Lactobacillus plantarum and its Role in Human Health

$195.00$293.00

Maria Simona Chiș, PhD – Lecturer, Department of Food Technology, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
Adriana Paucean, PhD – Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania

Series: Food Science and Technology; Fermented Foods and Beverages in a Global Age
BISAC: MED060000; TEC012010; TEC012040
DOI: https://doi.org/10.52305/VWNC0146

This book provides scientific information about fermentation processes with different Lactobacillus plantarum strains and their influence on human health. Various vegetable matrices such as cereals, fruits, vegetables, cocoa beans, bakery and pastry, chocolate-based products, and non-vegetables ones such as milk and meat are discussed, aiming to highlight the applicability of Lactobacillus plantarum on food technology. Moreover, the history, and versatility of Lactobacillus plantarum strain together with its uses as a probiotic, its applicability on food supplements and pharmaceutical uses are emphasized. Macro, micro, and nano encapsulation as delivery systems for Lactobacillus plantarum is another chapter that overviews the controlled release of the strain in the human gastrointestinal tract.

**Order the printed version and SAVE 50% on the e-book with Print+eBook**

Table of Contents

Preface

Chapter 1. Lactobacillus plantarum: History and Versatility
Chirag Patel¹, Priya Shukla², Sonal Pande¹, Jayesh Beladiya¹, and Ketan Ranch³
¹Department of Pharmacology, L. M. College of Pharmacy, Ahmedabad, India
²Department of Pharmacology, SSR College of Pharmacy, Silvassa, India
³Department of Pharmaceutics, L. M. College of Pharmacy, Ahmedabad, India

Chapter 2. An Overview of  Lactobacillus plantarum  Strains with Probiotic Effect on Human Health
Jiancun Zhao¹, PhD and Zhenshang Xu², PhD
¹Department of Pharmacy and Biotechnology, Zibo Vocational Institute, Zibo, Shandong Province, PR China
²State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Science, Jinan, Shandong Province, PR China

Chapter
3. Macro, Micro and Nanoencapsulation as Delivery System of  Lactobacillus plantarum
Camila Cristina Avelar de Sousa, Juliana Sant’Ana Falcão Leite, Rafael Sepúlveda Fonsêca Trevisan Passos, Thiago da Matta Pires Cruz, Maurício Costa Alves da Silva, and Carlos Pasqualin Cavalheiro
Laboratório de Inspeção e Tecnologia de Carnes e Derivados (LabCarne), Universidade Federal da Bahia, Salvador, Brazil

Chapter 4. Lactobacillus plantarum: Food Supplements and Pharmaceutical Uses
Călina Ciont¹,², Ramona Suharoschi¹,², Andreea Diana Kerezsi¹,³, Dan Cristian Vodnar¹, Carmen-Ioana Mureșan¹,², and Oana Lelia Pop¹,²
¹Department of Food Science, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
²Molecular Nutrition and Proteomics Laboratory, Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
³Department of Food Science and Formulation, Gembloux Agro-Bio Tech, University of Liège, Gembloux, Belgium

Chapter 5. Lactobacillus plantarum in Bakery and Pastry Products
Simona Maria Man, Adriana Păucean, Anamaria Pop, and Maria Simona Chiș
Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Romania

Chapter 6. Lactobacillus plantarum and Its Role in Milk and Dairy Products Manufacturing
Delia Michiu¹, Mirela Anamaria Jimborean¹, Cristina Anamaria Semeniuc¹, Elena Suzana Biriş-Dorhoi², and Liana Claudia Salanță²
¹Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Romania
²Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Romania

Chapter 7. Lactobacillus plantarum and Its Role in Meat Products Manufacturing
Rafael Sepúlveda Fonsêca Trevisan Passos, Camila Cristina Avelar de Sousa, Thiago da Matta Pires Cruz, Juliana Sant’Ana Falcão Leite, Maurício Costa Alves da Silva, and Carlos Pasqualin Cavalheiro
Laboratório de Inspeção e Tecnologia de Carnes e Derivados (LabCarne), Universidade Federal da Bahia, Salvador, Brazil

Chapter 8. Lactobacillus plantarum in Cereals, Fruits and Vegetables
Elena Suzana Biriș-Dorho i¹, Mihaela Mihai¹, and Delia Michiu²
¹ Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
²Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania

Chapter 9. The Use of  Lactobacillus plantarum  in Sugar Confectionery and Chocolate-Based Products
Andreea Pușcaș, Alexandra Lazăr, and Vlad Mureșan
Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Cluj, Romania

Index


Editor’s ORCID iD

Maria Simona Chiș: 0000-0002-3536-7449
Adriana Paucean: 0000-0002-8103-2156

Publish with Nova Science Publishers

We publish over 800 titles annually by leading researchers from around the world. Submit a Book Proposal Now!