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Lactic acid bacteria (LAB) are a diverse group of bacteria that
comprise low GC content Gram-positive cocci or rods that produces
lactic acid as the major end product of the fermentation process.
Bifidobacterium genera may also be considered as a part of the LAB
group for possessing some similar phenotypical characteristics
despite the higher GC content. The key feature of LAB metabolism is
efficient carbohydrate fermentation. This contributes to the
production of several microbial metabolites that result in the
improvement of flavor and texture of fermented foods, in addition
to its positive impact on the human health when LAB is administered
as a probiotic. The book deals with advances made in the
functionalities of LAB, such as their effect on vitamin D receptor
expression, impact on neurodegenerative pathologies, production of
B-vitamins for food bio-enrichment, production of bacteriocins to
improve gut microbiota dysbiosis, production of metabolites from
polyphenols and their effects on human health, effect on reducing
the immunoreaction of food allergens, as biological system using
time-temperature to improve food safety, and the use of probiotics
in animal feed. The book also reviews the use of LAB and probiotic
technologies to develop new functional foods and functional
pharmaceuticals.
Lactic acid bacteria (LAB) are a diverse group of bacteria that
comprise low GC content Gram-positive cocci or rods that produces
lactic acid as the major end product of the fermentation process.
Bifidobacterium genera may also be considered as a part of the LAB
group for possessing some similar phenotypical characteristics
despite the higher GC content. The key feature of LAB metabolism is
efficient carbohydrate fermentation. This contributes to the
production of several microbial metabolites that result in the
improvement of flavor and texture of fermented foods, in addition
to its positive impact on the human health when LAB is administered
as a probiotic. The book deals with advances made in the
functionalities of LAB, such as their effect on vitamin D receptor
expression, impact on neurodegenerative pathologies, production of
B-vitamins for food bio-enrichment, production of bacteriocins to
improve gut microbiota dysbiosis, production of metabolites from
polyphenols and their effects on human health, effect on reducing
the immunoreaction of food allergens, as biological system using
time-temperature to improve food safety, and the use of probiotics
in animal feed. The book also reviews the use of LAB and probiotic
technologies to develop new functional foods and functional
pharmaceuticals.
Lactic Acid Bacteria (LAB) are a heterologous group of
microorganisms that have been isolated from numerous ecological
niches, including fermented foods, plants, and the gastrointestinal
tract of animals. Because of their "generally regarded as safe"
status (GRAS), there has been great interest in using these
microorganisms in food production, as probiotic microorganisms or
as biotechnological tools. This book describes some of the many
benefits of LAB including i) their use in foods where advances in
the fight against spoilage and pathogenic microorganisms in foods,
their thermotolerance, their microencapsulation, and responses to
osmotic challenges will be discussed; ii) their capacity to produce
beneficial compounds including bioactive peptides, biosurfactants,
gamma-aminobutyric acid, and antimicrobial products such as organic
acids, hydrogen peroxide, bacteriocins, and peptidoglycan
hydrolases; and iii) their effect on health and other applications
such as their use as a DNA vaccine delivery system, bile-salt
hydrolase, and exopolysaccharides production as well as the use of
spore forming LAB. This new book is a compilation of topics that
have been written by experts from all over the world (Argentina,
Brazil, Greece, Mexico, and Thailand) who work in different
research settings offering varying viewpoints on the most
up-to-date information currently available on the uses and many
benefits of Lactic Acid Bacteria.
Crohn's Disease (CD) is one of the most important chronic
inflammatory bowel diseases (IBD) that can affect the whole
gastrointestinal tract from mouth to anus and whose inflammation
extends through all layers of the gut wall. Treatments normally
consist of controlling the symptoms, maintaining remission, and
preventing relapse. Despite many years of study, the exact
aetiology and pathogenesis of this disorder still remains unclear;
however, great advances have been made in the last decades and have
provided insights into the complex, multi-factorial processes and
mechanisms that can result in chronic intestinal inflammation such
as those present in Crohn's Disease. This book will describe
etiological factors (host-microbiome interactions, nutrition,
immune system, genetic and life-styles), novel and conventional
diagnostic tools (magnetic resonance enterography, multidetector
contrast-enhanced computed tomography, small bowel magnetic
resonance imaging, intestinal ultrasound, endoscopy and histology),
complications (musculo-skeletal, and intra-abdominal) along with
conventional and novel treatment options (strictureplasty
techniques, use of biological agents, probiotic micro-organisms and
genetically engineered lactic acid bacteria) for CD and other IBD.
This new book is a compilation of topics that have been written by
experts from all over the world (Argentina, Australia, Brazil,
Chile, France, Hungary, Italy, Spain, United Kingdom and the United
States of America) who work in medical, clinical or research
settings offering different viewpoints on the most up-to-date
information currently available on Crohn's Disease.
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