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Biotechnology of Lactic Acid Bacteria: Novel Applications Vital Source e-bog
Fernanda Mozzi, R?ul R. Raya og Graciela M. Vignolo
(2015)
John Wiley & Sons
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Biotechnology of Lactic Acid Bacteria
Novel Applications
Fernanda Mozzi, Rául R. Raya og Graciela M. Vignolo
(2015)
Sprog: Engelsk
John Wiley & Sons, Incorporated
1.890,00 kr.
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Detaljer om varen
- 2. Udgave
- Vital Source searchable e-book (Reflowable pages)
- Udgiver: John Wiley & Sons (September 2015)
- Forfattere: Fernanda Mozzi, R?ul R. Raya og Graciela M. Vignolo
- ISBN: 9781118868362
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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Detaljer om varen
- 2. Udgave
- Hardback: 392 sider
- Udgiver: John Wiley & Sons, Incorporated (December 2015)
- Forfattere: Fernanda Mozzi, Rául R. Raya og Graciela M. Vignolo
- ISBN: 9781118868409
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.
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 So
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 So
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