Lactic Acid Bacteria and Bifidobacteria

Lactic acid bacteria (LAB) and bifidobacteria are among the most important groups of microorganisms used in the food industry. For example, LAB are used in the production of fermented products, such as yogurts, cheese, and pickled vegetables. In addition, LAB can inhibit the growth of spoilage microbes and/or pathogens in their environment by lowering the pH and/or through the production of antimicrobial peptides, called bacteriocins. Both LAB and bifidobacteria are also thought to have health-promoting abilities and many are used as probiotics for the prevention, alleviation, and treatment of intestinal disorders in humans and animals. In this comprehensive book, expert international authors review the most recent cutting-edge research in these areas. Topics include: lactobacillus genomics * bifidobacterium gene manipulation technologies * metabolism of human milk oligosaccharides in bifidobacteria * proton-motive metabolic cycles * oxidative stress and oxygen metabolism * bifidobacte