Cover for Lactic Acid Bacteria in Food Biotechnology

Lactic Acid Bacteria in Food Biotechnology

Innovations and Functional Aspects

A volume in Applied Biotechnology Reviews

Book2022

Edited by:

Ramesh C. Ray, Spiros Paramithiotis, ... Didier Montet

Lactic Acid Bacteria in Food Biotechnology

Innovations and Functional Aspects

A volume in Applied Biotechnology Reviews

Book2022

 

Cover for Lactic Acid Bacteria in Food Biotechnology

Edited by:

Ramesh C. Ray, Spiros Paramithiotis, ... Didier Montet

About the book

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Lactic Acid Bacteria in Food Biotechnology: Innovations and Functional Aspects describes the latest advancements in LAB applications in the development of functional foods and ferm ... read full description

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    Index

    Pages 365-370

About the book

Description

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.

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.

Key Features

  • 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
  • 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

Details

ISBN

978-0-323-89875-1

Language

English

Published

2022

Copyright

Copyright © 2022 Elsevier Inc. All rights reserved.

Imprint

Elsevier

Editors

Ramesh C. Ray

Spiros Paramithiotis

Vasco Ariston de Carvalho Azevedo

Didier Montet