Contents

### **Preface** XIII

**Section 1 Dairy Food Products 1** 


X Contents


Contents VII

Chapter 17 **Selection of** *Lactobacillus* **Species from Intestinal Microbiota** 

**Lactic Acid Bacteria to Gastrointestinal Tract 427**

**of GHG Emission from Ruminant Livestock 455**

**Its Regulation in** *Lactococcus lactis***: A Review 467**

Chapter 21 **Lactic Acid Bacteria in Hydrogen-Producing Consortia: On Purpose or by Coincidence? 487**  Anna Sikora, Mieczysław Błaszczyk,

Marcin Jurkowski and Urszula Zielenkiewicz

**for Food and Colon Health Applications 515** 

**Associated to Fermentation Processes 539** 

Chapter 25 **Lactic Acid Bacteria as Source of Functional Ingredients 589** 

Chapter 27 **Application of Amylolytic** *Lactobacillus fermentum* **04BBA19 in Fermentation for Simultaneous Production of Thermostable -Amylase and Lactic Acid 633** 

Bertrand Tatsinkou Fossi and Frédéric Tavea

Chapter 26 **The Current Status and Future Expectations in Industrial** 

Panagiota Florou-Paneri, Efterpi Christaki and Eleftherios Bonos

**Production of Lactic Acid by Lactic Acid Bacteria 615** 

Diana I. Serrazanetti, Davide Gottardi, Chiara Montanari and Andrea Gianotti

**Traditional Fermented Foods 571**  Charina Gracia B. Banaay, Marilen P. Balolong

**Section 7 New Fields of Application 425** 

Shirin Tarahomjoo

Junichi Takahashi

Tsuda Harutoshi

Chapter 24 **Lactic Acid Bacteria in Philippine** 

and Francisco B. Elegado

Sanna Taskila and Heikki Ojamo

Chapter 19 **Lactic Acid Bacteria and Mitigation** 

Chapter 20 **Lactose and** *β***-Glucosides Metabolism and**

Tamara Aleksandrzak-Piekarczyk

Chapter 22 **Exopolysaccharides of Lactic Acid Bacteria** 

Chapter 23 **Dynamic Stresses of Lactic Acid Bacteria**

Chapter 18 **Exploring Surface Display Technology** 

**for Enhancement of Delivering Viable** 

**of Fish for Their Potential Use as Biopreservatives 405** Mahdi Ghanbari, Masoud Rezaei and Mansoureh Jami

	- **Section 7 New Fields of Application 425**

VI Contents

Chapter 7 **Fermentation of Vegetable Juices by** 

**Section 4 Health Applications Purposes 195**

Chapter 8 **Lactic Acid Bacteria as Probiotics:**

Daoud Harzallah and Hani Belhadj

Chapter 9 **Probiotics and Intestinal Microbiota:** 

Chapter 10 **Highlights in Probiotic Research 243**  Gülden Başyiğit Kılıç

Chapter 11 **Dose Effects of LAB on Modulation of** 

Chapter 12 *Bifidobacterium* **in Human GI Tract: Screening,** 

Chapter 13 **Lactic Fermentation and Bioactive Peptides 309**

Chapter 14 **Lactic Acid Bacteria in Tropical Grass Silages 335** Edson Mauro Santos, Thiago Carvalho da Silva,

Chapter 15 **Ruminal Digestibility and Quality of Silage** 

Chapter 16 **Lactic Acid Bacteria and Their Bacteriocins:** 

Mahdi Ghanbari and Mansooreh Jami

**Section 6 Fish & Seafood Products 379** 

Nditange Shigwedha and Li Jia

Anne Pihlanto

**Section 5 Livestock Feed 333**

**Isolation, Survival and Growth Kinetics in Simulated Gastrointestinal Conditions 281** 

and Elizeu A. Rossi

*Lactobacillus Acidophilus* **LA-5 173** 

Lavinia Claudia Buruleanu, Magda Gabriela Bratu,

**Characteristics, Selection Criteria and Role in**

**Implications in Colon Cancer Prevention 217** 

Iuliana Manea, Daniela Avram and Carmen Leane Nicolescu

**Immunomodulation of Human GI Muccosal Barrier 197** 

Katia Sivieri, Raquel Bedani, Daniela Cardoso Umbelino Cavallini

**Rotavirus Vaccine Induced Immune Responses 263**  Lijuan Yuan, Ke Wen, Fangning Liu and Guohua Li

Carlos Henrique Oliveira Macedo and Fleming Sena Campos

**A Promising Approach to Seafood Biopreservation 381** 

**Conserved via Fermentation by Lactobacilli 363**  Yang Cao, Yimin Cai and Toshiyoshi Takahashi


Preface

gastric enzyme.

The identification of solutions to improve the life and health of consumers, providing safe food of high quality, is the major concern in Food Science. Towards that goal, preservation methods such as salting, drying, high/low temperature application, fermentation, and more recently, pulsed electric field, high pressure and radiation alone or combined – may be applied. The choice of the preservation process will depend on the food type, availability of the method, cost effectiveness and the degree of change it causes to the flavor and nutritional features of the food product. However, few preservation methods present the advantages of fermentation or biopreservation using lactic acid bacteria (LAB), which is cheap, widely accessible and meets today's increasing consumer's demand for minimally processed/preserved food products. Biopreservation is indeed one of the oldest forms of food preservation

technologies and a proved highly efficient non-thermal processing method.

The rapidly changing consumption patterns of the global market and the desire for minimally processed foods is pushing the industry to find processing methods that meet the consumers desire and also increase products safety. LAB fermentation is common in production of dairy, meat, vegetable and fish products, as well as, animal feed. It is based on LAB ability to ferment sugars, especially glucose and galactose, leading to formation of lactic acid, and other metabolites that bring desirable texture and flavors changes to fermented foods, besides increasing their safety via release of bacteriocins. Considerable research is focused on these ribossomaly sintethesized proteins, because of their potential optimized applications in food, pharmaceuticals, nutraceuticals, and veterinary and human medicine. Their presence in foods is in general considered safe for consumers because they are inactivated by pancreatic or

New research in the fields of genomics, proteomics and genetic engineering is helping us understand better LAB physiology, pushing further the boundaries of their potential applications. In fact the isolation and characterization of new LAB strains, is

Many LAB have been identified as suitable for probiotic foods production - defined as a preparations containing viable defined microorganisms in sufficient numbers, which positively alter the GI tract microbiota. In fact LAB probiotic cultures have been

one of the most active fields of research in Food Science today.
