Table of Contents
Table of Contents
Chapter 1. Lactic Acid Bacteria against Spoilage and Pathogenic Microorganisms in Food
(Marcela P. Castro, Carmen A. Campo, María E. Cayre, Laura I. Schelegueda, Nadia Galante, and Sofía B. Delcarlo, Laboratorio de Microbiología de Alimentos. Departamento de Ciencias Básicas y Aplicadas, Universidad Nacional del Chaco Austral, Comandante Fernández, Sáenz Peña, Chaco, Argentina, and others)
Chapter 2. Thermotolerant Probiotic Lactic Acid Bacteria in Cooked Meat Products
(M.L. Pérez-Chabela, Biotechnology Department, Universidad Autónoma Metropolitana, Iztapalapa, San Rafael Atlixco, Col. Vicentina, Alcaldía de Iztapalapa, México City, Mexico)
Chapter 3. Microencapsulated Lactic Acid Bacteria in Meat Products
(Daneysa L. Kalschne, Rosana A. Silva-Buzanello, Marinês P. Corso, Eliane Colla, and Cristiane Canan, Universidade Tecnológica Federal do Paraná, Medianeira, Paraná, Brazil, and others)
Chapter 4. Lactic Acid Bacteria Responses to Osmotic Challenges
(Maria K. Syrokou, Spiros Paramithiotis, 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 5. Lactic Acid Bacteria as Source of Biosurfactants
(Carmen A. Campos, Virginia, M. Lara, and María F. Gliemmo, Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Buenos Aires, Argentina, and others)
Chapter 6. Bioactive Peptides Generated by Lactic Acid Bacteria
(Marcela P. Castro, Noelia Z. Palavecino Prpich, and María E. Cayré, Laboratorio de Microbiología de Alimentos, Departamento de Ciencias Básicas y Aplicadas, Universidad Nacional del Chaco Austral, Comandante Fernández, Sáenz Peña, Chaco, Argentina, and others)
Chapter 7. Antimicrobial Bacteriocins and Peptidoglycan Hydrolases: Beneficial Metabolites Produced by Lactic Acid Bacteria
(Adriana López-Arvizu, Israel García-Cano, María de Lourdes Pérez-Chabela, and Edith Ponce-Alquicira, Departamento de Biotecnología, Universidad Autónoma Metropolitana, Unidad Iztapalapa, CDMX, Mexico, and others)
Chapter 8. Antimicrobial Products: An Important Feature of Lab and Their Applications
(Sujitra Techo, and Somboon Tanasupawat, Mahidol University, Nakhonsawan Campus, Nakhonsawan, Thailand, and others)
Chapter 9. Diversity and Production of γ-Aminobutyric Acid by Lactic Acid Bacteria
(Sukanya Phuengjayaem, and Somboon Tanasupawat, Department of Biochemistry and Microbiology, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok, Thailand)
Chapter 10. Lactococcus Lactis as a DNA Vaccine Delivery System
(Vanessa Bastos Pereira, Tatiane Melo Preisser, Camila Prósperi De Castro, Bianca Mendes Souza, Meritxell Zurita Turk, Vanessa Pecini da Cunha, and Anderson Miyoshi, Laboratório de Tecnologia Genética, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte-MG, Brazil)
Chapter 11. Bile Salt Hydrolase Activity of Lactic Acid Bacteria: A Potential for Health
(Engkarat Kingkaew, and Somboon Tanasupawat, Department of Biochemistry and Microbiology, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok, Thailand)
Chapter 12. Exopolysaccharides from Lactobacillus: Biosynthesis, Characterization, Functional Aspects and Applications in Food Industry
(Elisa C. Ale, Jorge A. Reinheimer, and Ana G. Binetti, Instituto de Lactología Industrial, Santiago del Estero, Santa Fe, Argentina)
Chapter 13. Spore-Forming Lactic Acid Bacteria and Their Abilities for Utilization
(Sitanan Thitiprasert, Nuttha Thongchul, and Somboon Tanasupawat, Institute of Biotechnology and Genetic Engineering, Chulalongkorn University, Bangkok, Thailand, and others)