacto-Fermented Vegetables
(Zsolt Zalán, Anna Halász, Central Food Research Institute, Budapest,
Hungary)

Lactobacilli-Functional Starter Cultures for Meat Applications
(Nevijo Zdolec, University of Zagreb, Faculty of Veterinary Medicine, Department of Food Hygiene, Technology and Safety, Heinzelova, Zagreb, Croatia)

Environmental Applications of Lactobacillus for Protein Recovery and Biodegradation of Recalcitrant Chemical Compounds
(Phisit Seesuriyachan, Charin Techapun, Ken Sasaki, Division of Biotechnology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand, and others)

Use of Probiotics and Prebiotics on Functional Dairy Products: The Health Benefits
(Svetoslav Todorov, Ricardo Pinheiro de Souza Oliveira, Department of Food Science and Experimental Nutrition, Faculty of Pharmaceutical Sciences, Sao Paulo University, Sao Paulo, SP, Brazil, and others)

Lactobacillus Reuteri ATCC 55730 and L22 Display Probiotic Potential In Vitro and Protect against Salmonella-Induced Pullorum Disease in a Chick Model of Infection
(Dexian Zhang, Rui Li, Jichang Li, Laboratory of Veterinary Pharmacology and Toxicology, College of Veterinary Medicine, Northeast Agricultural University, Harbin, Heilongjiang, P.R. China)

Probiotics in Pediatric Diarrheal Diseases
(Tapas K. Sabui, Sudipta Misra, North Bengal Medical College, West Bengal, India, and others)

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