6th Edition

Lactic Acid Bacteria Microbiological and Functional Aspects

    864 Pages 17 Color & 35 B/W Illustrations
    by CRC Press

    Through five editions, and since 1993, Lactic Acid Bacteria: Microbiological and Functional Aspects, has provided readers with information on the how’s and why’s fermentation by lactic acid-producing bacteria improves the shelf life, palatability, and nutritive value of perishable foods and also how these microbes have been used as probiotics for decades. Thoroughly updated (with the current lactobacilli taxonomy) and fully revised, with a re-arrangement of chapters into four sections, the Sixth Edition covers new findings on health effects, properties, production and stability of LAB as well as regulatory aspects globally. The new edition also addresses the technological use of LAB in various fermentations of food, feed and beverage, and their safety considerations. It also includes the raising concept of postbiotics and discusses new targets such as cognitive function, metabolic health and respiratory health.


    Key Features:

    • In 42 chapters, divided into 4 sections, findings are presented on health effects, properties and stability of LAB as well as production of target specific LAB.
    • Covers the revised ‘Lactobacillus’ taxonomy
    • Addresses novel topics such as postbiotics
    • Presents new discoveries related to the mechanisms of actions of lactic acid bacteria
    • Covers the benefits of LAB, in fermentation of dairy, cereal, meat, vegetable and silage, including non-Western traditional fermented foods from Africa and Asia
    • Discusses the less-known role of LAB as food spoilers
    • Reports on the health benefits of LAB on humans and animals
    • Covers the global regulatory framework related to safety and efficacy

    Section I               Taxonomy, physiology and molecular biology     


    Chapter 01          Lactic Acid Bacteria: An Introduction to Taxonomy, Physiology and Molecular


    Atte von Wright, Lars Axelsson, Lorenzo Morelli


    Chapter 02          The Genus Lactobacillus – Across the Past and Future   

    Fandi Ibrahim, Sarah Lebeer, Elisa Salvetti, Giovanna E. Felis


    Chapter 03          Genus Lactococcus         

    Atte von Wright


    Chapter 04          Streptococcus: a brief update on the status of the genus             

    John R. Tagg, Liam K. Harold, John D. F. Hale, Philip A. Wescombe, Jeremy Burton


    Chapter 05          The genus Enterococcus, bacteria with beneficial and/or non-beneficial potential

    Andrea Laukova


    Chapter 06          Introduction to the genera Pediococcus, Vagococcus, Leuconostoc, Weissella,


    Elina Säde, Per Johansson, Johanna Björkroth


    Chapter 07          Bifidobacteria: general overview of ecology, taxonomy and genomics  

    Francesca Bottacini, Christian Milani, Francesca Turroni, Marco Ventura, Douwe van Sinderen


    Chapter 08          Bacteriophages and anti-phages mechanisms in lactic acid bacteria        

    Frank Hille, Paulina Deptula, Natalia Biere, Charles M. A. P. Franz, Finn Kvist Vogensen


    Section II              Technology and food applications


    Chapter 09          Antimicrobials from Lactic Acid Bacteria and Their Potential Applications

    Fergus W. J. Collins, Mary C. Rea, Colin Hill, R. Paul Ross


    Chapter 10          Lactic Acid Bacteria for Fermented Dairy Products          

    Sylvie Binda, Arthur C. Ouwehand


    Chapter 11          Lactic Acid Bacteria in the Fermentation of Non-Alcoholic Cereal Products

    Michael G. Gänzle


    Chapter 12          Lactic Acid Bacteria in Meat Fermentations: Role of Autochthonous Starter

    Cultures on Quality, Safety and Health

    Silvina Faddam , Patricia Castellano, Lucrecia Terán, Raúl Raya, Graciela Vignolo


    Chapter 13          Lactic Acid Bacteria in Vegetable, Fruit and Seed Fermentations

    Sofia Forssten , Arthur C. Ouwehand


    Chapter 14          Silage Fermentation      

    Arthur Ouwehand


    Chapter 15          Lactic Acid Bacteria (LAB) in Grape Fermentations: An Example of LAB as Contaminants in Food Processing         

    Eveline Bartowsky


    Chapter 16          Lactic Acid Bacteria in Food Spoilage     

    Vasileios Pothakos, Johanna Björkroth


    Chapter 17          Examples of Lactic-Fermented Foods of the African Continent  

    K. Banwo , Oluwafemi A. Adebo, Titilayo D. O. Falade


    Chapter 18          Lactic-Fermented Foods and Alcoholic Beverages in Asia

    H. Nakibapher Jones Shangpliang, Namrata Thapa , Jyoti Prakash Tamang


    Chapter 19          The Production of Lactic Acid Bacteria Starters and Probiotic Cultures: An Industrial Perspective               

    Gabriel Vinderola, Melisa Puntillo, Émilie Desfossés-Foucault, Claude P. Champagne


    Chapter 20          Stability of Lactic Acid Bacteria and Bifidobacteria in Foods and Supplements                    Miguel Gueimonde, Clara G. de los Reyes-Gavilán, Noraphat Hwanhlem, Nuria

    Salazar, Silvia Arboleya


    Section III            Role of LAB in health and disease             


    Chapter 21          Human microbiota

    Maria Carmen Collado, Miguel Gueimonde Fernández


    Chapter 22          Lactic Acid Bacteria in the Gut  

    Mirjana Rajilić-Stojanović, Suzana Dimitrijević, Nataša Golić


    Chapter 23          Gastrointestinal Benefits of Probiotics: Clinical Evidence

                                    Arthur C. Ouwehand


    Chapter 24          Probiotics and the Immune System        

    Hanne Frøkiær


    Chapter 25          Targeting the Gut Microbiota in Metabolic Disorders Potential Impact of Lactic

    Acid Bacteria and Next Generation Probiotics

    Kassem Makki, Hubert Vidal, Corinne Grangette


    Chapter 26          Brain–Gut–Microbiota Axis in Mood and Cognition: Impact of Psychobiotics                                       Mary I. Butler, Brian W. O’Mahony, John F. Cryan, Timothy G. Dinan


    Chapter 27          Lactic Acid Bacteria and Oral Health      

    Iva Stamatova, Qingru Jiang, Jukka H. Meurman


    Chapter 28          Human Studies on Probiotics and Endogenous Lactic Acid Bacteria in the Female

    Urogenital Tract              

    Gregor Reid, Scarlett Puebla Barragan


    Chapter 29          Lactic Acid Bacteria and Respiratory Health: Their Beneficial Effects on Viral


    Julio Villena, Leonardo Albarracín, Mariano Elean, Haruki Kitazawa


    Chapter 30          Human Studies on Probiotics: Infants and Children        

    Hania Szajewska


    Chapter 31          Nutrition Economics: Adding Value to Fermented Probiotics     

    Aki Koponen, Seppo Salminen, Irene Lenoir-Winjkopp


    Chapter 32          Health Beneficial Microbes for Companion Animals       

    Minna Rinkinen, Shea Beasley, Ángel Sainz


    Chapter 33          Lactic Acid Bacteria in Aquatic Environments and Their Applications      

    Beatriz Gómez-Sala, Diogo Contente, Javier Feito, Lara Díaz-Formoso, Juan Borrero,

    Estefanía Muñoz-Atienza, Pablo E. Hernández, Luis M. Cintas


    Chapter 34          The Use of Probiotics in Nutrition and Disease Prevention in Farm production


    Dagmar Mudroňová, Ladislav Strojný, Jana Štofilová


    Chapter 35          Beneficial effects of inactivated Lactic Acid Bacteria

    Marion Bernardeau, Jean-Paul Vernoux


    Chapter 36          Skin Health Benefits of Topical and Enteral Lactic acid Bacteria

    Catherine O'neill, Andrew J. McBain


    Section IV            Safety and regulation    


    Chapter 37          The Safety of Lactic Acid Bacteria for use in foods           

    Davis Obis, Artur C. Ouwehand


    Chapter 38          Probiotics: regulation in Asian and Australasian countries           

    Yuan Kun Lee , Jin Xu, Xiaomin Han, Jasvir Singh, Ingrid Suryanti Surono, Hiroko

    Tanaka, Myung Soo Park, Geun Eog Ji, E-Siong Tee, Julie D. Tan, Francisco Elegado, Yi-Ling Tan, Ming-Ju Chen, Malee Jirawongsy, Chalat Santivarangkna, Le Hoang Vinh, Caroline Gray


    Chapter 39          Probiotics: regulation in Latin American countries          

    Melisa Puntillo, Ana Binetti, Patricia Burns, Daniela Tomei, Gabriel Vinderola, Elisa



    Chapter 40          The Regulation of Probiotics in the United States            

    Amy Smith


    Chapter 41          Probiotics: regulation in Canada              

    J P Powers, Jenelle Patterson


    Chapter 42          Safety Assessment of Probiotics in the European Union (EU)      

    Seppo Salminen, Atte von Wright


    Dr. Gabriel Vinderola graduated at the Faculty of Chemical Engineering from the National University of Litoral (Santa Fe, Argentina) in 1997 and obtained his Ph.D. in Chemistry in 2002 at the same University. He served for a year as a visiting scientist in Canada at the University of Moncton and joined several research teams in Europe (Spain, France, Italy, Germany and Finland).  He is presently Principal Researcher of the National Scientific and Technical Research Council (CONICET) and Associate Professor at the Food Technology and Biotechnology Department of his home Faculty. He participated in the development of the first commercial cheese carrying probiotic bacteria from Latin America, released in the market in 1999. In 2011, he was awarded the prize in Food Technology for young scientists, by the National Academy of Natural, Physic and Exact Sciences from Argentina. He published more than 130 original scientific publications in international refereed journals and book chapters. From 2020 he serves as member of the board of directors of the International Scientific Association for Probiotics and Prebiotics (ISAPP).

     Dr. Arthur Ouwehand is Technical Fellow and Digestive Health Platform leader at International Flavors & Fragrances in Kantvik, Finland. He has a research background in both academia and industry. His main interest is on functional foods and dietary supplements, in particular, probiotics and prebiotics and their influence on the intestinal microbiota. He is active in the International Life Sciences Institute Europe, the International Dairy Federation, the International Probiotics Association and the International Scientific Association for Probiotics and Prebiotics. Dr. Ouwehand received his M.S. degree (1992) in cell biology from Wageningen University (the Netherlands) and his Ph.D. degree (1996) in microbiology from Göteborg University (Sweden). In 1999, he was appointed as an Adjunct Professor in Applied Microbiology at the University of Turku (Finland), and he is the author of more than 300 journal articles and book chapters.

     Prof. Seppo Salminen is professor at the Faculty of Medicine and director  emeritus of the Functional Foods Forum, University of Turku, Finland. He has been visiting professor at RMIT University, Melbourne, Australia and BOKU University, Vienna Austria. His main research interests are probiotics, prebiotics and intestinal microbiota modulation as well as functional foods and health and regulatory issues in novel foods and health claims. Member of EFSA NDA scientific panel for two terms. He has been active in the International Life Sciences Institute Europe, the International Dairy Federation, and the International Scientific Association for Probiotics and Prebiotics (ISAPP, past president and current member of board). He received his MS at Washington State University (USA) in 1978, MSc from the University of Helsinki (1979) and PhD from the University of Surrey (United Kingdom)1982. He has around 500 journal articles and several textbooks and book chapters and he has received several international awards including the IDF-Institute Pasteur Metchnikoff Price, Swiss Price on Modern Nutrition and the Grand Prix du Yoplait.

     Prof. Atte von Wright graduated from the University of Helsinki (Helsinki, Finland) in 1975 and obtained his Ph.D. in microbiology in 1981 at the University of Sussex, UK. He has a professional background both in industry and academia with research interests spanning from food toxicology to molecular biology and safety aspects of lactic acid bacteria. From 1998 to 2016, Atte von Wright was Professor of Nutritional and Food Biotechnology at the University of Eastern Finland (before 2010 University of Kuopio), Kuopio, Finland, acting today as Professor Emeritus. He has also served in many expert functions of the EU (a member of the Scientific Committee of Animal Nutrition, 1997–2003; a member of the EFSA Scientific Panel on additives and products or substances used in animal feed, 1996–2009; and a member of the EFSA Scientific Panel on Genetically Modified Organisms 2009 - 2012).