Lactic acid bacteria (LAB) are a diverse group of bacteria that comprise low GC content Gram-positive cocci or rods that produces lactic acid as the major end product of the fermentation process. Bifidobacterium genera may also be considered as a part of the LAB group for possessing some similar phenotypical characteristics despite the higher GC content. The key feature of LAB metabolism is efficient carbohydrate fermentation. This contributes to the production of several microbial metabolites that result in the improvement of flavor and texture of fermented foods, in addition to its positive impact on the human health when LAB is administered as a probiotic.
The book deals with advances made in the functionalities of LAB, such as their effect on vitamin D receptor expression, impact on neurodegenerative pathologies, production of B-vitamins for food bio-enrichment, production of bacteriocins to improve gut microbiota dysbiosis, production of metabolites from polyphenols and their effects on human health, effect on reducing the immunoreaction of food allergens, as biological system using time-temperature to improve food safety, and the use of probiotics in animal feed. The book also reviews the use of LAB and probiotic technologies to develop new functional foods and functional pharmaceuticals.
Cell-Cell Communication in Lactic Acid Bacteria: Potential Mechanisms
Lima, E.M.F., Quecán, B.X.V., Cunha, L.R., Franco, B.D.G.M.F., and Pinto, U.M.
Probiotic Dose-Response and Strain Number
Impact of Lactic Acid Bacteria on Bioavailability and Digestibility
Lactic Acid Bacteria Application to Decrease Food Allergies
Bíscola, V., Albuquerque, M.A.C., Nunes, T.P., Vieira, A.D.S., and Franco, B.D.G.M.
Lactic Acid Bacteria Bacteriocins and their Impact on Human Health
Todorov, S. and Chikindas, M.L.
Probiotics, Vitamin D, and Vitamin D Receptor in Health and Disease
Battistini, C., Nassani, N., Saad, and S.M.I., Sun, J.
B-Group Vitamin Producing Lactic Acid Bacteria: a Tool to Bio-Enrich Foods and Delivery Natural Vitamins to the Host
Albuquerque, M.A.C., Terán, M.M., Garutti, L.H.G., Cucik, A.C.C., Saad, S.M.I., and LeBlanc, J.G.
Effect of Short-chain Fatty Acids Produced by Probiotic: Functional Role Toward the Improvement of Human Health
da Silva, M.F., de Lima, M.S.F., and Converti, A.
Impact of Probiotics on Human Gut Microbiota and the Relationship with Obesity
Bianchi, F. and Sivieri, K.
Probiotics in the Management of Inflammatory Bowel Disease and Irritable Bowel Syndrome Celiberto, L.S., Vallance, B.A., and Cavallini, D.C.U.
The Potential Use of Lactic Acid Bacteria in Neurodegenerative Pathologies
Perez-Visñuk, D., Terán, M.M., de Giori, G.S., LeBlanc, J.G., and de Moreno de LeBlanc, A.
The Role of the Microbiota and the Application of Probiotics in Reducing the Risk of Cardiovascular Diseases
Bedani, R. and Saad, S.M.I.
Metabolites of Polyphenols Produced by Probiotic Microorganisms and Their Beneficial Effects on Human Health and Intestinal Microbiota
Beres, C., Cabezudo, I., and Maidin, N.M.
Application of Lactic Bacteria in Time-Temperature Integrators: a Tool to Monitor the Quality and Safety of Perishable Foods
Girardeau, A., Bíscola, V., Keravec, S., and Corrieu, G., Fonseca, F.
Impact of Probiotic on Animal Health
Sabo, S.S., Villalobos, E.F., Piazentin, A.C.M., Lopes, and A.M., Oliveira, R.P.S.