Lactic Acid Bacteria: Microbiological and Functional Aspects
Información General
- Autores: Gabriel Vinderola (ed. lit.), Arthur C. Ouwehand (ed. lit.), Seppo Salminen (ed. lit.), Atte von Wright (ed. lit.)
- Editores: CRC Press
- Año de publicación: 2019
- Edición: 5ª
- País: Estados Unidos
- Idioma: inglés
- ISBN: 9780815366485
- Texto completo no disponible (Saber más ...)
Otros catálogos
Listado de artículos
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Lactic Acid Bacteria: An Introduction
Atte von Wright, Lars Axelsson
págs. 1-16
págs. 17-32
Atte von Wright
págs. 33-46
Fandi Ibrahim, Arthur C. Ouwehand
págs. 47-56
Fructophilic Lactic Acid Bacteria: An Overview of Their Unique Properties
págs. 57-63
págs. 65-85
Streptococcus: A Brief Update on the Current Taxonomic Status of the Genus
John R. Tagg, Philip A. Wescombe, John D. F. Hale, Jeremy P. Burton
págs. 87-107
págs. 109-124
Bifidobacteria: General Overview of Ecology, Taxonomy, and Genomics
Chiara Ferraro, Francesca Turroni, Douwe van Sinderen, Marco Ventura
págs. 125-137
Bacteriophage and Anti-phage Mechanisms in Lactic Acid Bacteria
Jennifer Mahony, Susan Mills, R. Paul Ross, Horst Neve, Aidan Coffey, Douwe van Sinderen
págs. 139-150
págs. 151-174
Lactic Acid Bacteria for Fermented Dairy Products
Sylvie Binda, Arthur C. Ouwehand
págs. 175-198
págs. 199-213
Lactic Acid Bacteria in Meat Fermentations: Role of Autochthonous Starter Cultures on Quality, Safety and Health
Graciela Vignolo, Patricia H. Castellano, Cecilia Fontana, Pier Sandro Cocconcelli, Silvina Fadda
págs. 215-234
Examples of Lactic-Fermented Foods of the African Continent
Charles M.A.P. Franz, Wilhelm H. Holzapfel
págs. 235-253
págs. 255-273
págs. 275-286
Lactic Acid Bacteria (LAB) in Grape Fermentations: An example of LAB as Contaminants in Food Processing
págs. 287-301
págs. 303-315
The Production of Lactic Acid Bacteria Starters and Probiotic Cultures: An Industrial Perspective
Gabriel Vinderola, Claude P. Champagne, Émilie Desfossés-Foucault
págs. 317-336
págs. 337-353
The Safety of Lactic Acid Bacteria for Use in Foods
David Obis, Myriam Paris, Arthur C. Ouwehand
págs. 355-369
The Safety of Novel Probiotic Bacteria
Theodor Brodmann, Seppo Salminen, Wolfgang Kneifel, Gabriel Vinderola, Carlos Gómez Gallego
págs. 371-382
Lactic Acid Bacteria in the Gut
Mirjana Rajilic-Stojanovic, Suzana Dimitrijević-Branković, Natasa Golic
págs. 383-408
Gastrointestinal Benefits of Probiotics: Clinical Evidence
Arthur C. Ouwehand
págs. 409-421
págs. 423-440
Targeting the Gut Microbiota in Metabolic Disorders and Juvenile Growth
Kassem Makki, Martin Schwarzer, Bernardo Cuffaro, Hubert Vidal, Emmanuelle Maguin, Corinne Grangette
págs. 441-462
Brain-Gut-Microbiota Axis in Mood and Cognition: Impact of Psychobiotics
págs. 463-484
págs. 485-494
págs. 495-504
Lactic Acid Bacteria and Respiratory Health: Their Beneficial Effects on Viral Infections
Julio Villena, Alexander N. Suvorov, Haruki Kitazawa, Susana Alvarez
págs. 505-519
Human Studies on Probiotics: Infants and Children
págs. 521-531
págs. 533-539
Beneficial Microbes for Companion Animals
Minna L. Rinkinen, Shea S. Beasley
págs. 541-553
Lactic Acid Bacteria in Aquatic Environments and Their Applications
Beatriz Gómez Sala, Javier Feito Hermida, Pablo E. Hernández Cruza, L. M. Cintas Izarra
págs. 555-577
The Use of Probiotics in Nutrition and Disease Prevention in Farm Animals
Alojz Bomba, Radomıra Nemcová, Ladislav Strojny, Dagmar Mudronová
págs. 579-607
págs. 609-629
Probiotics Regulation in Asian and Australasian Countries
Cyndy Au, Sandy Lin, Wei Shao, Su Jin, Yan Wen, Jasvir Singh, Victor Basuki, Hiroko Tanaka, Geun-Eog Ji, E-Siong Tee, Julie D. Tan, Ming-Ju Chen, Malee Jirawongsy, Le-Hoang Vinh, Caroline Gray, Yuan-Kun Lee
págs. 631-682
Probiotics Regulation in Latin American Countries
Ana Binetti, Patricia Burns, Daniela Tomei, Jorge Reinheimer, Gabriel Vinderola
págs. 683-692
págs. 693-710
págs. 711-721
Safety Assessment of Probiotics in the European Union (EU)
Atte von Wright
págs. 723-734
