{"product_id":"biotechnology-of-lactic-acid-bacteria-9781118868409","title":"Biotechnology of Lactic Acid Bacteria","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eLactic acid bacteria (LAB) have historically been used as starter cultures for the production of fermented foods, especially dairy products. Over recent years, new areas have had a strong impact on LAB studies: the application of ?omics? tools; the study of complex microbial ecosystems, the discovery of new LAB species, and the use of LAB as powerhouses in the food and medical industries.\u003c\/p\u003e  \u003cp\u003eThis second edition of \u003ci\u003eBiotechnology of Lactic Acid Bacteria: Novel Applications\u003c\/i\u003e addresses the major advances in the fields over the last five years. Thoroughly revised and updated, the book includes new chapters. Among them: \u003c\/p\u003e \u003cul\u003e\n\u003cli\u003eThe current status of LAB systematics;\u003c\/li\u003e  \u003cli\u003eThe role of LAB in the human intestinal microbiome and the intestinal tract of animals and its impact on the health and disease state of the host;\u003c\/li\u003e  \u003cli\u003eThe involvement of LAB in fruit and vegetable fermentations; \u003c\/li\u003e \u003cli\u003eThe production of nutraceuticals and aroma compounds by LAB; and\u003c\/li\u003e  \u003cli\u003e\n\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eList of Contributors xiii \u003cbr\u003e\u003cbr\u003ePreface xviii\u003cbr\u003e\u003cbr\u003e1. Updates on Metabolism in Lactic Acid Bacteria in Light of “Omic” Technologies 1\u003cbr\u003eMagdalena Kowalczyk, Baltasar Mayo, María Fernández, and Tamara Aleksandrzak-Piekarczyk\u003cbr\u003e\u003cbr\u003e1.1. Sugar Metabolism 1\u003cbr\u003e\u003cbr\u003e1.1.1. Practical Aspects of Sugar Catabolism 3\u003cbr\u003e\u003cbr\u003e1.2. Citrate Metabolism and Formation of Aroma Compounds 4\u003cbr\u003e\u003cbr\u003e1.2.1. Citrate Transport 4\u003cbr\u003e\u003cbr\u003e1.2.2. Conversion of Citrate into Pyruvate and Production of Aroma Compounds 6\u003cbr\u003e\u003cbr\u003e1.2.3. Conversion of Citrate into Succinate 6\u003cbr\u003e\u003cbr\u003e1.2.4. Bioenergetics of Citrate Metabolism 6\u003cbr\u003e\u003cbr\u003e1.3. The Proteolytic System of Lactic Acid Bacteria 6\u003cbr\u003e\u003cbr\u003e1.3.1. Protein Degradation 7\u003cbr\u003e\u003cbr\u003e1.3.2. Peptidases 8\u003cbr\u003e\u003cbr\u003e1.3.3. Technological Applications of the Proteolytic System 10\u003cbr\u003e\u003cbr\u003e1.3.4. Amino Acid Catabolism 10\u003cbr\u003e\u003cbr\u003e1.4. LAB Metabolism in Light of Genomics Comparative Genomics and Metagenomics 12\u003cbr\u003e\u003cbr\u003e1.5. Novel Aspects of Metabolism Regulation in the Post]genomic Age 12\u003cbr\u003e\u003cbr\u003e1.6. Functional Genomics and Metabolism 16\u003cbr\u003e\u003cbr\u003e1.6.1. Transcriptomics Proteomics and Metabolomics 16\u003cbr\u003e\u003cbr\u003e1.6.2. Global Phenotypic Characterization of Microbial Cells 17\u003cbr\u003e\u003cbr\u003e1.7. Systems Biology of LAB 17\u003cbr\u003e\u003cbr\u003eAcknowledgments 18\u003cbr\u003e\u003cbr\u003eReferences 18\u003cbr\u003e\u003cbr\u003e2. Systematics of Lactic Acid Bacteria: Current Status 25\u003cbr\u003eGiovanna E. Felis, Elisa Salvetti, and Sandra Torriani\u003cbr\u003e\u003cbr\u003e2.1. Families and Genera of Lactic Acid Bacteria 25\u003cbr\u003e\u003cbr\u003e2.2. A Focus on the Family Lactobacillaceae 27\u003cbr\u003e\u003cbr\u003e2.3. Taxonomic Tools in the Genomic Era 29\u003cbr\u003e\u003cbr\u003eReferences 30\u003cbr\u003e\u003cbr\u003e3. Genomic Evolution of Lactic Acid Bacteria: From Single Gene Function to the Pan]genome 32\u003cbr\u003eGrace L. Douglas, M. Andrea Azcarate-Peri,l and Todd R. Klaenhammer\u003cbr\u003e\u003cbr\u003e3.1. The Genomics Revolution 32\u003cbr\u003e\u003cbr\u003e3.2. Genomic Adaptations of LAB to the Environment 33\u003cbr\u003e\u003cbr\u003e3.2.1. LAB Evolution in the Dairy Environment 33\u003cbr\u003e\u003cbr\u003e3.2.2. LAB Evolution in Vegetable and Meat Fermentations 34\u003cbr\u003e\u003cbr\u003e3.2.3. Fast]evolving LAB 35\u003cbr\u003e\u003cbr\u003e3.2.4. LAB in the GI Tract 35\u003cbr\u003e\u003cbr\u003e3.3. “Probiotic Islands”? 36\u003cbr\u003e\u003cbr\u003e3.4. Stress Resistance and Quorum Sensing Mechanisms 39\u003cbr\u003e\u003cbr\u003e3.5. The Impact of Genome Sequencing on Characterization Taxonomy and Pan]genome Development of \u003cbr\u003eLactic Acid Bacteria 40\u003cbr\u003e\u003cbr\u003e3.6. Functional Genomic Studies to Unveil Novel LAB Utilities 45\u003cbr\u003e\u003cbr\u003e3.7. Conclusions 47\u003cbr\u003e\u003cbr\u003eReferences 47\u003cbr\u003e\u003cbr\u003e4. Lactic Acid Bacteria: Comparative Genomic Analyses of Transport Systems 55\u003cbr\u003eGraciela L. Lorca, Taylor A. Twiddy, and Milton H. Saier Jr.\u003cbr\u003e\u003cbr\u003e4.1. Introduction 55\u003cbr\u003e\u003cbr\u003e4.2. Channel]forming Proteins 56\u003cbr\u003e\u003cbr\u003e4.3. The Major Facilitator Superfamily 59\u003cbr\u003e\u003cbr\u003e4.4. Other Large Superfamilies of Secondary Carriers 60\u003cbr\u003e\u003cbr\u003e4.5. ABC Transporters 64\u003cbr\u003e\u003cbr\u003e4.6. Heavy Metal Transporters 65\u003cbr\u003e\u003cbr\u003e4.7. P-type ATPases in Prokaryotes 68\u003cbr\u003e\u003cbr\u003e4.8. The Prokaryote-specific Phosphotransferase System (PTS) 68\u003cbr\u003e\u003cbr\u003e4.9. Multidrug Resistance Pumps 71\u003cbr\u003e\u003cbr\u003e4.10. Nutrient Transport in LAB 71\u003cbr\u003e\u003cbr\u003e4.11. Conclusions and Perspectives 72\u003cbr\u003e\u003cbr\u003eNote 73\u003cbr\u003e\u003cbr\u003eAcknowledgments 73\u003cbr\u003e\u003cbr\u003eReferences 73\u003cbr\u003e\u003cbr\u003e5. Novel Developments in Bacteriocins from Lactic Acid Bacteria 80\u003cbr\u003eIngolf F. Nes, Christina Gabrielsen, Dag A. Brede, and Dzung B. Diep\u003cbr\u003e\u003cbr\u003e5.1. Introduction 80\u003cbr\u003e\u003cbr\u003e5.2. Characteristics and Classification of Bacteriocins 80\u003cbr\u003e\u003cbr\u003e5.2.1. Class Ia: Lantibiotics 81\u003cbr\u003e\u003cbr\u003e5.2.2. Class II: The Non-lantibiotics 81\u003cbr\u003e\u003cbr\u003e5.3. Mode of Action 84\u003cbr\u003e\u003cbr\u003e5.4. Bacteriocin Resistance 86\u003cbr\u003e\u003cbr\u003e5.5. Applications 88\u003cbr\u003e\u003cbr\u003e5.5.1. Opportunities and Hurdles in Application of Bacteriocins 88\u003cbr\u003e\u003cbr\u003e5.5.2. Application of Bacteriocins in Medical-related and Personal Hygiene Products 88\u003cbr\u003e\u003cbr\u003e5.5.3. Bacteriocin]producing Probiotics 90\u003cbr\u003e\u003cbr\u003e5.6. Future Perspectives 92\u003cbr\u003e\u003cbr\u003eReferences 93\u003cbr\u003e\u003cbr\u003e6. Bacteriophages of Lactic Acid Bacteria and Biotechnological Tools 100\u003cbr\u003eBeatriz Martínez, Pilar García, Ana Rodríguez, Mariana Piuri, and Raúl R. Raya\u003cbr\u003e\u003cbr\u003e6.1. Introduction 100\u003cbr\u003e\u003cbr\u003e6.2. Bacteriophages of Lactic Acid Bacteria 101\u003cbr\u003e\u003cbr\u003e6.2.1. Classification of Lactococcal Phages 103\u003cbr\u003e\u003cbr\u003e6.3. Antiphage Strategies 103\u003cbr\u003e\u003cbr\u003e6.3.1. Natural Mechanisms of Phage Resistance 103\u003cbr\u003e\u003cbr\u003e6.3.2. Genetically Engineered Antiphage Systems 105\u003cbr\u003e\u003cbr\u003e6.4. Phage-Based Molecular Tools 106\u003cbr\u003e\u003cbr\u003e6.4.1. Phage Integrases and Integration Vectors 106\u003cbr\u003e\u003cbr\u003e6.4.2. CRISPR Applications 108\u003cbr\u003e\u003cbr\u003e6.4.3. Recombineering 110\u003cbr\u003e\u003cbr\u003e6.5. LAB Phages as Biocontrol Tools 113\u003cbr\u003e\u003cbr\u003e6.6. Conclusions 113\u003cbr\u003e\u003cbr\u003eReferences 113\u003cbr\u003e\u003cbr\u003e7. Lactic Acid Bacteria and the Human Intestinal Microbiome 120\u003cbr\u003eFrançois P. Douillard and Willem M. de Vos\u003cbr\u003e\u003cbr\u003e7.1. Introduction 120\u003cbr\u003e\u003cbr\u003e7.2. Ecology of the Human Intestinal Tract 121\u003cbr\u003e\u003cbr\u003e7.2.1. The Human Microbiome in the Upper and Lower Intestinal Tract 121\u003cbr\u003e\u003cbr\u003e7.2.2. Lactic Acid Bacteria Associated with the Human Intestine 122\u003cbr\u003e\u003cbr\u003e7.2.3. Metagenomic Studies of the Intestine in Relation to LAB 123\u003cbr\u003e\u003cbr\u003e7.3. A Case Study: The Lactobacillus rhamnosus Species 124\u003cbr\u003e\u003cbr\u003e7.3.1. Genomic Diversity of Lact. rhamnosus and Intestinal Adaptation 124\u003cbr\u003e\u003cbr\u003e7.3.2. Lact. rhamnosus Metabolism and Adaptation to the Intestine 126\u003cbr\u003e\u003cbr\u003e7.3.3. Host Interaction Factors in Lact. rhamnosus 127\u003cbr\u003e\u003cbr\u003e7.3.4. The Lact. rhamnosus Species: Autochthonous or Allochthonous in the Human Intestine? 127\u003cbr\u003e\u003cbr\u003e7.4. Concluding Perspectives and Future Directions 129\u003cbr\u003e\u003cbr\u003eAcknowledgments 130\u003cbr\u003e\u003cbr\u003eReferences 130\u003cbr\u003e\u003cbr\u003e8. Probiotics and Functional Foods in Immunosupressed Hosts 134\u003cbr\u003eIvanna Novotny Nuñez, Martin Manuel, Palomar Alejandra de Moreno de LeBlanc, Carolina Maldonado Galdeano, and Gabriela Perdigón\u003cbr\u003e\u003cbr\u003e8.1. Introduction 134\u003cbr\u003e\u003cbr\u003e8.2. Probiotic Fermented Milk in a Malnutrition Model 135\u003cbr\u003e\u003cbr\u003e8.3. Probiotic Administration in Stress Process 138\u003cbr\u003e\u003cbr\u003e8.4. Conclusions 140\u003cbr\u003e\u003cbr\u003eAcknowledgments 141\u003cbr\u003e\u003cbr\u003eReferences 141\u003cbr\u003e\u003cbr\u003e9. Lactic Acid Bacteria in Animal Production and Health 144\u003cbr\u003eDamien Bouchard, Sergine Even, and Yves Le Loir\u003cbr\u003e\u003cbr\u003e9.1. Introduction 144\u003cbr\u003e\u003cbr\u003e9.2. Lactic Acid Bacteria and Probiotics 145\u003cbr\u003e\u003cbr\u003e9.3. Classifications and Regulatory Criteria of Probiotics in Animal Health 146\u003cbr\u003e\u003cbr\u003e9.4. Probiotic LAB and Animal Production Sectors 147\u003cbr\u003e\u003cbr\u003e9.4.1. Probiotics in Ruminants 147\u003cbr\u003e\u003cbr\u003e9.4.2. Probiotics in Pigs 150\u003cbr\u003e\u003cbr\u003e9.4.3. Probiotics in Poultry 152\u003cbr\u003e\u003cbr\u003e9.5. Conclusions 154\u003cbr\u003e\u003cbr\u003eReferences 154\u003cbr\u003e\u003cbr\u003e10. Proteomics for Studying Probiotic Traits 159\u003cbr\u003eRosa Anna Siciliano and Maria Fiorella Mazzeo\u003cbr\u003e\u003cbr\u003e10.1. Introduction 159\u003cbr\u003e\u003cbr\u003e10.2. Mass Spectrometric Methodologies in Proteomics 160\u003cbr\u003e\u003cbr\u003e10.2.1. The Classical Approach: 2-DE Separation and Protein Identification by Mass Spectrometry 160\u003cbr\u003e\u003cbr\u003e10.2.2. Gel-Free Proteomic Approaches 160\u003cbr\u003e\u003cbr\u003e10.3. Proteomics for Studying Molecular Mechanisms of Probiotic Action 161\u003cbr\u003e\u003cbr\u003e10.3.1. Adaptation Mechanisms to the GIT Environment 161\u003cbr\u003e\u003cbr\u003e10.3.2. Adhesion Mechanisms to the Host Mucosa 162\u003cbr\u003e\u003cbr\u003e10.3.3. Molecular Mechanisms of Probiotic Immunomodulatory Effects 164\u003cbr\u003e\u003cbr\u003e10.3.4. Probiotics and Prebiotics 164\u003cbr\u003e\u003cbr\u003e10.4. Concluding Remarks and Future Directions 165\u003cbr\u003e\u003cbr\u003eReferences 166\u003cbr\u003e\u003cbr\u003e11. Engineering Lactic Acid Bacteria and Bifidobacteria for Mucosal Delivery of Health Molecules 170\u003cbr\u003eThibault Allain, Camille Aubry, Jane M. Natividad, Jean-Marc Chatel, Philippe Langella, and Luis G. Bermúdez-Humarán\u003cbr\u003e\u003cbr\u003e11.1. Introduction 170\u003cbr\u003e\u003cbr\u003e11.2. Lactococcus lactis: A Pioneer Bacterium 171\u003cbr\u003e\u003cbr\u003e11.3. Lactobacillus spp. as a Delivery Vector 171\u003cbr\u003e\u003cbr\u003e11.4. Bifidobacteria as a New Live Delivery Vehicle 171\u003cbr\u003e\u003cbr\u003e11.5. Engineering Genetic Tools for Protein and DNA Delivery 172\u003cbr\u003e\u003cbr\u003e11.5.1. Cloning Vectors 172\u003cbr\u003e\u003cbr\u003e11.5.2. Expression Systems 173\u003cbr\u003e\u003cbr\u003e11.6. Therapeutic Applications 176\u003cbr\u003e\u003cbr\u003e11.6.1. Inflammatory Bowel Disease (IBD) 176\u003cbr\u003e\u003cbr\u003e11.6.2. Anti-protease Enzyme-producing LAB: The Tole of Elafin 176\u003cbr\u003e\u003cbr\u003e11.6.3. Antioxidant Enzyme-producing Lactococci and Lactobacilli 177\u003cbr\u003e\u003cbr\u003e11.7. Allergy 178\u003cbr\u003e\u003cbr\u003e11.7.1. Use of LAB in Food Allergy 178\u003cbr\u003e\u003cbr\u003e11.7.2. Allergic Airways Diseases 179\u003cbr\u003e\u003cbr\u003e11.8. Autoimmune Diseases 180\u003cbr\u003e\u003cbr\u003e11.8.1. Type 1 Diabetes Mellitus 180\u003cbr\u003e\u003cbr\u003e11.8.2. Celiac Disease 180\u003cbr\u003e\u003cbr\u003e11.9. Infectious Diseases 181\u003cbr\u003e\u003cbr\u003e11.9.1. Mucosal Delivery of Bacterial Antigens 181\u003cbr\u003e\u003cbr\u003e11.9.2. Mucosal Delivery of Viral Antigens 181\u003cbr\u003e\u003cbr\u003e11.9.3. Parasitic Diseases 183\u003cbr\u003e\u003cbr\u003eReferences 184\u003cbr\u003e\u003cbr\u003e12. Lactic Acid Bacteria for Dairy Fermentations: Specialized Starter Cultures to Improve Dairy Products 191\u003cbr\u003eDomenico Carminati, Giorgio Giraffa, Miriam Zago, Mariángeles Briggiler Marcó, Daniela Guglielmotti, Ana \u003cbr\u003eBinetti, and Jorge Reinheimer\u003cbr\u003e\u003cbr\u003e12.1. Introduction 191\u003cbr\u003e\u003cbr\u003e12.2. Adjunct Cultures 191\u003cbr\u003e\u003cbr\u003e12.2.1. Ripening Cultures 192\u003cbr\u003e\u003cbr\u003e12.2.2. Protective Cultures 193\u003cbr\u003e\u003cbr\u003e12.2.3. Probiotic Cultures 195\u003cbr\u003e\u003cbr\u003e12.2.4. Exopolysaccharide-producing Starters 196\u003cbr\u003e\u003cbr\u003e12.3. Phage-Resistant Starters 199\u003cbr\u003e\u003cbr\u003e12.4. New Sources of Starter Strains 201\u003cbr\u003e\u003cbr\u003e12.5. Conclusions 202\u003cbr\u003e\u003cbr\u003eReferences 203\u003cbr\u003e\u003cbr\u003e13. Lactobacillus sakei in Meat Fermentation 209\u003cbr\u003eMarie-Christine Champomier-Vergès and Monique Zagorec\u003cbr\u003e\u003cbr\u003e13.1. Introduction 209\u003cbr\u003e\u003cbr\u003e13.2. Genomics and Diversity of the Species Lactobacillus sakei 210\u003cbr\u003e\u003cbr\u003e13.3. Post-genomic Vision of Meat Fitness Traits of Lactobacillus sakei 212\u003cbr\u003e\u003cbr\u003e13.3.1. Energy Sources 212\u003cbr\u003e\u003cbr\u003e13.3.2. Stress Response 213\u003cbr\u003e\u003cbr\u003e13.4. Conclusions 214\u003cbr\u003e\u003cbr\u003eReferences 214\u003cbr\u003e\u003cbr\u003e14. Vegetable and Fruit Fermentation by Lactic Acid Bacteria 216\u003cbr\u003eRaffaella Di Cagno, Pasquale Filannino, and Marco Gobbetti\u003cbr\u003e\u003cbr\u003e14.1. Introduction 216\u003cbr\u003e\u003cbr\u003e14.2. Lactic Acid Bacteria Microbiota of Raw Vegetables and Fruits 216\u003cbr\u003e\u003cbr\u003e14.3. Fermentation of Vegetable Products 218\u003cbr\u003e\u003cbr\u003e14.3.1. Spontaneous Fermentation 218\u003cbr\u003e\u003cbr\u003e14.3.2. The Autochthonous Starters 218\u003cbr\u003e\u003cbr\u003e14.4. Main Fermented Vegetable Products 221\u003cbr\u003e\u003cbr\u003e14.4.1. Sauerkrauts 221\u003cbr\u003e\u003cbr\u003e14.4.2. Kimchi 222\u003cbr\u003e\u003cbr\u003e14.4.3. Pickled Cucumbers 223\u003cbr\u003e\u003cbr\u003e14.5. Physiology and Biochemistry of LAB during Vegetable and Fruit Fermentation 223\u003cbr\u003e\u003cbr\u003e14.5.1. Metabolic Adaptation by LAB during Plant Fermentation 224\u003cbr\u003e\u003cbr\u003e14.6. Food Phenolic Compounds: Antimicrobial Activity and Microbial Responses 224\u003cbr\u003e\u003cbr\u003e14.6.1. Effect of Phenolics on the Growth and Viability of LAB 224\u003cbr\u003e\u003cbr\u003e14.6.2. Metabolism of Phenolics by LAB 226\u003cbr\u003e\u003cbr\u003e14.7. Health-promoting Properties of Fermented Vegetables and Fruits 226\u003cbr\u003e\u003cbr\u003e14.8. Alternative Sources of Novel Probiotics Candidates 226\u003cbr\u003e\u003cbr\u003e14.9. Vehicles for Delivering Probiotics 228\u003cbr\u003e\u003cbr\u003e14.10. Conclusions 229\u003cbr\u003e\u003cbr\u003eReferences 229\u003cbr\u003e\u003cbr\u003e15. Lactic Acid Bacteria and Malolactic Fermentation in Wine 231\u003cbr\u003eAline Lonvaud-Funel\u003cbr\u003e\u003cbr\u003e15.1. Introduction 231\u003cbr\u003e\u003cbr\u003e15.2. The Lactic Acid Bacteria of Wine 231\u003cbr\u003e\u003cbr\u003e15.2.1. Origin 231\u003cbr\u003e\u003cbr\u003e15.2.2. Species 232\u003cbr\u003e\u003cbr\u003e15.2.3. Identification 232\u003cbr\u003e\u003cbr\u003e15.2.4. Typing at Strain Level 233\u003cbr\u003e\u003cbr\u003e15.2.5. Detection of Specific Strains 233\u003cbr\u003e\u003cbr\u003e15.3. The Oenococcus Oeni Species 233\u003cbr\u003e\u003cbr\u003e15.4. Evolution of Lactic Acid Bacteria during Winemaking 234\u003cbr\u003e\u003cbr\u003e15.4.1. Interactions between Wine Microorganisms 235\u003cbr\u003e\u003cbr\u003e15.4.2. Environmental Factors 236\u003cbr\u003e\u003cbr\u003e15.5. Lactic Acid Bacteria Metabolism and its Impact on Wine Quality 237\u003cbr\u003e\u003cbr\u003e15.5.1. Sugars 237\u003cbr\u003e\u003cbr\u003e15.5.2. Carboxylic Acids 237\u003cbr\u003e\u003cbr\u003e15.5.3. Amino Acids 240\u003cbr\u003e\u003cbr\u003e15.5.4. Other Metabolisms with Sensorial Impact 241\u003cbr\u003e\u003cbr\u003e15.6. Controlling the Malolactic Fermentation 242\u003cbr\u003e\u003cbr\u003e15.7. Conclusions 243\u003cbr\u003e\u003cbr\u003eReferences 244\u003cbr\u003e\u003cbr\u003e16. The Functional Role of Lactic Acid Bacteria in Cocoa Bean Fermentation 248\u003cbr\u003eLuc De Vuyst and Stefan Weckx\u003cbr\u003e\u003cbr\u003e16.1. Introduction 248\u003cbr\u003e\u003cbr\u003e16.2. Cocoa Crop Cultivation and Harvest 249\u003cbr\u003e\u003cbr\u003e16.3. The Cocoa Pulp or Fermentation Substrate 250\u003cbr\u003e\u003cbr\u003e16.4. Fresh Unfermented Cocoa Beans 251\u003cbr\u003e\u003cbr\u003e16.5. Cocoa Bean Fermentation 252\u003cbr\u003e\u003cbr\u003e16.5.1. Rationale 252\u003cbr\u003e\u003cbr\u003e16.5.2. Farming Practices 253\u003cbr\u003e\u003cbr\u003e16.6. Succession of Microorganisms during Cocoa Bean Fermentation 256\u003cbr\u003e\u003cbr\u003e16.6.1. The Spontaneous Three-phase Cocoa Bean Fermentation Process 256\u003cbr\u003e\u003cbr\u003e16.6.2. Yeast Fermentation 257\u003cbr\u003e\u003cbr\u003e16.6.3. LAB Fermentation 260\u003cbr\u003e\u003cbr\u003e16.6.4. AAB Fermentation 264\u003cbr\u003e\u003cbr\u003e16.7. Biochemical Changes in the Cocoa Beans during Fermentation and Drying 266\u003cbr\u003e\u003cbr\u003e16.8. Optimal Fermentation Course and End of Fermentation 268\u003cbr\u003e\u003cbr\u003e16.9. Further Processing of Fermented Cocoa Beans 269\u003cbr\u003e\u003cbr\u003e16.9.1. Drying of Fermented Cocoa Beans 269\u003cbr\u003e\u003cbr\u003e16.9.2. Roasting of Fermented Dry Cocoa Beans 270\u003cbr\u003e\u003cbr\u003e16.10. Use of Starter Cultures for Cocoa Bean Fermentation 271\u003cbr\u003e\u003cbr\u003e16.10.1. Rationale 271\u003cbr\u003e\u003cbr\u003e16.10.2. Experimental Use of Cocoa Bean Starter Cultures 271\u003cbr\u003e\u003cbr\u003e16.11. Concluding Remarks 273\u003cbr\u003e\u003cbr\u003eReferences 273\u003cbr\u003e\u003cbr\u003e17. B-Group Vitamins Production by Probiotic Lactic Acid Bacteria 279\u003cbr\u003eJean Guy LeBlanc, Jonathan Emiliano Laiño, Marianela Juárez del Valle, Graciela Savoy de Giori, Fernando \u003cbr\u003eSesma, and María Pía Taranto\u003cbr\u003e\u003cbr\u003e17.1. Introduction 279\u003cbr\u003e\u003cbr\u003e17.2. B-Group Vitamins 280\u003cbr\u003e\u003cbr\u003e17.2.1. Riboflavin (Vitamin B2 ) 281\u003cbr\u003e\u003cbr\u003e17.2.2. Folates (Vitamin B9) 284\u003cbr\u003e\u003cbr\u003e17.3. Probiotics In Situ 286\u003cbr\u003e\u003cbr\u003e17.3.1. Vitamin B12 (Cobalamin) 288\u003cbr\u003e\u003cbr\u003e17.3.2. Cobalamin Biosynthesis by Lactobacillus reuteri 289\u003cbr\u003e\u003cbr\u003e17.4. Conclusions 291\u003cbr\u003e\u003cbr\u003eAcknowledgments 292\u003cbr\u003e\u003cbr\u003eReferences 292\u003cbr\u003e\u003cbr\u003e18. Nutraceutics and High Value Metabolites Produced by Lactic Acid Bacteria 297\u003cbr\u003eElvira M. Hebert, Graciela Savoy de Giori, and Fernanda Mozzi\u003cbr\u003e\u003cbr\u003e18.1. Introduction 297\u003cbr\u003e\u003cbr\u003e18.2. Nutraceutics 298\u003cbr\u003e\u003cbr\u003e18.2.1. Low-calorie Sugars 298\u003cbr\u003e\u003cbr\u003e18.2.2. Short-Chain Fatty Acids 300\u003cbr\u003e\u003cbr\u003e18.2.3. Conjugated Linoleic Acid (CLA) 301\u003cbr\u003e\u003cbr\u003e18.2.4. Bioactive Peptides 301\u003cbr\u003e\u003cbr\u003e18.2.5. Gamma-aminobutyric Acid (GABA) 303\u003cbr\u003e\u003cbr\u003e18.2.6. Vitamins 305\u003cbr\u003e\u003cbr\u003e18.3. Exopolysaccharides 306\u003cbr\u003e\u003cbr\u003e18.4. Commodity Chemicals 307\u003cbr\u003e\u003cbr\u003e18.5. Conclusions 308\u003cbr\u003e\u003cbr\u003eReferences 308\u003cbr\u003e\u003cbr\u003e19. Production of Flavor Compounds by Lactic Acid Bacteria in Fermented Foods 314\u003cbr\u003eAnne Thierry, Tomislav Pogačic, Magalie Weber, and Sylvie Lortal\u003cbr\u003e\u003cbr\u003e19.1. Introduction 314\u003cbr\u003e\u003cbr\u003e19.2. Flavor and Aroma Compounds 315\u003cbr\u003e\u003cbr\u003e19.2.1. Volatile Compounds: Diversity Analytical Methods 315\u003cbr\u003e\u003cbr\u003e19.2.2. Contribution of Volatile Aroma Compounds to Flavor 316\u003cbr\u003e\u003cbr\u003e19.2.3. Origin of Aroma Compounds 316\u003cbr\u003e\u003cbr\u003e19.3. LAB of Fermented Foods and their Role in Flavor Formation 316\u003cbr\u003e\u003cbr\u003e19.3.1. Biochemical Processes of Flavor Compound Formation in Food and Potential of LAB 324\u003cbr\u003e\u003cbr\u003e19.3.2. Flavor Compounds Produced from Carbohydrate Fermentation by LAB 324\u003cbr\u003e\u003cbr\u003e19.3.3. Flavor Compounds from Amino Acid Conversion by LAB 326\u003cbr\u003e\u003cbr\u003e19.3.4. Flavor Compounds from Lipids in LAB 327\u003cbr\u003e\u003cbr\u003e19.3.5. Synthesis of Esters 328\u003cbr\u003e\u003cbr\u003e19.3.6. Interspecies and Intraspecies Variations of Aroma Compound Production 328\u003cbr\u003e\u003cbr\u003e19.4. Biotic and Abiotic Factors Modulating the Contribution of LAB to Flavor Formation 331\u003cbr\u003e\u003cbr\u003e19.4.1. General Scheme of Flavor Formation in Fermented Foods In Situ 331\u003cbr\u003e\u003cbr\u003e19.4.2. Factors Modulating the Expression of the Flavor-related Activities of LAB 332\u003cbr\u003e\u003cbr\u003e19.4.3. Factors Determining the Real Contribution of LAB to Food Flavor 333\u003cbr\u003e\u003cbr\u003e19.5. Conclusions and Research Perspectives 333\u003cbr\u003e\u003cbr\u003eReferences 334\u003cbr\u003e\u003cbr\u003e20. Lactic Acid Bacteria Biofilms: From their Formation to their Health and Biotechnological Potential 341\u003cbr\u003eJean-Christophe Piard and Romain Briandet\u003cbr\u003e\u003cbr\u003e20.1. Lactic Acid Bacteria Biofilms are Ubiquitous in a Wide Variety of Environments from Nature to \u003cbr\u003eDomesticated Settings 341\u003cbr\u003e\u003cbr\u003e20.2. Biofilm Life Cycle and Bacterial Factors Involved in LAB Biofilm Lifestyle 346\u003cbr\u003e\u003cbr\u003e20.3. Health and Biotechnological Potential of LAB Biofilms and Underlying Mechanisms 352\u003cbr\u003e\u003cbr\u003e20.4. Conclusions 354\u003cbr\u003e\u003cbr\u003eAcknowledgments 355\u003cbr\u003e\u003cbr\u003eReferences 355\u003cbr\u003e\u003cbr\u003eIndex 362 \u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"John Wiley and Sons Ltd","offers":[{"title":"Default Title","offer_id":49406937727319,"sku":"9781118868409","price":134.06,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781118868409.jpg?v=1730497619","url":"https:\/\/bookcurl.com\/products\/biotechnology-of-lactic-acid-bacteria-9781118868409","provider":"Book Curl","version":"1.0","type":"link"}