LEADER 12045nam 2200685 a 450 001 9910970056603321 005 20251116181823.0 010 $a1-62081-186-3 035 $a(CKB)2550000001043011 035 $a(EBL)3021077 035 $a(SSID)ssj0000875310 035 $a(PQKBManifestationID)12301715 035 $a(PQKBTitleCode)TC0000875310 035 $a(PQKBWorkID)10889213 035 $a(PQKB)10607103 035 $a(MiAaPQ)EBC3021077 035 $a(Au-PeEL)EBL3021077 035 $a(CaPaEBR)ebr10681277 035 $a(OCoLC)831664135 035 $a(BIP)41689307 035 $a(BIP)39402233 035 $a(EXLCZ)992550000001043011 100 $a20120406d2012 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aLactobacillus $eclassification, uses and health implications /$fAlba I. Perez Campos and Arturo Leon Mena, editors 205 $a1st ed. 210 $aHauppauge, N.Y. $cNova Science Publishers$d2012 215 $a1 online resource (383 p.) 225 1 $aBacteriology research developments 225 1 $aMicrobiology research advances 300 $aDescription based upon print version of record. 311 08$a1-62081-151-0 320 $aIncludes bibliographical references and index. 327 $aIntro -- LACTOBACILLUS: CLASSIFICATION, USES AND HEALTH IMPLICATIONS -- 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 -- Abstract -- 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. 327 $aChapter III: Bacteriocin-Producing Lactic Acid Bacteria for Biopreservation: Example of Application in Raw and Processed Salmon -- Abstract -- 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 -- References -- Chapter IV: Resistance of Spoilage Lactobacillus Spp. to Food Processing Technologies -- Abstract -- Introduction -- 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 -- Conclusion -- References -- Chapter V: Probiotic and Health Effects of Lactobacillus Strains in Humans -- Abstract -- 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. 327 $aL. 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 -- Conclusion -- References -- Chapter VI: Lactic Acid Bacteria in Meat and Fish: New Approaches for Traditional Applications -- Abstract -- Introduction -- 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 -- Conclusion -- References -- Chapter VII: Strategies for Low-Cost Production and Modeling of Highly Concentrated Cultures of Lactobacillus CaseiCECT 4043 -- Abstract -- 1. Introduction -- 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. 327 $a2.5. 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 -- Conclusion -- Acknowledgments -- References -- Chapter VIII: Unraveling Genomics of LacticAcid Bacteria and Flavor Formationin Dairy Products -- Abstract -- 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 -- References -- Chapter IX: Beneficial Lactobacilli for Improving Respiratory Defenses: The Case ofLactobacillus Rhamnosus CRL1505 -- Abstract -- Introduction -- 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 -- Conclusion -- References -- Chapter X: Selection of LAB Strains Based on Species- and Strain-Specific Typing for Probiotic Applications -- Abstract -- 1. Introduction -- 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 -- Conclusion -- Acknowledgments -- References -- Chapter XI: Lactobacillus in Lacto-Fermented Vegetables -- Abstract -- Introduction -- Lactobacillus in the Fermented Vegetables -- Role of Lactobacillus in the Fermentation. 327 $aLactobacillus as Starter Culture in Vegetable Fermentation -- Conclusion -- References -- Chapter XII: Lactobacilli - Functional Starter Cultures for Meat Applications -- Abstract -- Introduction -- 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 -- Conclusion -- References -- Chapter XIII: Environmental Applications of Lactobacillus for Protein Recovery and Biodegradation of Recalcitrant Chemical Compounds -- Abstract -- Introduction -- Application of Lactobacillus for Protein Recovery -- Applications of Lactobacillus for Biodegradation of Recalcitrant Chemical Compounds -- Conclusion -- Acknowledgments -- References -- Chapter XIV: Use of Probiotics and Prebiotics on Functional Dairy Products: The Health Benefits -- Abstract -- 1. Introduction -- 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 -- Conclusion -- References -- 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 -- Abstract -- Introduction -- 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. 327 $a2.5 Detection of Antimicrobial Activity. 330 $aLactobacillus plantarum is a widespread lactic acid bacterium commonly found in fermented foods as well as in the human gastrointestinal tract. Application of Lactobacillus plantarum and its probiotic properties has been widely used over the past several years. The authors of this book present topical research in the study of the classification, uses and health implications of lactobacillus. Topics include the biochemical and genetic characteristics of L. plantarum; the probiotic potential of different strains of Lactobacillus plantarum; beneficial lactobacilli for improving respiratory defenses; the implementation of lactobacilli in meat applications; environmental applications of lactobacillus; and probiotics in pediatric diarrheal diseases. 410 0$aMicrobiology research advances series. 410 0$aBacteriology research developments series. 606 $aLactobacillus$xClassification 606 $aLactobacillus$xHealth aspects 615 0$aLactobacillus$xClassification. 615 0$aLactobacillus$xHealth aspects. 676 $a579.3/7 701 $aCampos$b Alba I. Perez$01868867 701 $aMena$b Arturo Leon$01868868 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910970056603321 996 $aLactobacillus$94476916 997 $aUNINA