Open access peer-reviewed Edited Volume

Lactobacillus - A Multifunctional Genus

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Academic Editor

Marta Laranjo
Marta Laranjo

University of Évora,
Portugal

Published26 July 2023

Doi10.5772/intechopen.98170

ISBN978-1-80355-445-7

Print ISBN978-1-80355-444-0

eBook (PDF) ISBN978-1-80355-446-4

Copyright year2023

Number of pages184

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Table of Contents

Open access  chapters

1. Indian Traditional Fermented Foods: The Role of Lactic Acid Bacteria

By Arekal Nagaraja Roopashri, Janakiraman Savitha, M.S. Divyashree, B.S. Mamatha, K.A. Usha Rani and Ashwini Kumar

258
2. Lactobacillus Use for Plant Fermentation: New Ways for Plant-Based Product Valorization

By Morgan Le Rouzic, Pauline Bruniaux, Cyril Raveschot, François Krier, Vincent Phalip, Rozenn Ravallec, Benoit Cudennec and François Coutte

689
1
3. Diverse Bioactive Molecules from the Genus Lactobacillus

By Rodney H. Perez and Amily E. Ancuelo

233
581
5. Use of Lactobacillus for Lactic Acid Production from Agro-Industrial By-Products

By Ederson Freire-Almeida and Pedro Maldonado-Alvarado

165
6. Lactobacilli: Application in Food Industry

By Nagina Rafique, Turfa Mamoona, Saiqa Bashir, Imtiaz Hussain and Imran Hayat

228
7. Lactobacillus exopolysaccharide: An Untapped Biopolymer

By Christopher Osita Eze, Dinebari Phillip Berebon, Thaddeus Harrison Gugu, Francis Ifeanyi Anazodo and James Ekemezie Okorie

172
8. Effect of Sodium Acetate and Trace Element (Se2+, Zn2+) on Exopolysaccharide Production by Lactobacillus plantarum and Promote Antioxidant Capacity

By Kusmiati Kusmiati, Yeni Yuliani, I. Nyoman Sumerta, Diah Radini Noerdjito, Wahidin Wahidin, Ghina Puspita Anggraeni, Yosephin Yosephin, Agung Tri Laksono and Atit Kanti

123

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