Lactic Acid Bacteria

Marcelino Kongo

doi:10.5772/2825

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Open access peer-reviewed Edited Volume

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...

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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

Books open for chapter submissions

104059 Total Chapter Downloads

61 Crossref Citations

108 Web of Science Citations

195 Dimensions Citations

chapters		Downloads
Open access peer-reviewed 1. Lactic Acid Bacteria as Starter-Cultures for Cheese Processing: Past, Present and Future Developments By J. Marcelino Kongo		8173
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		2672
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		4427
Open access peer-reviewed 4. Potential of Fermented Sausage-Associated Lactic Acid Bacteria to Degrade Biogenic Amines During Storage By Jirasak Kongkiattikajorn		1533
Open access peer-reviewed 5. The Role of Lactic Acid Bacteria in Safety and Flavour Development of Meat and Meat Products By Lothar Kröckel		7395
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		4231
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		4856
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		6564
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		1927
Open access peer-reviewed 10. Highlights in Probiotic Research By Gülden Başyiğit Kılıc		2269
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		1671
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		4675
Open access peer-reviewed 13. Lactic Fermentation and Bioactive Peptides By Anne Pihlanto		2871
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		2349
Open access peer-reviewed 15. Ruminal Digestibility and Quality of Silage Conserved via Fermentation by Lactobacilli By Yang Cao, Yimin Cai and Toshiyoshi Takahashi		2289
Open access peer-reviewed 16. Lactic Acid Bacteria and Their Bacteriocins: A Promising Approach to Seafood Biopreservation By Mahdi Ghanbari and Mansooreh Jami		4015
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		2703
Open access peer-reviewed 18. Exploring Surface Display Technology for Enhancement of Delivering Viable Lactic Acid Bacteria to Gastrointestinal Tract By Shirin Tarahomjoo		1625
Open access peer-reviewed 19. Lactic Acid Bacteria and Mitigation of GHG Emission from Ruminant Livestock By Junichi Takahashi		2092
Open access peer-reviewed 20. Lactose and β-Glucosides Metabolism and Its Regulation in Lactococcus lactis: A Review By Tamara Aleksandrzak-Piekarczyk		2257
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		2593
Open access peer-reviewed 22. Exopolysaccharides of Lactic Acid Bacteria for Food and Colon Health Applications By Tsuda Harutoshi		5123
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		4429
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		6470
Open access peer-reviewed 25. Lactic Acid Bacteria as Source of Functional Ingredients By Panagiota Florou-Paneri, Efterpi Christaki and Eleftherios Bonos		4534
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		7572
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		2744

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Lactic Acid Bacteria

Edited Volume and chapters are indexed in

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