Holzapfel / Wood Lactic Acid Bacteria

Biodiversity and Taxonomy
1. Auflage 2014
ISBN: 978-1-118-65527-6
Verlag: John Wiley & Sons
Format: EPUB
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 632 Seiten, E-Book

The lactic acid bacteria (LAB) are a group of relatedmicro-organisms that are enormously important in the food
and beverage industries. Generally regarded as safe for humanconsumption (and, in the case of probiotics, positively beneficialto human health), the LAB have been used for centuries, andcontinue to be used worldwide on an industrial scale, in foodfermentation processes, including yoghurt, cheeses, fermented meatsand vegetables, where they ferment carbohydrates in the foods,producing lactic acid and creating an environment unsuitable forfood spoilage organisms and pathogens to survive. The shelf life ofthe product is thereby extended, but of course these foods are alsoenjoyed around the world for their organoleptic qualities. They are also important to the brewing and winemaking industries,where they are often undesirable intruders but can in specificcases have desirable benefits. The LAB are also used in producingsilage and other agricultural animal feeds. Clinically, theycan improve the digestive health of young animals, and also havehuman medical applications.
This book provides a much-needed and comprehensive account ofthe current knowledge of the lactic acid bacteria, covering thetaxonomy and relevant biochemistry, physiology and molecularbiology of these scientifically and commercially importantmicro-organisms. It is directed to bringing together the currentunderstanding concerning the organisms' remarkable diversitywithin a seemingly rather constrained
compass. The genera now identified as proper members of the LAB aretreated in dedicated chapters,
and the species properly recognized as members of each genus arelisted with detailed descriptions of their principalcharacteristics. Each genus and species is described using astandardized format, and the relative importance of each species infood, agricultural and medical applications is assessed. Inaddition, certain other bacterial groups (such asBifidobacterium) often associated with the LAB are givenin-depth coverage. The book will also contribute to a betterunderstanding and appreciation of the role of LAB in the variousecological ecosystems and niches that they occupy. Insummary, this volume gathers together information designed toenable the organisms' fullest industrial, nutritional andmedical applications.
Lactic Acid Bacteria: Biodiversity and Taxonomy is anessential reference for research scientists, biochemists andmicrobiologists working in the food and fermentation industries andin research institutions. Advanced students of food science andtechnology will also find it an indispensable guide to thesubject.

Autoren/Hrsg.

Holzapfel, Wilhelm H.

Wood, Brian J. B.

Über Autor(innen)

Professor Wilhelm H. Holzapfel, School of Life Sciences,Handong Global University, Pohang, South Korea. Wilhelm Holzapfelis author or co-author of more than 300 scientific papers, morethan 60 book chapters, and edited 5 books. He held former andrecent academic positions (Professor, Hon. Professor andExtraordinary Professor) in Microbiology at various universities,and (until 2007) was Head (Director and Professor) of the Instituteof Hygiene and Toxicology in Karlsruhe/Germany. Since 1996 he hasbeen President of the ICFMH of the IUMS.
Dr Brian J.B. Wood, formerly Reader in AppliedMicrobiology, Strathclyde Institute for Pharmacy and BiomedicalSciences, University of Strathclyde, Glasgow, Scotland, U.K. DrWood has published numerous papers on food fermentations andrelated topics in which these organisms participate. He hasedited six multi-author books, including The Microbiology ofFermented Foods and titles covering LAB in various connections,and he has also supplied chapters and encyclopedia entries fornumerous other publications.