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Discover the positive and helpful contributions made by microorganisms to various areas of human health, food preservation and production, biotechnology, industry, environmental clean up and sustainable agriculture.
In Good Microbes in Medicine, Food Production, Biotechnology, Bioremediation and Agriculture, a team of distinguished researchers delivers a comprehensive and eye-opening look at the positive side of bacteria and other microbes. The book explores the important and positive roles played by microorganisms.
Divided into five sections, Good Microbes examines the use of microorganisms and the microbiome in human health, food production, industrial use, bioremediation, and sustainable agriculture. Coverage spans from food allergies, skin disorders, microbial food preservation and fermentation of various beverages and food products, also from an ethnical point of view to beneficial use of microbes in biotechnology, industry, bioeconomy, environmental remediation such as resource recovery, microbial-based environmental clean-up, plant-microbe interactions in biorestauration, biological control of plant diseases, and biological nitrogen fixation.
* Provides basic knowledge on bacterial biology, biochemistry, genetics and genomics of beneficial microbes
* Includes practical discussions of microbial biotechnology, including the contribution of microbial biotechnology to sustainable development goals
* Features a comprehensive introduction and extensive index to facilitate the search for key terms.
Perfect for scientists, researchers and anyone with an interest in beneficial microbes, Good Microbes in Medicine, Food Production, Biotechnology, Bioremediation and Agriculture is also an indispensable resource for microbiology graduate students, applied microbiologists and policy makers.
In Good Microbes in Medicine, Food Production, Biotechnology, Bioremediation and Agriculture, a team of distinguished researchers delivers a comprehensive and eye-opening look at the positive side of bacteria and other microbes. The book explores the important and positive roles played by microorganisms.
Divided into five sections, Good Microbes examines the use of microorganisms and the microbiome in human health, food production, industrial use, bioremediation, and sustainable agriculture. Coverage spans from food allergies, skin disorders, microbial food preservation and fermentation of various beverages and food products, also from an ethnical point of view to beneficial use of microbes in biotechnology, industry, bioeconomy, environmental remediation such as resource recovery, microbial-based environmental clean-up, plant-microbe interactions in biorestauration, biological control of plant diseases, and biological nitrogen fixation.
* Provides basic knowledge on bacterial biology, biochemistry, genetics and genomics of beneficial microbes
* Includes practical discussions of microbial biotechnology, including the contribution of microbial biotechnology to sustainable development goals
* Features a comprehensive introduction and extensive index to facilitate the search for key terms.
Perfect for scientists, researchers and anyone with an interest in beneficial microbes, Good Microbes in Medicine, Food Production, Biotechnology, Bioremediation and Agriculture is also an indispensable resource for microbiology graduate students, applied microbiologists and policy makers.
Discover the positive and helpful contributions made by microorganisms to various areas of human health, food preservation and production, biotechnology, industry, environmental clean up and sustainable agriculture.
In Good Microbes in Medicine, Food Production, Biotechnology, Bioremediation and Agriculture, a team of distinguished researchers delivers a comprehensive and eye-opening look at the positive side of bacteria and other microbes. The book explores the important and positive roles played by microorganisms.
Divided into five sections, Good Microbes examines the use of microorganisms and the microbiome in human health, food production, industrial use, bioremediation, and sustainable agriculture. Coverage spans from food allergies, skin disorders, microbial food preservation and fermentation of various beverages and food products, also from an ethnical point of view to beneficial use of microbes in biotechnology, industry, bioeconomy, environmental remediation such as resource recovery, microbial-based environmental clean-up, plant-microbe interactions in biorestauration, biological control of plant diseases, and biological nitrogen fixation.
* Provides basic knowledge on bacterial biology, biochemistry, genetics and genomics of beneficial microbes
* Includes practical discussions of microbial biotechnology, including the contribution of microbial biotechnology to sustainable development goals
* Features a comprehensive introduction and extensive index to facilitate the search for key terms.
Perfect for scientists, researchers and anyone with an interest in beneficial microbes, Good Microbes in Medicine, Food Production, Biotechnology, Bioremediation and Agriculture is also an indispensable resource for microbiology graduate students, applied microbiologists and policy makers.
In Good Microbes in Medicine, Food Production, Biotechnology, Bioremediation and Agriculture, a team of distinguished researchers delivers a comprehensive and eye-opening look at the positive side of bacteria and other microbes. The book explores the important and positive roles played by microorganisms.
Divided into five sections, Good Microbes examines the use of microorganisms and the microbiome in human health, food production, industrial use, bioremediation, and sustainable agriculture. Coverage spans from food allergies, skin disorders, microbial food preservation and fermentation of various beverages and food products, also from an ethnical point of view to beneficial use of microbes in biotechnology, industry, bioeconomy, environmental remediation such as resource recovery, microbial-based environmental clean-up, plant-microbe interactions in biorestauration, biological control of plant diseases, and biological nitrogen fixation.
* Provides basic knowledge on bacterial biology, biochemistry, genetics and genomics of beneficial microbes
* Includes practical discussions of microbial biotechnology, including the contribution of microbial biotechnology to sustainable development goals
* Features a comprehensive introduction and extensive index to facilitate the search for key terms.
Perfect for scientists, researchers and anyone with an interest in beneficial microbes, Good Microbes in Medicine, Food Production, Biotechnology, Bioremediation and Agriculture is also an indispensable resource for microbiology graduate students, applied microbiologists and policy makers.
Über den Autor
Frans J. de Bruijn, PhD, was Director of the Laboratory for Plant-Microbe Interactions and Environment, a mixed INRAE/CNRS research facility with about 100 scientists and support staff in Toulouse, France. He is presently Director of Recherche DR1 and editor of multiple books on a variety of topics.
Hauke Schmidt, PhD, is a member of the management team at the National BE-Basic Program and Senior Scientist and Theme Council member at TI Food & Nutrition.
Luca S. Cocolin is Full Professor in the Department of Agricultural, Forest, and Food Sciences at the University of Torino, Italy.
Michael Sauer is Assistant Professor at the Department of Biotechnology of BOKU--University of Natural Resources and Life Sciences in Vienna, Austria.
David Dowling, PhD, co-founded MicroGen Biotechnology Limited and is the Head of the Faculty of Science at the Institute of Technology Carlow.
Linda Thomashow, PhD, Research Geneticist at the USDA Agricultural Research Service's Wheat Health, Genetics and Quality Research Unit and Professor in Plant Pathology and Molecular Plant Sciences at Washington State University, USA.
Inhaltsverzeichnis
Preface xxi
List of Contributors xxii
Acknowledgments xxviii
Introduction xxix
Section 1 Good Microbes in Medicine 1
Co-Edited by Hauke Smidt and Frans J. de Bruijn
Chapter 1 Modern Medicine Relies on the Help of Microorganisms - From Vaccine Production to Cancer Medication 3
Letícia Parizotto, Larissa Brumano, Eduardo Kleingesinds, and Adalberto Pessoa Junior
1.1 Introduction: Good Microorganisms and Our Health 3
1.2 Bad Microorganisms: Epidemics Boosted Modern Medicine 4
1.3 Antimicrobial Peptides: A New Therapeutic Alternative to Antibiotics? 4
1.4 Microorganisms as Tools: Recombinant DNA Technology (rDNAT) 5
1.5 Vaccines: The Use of Microorganisms in the Frontline against Diseases 7
1.6 Anticancer Drugs: Many Ways to Fight Cancer with Good Microorganisms 8
1.7 Gene Therapy: The Future of Modern Medicine 9
1.8 Concluding Remarks and Perspectives 10
Acknowledgments 10
Chapter 2 How Nursing Mothers Protect Their Babies with Bifidobacteria 13
Nick M. Jensen, Britta E. Heiss, and David A. Mills
2.1 Bifidobacterium Species and Diversity 13
2.2 Human Milk Oligosaccharides 14
2.3 Bifidobacterial Metabolism 14
2.4 Benefits of Bifidobacterium 15
2.5 Global Distribution of Bifidobacterium 16
2.6 Supporting Persistent Bifidobacterium Populations 16
2.7 Summary 18
Acknowledgments 18
Chapter 3 Gut Microbiome and the Immune System: Role in Vaccine Response 22
Helena Ipe Pinheiro Guimaraes, Jorgen De Jonge, Debbie Van Baarle, and Susana Fuentes
3.1 Immunology of Vaccines 22
3.1.1 Induction of Protective Immunity by Vaccination 22
3.1.2 Evolution of Vaccines 23
3.1.3 Vaccine Limitations 24
3.2 Gut Microbiome and the Immune System 24
3.2.1 Microbiome Development in Life 24
3.2.2 Host-microbe Interactions: Impact on Health 25
3.3 Microbiome and Vaccine Response 27
3.3.1 Mechanistic Studies in Animal Models 27
3.4 Role of the Microbiome in Vaccine Response in Human Studies 28
3.5 Conclusions and Future Perspectives 29
Chapter 4 Probiotics for Prevention or Treatment of Food Allergies 35
Agnes S. Y. Leung, Wenyin Loh, and Mimi L. K. Tang
4.1 Introduction 35
4.2 Prevention of Food Allergy 36
4.3 Treatment of Food Allergy 37
4.3.1 Clinical Use of Probiotics in Food Immunotherapy 38
4.3.2 Preclinical Studies of the Effects of Probiotics for Treatment of Food Allergy 39
4.4 Conclusion 39
Chapter 5 COVID-19, Microbiota, and Probiotics 43
Marta Mozota, Leónides Fernández, and Juan Miguel Rodríguez
5.1 Introduction 43
5.2 Relationship between COVID-19 and the Microbiota 44
5.3 Respiratory Microbiota in Patients with COVID-19 45
5.4 Gut Microbiota in Patients with COVID-19 45
5.5 Probiotics and COVID-19 46
Chapter 6 Underarm Body Odor, the Microbiome, and Probiotic Treatment 52
Britta De Pessemier, Rune Daneels, Tom Van De Wiele, and Chris Callewaert
6.1 Skin Structure and Function 52
6.2 Sweat 52
6.2.1 Sweat Glands
6.2.1.1 Eccrine Glands 53
6.2.1.2 Apocrine Glands 53
6.2.1.3 Apoeccrine Glands 53
6.2.1.4 Sebaceous Glands 54
6.3 Skin and Underarm Microbiome 54
6.4 Axillary Microbiome 54
6.5 Bromhidrosis Pathophysiology 56
6.5.1 Steroid-based Malodor 56
6.5.2 Long-chain Fatty Acids (LCFAs) 56
6.5.3 VFA-based Malodor 57
6.5.4 Thioalcohol-based Malodor 57
6.6 Methods to Treat Body Odor 57
6.6.1 Conventional Methods 57
6.6.1.1 Deodorants 57
6.6.1.2 Antiperspirants 58
6.6.1.3 Antibiotics 58
6.6.1.4 Medication 58
6.6.1.5 Botox 58
6.6.1.6 Surgery 58
6.6.2 Alternative Methods 58
6.6.2.1 Pre-, Pro-, and Postbiotics 59
6.6.2.2 Armpit Bacterial Transplant 60
6.6.2.3 Bacteriotherapy 60
6.7 Conclusions 60
Acknowledgments 61
Chapter 7 The Enigma of Prevotella copri 64
Petia Kovatcheva-Datchary
7.1 Introduction 64
7.2 Prevotella copri Physiology, Growth, and Metabolism 64
7.3 Prevotella copri, an Important Member of the Human Gut Microbiota 65
7.4 The Unexplored Diversity of Prevotella copri 65
Chapter 8 Future Perspectives of Probiotics and Prebiotics in Foods and Food Supplements 69
Z. H. Hassan, F. Hugenholtz, E. G. Zoetendal, and Hauke Smidt
8.1 Introduction 69
8.2 Function of the GI Tract Microbiota 71
8.3 Modulating the GI Tract Microbiota to Improve Health 71
8.3.1 Modulating the GI Tract Microbiota with Probiotics 72
8.3.2 Criteria for a Microorganism to Be Classified as Probiotic 72
8.4 Modulating the GI Tract Microbiota with Prebiotics 73
8.5 Modulating the GI Tract Microbiota with Synbiotics 74
8.6 Future Perspectives 76
8.6.1 Next Generation Probiotics 78
8.6.2 Next Generation Prebiotics 80
Acknowledgments 82
Section 2 Good Microbes in Food Production 89
Co-Edited by Luca S. Cocolin and Frans J. de Bruijn
Chapter 9 Bioprotective Cultures and Bacteriocins for Food 91
Sara Arbulu, Beatriz Gómez-Sala, Enriqueta Garcia-Gutierrez,
and Paul D. Cotter
9.1 Introduction 91
9.1.1 Food Safety Hazards 91
9.1.2 Bioprotection: Fermentation, Protective Cultures, and Bacteriocins 92
9.1.3 Fermented Foods 92
9.1.4 Protective Cultures 92
9.1.5 Bacteriocins 92
9.1.6 Bacteriocin Classification 92
9.2 Bioprotection of Milk and Dairy Products 93
9.2.1 Milk Products and Their Importance in Society 93
9.2.2 Spoilage and Food-borne Pathogenic Bacteria in Milk and Dairy Products 93
9.3 Fermented Dairy Products 93
9.4 Application of Bacteriocins and Their Protective Cultures in Milk and Dairy Products 94
9.5 Bioprotection of Meat and Meat Products 95
9.5.1 Meat and Meat Products and Their Importance in Society 95
9.5.2 Spoilage and Food-borne Pathogenic Bacteria in Meat and Meat Products 95
9.6 Fermented Meat Products 95
9.7 Application of Protective Cultures and Their Bacteriocins in Meat and Meat Products 96
9.8 Bioprotection of Fresh Fish and Fish Products 97
9.8.1 Fish and Fish Products and Their Importance in Society 97
9.8.2 Spoilage and Food-borne Pathogenic Bacteria in Fish and Fish Products 97
9.9 Fermented Fish Products 98
9.10 Application of Protective Cultures and Their Bacteriocins in Fish and Fish Products 100
9.11 Bioprotection of Fruits and Vegetables 100
9.11.1 Fruit and Vegetables and Their Importance in Society 100
9.11.2 Spoilage and Pathogenic Bacteria in Fruit and Vegetables 103
9.12 Fermented Fruits and Vegetables Products 103
9.13 Application of Protective Cultures and Their Bacteriocins in Fruit, Vegetables, and By-products 104
9.14 Regulatory Issues in Bioprotection 104
9.15 Conclusions 106
Acknowledgments 106
Chapter 10 Aromatic Yeasts: Revealing Their Flavor Potential in Food Fermentations 113
Amparo Gamero, Mónica Flores, and Carmela Belloch
10.1 Introduction 113
10.2 Yeast Aroma in Alcoholic Beverages 113
10.2.1 Yeast: Saccharomyces and Non-Saccharomyces 114
10.2.2 Aromatic Precursors 115
10.2.3 Fermentative Aroma Compounds 116
10.3 Yeast Aroma in Foods from Animal Sources 116
10.3.1 Yeast: Debaryomyces and Kluyveromyces 117
10.3.2 Fermentation Aroma Compounds 117
10.4 Yeast Aroma in Other Fermentations 120
10.4.1 Vegetables 121
10.4.2 Traditional Fermentations 122
10.5 Final Remarks 125
Acknowledgments 125
Chapter 11 Beneficial Microbiota in Ethnic Fermented Foods and Beverages 130
Jyoti Prakash Tamang and Namrata Thapa
11.1 Introduction 130
11.2 Ethnic Fermented Foods 130
11.3 Diversity of Beneficial Microorganisms in Ethnic Fermented Foods 132
11.3.1 Lactic Acid Bacteria 133
11.3.2 Non-Lactic Acid Bacteria 134
11.3.3 Yeasts 135
11.3.4 Filamentous Molds 135
11.3.5 Probiotic Strains from Ethnic Fermented Foods 136
11.3.6 Functional Profiles of Beneficial Microorganisms 136
11.4 Conclusion 137
Chapter 12 No Microbes, No Cheese 149
Maria Kazou and Effie Tsakalidou
12.1 Cheese for Life: The History 149
12.2 The Technology 150
12.3 The Market 151
12.4 Microbes, Milk, and Cheese: A Long Lasting Threesome Love Affair 151
12.5 Raw Milk Cheese versus Pasteurized Milk Cheese: A Thoughtful Debate about Cheese Quality and Safety 154
12.6 Starter Cultures versus Non-starter Cultures, Alias, Sprinters versus Marathon Runners 155
12.7 Cheese Microbial Communities Thrive while Cheese is Aging and Make a Fortune in Aroma, Flavor, Texture, and Color 156
12.8 Cheese Microbiota and Human Health: Myth or Reality? 157
12.9 Conclusions 158
Chapter 13 The Microbiome of Fermented Sausages 160
Ilario Ferrocino, Irene Franciosa, Kalliopi Rantsiou, and Luca S. Cocolin
13.1 Introduction 160
13.2 The Microbiota of Fermented Sausages 161
13.3 The Importance of the Sausage's Mycobiota 164
13.4 Use of the Autochthonous Microbiome to Improve the Quality and Safety of Fermented Sausages 165
13.5 Conclusion 166
Chapter 14 The Sourdough Microbiota and Its Sensory and Nutritional Performances 169
Hana Ameur, Kashika Arora, Andrea Polo, and Marco Gobbetti
14.1 Introduction 169
14.2 How the Sourdough Microbiota is Assembled 170
14.2.1 House Microbiota 170
14.2.2 Flour 171
14.2.3 Water 172
14.2.4 Other Ingredients 172
14.3 Where and How to Use the Sourdough 173
14.3.1 Baked Goods and Flours 173
14.3.2 Conditions of Use 173
14.3.3 Microbiological and Biochemical Characteristics 174
14.4 Sourdough to Exploit the Potential of Non-conventional Flours 175
14.4.1 Legumes 175
14.4.2 Pseudo-cereals 177
14.4.3 Milling By-products 177
14.5 The Sensory Performances of Sourdough Baked Goods 178
14.6 The Nutritional Performances of Sourdough Baked Goods 178
14.6.1 Mineral Bioavailability 178
14.6.2 Dietary Fibers 179
14.6.3 Glycemic Index 179
14.6.4 Protein Digestibility 179
14.6.5 Degradation of Anti-nutritional Factors 180
14.7 Conclusions 181
Chapter 15 Beneficial Role of Microorganisms in Olives 185
Anthoula A. Argyri and Chrysoula C. Tassou
15.1 Table Olives as Fermented Food 185
15.1.1 Microbiota of Fermented Olives 185
15.1.2 Microbial Starters in Olive Fermentation 186
15.2 Table Olives as Functional/Probiotic Food 186
15.2.1 Probiotic Microorganisms of Olives 187
15.2.2 Probiotic Microorganisms as Starters in Olive Fermentation 191
15.2.2.1 Non-olive Origin Probiotic Starters...
List of Contributors xxii
Acknowledgments xxviii
Introduction xxix
Section 1 Good Microbes in Medicine 1
Co-Edited by Hauke Smidt and Frans J. de Bruijn
Chapter 1 Modern Medicine Relies on the Help of Microorganisms - From Vaccine Production to Cancer Medication 3
Letícia Parizotto, Larissa Brumano, Eduardo Kleingesinds, and Adalberto Pessoa Junior
1.1 Introduction: Good Microorganisms and Our Health 3
1.2 Bad Microorganisms: Epidemics Boosted Modern Medicine 4
1.3 Antimicrobial Peptides: A New Therapeutic Alternative to Antibiotics? 4
1.4 Microorganisms as Tools: Recombinant DNA Technology (rDNAT) 5
1.5 Vaccines: The Use of Microorganisms in the Frontline against Diseases 7
1.6 Anticancer Drugs: Many Ways to Fight Cancer with Good Microorganisms 8
1.7 Gene Therapy: The Future of Modern Medicine 9
1.8 Concluding Remarks and Perspectives 10
Acknowledgments 10
Chapter 2 How Nursing Mothers Protect Their Babies with Bifidobacteria 13
Nick M. Jensen, Britta E. Heiss, and David A. Mills
2.1 Bifidobacterium Species and Diversity 13
2.2 Human Milk Oligosaccharides 14
2.3 Bifidobacterial Metabolism 14
2.4 Benefits of Bifidobacterium 15
2.5 Global Distribution of Bifidobacterium 16
2.6 Supporting Persistent Bifidobacterium Populations 16
2.7 Summary 18
Acknowledgments 18
Chapter 3 Gut Microbiome and the Immune System: Role in Vaccine Response 22
Helena Ipe Pinheiro Guimaraes, Jorgen De Jonge, Debbie Van Baarle, and Susana Fuentes
3.1 Immunology of Vaccines 22
3.1.1 Induction of Protective Immunity by Vaccination 22
3.1.2 Evolution of Vaccines 23
3.1.3 Vaccine Limitations 24
3.2 Gut Microbiome and the Immune System 24
3.2.1 Microbiome Development in Life 24
3.2.2 Host-microbe Interactions: Impact on Health 25
3.3 Microbiome and Vaccine Response 27
3.3.1 Mechanistic Studies in Animal Models 27
3.4 Role of the Microbiome in Vaccine Response in Human Studies 28
3.5 Conclusions and Future Perspectives 29
Chapter 4 Probiotics for Prevention or Treatment of Food Allergies 35
Agnes S. Y. Leung, Wenyin Loh, and Mimi L. K. Tang
4.1 Introduction 35
4.2 Prevention of Food Allergy 36
4.3 Treatment of Food Allergy 37
4.3.1 Clinical Use of Probiotics in Food Immunotherapy 38
4.3.2 Preclinical Studies of the Effects of Probiotics for Treatment of Food Allergy 39
4.4 Conclusion 39
Chapter 5 COVID-19, Microbiota, and Probiotics 43
Marta Mozota, Leónides Fernández, and Juan Miguel Rodríguez
5.1 Introduction 43
5.2 Relationship between COVID-19 and the Microbiota 44
5.3 Respiratory Microbiota in Patients with COVID-19 45
5.4 Gut Microbiota in Patients with COVID-19 45
5.5 Probiotics and COVID-19 46
Chapter 6 Underarm Body Odor, the Microbiome, and Probiotic Treatment 52
Britta De Pessemier, Rune Daneels, Tom Van De Wiele, and Chris Callewaert
6.1 Skin Structure and Function 52
6.2 Sweat 52
6.2.1 Sweat Glands
6.2.1.1 Eccrine Glands 53
6.2.1.2 Apocrine Glands 53
6.2.1.3 Apoeccrine Glands 53
6.2.1.4 Sebaceous Glands 54
6.3 Skin and Underarm Microbiome 54
6.4 Axillary Microbiome 54
6.5 Bromhidrosis Pathophysiology 56
6.5.1 Steroid-based Malodor 56
6.5.2 Long-chain Fatty Acids (LCFAs) 56
6.5.3 VFA-based Malodor 57
6.5.4 Thioalcohol-based Malodor 57
6.6 Methods to Treat Body Odor 57
6.6.1 Conventional Methods 57
6.6.1.1 Deodorants 57
6.6.1.2 Antiperspirants 58
6.6.1.3 Antibiotics 58
6.6.1.4 Medication 58
6.6.1.5 Botox 58
6.6.1.6 Surgery 58
6.6.2 Alternative Methods 58
6.6.2.1 Pre-, Pro-, and Postbiotics 59
6.6.2.2 Armpit Bacterial Transplant 60
6.6.2.3 Bacteriotherapy 60
6.7 Conclusions 60
Acknowledgments 61
Chapter 7 The Enigma of Prevotella copri 64
Petia Kovatcheva-Datchary
7.1 Introduction 64
7.2 Prevotella copri Physiology, Growth, and Metabolism 64
7.3 Prevotella copri, an Important Member of the Human Gut Microbiota 65
7.4 The Unexplored Diversity of Prevotella copri 65
Chapter 8 Future Perspectives of Probiotics and Prebiotics in Foods and Food Supplements 69
Z. H. Hassan, F. Hugenholtz, E. G. Zoetendal, and Hauke Smidt
8.1 Introduction 69
8.2 Function of the GI Tract Microbiota 71
8.3 Modulating the GI Tract Microbiota to Improve Health 71
8.3.1 Modulating the GI Tract Microbiota with Probiotics 72
8.3.2 Criteria for a Microorganism to Be Classified as Probiotic 72
8.4 Modulating the GI Tract Microbiota with Prebiotics 73
8.5 Modulating the GI Tract Microbiota with Synbiotics 74
8.6 Future Perspectives 76
8.6.1 Next Generation Probiotics 78
8.6.2 Next Generation Prebiotics 80
Acknowledgments 82
Section 2 Good Microbes in Food Production 89
Co-Edited by Luca S. Cocolin and Frans J. de Bruijn
Chapter 9 Bioprotective Cultures and Bacteriocins for Food 91
Sara Arbulu, Beatriz Gómez-Sala, Enriqueta Garcia-Gutierrez,
and Paul D. Cotter
9.1 Introduction 91
9.1.1 Food Safety Hazards 91
9.1.2 Bioprotection: Fermentation, Protective Cultures, and Bacteriocins 92
9.1.3 Fermented Foods 92
9.1.4 Protective Cultures 92
9.1.5 Bacteriocins 92
9.1.6 Bacteriocin Classification 92
9.2 Bioprotection of Milk and Dairy Products 93
9.2.1 Milk Products and Their Importance in Society 93
9.2.2 Spoilage and Food-borne Pathogenic Bacteria in Milk and Dairy Products 93
9.3 Fermented Dairy Products 93
9.4 Application of Bacteriocins and Their Protective Cultures in Milk and Dairy Products 94
9.5 Bioprotection of Meat and Meat Products 95
9.5.1 Meat and Meat Products and Their Importance in Society 95
9.5.2 Spoilage and Food-borne Pathogenic Bacteria in Meat and Meat Products 95
9.6 Fermented Meat Products 95
9.7 Application of Protective Cultures and Their Bacteriocins in Meat and Meat Products 96
9.8 Bioprotection of Fresh Fish and Fish Products 97
9.8.1 Fish and Fish Products and Their Importance in Society 97
9.8.2 Spoilage and Food-borne Pathogenic Bacteria in Fish and Fish Products 97
9.9 Fermented Fish Products 98
9.10 Application of Protective Cultures and Their Bacteriocins in Fish and Fish Products 100
9.11 Bioprotection of Fruits and Vegetables 100
9.11.1 Fruit and Vegetables and Their Importance in Society 100
9.11.2 Spoilage and Pathogenic Bacteria in Fruit and Vegetables 103
9.12 Fermented Fruits and Vegetables Products 103
9.13 Application of Protective Cultures and Their Bacteriocins in Fruit, Vegetables, and By-products 104
9.14 Regulatory Issues in Bioprotection 104
9.15 Conclusions 106
Acknowledgments 106
Chapter 10 Aromatic Yeasts: Revealing Their Flavor Potential in Food Fermentations 113
Amparo Gamero, Mónica Flores, and Carmela Belloch
10.1 Introduction 113
10.2 Yeast Aroma in Alcoholic Beverages 113
10.2.1 Yeast: Saccharomyces and Non-Saccharomyces 114
10.2.2 Aromatic Precursors 115
10.2.3 Fermentative Aroma Compounds 116
10.3 Yeast Aroma in Foods from Animal Sources 116
10.3.1 Yeast: Debaryomyces and Kluyveromyces 117
10.3.2 Fermentation Aroma Compounds 117
10.4 Yeast Aroma in Other Fermentations 120
10.4.1 Vegetables 121
10.4.2 Traditional Fermentations 122
10.5 Final Remarks 125
Acknowledgments 125
Chapter 11 Beneficial Microbiota in Ethnic Fermented Foods and Beverages 130
Jyoti Prakash Tamang and Namrata Thapa
11.1 Introduction 130
11.2 Ethnic Fermented Foods 130
11.3 Diversity of Beneficial Microorganisms in Ethnic Fermented Foods 132
11.3.1 Lactic Acid Bacteria 133
11.3.2 Non-Lactic Acid Bacteria 134
11.3.3 Yeasts 135
11.3.4 Filamentous Molds 135
11.3.5 Probiotic Strains from Ethnic Fermented Foods 136
11.3.6 Functional Profiles of Beneficial Microorganisms 136
11.4 Conclusion 137
Chapter 12 No Microbes, No Cheese 149
Maria Kazou and Effie Tsakalidou
12.1 Cheese for Life: The History 149
12.2 The Technology 150
12.3 The Market 151
12.4 Microbes, Milk, and Cheese: A Long Lasting Threesome Love Affair 151
12.5 Raw Milk Cheese versus Pasteurized Milk Cheese: A Thoughtful Debate about Cheese Quality and Safety 154
12.6 Starter Cultures versus Non-starter Cultures, Alias, Sprinters versus Marathon Runners 155
12.7 Cheese Microbial Communities Thrive while Cheese is Aging and Make a Fortune in Aroma, Flavor, Texture, and Color 156
12.8 Cheese Microbiota and Human Health: Myth or Reality? 157
12.9 Conclusions 158
Chapter 13 The Microbiome of Fermented Sausages 160
Ilario Ferrocino, Irene Franciosa, Kalliopi Rantsiou, and Luca S. Cocolin
13.1 Introduction 160
13.2 The Microbiota of Fermented Sausages 161
13.3 The Importance of the Sausage's Mycobiota 164
13.4 Use of the Autochthonous Microbiome to Improve the Quality and Safety of Fermented Sausages 165
13.5 Conclusion 166
Chapter 14 The Sourdough Microbiota and Its Sensory and Nutritional Performances 169
Hana Ameur, Kashika Arora, Andrea Polo, and Marco Gobbetti
14.1 Introduction 169
14.2 How the Sourdough Microbiota is Assembled 170
14.2.1 House Microbiota 170
14.2.2 Flour 171
14.2.3 Water 172
14.2.4 Other Ingredients 172
14.3 Where and How to Use the Sourdough 173
14.3.1 Baked Goods and Flours 173
14.3.2 Conditions of Use 173
14.3.3 Microbiological and Biochemical Characteristics 174
14.4 Sourdough to Exploit the Potential of Non-conventional Flours 175
14.4.1 Legumes 175
14.4.2 Pseudo-cereals 177
14.4.3 Milling By-products 177
14.5 The Sensory Performances of Sourdough Baked Goods 178
14.6 The Nutritional Performances of Sourdough Baked Goods 178
14.6.1 Mineral Bioavailability 178
14.6.2 Dietary Fibers 179
14.6.3 Glycemic Index 179
14.6.4 Protein Digestibility 179
14.6.5 Degradation of Anti-nutritional Factors 180
14.7 Conclusions 181
Chapter 15 Beneficial Role of Microorganisms in Olives 185
Anthoula A. Argyri and Chrysoula C. Tassou
15.1 Table Olives as Fermented Food 185
15.1.1 Microbiota of Fermented Olives 185
15.1.2 Microbial Starters in Olive Fermentation 186
15.2 Table Olives as Functional/Probiotic Food 186
15.2.1 Probiotic Microorganisms of Olives 187
15.2.2 Probiotic Microorganisms as Starters in Olive Fermentation 191
15.2.2.1 Non-olive Origin Probiotic Starters...
Details
| Erscheinungsjahr: | 2022 |
|---|---|
| Fachbereich: | Landwirtschaft & Gartenbau |
| Genre: | Umwelt |
| Produktart: | Nachschlagewerke |
| Rubrik: | Ökologie |
| Medium: | Buch |
| Seiten: | 592 |
| Inhalt: | 592 S. |
| ISBN-13: | 9781119762546 |
| ISBN-10: | 1119762545 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: | de Bruijn, FJ |
| Redaktion: |
Dowling, David N.
De Bruijn, Frans J. Smidt, Hauke Thomashow, Linda Cocolin, Luca S. Sauer, Michael |
| Herausgeber: | Frans J de Bruijn/Hauke Smidt/Luca S Cocolin et al |
| Hersteller: | John Wiley & Sons Inc |
| Maße: | 223 x 282 x 37 mm |
| Von/Mit: | David N. Dowling (u. a.) |
| Erscheinungsdatum: | 20.10.2022 |
| Gewicht: | 1,836 kg |
Über den Autor
Frans J. de Bruijn, PhD, was Director of the Laboratory for Plant-Microbe Interactions and Environment, a mixed INRAE/CNRS research facility with about 100 scientists and support staff in Toulouse, France. He is presently Director of Recherche DR1 and editor of multiple books on a variety of topics.
Hauke Schmidt, PhD, is a member of the management team at the National BE-Basic Program and Senior Scientist and Theme Council member at TI Food & Nutrition.
Luca S. Cocolin is Full Professor in the Department of Agricultural, Forest, and Food Sciences at the University of Torino, Italy.
Michael Sauer is Assistant Professor at the Department of Biotechnology of BOKU--University of Natural Resources and Life Sciences in Vienna, Austria.
David Dowling, PhD, co-founded MicroGen Biotechnology Limited and is the Head of the Faculty of Science at the Institute of Technology Carlow.
Linda Thomashow, PhD, Research Geneticist at the USDA Agricultural Research Service's Wheat Health, Genetics and Quality Research Unit and Professor in Plant Pathology and Molecular Plant Sciences at Washington State University, USA.
Inhaltsverzeichnis
Preface xxi
List of Contributors xxii
Acknowledgments xxviii
Introduction xxix
Section 1 Good Microbes in Medicine 1
Co-Edited by Hauke Smidt and Frans J. de Bruijn
Chapter 1 Modern Medicine Relies on the Help of Microorganisms - From Vaccine Production to Cancer Medication 3
Letícia Parizotto, Larissa Brumano, Eduardo Kleingesinds, and Adalberto Pessoa Junior
1.1 Introduction: Good Microorganisms and Our Health 3
1.2 Bad Microorganisms: Epidemics Boosted Modern Medicine 4
1.3 Antimicrobial Peptides: A New Therapeutic Alternative to Antibiotics? 4
1.4 Microorganisms as Tools: Recombinant DNA Technology (rDNAT) 5
1.5 Vaccines: The Use of Microorganisms in the Frontline against Diseases 7
1.6 Anticancer Drugs: Many Ways to Fight Cancer with Good Microorganisms 8
1.7 Gene Therapy: The Future of Modern Medicine 9
1.8 Concluding Remarks and Perspectives 10
Acknowledgments 10
Chapter 2 How Nursing Mothers Protect Their Babies with Bifidobacteria 13
Nick M. Jensen, Britta E. Heiss, and David A. Mills
2.1 Bifidobacterium Species and Diversity 13
2.2 Human Milk Oligosaccharides 14
2.3 Bifidobacterial Metabolism 14
2.4 Benefits of Bifidobacterium 15
2.5 Global Distribution of Bifidobacterium 16
2.6 Supporting Persistent Bifidobacterium Populations 16
2.7 Summary 18
Acknowledgments 18
Chapter 3 Gut Microbiome and the Immune System: Role in Vaccine Response 22
Helena Ipe Pinheiro Guimaraes, Jorgen De Jonge, Debbie Van Baarle, and Susana Fuentes
3.1 Immunology of Vaccines 22
3.1.1 Induction of Protective Immunity by Vaccination 22
3.1.2 Evolution of Vaccines 23
3.1.3 Vaccine Limitations 24
3.2 Gut Microbiome and the Immune System 24
3.2.1 Microbiome Development in Life 24
3.2.2 Host-microbe Interactions: Impact on Health 25
3.3 Microbiome and Vaccine Response 27
3.3.1 Mechanistic Studies in Animal Models 27
3.4 Role of the Microbiome in Vaccine Response in Human Studies 28
3.5 Conclusions and Future Perspectives 29
Chapter 4 Probiotics for Prevention or Treatment of Food Allergies 35
Agnes S. Y. Leung, Wenyin Loh, and Mimi L. K. Tang
4.1 Introduction 35
4.2 Prevention of Food Allergy 36
4.3 Treatment of Food Allergy 37
4.3.1 Clinical Use of Probiotics in Food Immunotherapy 38
4.3.2 Preclinical Studies of the Effects of Probiotics for Treatment of Food Allergy 39
4.4 Conclusion 39
Chapter 5 COVID-19, Microbiota, and Probiotics 43
Marta Mozota, Leónides Fernández, and Juan Miguel Rodríguez
5.1 Introduction 43
5.2 Relationship between COVID-19 and the Microbiota 44
5.3 Respiratory Microbiota in Patients with COVID-19 45
5.4 Gut Microbiota in Patients with COVID-19 45
5.5 Probiotics and COVID-19 46
Chapter 6 Underarm Body Odor, the Microbiome, and Probiotic Treatment 52
Britta De Pessemier, Rune Daneels, Tom Van De Wiele, and Chris Callewaert
6.1 Skin Structure and Function 52
6.2 Sweat 52
6.2.1 Sweat Glands
6.2.1.1 Eccrine Glands 53
6.2.1.2 Apocrine Glands 53
6.2.1.3 Apoeccrine Glands 53
6.2.1.4 Sebaceous Glands 54
6.3 Skin and Underarm Microbiome 54
6.4 Axillary Microbiome 54
6.5 Bromhidrosis Pathophysiology 56
6.5.1 Steroid-based Malodor 56
6.5.2 Long-chain Fatty Acids (LCFAs) 56
6.5.3 VFA-based Malodor 57
6.5.4 Thioalcohol-based Malodor 57
6.6 Methods to Treat Body Odor 57
6.6.1 Conventional Methods 57
6.6.1.1 Deodorants 57
6.6.1.2 Antiperspirants 58
6.6.1.3 Antibiotics 58
6.6.1.4 Medication 58
6.6.1.5 Botox 58
6.6.1.6 Surgery 58
6.6.2 Alternative Methods 58
6.6.2.1 Pre-, Pro-, and Postbiotics 59
6.6.2.2 Armpit Bacterial Transplant 60
6.6.2.3 Bacteriotherapy 60
6.7 Conclusions 60
Acknowledgments 61
Chapter 7 The Enigma of Prevotella copri 64
Petia Kovatcheva-Datchary
7.1 Introduction 64
7.2 Prevotella copri Physiology, Growth, and Metabolism 64
7.3 Prevotella copri, an Important Member of the Human Gut Microbiota 65
7.4 The Unexplored Diversity of Prevotella copri 65
Chapter 8 Future Perspectives of Probiotics and Prebiotics in Foods and Food Supplements 69
Z. H. Hassan, F. Hugenholtz, E. G. Zoetendal, and Hauke Smidt
8.1 Introduction 69
8.2 Function of the GI Tract Microbiota 71
8.3 Modulating the GI Tract Microbiota to Improve Health 71
8.3.1 Modulating the GI Tract Microbiota with Probiotics 72
8.3.2 Criteria for a Microorganism to Be Classified as Probiotic 72
8.4 Modulating the GI Tract Microbiota with Prebiotics 73
8.5 Modulating the GI Tract Microbiota with Synbiotics 74
8.6 Future Perspectives 76
8.6.1 Next Generation Probiotics 78
8.6.2 Next Generation Prebiotics 80
Acknowledgments 82
Section 2 Good Microbes in Food Production 89
Co-Edited by Luca S. Cocolin and Frans J. de Bruijn
Chapter 9 Bioprotective Cultures and Bacteriocins for Food 91
Sara Arbulu, Beatriz Gómez-Sala, Enriqueta Garcia-Gutierrez,
and Paul D. Cotter
9.1 Introduction 91
9.1.1 Food Safety Hazards 91
9.1.2 Bioprotection: Fermentation, Protective Cultures, and Bacteriocins 92
9.1.3 Fermented Foods 92
9.1.4 Protective Cultures 92
9.1.5 Bacteriocins 92
9.1.6 Bacteriocin Classification 92
9.2 Bioprotection of Milk and Dairy Products 93
9.2.1 Milk Products and Their Importance in Society 93
9.2.2 Spoilage and Food-borne Pathogenic Bacteria in Milk and Dairy Products 93
9.3 Fermented Dairy Products 93
9.4 Application of Bacteriocins and Their Protective Cultures in Milk and Dairy Products 94
9.5 Bioprotection of Meat and Meat Products 95
9.5.1 Meat and Meat Products and Their Importance in Society 95
9.5.2 Spoilage and Food-borne Pathogenic Bacteria in Meat and Meat Products 95
9.6 Fermented Meat Products 95
9.7 Application of Protective Cultures and Their Bacteriocins in Meat and Meat Products 96
9.8 Bioprotection of Fresh Fish and Fish Products 97
9.8.1 Fish and Fish Products and Their Importance in Society 97
9.8.2 Spoilage and Food-borne Pathogenic Bacteria in Fish and Fish Products 97
9.9 Fermented Fish Products 98
9.10 Application of Protective Cultures and Their Bacteriocins in Fish and Fish Products 100
9.11 Bioprotection of Fruits and Vegetables 100
9.11.1 Fruit and Vegetables and Their Importance in Society 100
9.11.2 Spoilage and Pathogenic Bacteria in Fruit and Vegetables 103
9.12 Fermented Fruits and Vegetables Products 103
9.13 Application of Protective Cultures and Their Bacteriocins in Fruit, Vegetables, and By-products 104
9.14 Regulatory Issues in Bioprotection 104
9.15 Conclusions 106
Acknowledgments 106
Chapter 10 Aromatic Yeasts: Revealing Their Flavor Potential in Food Fermentations 113
Amparo Gamero, Mónica Flores, and Carmela Belloch
10.1 Introduction 113
10.2 Yeast Aroma in Alcoholic Beverages 113
10.2.1 Yeast: Saccharomyces and Non-Saccharomyces 114
10.2.2 Aromatic Precursors 115
10.2.3 Fermentative Aroma Compounds 116
10.3 Yeast Aroma in Foods from Animal Sources 116
10.3.1 Yeast: Debaryomyces and Kluyveromyces 117
10.3.2 Fermentation Aroma Compounds 117
10.4 Yeast Aroma in Other Fermentations 120
10.4.1 Vegetables 121
10.4.2 Traditional Fermentations 122
10.5 Final Remarks 125
Acknowledgments 125
Chapter 11 Beneficial Microbiota in Ethnic Fermented Foods and Beverages 130
Jyoti Prakash Tamang and Namrata Thapa
11.1 Introduction 130
11.2 Ethnic Fermented Foods 130
11.3 Diversity of Beneficial Microorganisms in Ethnic Fermented Foods 132
11.3.1 Lactic Acid Bacteria 133
11.3.2 Non-Lactic Acid Bacteria 134
11.3.3 Yeasts 135
11.3.4 Filamentous Molds 135
11.3.5 Probiotic Strains from Ethnic Fermented Foods 136
11.3.6 Functional Profiles of Beneficial Microorganisms 136
11.4 Conclusion 137
Chapter 12 No Microbes, No Cheese 149
Maria Kazou and Effie Tsakalidou
12.1 Cheese for Life: The History 149
12.2 The Technology 150
12.3 The Market 151
12.4 Microbes, Milk, and Cheese: A Long Lasting Threesome Love Affair 151
12.5 Raw Milk Cheese versus Pasteurized Milk Cheese: A Thoughtful Debate about Cheese Quality and Safety 154
12.6 Starter Cultures versus Non-starter Cultures, Alias, Sprinters versus Marathon Runners 155
12.7 Cheese Microbial Communities Thrive while Cheese is Aging and Make a Fortune in Aroma, Flavor, Texture, and Color 156
12.8 Cheese Microbiota and Human Health: Myth or Reality? 157
12.9 Conclusions 158
Chapter 13 The Microbiome of Fermented Sausages 160
Ilario Ferrocino, Irene Franciosa, Kalliopi Rantsiou, and Luca S. Cocolin
13.1 Introduction 160
13.2 The Microbiota of Fermented Sausages 161
13.3 The Importance of the Sausage's Mycobiota 164
13.4 Use of the Autochthonous Microbiome to Improve the Quality and Safety of Fermented Sausages 165
13.5 Conclusion 166
Chapter 14 The Sourdough Microbiota and Its Sensory and Nutritional Performances 169
Hana Ameur, Kashika Arora, Andrea Polo, and Marco Gobbetti
14.1 Introduction 169
14.2 How the Sourdough Microbiota is Assembled 170
14.2.1 House Microbiota 170
14.2.2 Flour 171
14.2.3 Water 172
14.2.4 Other Ingredients 172
14.3 Where and How to Use the Sourdough 173
14.3.1 Baked Goods and Flours 173
14.3.2 Conditions of Use 173
14.3.3 Microbiological and Biochemical Characteristics 174
14.4 Sourdough to Exploit the Potential of Non-conventional Flours 175
14.4.1 Legumes 175
14.4.2 Pseudo-cereals 177
14.4.3 Milling By-products 177
14.5 The Sensory Performances of Sourdough Baked Goods 178
14.6 The Nutritional Performances of Sourdough Baked Goods 178
14.6.1 Mineral Bioavailability 178
14.6.2 Dietary Fibers 179
14.6.3 Glycemic Index 179
14.6.4 Protein Digestibility 179
14.6.5 Degradation of Anti-nutritional Factors 180
14.7 Conclusions 181
Chapter 15 Beneficial Role of Microorganisms in Olives 185
Anthoula A. Argyri and Chrysoula C. Tassou
15.1 Table Olives as Fermented Food 185
15.1.1 Microbiota of Fermented Olives 185
15.1.2 Microbial Starters in Olive Fermentation 186
15.2 Table Olives as Functional/Probiotic Food 186
15.2.1 Probiotic Microorganisms of Olives 187
15.2.2 Probiotic Microorganisms as Starters in Olive Fermentation 191
15.2.2.1 Non-olive Origin Probiotic Starters...
List of Contributors xxii
Acknowledgments xxviii
Introduction xxix
Section 1 Good Microbes in Medicine 1
Co-Edited by Hauke Smidt and Frans J. de Bruijn
Chapter 1 Modern Medicine Relies on the Help of Microorganisms - From Vaccine Production to Cancer Medication 3
Letícia Parizotto, Larissa Brumano, Eduardo Kleingesinds, and Adalberto Pessoa Junior
1.1 Introduction: Good Microorganisms and Our Health 3
1.2 Bad Microorganisms: Epidemics Boosted Modern Medicine 4
1.3 Antimicrobial Peptides: A New Therapeutic Alternative to Antibiotics? 4
1.4 Microorganisms as Tools: Recombinant DNA Technology (rDNAT) 5
1.5 Vaccines: The Use of Microorganisms in the Frontline against Diseases 7
1.6 Anticancer Drugs: Many Ways to Fight Cancer with Good Microorganisms 8
1.7 Gene Therapy: The Future of Modern Medicine 9
1.8 Concluding Remarks and Perspectives 10
Acknowledgments 10
Chapter 2 How Nursing Mothers Protect Their Babies with Bifidobacteria 13
Nick M. Jensen, Britta E. Heiss, and David A. Mills
2.1 Bifidobacterium Species and Diversity 13
2.2 Human Milk Oligosaccharides 14
2.3 Bifidobacterial Metabolism 14
2.4 Benefits of Bifidobacterium 15
2.5 Global Distribution of Bifidobacterium 16
2.6 Supporting Persistent Bifidobacterium Populations 16
2.7 Summary 18
Acknowledgments 18
Chapter 3 Gut Microbiome and the Immune System: Role in Vaccine Response 22
Helena Ipe Pinheiro Guimaraes, Jorgen De Jonge, Debbie Van Baarle, and Susana Fuentes
3.1 Immunology of Vaccines 22
3.1.1 Induction of Protective Immunity by Vaccination 22
3.1.2 Evolution of Vaccines 23
3.1.3 Vaccine Limitations 24
3.2 Gut Microbiome and the Immune System 24
3.2.1 Microbiome Development in Life 24
3.2.2 Host-microbe Interactions: Impact on Health 25
3.3 Microbiome and Vaccine Response 27
3.3.1 Mechanistic Studies in Animal Models 27
3.4 Role of the Microbiome in Vaccine Response in Human Studies 28
3.5 Conclusions and Future Perspectives 29
Chapter 4 Probiotics for Prevention or Treatment of Food Allergies 35
Agnes S. Y. Leung, Wenyin Loh, and Mimi L. K. Tang
4.1 Introduction 35
4.2 Prevention of Food Allergy 36
4.3 Treatment of Food Allergy 37
4.3.1 Clinical Use of Probiotics in Food Immunotherapy 38
4.3.2 Preclinical Studies of the Effects of Probiotics for Treatment of Food Allergy 39
4.4 Conclusion 39
Chapter 5 COVID-19, Microbiota, and Probiotics 43
Marta Mozota, Leónides Fernández, and Juan Miguel Rodríguez
5.1 Introduction 43
5.2 Relationship between COVID-19 and the Microbiota 44
5.3 Respiratory Microbiota in Patients with COVID-19 45
5.4 Gut Microbiota in Patients with COVID-19 45
5.5 Probiotics and COVID-19 46
Chapter 6 Underarm Body Odor, the Microbiome, and Probiotic Treatment 52
Britta De Pessemier, Rune Daneels, Tom Van De Wiele, and Chris Callewaert
6.1 Skin Structure and Function 52
6.2 Sweat 52
6.2.1 Sweat Glands
6.2.1.1 Eccrine Glands 53
6.2.1.2 Apocrine Glands 53
6.2.1.3 Apoeccrine Glands 53
6.2.1.4 Sebaceous Glands 54
6.3 Skin and Underarm Microbiome 54
6.4 Axillary Microbiome 54
6.5 Bromhidrosis Pathophysiology 56
6.5.1 Steroid-based Malodor 56
6.5.2 Long-chain Fatty Acids (LCFAs) 56
6.5.3 VFA-based Malodor 57
6.5.4 Thioalcohol-based Malodor 57
6.6 Methods to Treat Body Odor 57
6.6.1 Conventional Methods 57
6.6.1.1 Deodorants 57
6.6.1.2 Antiperspirants 58
6.6.1.3 Antibiotics 58
6.6.1.4 Medication 58
6.6.1.5 Botox 58
6.6.1.6 Surgery 58
6.6.2 Alternative Methods 58
6.6.2.1 Pre-, Pro-, and Postbiotics 59
6.6.2.2 Armpit Bacterial Transplant 60
6.6.2.3 Bacteriotherapy 60
6.7 Conclusions 60
Acknowledgments 61
Chapter 7 The Enigma of Prevotella copri 64
Petia Kovatcheva-Datchary
7.1 Introduction 64
7.2 Prevotella copri Physiology, Growth, and Metabolism 64
7.3 Prevotella copri, an Important Member of the Human Gut Microbiota 65
7.4 The Unexplored Diversity of Prevotella copri 65
Chapter 8 Future Perspectives of Probiotics and Prebiotics in Foods and Food Supplements 69
Z. H. Hassan, F. Hugenholtz, E. G. Zoetendal, and Hauke Smidt
8.1 Introduction 69
8.2 Function of the GI Tract Microbiota 71
8.3 Modulating the GI Tract Microbiota to Improve Health 71
8.3.1 Modulating the GI Tract Microbiota with Probiotics 72
8.3.2 Criteria for a Microorganism to Be Classified as Probiotic 72
8.4 Modulating the GI Tract Microbiota with Prebiotics 73
8.5 Modulating the GI Tract Microbiota with Synbiotics 74
8.6 Future Perspectives 76
8.6.1 Next Generation Probiotics 78
8.6.2 Next Generation Prebiotics 80
Acknowledgments 82
Section 2 Good Microbes in Food Production 89
Co-Edited by Luca S. Cocolin and Frans J. de Bruijn
Chapter 9 Bioprotective Cultures and Bacteriocins for Food 91
Sara Arbulu, Beatriz Gómez-Sala, Enriqueta Garcia-Gutierrez,
and Paul D. Cotter
9.1 Introduction 91
9.1.1 Food Safety Hazards 91
9.1.2 Bioprotection: Fermentation, Protective Cultures, and Bacteriocins 92
9.1.3 Fermented Foods 92
9.1.4 Protective Cultures 92
9.1.5 Bacteriocins 92
9.1.6 Bacteriocin Classification 92
9.2 Bioprotection of Milk and Dairy Products 93
9.2.1 Milk Products and Their Importance in Society 93
9.2.2 Spoilage and Food-borne Pathogenic Bacteria in Milk and Dairy Products 93
9.3 Fermented Dairy Products 93
9.4 Application of Bacteriocins and Their Protective Cultures in Milk and Dairy Products 94
9.5 Bioprotection of Meat and Meat Products 95
9.5.1 Meat and Meat Products and Their Importance in Society 95
9.5.2 Spoilage and Food-borne Pathogenic Bacteria in Meat and Meat Products 95
9.6 Fermented Meat Products 95
9.7 Application of Protective Cultures and Their Bacteriocins in Meat and Meat Products 96
9.8 Bioprotection of Fresh Fish and Fish Products 97
9.8.1 Fish and Fish Products and Their Importance in Society 97
9.8.2 Spoilage and Food-borne Pathogenic Bacteria in Fish and Fish Products 97
9.9 Fermented Fish Products 98
9.10 Application of Protective Cultures and Their Bacteriocins in Fish and Fish Products 100
9.11 Bioprotection of Fruits and Vegetables 100
9.11.1 Fruit and Vegetables and Their Importance in Society 100
9.11.2 Spoilage and Pathogenic Bacteria in Fruit and Vegetables 103
9.12 Fermented Fruits and Vegetables Products 103
9.13 Application of Protective Cultures and Their Bacteriocins in Fruit, Vegetables, and By-products 104
9.14 Regulatory Issues in Bioprotection 104
9.15 Conclusions 106
Acknowledgments 106
Chapter 10 Aromatic Yeasts: Revealing Their Flavor Potential in Food Fermentations 113
Amparo Gamero, Mónica Flores, and Carmela Belloch
10.1 Introduction 113
10.2 Yeast Aroma in Alcoholic Beverages 113
10.2.1 Yeast: Saccharomyces and Non-Saccharomyces 114
10.2.2 Aromatic Precursors 115
10.2.3 Fermentative Aroma Compounds 116
10.3 Yeast Aroma in Foods from Animal Sources 116
10.3.1 Yeast: Debaryomyces and Kluyveromyces 117
10.3.2 Fermentation Aroma Compounds 117
10.4 Yeast Aroma in Other Fermentations 120
10.4.1 Vegetables 121
10.4.2 Traditional Fermentations 122
10.5 Final Remarks 125
Acknowledgments 125
Chapter 11 Beneficial Microbiota in Ethnic Fermented Foods and Beverages 130
Jyoti Prakash Tamang and Namrata Thapa
11.1 Introduction 130
11.2 Ethnic Fermented Foods 130
11.3 Diversity of Beneficial Microorganisms in Ethnic Fermented Foods 132
11.3.1 Lactic Acid Bacteria 133
11.3.2 Non-Lactic Acid Bacteria 134
11.3.3 Yeasts 135
11.3.4 Filamentous Molds 135
11.3.5 Probiotic Strains from Ethnic Fermented Foods 136
11.3.6 Functional Profiles of Beneficial Microorganisms 136
11.4 Conclusion 137
Chapter 12 No Microbes, No Cheese 149
Maria Kazou and Effie Tsakalidou
12.1 Cheese for Life: The History 149
12.2 The Technology 150
12.3 The Market 151
12.4 Microbes, Milk, and Cheese: A Long Lasting Threesome Love Affair 151
12.5 Raw Milk Cheese versus Pasteurized Milk Cheese: A Thoughtful Debate about Cheese Quality and Safety 154
12.6 Starter Cultures versus Non-starter Cultures, Alias, Sprinters versus Marathon Runners 155
12.7 Cheese Microbial Communities Thrive while Cheese is Aging and Make a Fortune in Aroma, Flavor, Texture, and Color 156
12.8 Cheese Microbiota and Human Health: Myth or Reality? 157
12.9 Conclusions 158
Chapter 13 The Microbiome of Fermented Sausages 160
Ilario Ferrocino, Irene Franciosa, Kalliopi Rantsiou, and Luca S. Cocolin
13.1 Introduction 160
13.2 The Microbiota of Fermented Sausages 161
13.3 The Importance of the Sausage's Mycobiota 164
13.4 Use of the Autochthonous Microbiome to Improve the Quality and Safety of Fermented Sausages 165
13.5 Conclusion 166
Chapter 14 The Sourdough Microbiota and Its Sensory and Nutritional Performances 169
Hana Ameur, Kashika Arora, Andrea Polo, and Marco Gobbetti
14.1 Introduction 169
14.2 How the Sourdough Microbiota is Assembled 170
14.2.1 House Microbiota 170
14.2.2 Flour 171
14.2.3 Water 172
14.2.4 Other Ingredients 172
14.3 Where and How to Use the Sourdough 173
14.3.1 Baked Goods and Flours 173
14.3.2 Conditions of Use 173
14.3.3 Microbiological and Biochemical Characteristics 174
14.4 Sourdough to Exploit the Potential of Non-conventional Flours 175
14.4.1 Legumes 175
14.4.2 Pseudo-cereals 177
14.4.3 Milling By-products 177
14.5 The Sensory Performances of Sourdough Baked Goods 178
14.6 The Nutritional Performances of Sourdough Baked Goods 178
14.6.1 Mineral Bioavailability 178
14.6.2 Dietary Fibers 179
14.6.3 Glycemic Index 179
14.6.4 Protein Digestibility 179
14.6.5 Degradation of Anti-nutritional Factors 180
14.7 Conclusions 181
Chapter 15 Beneficial Role of Microorganisms in Olives 185
Anthoula A. Argyri and Chrysoula C. Tassou
15.1 Table Olives as Fermented Food 185
15.1.1 Microbiota of Fermented Olives 185
15.1.2 Microbial Starters in Olive Fermentation 186
15.2 Table Olives as Functional/Probiotic Food 186
15.2.1 Probiotic Microorganisms of Olives 187
15.2.2 Probiotic Microorganisms as Starters in Olive Fermentation 191
15.2.2.1 Non-olive Origin Probiotic Starters...
Details
| Erscheinungsjahr: | 2022 |
|---|---|
| Fachbereich: | Landwirtschaft & Gartenbau |
| Genre: | Umwelt |
| Produktart: | Nachschlagewerke |
| Rubrik: | Ökologie |
| Medium: | Buch |
| Seiten: | 592 |
| Inhalt: | 592 S. |
| ISBN-13: | 9781119762546 |
| ISBN-10: | 1119762545 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: | de Bruijn, FJ |
| Redaktion: |
Dowling, David N.
De Bruijn, Frans J. Smidt, Hauke Thomashow, Linda Cocolin, Luca S. Sauer, Michael |
| Herausgeber: | Frans J de Bruijn/Hauke Smidt/Luca S Cocolin et al |
| Hersteller: | John Wiley & Sons Inc |
| Maße: | 223 x 282 x 37 mm |
| Von/Mit: | David N. Dowling (u. a.) |
| Erscheinungsdatum: | 20.10.2022 |
| Gewicht: | 1,836 kg |
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