Open access peer-reviewed Edited Volume

Lactic Acid Bacteria

R & D for Food, Health and Livestock Purposes

Edited by J. Marcelino Kongo

University of the Azores, Portugal

Ongoing scientific research in many parts of the world on the genomics, proteomics and genetic engineering of LAB is increasing our understanding of their physiology, pushing further the boundaries for their potential applications. "Lactic Acid Bacteria - R&D for Food, Health & Livestock Purposes" is a compilation and discussion of the outstanding scientific research activities concerning actually and future applications of LAB. It is directed to a vast public of readers - researcher, academics, corporate R&D, students or just curious interested in the subject.

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Lactic Acid BacteriaR & D for Food, Health and Livestock PurposesEdited by J. Marcelino Kongo

Published: January 30th 2013

DOI: 10.5772/2825

ISBN: 978-953-51-0955-6

eBook (PDF) ISBN: 978-953-51-5349-8

Copyright year: 2013

Books open for chapter submissions

124360 Total Chapter Downloads

124 Crossref Citations

283 Web of Science Citations

346 Dimensions Citations


Open access peer-reviewed

1. Lactic Acid Bacteria as Starter-Cultures for Cheese Processing: Past, Present and Future Developments

By J. Marcelino Kongo


Open access peer-reviewed

2. Lactic Acid Bacteria Resistance to Bacteriophage and Prevention Techniques to Lower Phage Contamination in Dairy Fermentation

By A.K. Szczepankowska, R.K. Górecki, P. Kołakowski and J.K. Bardowski


Open access peer-reviewed

3. Redox Potential: Monitoring and Role in Development of Aroma Compounds, Rheological Properties and Survival of Oxygen Sensitive Strains During the Manufacture of Fermented Dairy Products

By F. Martin, B. Ebel, C. Rojas, P. Gervais, N. Cayot and R. Cachon


Open access peer-reviewed

4. Potential of Fermented Sausage-Associated Lactic Acid Bacteria to Degrade Biogenic Amines During Storage

By Jirasak Kongkiattikajorn


Open access peer-reviewed

5. The Role of Lactic Acid Bacteria in Safety and Flavour Development of Meat and Meat Products

By Lothar Kröckel


Open access peer-reviewed

6. Lactic Acid Bacteria in Biopreservation and the Enhancement of the Functional Quality of Bread

By Belal J. Muhialdin, Zaiton Hassan and Nazamid Saari


Open access peer-reviewed

7. Fermentation of Vegetable Juices by Lactobacillus Acidophilus LA-5

By Lavinia Claudia Buruleanu, Magda Gabriela Bratu, Iuliana Manea, Daniela Avram and Carmen Leane Nicolescu


Open access peer-reviewed

8. Lactic Acid Bacteria as Probiotics: Characteristics, Selection Criteria and Role in Immunomodulation of Human GI Muccosal Barrier

By Daoud Harzallah and Hani Belhadj


Open access peer-reviewed

9. Probiotics and Intestinal Microbiota: Implications in Colon Cancer Prevention

By Katia Sivieri, Raquel Bedani, Daniela Cardoso Umbelino Cavallini and Elizeu A. Rossi


Open access peer-reviewed

10. Highlights in Probiotic Research

By Gülden Başyiğit Kılıc


Open access peer-reviewed

11. Dose Effects of LAB on Modulation of Rotavirus Vaccine Induced Immune Responses

By Lijuan Yuan, Ke Wen, Fangning Liu and Guohua Li


Open access peer-reviewed

12. Bifidobacterium in Human GI Tract: Screening, Isolation, Survival and Growth Kinetics in Simulated Gastrointestinal Conditions

By Nditange Shigwedha and Li Jia


Open access peer-reviewed

13. Lactic Fermentation and Bioactive Peptides

By Anne Pihlanto


Open access peer-reviewed

14. Lactic Acid Bacteria in Tropical Grass Silages

By Edson Mauro Santos, Thiago Carvalho da Silva, Carlos Henrique Oliveira Macedo and Fleming Sena Campos


Open access peer-reviewed

15. Ruminal Digestibility and Quality of Silage Conserved via Fermentation by Lactobacilli

By Yang Cao, Yimin Cai and Toshiyoshi Takahashi


Open access peer-reviewed

16. Lactic Acid Bacteria and Their Bacteriocins: A Promising Approach to Seafood Biopreservation

By Mahdi Ghanbari and Mansooreh Jami


Open access peer-reviewed

17. Selection of Lactobacillus Species from Intestinal Microbiota of Fish for Their Potential Use as Biopreservatives

By Mahdi Ghanbari, Masoud Rezaei and Mansoureh Jami


Open access peer-reviewed

18. Exploring Surface Display Technology for Enhancement of Delivering Viable Lactic Acid Bacteria to Gastrointestinal Tract

By Shirin Tarahomjoo


Open access peer-reviewed

19. Lactic Acid Bacteria and Mitigation of GHG Emission from Ruminant Livestock

By Junichi Takahashi


Open access peer-reviewed

20. Lactose and β-Glucosides Metabolism and Its Regulation in Lactococcus lactis: A Review

By Tamara Aleksandrzak-Piekarczyk


Open access peer-reviewed

21. Lactic Acid Bacteria in Hydrogen-Producing Consortia: On Purpose or by Coincidence?

By Anna Sikora, Mieczysław Błaszczyk, Marcin Jurkowski and Urszula Zielenkiewicz


Open access peer-reviewed

22. Exopolysaccharides of Lactic Acid Bacteria for Food and Colon Health Applications

By Tsuda Harutoshi


Open access peer-reviewed

23. Dynamic Stresses of Lactic Acid Bacteria Associated to Fermentation Processes

By Diana I. Serrazanetti, Davide Gottardi, Chiara Montanari and Andrea Gianotti


Open access peer-reviewed

24. Lactic Acid Bacteria in Philippine Traditional Fermented Foods

By Charina Gracia B. Banaay, Marilen P. Balolong and Francisco B. Elegado


Open access peer-reviewed

25. Lactic Acid Bacteria as Source of Functional Ingredients

By Panagiota Florou-Paneri, Efterpi Christaki and Eleftherios Bonos


Open access peer-reviewed

26. The Current Status and Future Expectations in Industrial Production of Lactic Acid by Lactic Acid Bacteria

By Sanna Taskila and Heikki Ojamo


Open access peer-reviewed

27. Application of Amylolytic Lactobacillus fermentum 04BBA19 in Fermentation for Simultaneous Production of Thermostable Alpha-Amylase and Lactic Acid

By Bertrand Tatsinkou Fossi and Frédéric Tavea


Edited Volume and chapters are indexed in

  • Worldcat
  • OpenAIRE
  • Google Scholar
  • AZ ebsco
  • Base
  • CNKI

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