Lactic Acid Bacteria in Food Biotechnology

Lactic Acid Bacteria in Food Biotechnology: Innovations and Functional Aspects describes the latest advancements in LAB application in the development of functional foods and fermented foods, biotechnological products using LAB, i.e., bio chemicals (organic acids, bacteriocins, etc), bioactive and functional biomolecules, comparative genomics of probiotic LAB, and genetically modified LAB in food industry. Bridging the gap between LAB-mediated fermented foods and bio active compounds vis-a- vis molecular aspects, this book enables the transition from research to application.

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 is increasing interest in the potential for using these microorganisms in the fermented food industry, as either probiotic microorganisms or as biotechnological tools.

Lactic Acid Bacteria in Food Biotechnology details applications of LAB in fermented/functional foods including cereals, vegetables, fish , meat cheese and other dairy products; their biochemistry and biotechnology aspects; bio preservation by bio molecules produced by LAB, bioactive metabolites and biosurfactants, including their value in health and wellness, exploring the genomics of LAB from food to health, comparative genomics of probiotic bacteria. Additionally, it addresses the and genetically modified lactic acid bacteria in food and beverages: consumers, concerns, and industry. This book is ideal for those readers in academia and managers in food processing industries seeking practical applications of these advancements.