Lactic Acid Bacteria in Food Biotechnology
Innovations and Functional Aspects

Covers recent developments in LAB applications for functional foods/fermented foods, biotechnological products using LAB, i.e., bio chemicals (organic acids, bacteriocins, etc.), and more

Spiros Paramithiotis (Edited by), Vasco Ariston De Carvalho Azevedo (Edited by), Didier Montet (Edited by), Ramesh C. Ray (Series edited by)

9780323898751, Elsevier Science

Paperback / softback, published 26 April 2022

382 pages, 120 illustrations (60 in full color)
22.9 x 15.2 x 2.4 cm, 0.79 kg

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.

1. Cereal fermentation by LAB: From ancient to modern alimentation biotechnologies
2. Lactic acid Fermentation of fruits and vegetables juices and smoothies: Innovation and health aspects
3. Biotransformation of root and tuber crops by lactic acid bacteria into value-added biocommodities
4. Lactic acid bacteria for dairy fermentation and Bioprospecting for bioactive peptide
5. Lactic acid bacteria in cheese
6. LAB in traditional fermented fish foods
7. Lactic Acid Bacteria in Meat Fermentation: Dry Sausage Safety and Quality
8. Lactic acid bacteria in gut microbiota, probiotics and disease prevention
9. Enhancing the shelf life and nutritive quality of foods with biomolecules from lactic acid bacteria
10. Antimicrobial properties of food enterococci
11. Lactic acid bacteria and biogenic amines in food: Biological importance and human health
12. Lactic acid bacteria: From starter cultures to producer of biochemicals
13. Exopolysaccharides from Lactic Acid Bacteria in Fermented Foods and Beverages
14. Encapsulation technology of lactic acid bacteria in food fermentation
15. Health promoting functional genomics features of LAB
16. Comparative genomics of probiotic bacteria
17. Genetically modified lactic acid bacteria in food and beverages: Consumers, concerns, and industry
18. Bio-valorization of food processing wastes by lactic acid bacteria consortia
19. Sourdough biotechnology
20. Meat or cheese fermentation

Subject Areas: Food & beverage technology [TDCT], Biotechnology [TCB], Microbiology [non-medical PSG]