Food Microbiology and Food Safety

Stress Responses of Lactic Acid Bacteria

Editors: Tsakalidou, Effie, Papadimitriou, Konstantinos (Eds.)

  • Focus on the responses of LAB towards specific environmental stresses
  • Presents the stress responses of LAB in the context of species and genera
  • Discusses the applications and the future challenges of LAB stress research
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eBook $189.00
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  • ISBN 978-0-387-92771-8
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Hardcover $239.00
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  • ISBN 978-0-387-92770-1
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Softcover $239.00
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  • ISBN 978-1-4614-2975-3
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About this book

Lactic acid bacteria (LAB) constitute a heterogeneous group of bacteria that are renowned for the crucial role they play in the health of humans and animals. While some LAB are food-related and probiotic, remaining harmless and at times even conferring health benefits to the consumer, others are host-associated and include some of the most severe human and veterinary pathogens.

Due to their economic importance for the food industry and their health-related implications as probiotics or pathogens, the genetics, physiology and metabolism of LAB have been under rigorous investigation over the past decades. During food processing and storage, LAB reside under adverse environmental conditions designed to be bacteriostatic or bactericidal for food spoilage microorganisms and foodborne pathogens. In addition, during consumption, the key feature of probiotic strains is their aptitude to survive through the harsh environment of the gastrointestinal tract of the host so as to reach and colonize the intestine and exert their health-promoting effects. Furthermore, the pathogenic nature of certain LAB species has been clearly associated with their tolerance to environmental stresses.

Organized into 5 parts, this book discusses the current knowledge of the stress physiology of LAB. Part I provides an introductory overview of the stress responses of LAB; Part II focuses on the responses of LAB towards specific environmental stresses; Part III presents the stress responses of LAB in the context of species and genera; Part IV discusses the applications and the future aspects of LAB stress research; and Part V highlights in a concluding summary the most important research challenges in the field that will significantly improve our conception of stress behavior in LAB.

 

About the authors

Effie Tsakalidou (PhD) is a Professor of Food Biochemistry at the Agricultural University of Athens in Athens, Greece.

Konstantinos Papadimitriou (PhD) is a Research Associate in the Laboratory of Dairy Research at the Agricultural University of Athens in Athens, Greece.

Reviews

From the reviews:

“The book is a 530-page practical and timely resource on this microbiological topic associated with food technology, and food safety issues and problems. The focus is on current knowledge of the stress physiology of LAB. … All in all, I enjoyed reading this comprehensive book on stress responses of LAB. A must-have for everyone in food technology and probiotics research.” (K. Venema, Beneficial Microbes, Vol. 3 (2), June, 2012)


Table of contents (14 chapters)

  • Responses of Lactic Acid Bacteria to Heat Stress

    Pekka Varmanen, Kirsi Savijoki

    Pages 55-66

  • Responses of Lactic Acid Bacteria to Osmotic Stress

    Claire Le Marrec

    Pages 67-90

  • Responses of Lactic Acid Bacteria to Cold Stress

    Vittorio Capozzi, Daniela Fiocco, Giuseppe Spano

    Pages 91-110

  • Responses of Lactic Acid Bacteria to Oxidative Stress

    Bénédicte Cesselin, Aurélie Derré-Bobillot, Annabelle Fernandez, et al.

    Pages 111-127

  • Responses of Lactic Acid Bacteria to Starvation

    Bart C. Weimer

    Pages 129-144

Buy this book

eBook $189.00
price for USA (gross)
  • ISBN 978-0-387-92771-8
  • Digitally watermarked, DRM-free
  • Included format: PDF, EPUB
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $239.00
price for USA
  • ISBN 978-0-387-92770-1
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
Softcover $239.00
price for USA
  • ISBN 978-1-4614-2975-3
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
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Bibliographic Information

Bibliographic Information
Book Title
Stress Responses of Lactic Acid Bacteria
Editors
  • Effie Tsakalidou
  • Konstantinos Papadimitriou
Series Title
Food Microbiology and Food Safety
Copyright
2011
Publisher
Springer US
Copyright Holder
Springer Science+Business Media, LLC
eBook ISBN
978-0-387-92771-8
DOI
10.1007/978-0-387-92771-8
Hardcover ISBN
978-0-387-92770-1
Softcover ISBN
978-1-4614-2975-3
Edition Number
1
Number of Pages
XXII, 530
Topics