xvi ◾ Contents
Processing .....................................................................................................189
Starters (Natural) and Growth .....................................................................189
Biochemistry ................................................................................................189
Genetics ........................................................................................................190
Microbial Problems ......................................................................................190
Conclusion ......................................................................................................................190
References .......................................................................................................................191
16 Intestinal Bacteria and Probiotics ............................................................................193
Introduction ...................................................................................................................193
Microbiology of the Human GI Tract.............................................................................194
Gut Microbiota, Health, and Chronic Diseases ..............................................................195
Important Characteristics of Beneficial Bacteria .............................................................196
Beneficial Effects of Probiotics ........................................................................................197
Lactose Hydrolysis .................................................................................................197
Reducing Serum Cholesterol Levels .......................................................................198
Reducing Colon Cancer ........................................................................................198
Prevention and Control of Enteric Infections .........................................................199
Modulating Immune Response ..............................................................................199
Reducing Allergic Diseases ................................................................................... 200
Bioengineered Probiotics ................................................................................................ 200
Probiotics as Vaccine Carriers for Infectious Agents ....................................................... 200
Some Aspects to Consider ...............................................................................................201
Strain Variation .....................................................................................................201
Sensitivity to Stomach Acids, Biles, and Pancreatin .............................................. 202
Viability and Injury of Cells ................................................................................. 202
Dose Level and Duration ...................................................................................... 202
Induced Lactase Trait ........................................................................................... 202
Antibacterial Substances ....................................................................................... 203
True Species and Strains ....................................................................................... 203
Expertise in Research Areas .................................................................................. 203
Current Developments ................................................................................................... 204
Standard of Identity .............................................................................................. 204
Microorganisms Used as Probiotics ...................................................................... 204
Safety of Probiotics ............................................................................................... 205
Probiotics, Prebiotics, and Synbiotics .................................................................... 206
Probiotics ..................................................................................................... 206
Prebiotics ..................................................................................................... 207
Synbiotics .................................................................................................... 207
Biogenics .............................................................................................................. 207
Genome Sequence of Probiotic Bacteria ................................................................ 207
Conclusion ..................................................................................................................... 208
References ...................................................................................................................... 208
17 Food Biopreservatives of Microbial Origin, Bacteriocin, and Nanotechnology ......211
Introduction ...................................................................................................................211
Viable Cells of Lactic Acid Bacteria (LAB) as Preservatives .............................................211
Processing .....................................................................................................189
Starters (Natural) and Growth .....................................................................189
Biochemistry ................................................................................................189
Genetics ........................................................................................................190
Microbial Problems ......................................................................................190
Conclusion ......................................................................................................................190
References .......................................................................................................................191
16 Intestinal Bacteria and Probiotics ............................................................................193
Introduction ...................................................................................................................193
Microbiology of the Human GI Tract.............................................................................194
Gut Microbiota, Health, and Chronic Diseases ..............................................................195
Important Characteristics of Beneficial Bacteria .............................................................196
Beneficial Effects of Probiotics ........................................................................................197
Lactose Hydrolysis .................................................................................................197
Reducing Serum Cholesterol Levels .......................................................................198
Reducing Colon Cancer ........................................................................................198
Prevention and Control of Enteric Infections .........................................................199
Modulating Immune Response ..............................................................................199
Reducing Allergic Diseases ................................................................................... 200
Bioengineered Probiotics ................................................................................................ 200
Probiotics as Vaccine Carriers for Infectious Agents ....................................................... 200
Some Aspects to Consider ...............................................................................................201
Strain Variation .....................................................................................................201
Sensitivity to Stomach Acids, Biles, and Pancreatin .............................................. 202
Viability and Injury of Cells ................................................................................. 202
Dose Level and Duration ...................................................................................... 202
Induced Lactase Trait ........................................................................................... 202
Antibacterial Substances ....................................................................................... 203
True Species and Strains ....................................................................................... 203
Expertise in Research Areas .................................................................................. 203
Current Developments ................................................................................................... 204
Standard of Identity .............................................................................................. 204
Microorganisms Used as Probiotics ...................................................................... 204
Safety of Probiotics ............................................................................................... 205
Probiotics, Prebiotics, and Synbiotics .................................................................... 206
Probiotics ..................................................................................................... 206
Prebiotics ..................................................................................................... 207
Synbiotics .................................................................................................... 207
Biogenics .............................................................................................................. 207
Genome Sequence of Probiotic Bacteria ................................................................ 207
Conclusion ..................................................................................................................... 208
References ...................................................................................................................... 208
17 Food Biopreservatives of Microbial Origin, Bacteriocin, and Nanotechnology ......211
Introduction ...................................................................................................................211
Viable Cells of Lactic Acid Bacteria (LAB) as Preservatives .............................................211