LACTIC ACID BACTERIA A FUNCTIONAL APPROACH (HB 2020) Hardcover

Lactic acid bacteria (LAB) represent a diverse group of low GC content Gram-positive cocci or rods that primarily produce lactic acid through fermentation. Although Bifidobacterium species are typically not classified as LAB due to their higher GC content, they share several phenotypic characteristics with LAB. The central aspect of LAB metabolism is their efficient fermentation of carbohydrates, which leads to the production of various microbial metabolites that enhance the flavor and texture of fermented foods. Additionally, LAB can have positive health benefits when consumed as probiotics. This book explores recent advancements in LAB functionalities, such as their impact on vitamin D receptor expression, effects on neurodegenerative diseases, production of B-vitamins for food bio-enrichment, synthesis of bacteriocins to help improve gut microbiota imbalances, production of metabolites from polyphenols, reduction of food allergen immunoreactions, and use of time-temperature biological systems for food safety. The book also discusses the role of probiotics in animal feed and their potential in the development of new functional foods and pharmaceuticals.