Lactic Acid Bacteria in Food Biotechnology: Innovations and Functional Aspects

Lactic Acid Bacteria in Food Biotechnology: Innovations and Functional Aspects describes the latest advancements in LAB applications in the development of functional foods and fermented foods, biotechnological products using LAB, i.e., bio chemicals (organic acids, bacteriocins, etc.), bioactive and functional biomolecules, comparative genomics of probiotic LAB, and genetically modified LAB in food industry. Bridging the gap between LAB-mediated fermented foods and bioactive compounds, vis-a-vis molecular aspects, this book enables the transition from research to application. The book details applications of LAB in fermented/functional foods including cereals, vegetables, fish, meat cheese, other dairy products, and much more. Other sections cover their biochemistry and biotechnology aspects, bio preservation by bio molecules produced by LAB, bioactive metabolites and biosurfactants, including their value in health and wellness and exploring the genomics of LAB from food to health. Finally, the book addresses genetically modified lactic acid bacteria in food and beverages. Identifies biomolecules released by LAB into foods and their health benefits Describes natural biopreservation by LAB, mechanisms, food safety issues and disease prevention Includes LAB as probiotics, modulation of gut microbiota and health aspects Addresses potentially negative aspects of LAB in producing biogenic amines and health impacts Presents the pros and cons of genetically modified LAB in food industry INDICE: 1. Cereal fermentation by LAB: From ancient to modern alimentation biotechnologies2. Lactic acid Fermentation of fruits and vegetables juices and smoothies: Innovation and health aspects3. Biotransformation of root and tuber crops by lactic acid bacteria into value-added biocommodities4. Lactic acid bacteria for dairy fermentation and Bioprospecting for bioactive peptide5. Lactic acid bacteria in cheese6. LAB in traditional fermented fish foods7. Lactic Acid Bacteria in Meat Fermentation: Dry Sausage Safety and Quality8. Lactic acid bacteria in gut microbiota, probiotics and disease prevention9. Enhancing the shelf life and nutritive quality of foods with biomolecules from lactic acid bacteria10. Antimicrobial properties of food enterococci11. Lactic acid bacteria and biogenic amines in food: Biological importance and human health12. Lactic acid bacteria: From starter cultures to producer of biochemicals13. Exopolysaccharides from Lactic Acid Bacteria in Fermented Foods and Beverages14. Encapsulation technology of lactic acid bacteria in food fermentation15. Health promoting functional genomics features of LAB16. Comparative genomics of probiotic bacteria17. Genetically modified lactic acid bacteria in food and beverages: Consumers, concerns, and industry18. Bio-valorization of food processing wastes by lactic acid bacteria consortia19. Sourdough biotechnology20. Meat or cheese fermentation

• ISBN: 978-0-323-89875-1
• Editorial: Elsevier
• Encuadernacion: Rústica
• Páginas: 384
• Fecha Publicación: 29/04/2022
• Nº Volúmenes: 1
• Idioma: Inglés