Lactobacillus : classification, uses and health implications / Alba I. Perez Campos and Arturo Leon Mena, editors.

Format:

Book

Contributor:

Campos, Alba I. Perez.

Mena, Arturo Leon.

Series:

Microbiology research advances series.

Bacteriology research developments series.

Bacteriology research developments

Microbiology research advances

Language:

English

Subjects (All):

Lactobacillus--Classification.

Lactobacillus.

Lactobacillus--Health aspects.

Physical Description:

1 online resource (383 p.)

Edition:

1st ed.

Place of Publication:

Hauppauge, N.Y. : Nova Science Publishers, 2012.

Language Note:

English

Summary:

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.

Contents:

Intro

LACTOBACILLUS: CLASSIFICATION, USES AND HEALTH IMPLICATIONS

Library of Congress Cataloging-in-Publication Data

Contents

Preface

Chapter I: Lactobacillus Plantarum: An Overview with Emphasis in Biochemical and Healthy Properties

Abstract

1. Introduction

1.1. Lactobacilli Overview

1.2. Lactobacillus plantarum: An Overview

2. Biochemical and Genetics Characteristics of L. Plantarum

2.1. Biochemical Properties of L. plantarum

2.2. Genetical Characteristics

2.2.1. Genetic Sequences of Some L. Plantarum Strains

3. Safety of L. Plantarum Strains

3.1. In Vitro Test to Ensure Safety

4. In Vitro Survival of L. Plantarum inGastrointestinal Tract Simulation

5. In Vitro Adhesion to Human Gastrointestinal Tract

6. In Vitro Probiotic Potential of L. Plantarum Strains

7. In Vivo Probiotic Findings Around L. Plantarum Strains

7.1. Lactobacillus plantarum 299v

7.2. Other L. plantarum Strains

Conclusions, Perspectives and Future

References

Chapter II: Characterization and Evaluationof Lactobacillus plantarum Probiotic Potential

1. Lactic Acid Bacteria and LACTOBACILLUS pLANTARUM - Taxonomy and Biochemical and Physiological Characteristics

2. LACTOBACILLUS PLANTARUM: Genetic Identification

3. Lactobacillus Plantarum: Resistance to Antibiotics

4. Probiotic Potential of Lactobacillus Plantarum

4.1. Management of Gastrointestinal Disorders

4.2. Enhancement of Gut Barrier Function

4.3. Immunomodulatory Effects

4.4. Maintenance of Oral Health

4.5. Burns Treatment

4.6. Potential Role in Cardiovascular Disease Prevention/Treatment

4.7. Cholesterol-Lowering Effects

4.8. Potential Antiobesity Effects

References.

Chapter III: Bacteriocin-Producing Lactic Acid Bacteria for Biopreservation: Example of Application in Raw and Processed Salmon

Introduction

Bacteriocins

Interaction of Bacteriocins with the Food Matrix and Influence of Their Activity by Environmental Factors

Bacteriocins Produced by Lactic Acid Bacteria Isolated from Salmon and Other Fish or Sea Food

Bacteriocins Produced by Carnobacterium spp.

Bacteriocins Produced by Non Carnobactaerium-Species of LAB Isolated from Salmon and Other Fish or Sea Food

Combined Application of Different Bacteriocin Preparations for Bio-Preservation of Salmon

Conclusion

Acknowledgments

Chapter IV: Resistance of Spoilage Lactobacillus Spp. to Food Processing Technologies

Thermal Inactivation of Lactobacillus Spp.

Non-Conventional Processing Technologies

Non-Conventional Thermal Technologies

Non-thermal Processing Technologies

High Pressure Processing (HPP)

High Pressure Homogenization (HPH)

High-Pressure Carbon Dioxide (HPCD)

High-Voltage Pulsed Electric Fields (PEF)

Other Non-Conventional Technologies

Hurdle Approach

Chapter V: Probiotic and Health Effects of Lactobacillus Strains in Humans

Main Characteristics of Probiotics Strains

Use of Probiotics for Prevention and Treatment ofHuman Diseases

Scientific Support for Efficacy of Lactobacilli in Prevention or Treatment ofHuman Diseases

Evidence on the Benefits of Some Lactobacillus Strains in Human Health

L. Acidophillus DDS-1

L. Acidophillus LA-1

L. Acidophillus La-5

L. Acidophillus 145

L. Acidophilus NAS

L. Acidophilus NCFM

L. Acidophilus ATCC 4356

L. Acidophilus LB

L. Bulgaricus Strains

L. Casei Strain Shirota

L. Casei DN-114 001

L. Farciminis.

L. Johnsonii Strain La1

L. Kalixensis

L. Plantarum ATCC 10241

L. Plantarum MB452

L. Plantarum 299v

L. Reuteri ATCC 55730

L. Rhamnosus GG

L. Rhamnosus GR-1

L. Salivarius Strains UCC118 and UCC119

L. Salivarius WB1004

L. Sporogenes

Infections Caused by Lactobacilli

Ineffectiveness of Lactobacilli Treatment for the Prevention or Treatment of Human Diseases

Commercial Dietary Supplements and Food Products Containing Probiotic Lactobacilli

Major Problems Limiting the Use of Commercial Products as a Probiotic Supplement for Human and Animals

Chapter VI: Lactic Acid Bacteria in Meat and Fish: New Approaches for Traditional Applications

Meat Fermentation

Fermented Sausages

Curing

Other Ingredients

Starter Cultures

Lab Biodiversity in Fermented Meats

Ocurrence of Enterococci in Meat and Fermented Meat Products

Enterococci as Non-traditional Starter Culture for Meat Fermentation. E. Mundtii crl35, a Case Study

Competitiveness of E. Mundtii crl35 during Meat Fermentation

Bacteriocin Production

Proteolytic Activity

Fish Ecosystems

Salted Anchovy

Lab Associated with Fish and Fish Products

Physiological Adaption of Lab to Salted Environments. Lb. Sakei CRL1756, a Case Study

Osmoprotection

Proteins Involved in Lb. Sakei CRL1756 Adaption to Salt

Chapter VII: Strategies for Low-Cost Production and Modeling of Highly Concentrated Cultures of Lactobacillus CaseiCECT 4043

2. Materials and Methods

2.1. Bacterial Strains

2.2. Culture Medium, Fermentation Conditions and Inoculation

2.3. Analytical Methods

2.4. Preparation of Cell-Free Supernatants (CFS) of L. Casei and Quantification of the Antagonistic Activity.

2.5. Mass Balance Equations in the Re-alkalized Fed-Batch Fermentations

2.6. Model Parameters Determination and Model Evaluation

3. Results and Discussion

3.1. Realkalized Fed-Batch Fermentations

3.2. Mathematical Modeling

Chapter VIII: Unraveling Genomics of LacticAcid Bacteria and Flavor Formationin Dairy Products

1.1. Genomics of Lactic Acid Bacteria

1.2. Microbial Ecology of Probiotic Lactobacilli

1.3. Starter Cultures

1.4. Lactic Acid Bacteria and Flavor Production in Dairy Products

1.5. Lactobacillus Delbrueckii and LACTOBACILLUS Delbrueckii UFV H2b20

Chapter IX: Beneficial Lactobacilli for Improving Respiratory Defenses: The Case ofLactobacillus Rhamnosus CRL1505

Lactobacillus Rhamnosus CRL1505 and Lactobacillus Rhamnosus CRL1506: Differential Immunomodulatory Capacities

Improvement of Respiratory Immunity by Lactobacillus Rhamnosus CRL1505 in Immunocompetent Mice

Improvement of Respiratory Immunity by Lactobacillus rhamnosus CRL1505 in Immunocompromised Malnourished Mice

Improvement of Respiratory Immunity by Lactobacillus Rhamnosus CRL1505 in Children

Chapter X: Selection of LAB Strains Based on Species- and Strain-Specific Typing for Probiotic Applications

Surface Layer (S-Layer) Proteins (Slps)

LAB Strain Differentiation and Selection Methods

Assays to Detect Cell Surface Properties Mediating Adhesion

Cell Culture Studies

2. Genetic Modification of Candidate LAB Strains

Chapter XI: Lactobacillus in Lacto-Fermented Vegetables

Lactobacillus in the Fermented Vegetables

Role of Lactobacillus in the Fermentation.

Lactobacillus as Starter Culture in Vegetable Fermentation

Chapter XII: Lactobacilli - Functional Starter Cultures for Meat Applications

Antimicrobial Effect of Lactobacilli

Resistance of Lactobacilli to Antibiotics

Lactobacilli as Protective Cultures at Farm Level

Meat Biopreservation

Effect of Lactobacilli as Protective Cultures Against L. monocytogenes inFermented Sausages

Chapter XIII: Environmental Applications of Lactobacillus for Protein Recovery and Biodegradation of Recalcitrant Chemical Compounds

Application of Lactobacillus for Protein Recovery

Applications of Lactobacillus for Biodegradation of Recalcitrant Chemical Compounds

Chapter XIV: Use of Probiotics and Prebiotics on Functional Dairy Products: The Health Benefits

2. Importance of Probiotic Microorganisms

3. Effect of Probiotic Culture on Fermentation

4. Importance of Prebiotics

4.1. Definition and Benefits of Prebiotics

4.2. Inulin and Oligofructose

4.3. Prebiotic Effects of Inulin

4.4. Technological Application of Inulin

4.5. The Health Benefits of Inulin Consumption

4.6. Other Prebiotics

4.6.1. Polydextrose and Maltodextrin

4.6.2. Lactulose

5. Influence of Prebiotics in Fermented Milk

Chapter XV: Lactobacillus Reuteri ATCC 55730 and L22 Display Probiotic Potential In Vitro and Protect against Salmonella-Induced Pullorum Disease in a Chick Model of Infection

2 Materials and Methods

2.1 Bacterial Strains used in this Study

2.2 Preparation of Cell Free Culture Supernatants (CFCSs)

2.3 Kinetic of Production of Reuterin by L. Reuteri

2.4 Competition Experiments.

2.5 Detection of Antimicrobial Activity.

Notes:

Description based upon print version of record.

Includes bibliographical references and index.

ISBN:

1-62081-186-3

OCLC:

831664135