Biotechnology of Lactic Acid Bacteria (eBook, ePUB)

Novel Applications
Redaktion: Mozzi, Fernanda; Vignolo, Graciela M.; Raya, Rául R.

• Format: ePub

Produktbeschreibung

Lactic 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. This second edition of Biotechnology of Lactic Acid Bacteria: Novel Applications addresses the major advances in the fields over the last five years. Thoroughly revised and updated, the book includes new chapters. Among them: * The current status of LAB systematics; * The 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; * The involvement of LAB in fruit and vegetable fermentations; * The production of nutraceuticals and aroma compounds by LAB; and * The formation of biofilms by LAB. This book is an essential reference for established researchers and scientists, clinical and advanced students, university professors and instructors, nutritionists and food technologists working on food microbiology, physiology and biotechnology of lactic acid bacteria.

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Produktdetails

• Verlag: John Wiley & Sons
• Seitenzahl: 392
• Erscheinungstermin: 11. September 2015
• Englisch
• ISBN-13: 9781118868362
• Artikelnr.: 43831844

Autorenporträt

Fernanda Mozzi, Ph.D., Raúl R. Raya, Ph.D. and Graciela M. Vignolo, Ph.D are colleagues at Centro de Referencia para Lactobacilos (CERELA) -CONICET, Tucumán, Argentina. Drs. Mozzi, Raya and Vignolo are engaged as Scientific Researchers by the National (Argentinean) Council for Scientific and Technological Research (CONICET).

Inhaltsangabe

List of Contributors xiii Preface xviii 1. Updates on Metabolism in Lactic
Acid Bacteria in Light of "Omic" Technologies 1 Magdalena Kowalczyk,
Baltasar Mayo, María Fernández, and Tamara Aleksandrzak-Piekarczyk 1.1.
Sugar Metabolism 1 1.1.1. Practical Aspects of Sugar Catabolism 3 1.2.
Citrate Metabolism and Formation of Aroma Compounds 4 1.2.1. Citrate
Transport 4 1.2.2. Conversion of Citrate into Pyruvate and Production of
Aroma Compounds 6 1.2.3. Conversion of Citrate into Succinate 6 1.2.4.
Bioenergetics of Citrate Metabolism 6 1.3. The Proteolytic System of Lactic
Acid Bacteria 6 1.3.1. Protein Degradation 7 1.3.2. Peptidases 8 1.3.3.
Technological Applications of the Proteolytic System 10 1.3.4. Amino Acid
Catabolism 10 1.4. LAB Metabolism in Light of Genomics Comparative Genomics
and Metagenomics 12 1.5. Novel Aspects of Metabolism Regulation in the
Post?]genomic Age 12 1.6. Functional Genomics and Metabolism 16 1.6.1.
Transcriptomics Proteomics and Metabolomics 16 1.6.2. Global Phenotypic
Characterization of Microbial Cells 17 1.7. Systems Biology of LAB 17
Acknowledgments 18 References 18 2. Systematics of Lactic Acid Bacteria:
Current Status 25 Giovanna E. Felis, Elisa Salvetti, and Sandra Torriani
2.1. Families and Genera of Lactic Acid Bacteria 25 2.2. A Focus on the
Family Lactobacillaceae 27 2.3. Taxonomic Tools in the Genomic Era 29
References 30 3. Genomic Evolution of Lactic Acid Bacteria: From Single
Gene Function to the Pan?]genome 32 Grace L. Douglas, M. Andrea
Azcarate-Peri,l and Todd R. Klaenhammer 3.1. The Genomics Revolution 32
3.2. Genomic Adaptations of LAB to the Environment 33 3.2.1. LAB Evolution
in the Dairy Environment 33 3.2.2. LAB Evolution in Vegetable and Meat
Fermentations 34 3.2.3. Fast?]evolving LAB 35 3.2.4. LAB in the GI Tract 35
3.3. "Probiotic Islands"? 36 3.4. Stress Resistance and Quorum Sensing
Mechanisms 39 3.5. The Impact of Genome Sequencing on Characterization
Taxonomy and Pan?]genome Development of Lactic Acid Bacteria 40 3.6.
Functional Genomic Studies to Unveil Novel LAB Utilities 45 3.7.
Conclusions 47 References 47 4. Lactic Acid Bacteria: Comparative Genomic
Analyses of Transport Systems 55 Graciela L. Lorca, Taylor A. Twiddy, and
Milton H. Saier Jr. 4.1. Introduction 55 4.2. Channel?]forming Proteins 56
4.3. The Major Facilitator Superfamily 59 4.4. Other Large Superfamilies of
Secondary Carriers 60 4.5. ABC Transporters 64 4.6. Heavy Metal
Transporters 65 4.7. P-type ATPases in Prokaryotes 68 4.8. The
Prokaryote-specific Phosphotransferase System (PTS) 68 4.9. Multidrug
Resistance Pumps 71 4.10. Nutrient Transport in LAB 71 4.11. Conclusions
and Perspectives 72 Note 73 Acknowledgments 73 References 73 5. Novel
Developments in Bacteriocins from Lactic Acid Bacteria 80 Ingolf F. Nes,
Christina Gabrielsen, Dag A. Brede, and Dzung B. Diep 5.1. Introduction 80
5.2. Characteristics and Classification of Bacteriocins 80 5.2.1. Class Ia:
Lantibiotics 81 5.2.2. Class II: The Non-lantibiotics 81 5.3. Mode of
Action 84 5.4. Bacteriocin Resistance 86 5.5. Applications 88 5.5.1.
Opportunities and Hurdles in Application of Bacteriocins 88 5.5.2.
Application of Bacteriocins in Medical-related and Personal Hygiene
Products 88 5.5.3. Bacteriocin?]producing Probiotics 90 5.6. Future
Perspectives 92 References 93 6. Bacteriophages of Lactic Acid Bacteria and
Biotechnological Tools 100 Beatriz Martínez, Pilar García, Ana Rodríguez,
Mariana Piuri, and Raúl R. Raya 6.1. Introduction 100 6.2. Bacteriophages
of Lactic Acid Bacteria 101 6.2.1. Classification of Lactococcal Phages 103
6.3. Antiphage Strategies 103 6.3.1. Natural Mechanisms of Phage Resistance
103 6.3.2. Genetically Engineered Antiphage Systems 105 6.4. Phage-Based
Molecular Tools 106 6.4.1. Phage Integrases and Integration Vectors 106
6.4.2. CRISPR Applications 108 6.4.3. Recombineering 110 6.5. LAB Phages as
Biocontrol Tools 113 6.6. Conclusions 113 References 113 7. Lactic Acid
Bacteria and the Human Intestinal Microbiome 120 François P. Douillard and
Willem M. de Vos 7.1. Introduction 120 7.2. Ecology of the Human Intestinal
Tract 121 7.2.1. The Human Microbiome in the Upper and Lower Intestinal
Tract 121 7.2.2. Lactic Acid Bacteria Associated with the Human Intestine
122 7.2.3. Metagenomic Studies of the Intestine in Relation to LAB 123 7.3.
A Case Study: The Lactobacillus rhamnosus Species 124 7.3.1. Genomic
Diversity of Lact. rhamnosus and Intestinal Adaptation 124 7.3.2. Lact.
rhamnosus Metabolism and Adaptation to the Intestine 126 7.3.3. Host
Interaction Factors in Lact. rhamnosus 127 7.3.4. The Lact. rhamnosus
Species: Autochthonous or Allochthonous in the Human Intestine? 127 7.4.
Concluding Perspectives and Future Directions 129 Acknowledgments 130
References 130 8. Probiotics and Functional Foods in Immunosupressed Hosts
134 Ivanna Novotny Nuñez, Martin Manuel, Palomar Alejandra de Moreno de
LeBlanc, Carolina Maldonado Galdeano, and Gabriela Perdigón 8.1.
Introduction 134 8.2. Probiotic Fermented Milk in a Malnutrition Model 135
8.3. Probiotic Administration in Stress Process 138 8.4. Conclusions 140
Acknowledgments 141 References 141 9. Lactic Acid Bacteria in Animal
Production and Health 144 Damien Bouchard, Sergine Even, and Yves Le Loir
9.1. Introduction 144 9.2. Lactic Acid Bacteria and Probiotics 145 9.3.
Classifications and Regulatory Criteria of Probiotics in Animal Health 146
9.4. Probiotic LAB and Animal Production Sectors 147 9.4.1. Probiotics in
Ruminants 147 9.4.2. Probiotics in Pigs 150 9.4.3. Probiotics in Poultry
152 9.5. Conclusions 154 References 154 10. Proteomics for Studying
Probiotic Traits 159 Rosa Anna Siciliano and Maria Fiorella Mazzeo 10.1.
Introduction 159 10.2. Mass Spectrometric Methodologies in Proteomics 160
10.2.1. The Classical Approach: 2-DE Separation and Protein Identification
by Mass Spectrometry 160 10.2.2. Gel-Free Proteomic Approaches 160 10.3.
Proteomics for Studying Molecular Mechanisms of Probiotic Action 161
10.3.1. Adaptation Mechanisms to the GIT Environment 161 10.3.2. Adhesion
Mechanisms to the Host Mucosa 162 10.3.3. Molecular Mechanisms of Probiotic
Immunomodulatory Effects 164 10.3.4. Probiotics and Prebiotics 164 10.4.
Concluding Remarks and Future Directions 165 References 166 11. Engineering
Lactic Acid Bacteria and Bifidobacteria for Mucosal Delivery of Health
Molecules 170 Thibault Allain, Camille Aubry, Jane M. Natividad, Jean-Marc
Chatel, Philippe Langella, and Luis G. Bermúdez-Humarán 11.1. Introduction
170 11.2. Lactococcus lactis: A Pioneer Bacterium 171 11.3. Lactobacillus
spp. as a Delivery Vector 171 11.4. Bifidobacteria as a New Live Delivery
Vehicle 171 11.5. Engineering Genetic Tools for Protein and DNA Delivery
172 11.5.1. Cloning Vectors 172 11.5.2. Expression Systems 173 11.6.
Therapeutic Applications 176 11.6.1. Inflammatory Bowel Disease (IBD) 176
11.6.2. Anti-protease Enzyme-producing LAB: The Tole of Elafin 176 11.6.3.
Antioxidant Enzyme-producing Lactococci and Lactobacilli 177 11.7. Allergy
178 11.7.1. Use of LAB in Food Allergy 178 11.7.2. Allergic Airways
Diseases 179 11.8. Autoimmune Diseases 180 11.8.1. Type 1 Diabetes Mellitus
180 11.8.2. Celiac Disease 180 11.9. Infectious Diseases 181 11.9.1.
Mucosal Delivery of Bacterial Antigens 181 11.9.2. Mucosal Delivery of
Viral Antigens 181 11.9.3. Parasitic Diseases 183 References 184 12. Lactic
Acid Bacteria for Dairy Fermentations: Specialized Starter Cultures to
Improve Dairy Products 191 Domenico Carminati, Giorgio Giraffa, Miriam
Zago, Mariángeles Briggiler Marcó, Daniela Guglielmotti, Ana Binetti, and
Jorge Reinheimer 12.1. Introduction 191 12.2. Adjunct Cultures 191 12.2.1.
Ripening Cultures 192 12.2.2. Protective Cultures 193 12.2.3. Probiotic
Cultures 195 12.2.4. Exopolysaccharide-producing Starters 196 12.3.
Phage-Resistant Starters 199 12.4. New Sources of Starter Strains 201 12.5.
Conclusions 202 References 203 13. Lactobacillus sakei in Meat Fermentation
209 Marie-Christine Champomier-Vergès and Monique Zagorec 13.1.
Introduction 209 13.2. Genomics and Diversity of the Species Lactobacillus
sakei 210 13.3. Post-genomic Vision of Meat Fitness Traits of Lactobacillus
sakei 212 13.3.1. Energy Sources 212 13.3.2. Stress Response 213 13.4.
Conclusions 214 References 214 14. Vegetable and Fruit Fermentation by
Lactic Acid Bacteria 216 Raffaella Di Cagno, Pasquale Filannino, and Marco
Gobbetti 14.1. Introduction 216 14.2. Lactic Acid Bacteria Microbiota of
Raw Vegetables and Fruits 216 14.3. Fermentation of Vegetable Products 218
14.3.1. Spontaneous Fermentation 218 14.3.2. The Autochthonous Starters 218
14.4. Main Fermented Vegetable Products 221 14.4.1. Sauerkrauts 221 14.4.2.
Kimchi 222 14.4.3. Pickled Cucumbers 223 14.5. Physiology and Biochemistry
of LAB during Vegetable and Fruit Fermentation 223 14.5.1. Metabolic
Adaptation by LAB during Plant Fermentation 224 14.6. Food Phenolic
Compounds: Antimicrobial Activity and Microbial Responses 224 14.6.1.
Effect of Phenolics on the Growth and Viability of LAB 224 14.6.2.
Metabolism of Phenolics by LAB 226 14.7. Health-promoting Properties of
Fermented Vegetables and Fruits 226 14.8. Alternative Sources of Novel
Probiotics Candidates 226 14.9. Vehicles for Delivering Probiotics 228
14.10. Conclusions 229 References 229 15. Lactic Acid Bacteria and
Malolactic Fermentation in Wine 231 Aline Lonvaud-Funel 15.1. Introduction
231 15.2. The Lactic Acid Bacteria of Wine 231 15.2.1. Origin 231 15.2.2.
Species 232 15.2.3. Identification 232 15.2.4. Typing at Strain Level 233
15.2.5. Detection of Specific Strains 233 15.3. The Oenococcus Oeni Species
233 15.4. Evolution of Lactic Acid Bacteria during Winemaking 234 15.4.1.
Interactions between Wine Microorganisms 235 15.4.2. Environmental Factors
236 15.5. Lactic Acid Bacteria Metabolism and its Impact on Wine Quality
237 15.5.1. Sugars 237 15.5.2. Carboxylic Acids 237 15.5.3. Amino Acids 240
15.5.4. Other Metabolisms with Sensorial Impact 241 15.6. Controlling the
Malolactic Fermentation 242 15.7. Conclusions 243 References 244 16. The
Functional Role of Lactic Acid Bacteria in Cocoa Bean Fermentation 248 Luc
De Vuyst and Stefan Weckx 16.1. Introduction 248 16.2. Cocoa Crop
Cultivation and Harvest 249 16.3. The Cocoa Pulp or Fermentation Substrate
250 16.4. Fresh Unfermented Cocoa Beans 251 16.5. Cocoa Bean Fermentation
252 16.5.1. Rationale 252 16.5.2. Farming Practices 253 16.6. Succession of
Microorganisms during Cocoa Bean Fermentation 256 16.6.1. The Spontaneous
Three-phase Cocoa Bean Fermentation Process 256 16.6.2. Yeast Fermentation
257 16.6.3. LAB Fermentation 260 16.6.4. AAB Fermentation 264 16.7.
Biochemical Changes in the Cocoa Beans during Fermentation and Drying 266
16.8. Optimal Fermentation Course and End of Fermentation 268 16.9. Further
Processing of Fermented Cocoa Beans 269 16.9.1. Drying of Fermented Cocoa
Beans 269 16.9.2. Roasting of Fermented Dry Cocoa Beans 270 16.10. Use of
Starter Cultures for Cocoa Bean Fermentation 271 16.10.1. Rationale 271
16.10.2. Experimental Use of Cocoa Bean Starter Cultures 271 16.11.
Concluding Remarks 273 References 273 17. B-Group Vitamins Production by
Probiotic Lactic Acid Bacteria 279 Jean Guy LeBlanc, Jonathan Emiliano
Laiño, Marianela Juárez del Valle, Graciela Savoy de Giori, Fernando Sesma,
and María Pía Taranto 17.1. Introduction 279 17.2. B-Group Vitamins 280
17.2.1. Riboflavin (Vitamin B2 ) 281 17.2.2. Folates (Vitamin B9) 284 17.3.
Probiotics In Situ 286 17.3.1. Vitamin B12 (Cobalamin) 288 17.3.2.
Cobalamin Biosynthesis by Lactobacillus reuteri 289 17.4. Conclusions 291
Acknowledgments 292 References 292 18. Nutraceutics and High Value
Metabolites Produced by Lactic Acid Bacteria 297 Elvira M. Hebert, Graciela
Savoy de Giori, and Fernanda Mozzi 18.1. Introduction 297 18.2.
Nutraceutics 298 18.2.1. Low-calorie Sugars 298 18.2.2. Short-Chain Fatty
Acids 300 18.2.3. Conjugated Linoleic Acid (CLA) 301 18.2.4. Bioactive
Peptides 301 18.2.5. Gamma-aminobutyric Acid (GABA) 303 18.2.6. Vitamins
305 18.3. Exopolysaccharides 306 18.4. Commodity Chemicals 307 18.5.
Conclusions 308 References 308 19. Production of Flavor Compounds by Lactic
Acid Bacteria in Fermented Foods 314 Anne Thierry, Tomislav Pogacic,
Magalie Weber, and Sylvie Lortal 19.1. Introduction 314 19.2. Flavor and
Aroma Compounds 315 19.2.1. Volatile Compounds: Diversity Analytical
Methods 315 19.2.2. Contribution of Volatile Aroma Compounds to Flavor 316
19.2.3. Origin of Aroma Compounds 316 19.3. LAB of Fermented Foods and
their Role in Flavor Formation 316 19.3.1. Biochemical Processes of Flavor
Compound Formation in Food and Potential of LAB 324 19.3.2. Flavor
Compounds Produced from Carbohydrate Fermentation by LAB 324 19.3.3. Flavor
Compounds from Amino Acid Conversion by LAB 326 19.3.4. Flavor Compounds
from Lipids in LAB 327 19.3.5. Synthesis of Esters 328 19.3.6. Interspecies
and Intraspecies Variations of Aroma Compound Production 328 19.4. Biotic
and Abiotic Factors Modulating the Contribution of LAB to Flavor Formation
331 19.4.1. General Scheme of Flavor Formation in Fermented Foods In Situ
331 19.4.2. Factors Modulating the Expression of the Flavor-related
Activities of LAB 332 19.4.3. Factors Determining the Real Contribution of
LAB to Food Flavor 333 19.5. Conclusions and Research Perspectives 333
References 334 20. Lactic Acid Bacteria Biofilms: From their Formation to
their Health and Biotechnological Potential 341 Jean-Christophe Piard and
Romain Briandet 20.1. Lactic Acid Bacteria Biofilms are Ubiquitous in a
Wide Variety of Environments from Nature to Domesticated Settings 341 20.2.
Biofilm Life Cycle and Bacterial Factors Involved in LAB Biofilm Lifestyle
346 20.3. Health and Biotechnological Potential of LAB Biofilms and
Underlying Mechanisms 352 20.4. Conclusions 354 Acknowledgments 355
References 355 Index 362