Lactic Acid Bacteria : Biodiversity and Taxonomy.
Title:
Lactic Acid Bacteria : Biodiversity and Taxonomy.
Author:
Holzapfel, Wilhelm H.
ISBN:
9781118655283
Personal Author:
Edition:
1st ed.
Physical Description:
1 online resource (632 pages)
Contents:
Cover -- Title Page -- Copyright -- Contents -- List of contributors -- Acknowledgements -- List of abbreviations -- Abbreviations for genera and note on pronunciations -- Chapter 1 Introduction to the LAB -- 1.1 The scope -- 1.2 A little history -- 1.3 Where are the boundaries? -- Chapter 2 Physiology of the LAB -- 2.1 Metabolism -- 2.2 Energy transduction and solute transport -- Chapter 3 Phylogenetics and systematics -- 3.1 Introduction -- 3.2 Phylogeny and polyphasic taxonomy of LAB -- 3.3 Conclusions and perspectives -- Chapter 4 Overview of the ecology and biodiversity of the LAB -- 4.1 Introduction -- 4.2 LAB ecology, diversity and metabolism -- 4.3 Importance of LAB in food and feed ecology and biotechnology -- 4.4 LAB as functional cultures -- 4.5 LAB with health-promoting properties -- 4.6 Concluding remarks -- Chapter 5 Comparative genomics of Lactobacillus and other LAB -- 5.1 Introduction -- 5.2 Selection of LAB genomes for comparative analysis -- 5.3 Numerical comparisons of the selected genomes -- 5.4 Phylogeny of the 16S rRNA gene extracted from the genomes -- 5.5 Pan-genome and core genome of protein genes -- 5.6 Comparison of gene function categories -- 5.7 Conclusions -- Section I The family Aerococcaceae -- Chapter 6 The genus Abiotrophia -- 6.1 Introduction and historical background -- 6.2 Description of the genus Abiotrophia -- 6.3 Differentiation of Abiotrophia species from other genera -- 6.4 Isolation, cultivation, ecology and medical importance -- 6.5 Species descriptions -- Chapter 7 The genus Aerococcus -- 7.1 Introduction and historical background -- 7.2 Description of the genus Aerococccus -- 7.3 Differentiation of Aerococcus species from other genera -- 7.4 Differentiation of species of the genus Aerococcus from one another.
7.5 Isolation, cultivation, ecology and medical importance -- 7.6 Species descriptions -- Chapter 8 The genus Facklamia -- 8.1 Introduction -- 8.2 Differentiation of Facklamia species from other genera -- 8.3 Ecological, medical and industrial relevance of Facklamia species -- 8.4 Antimicrobial susceptibilities of members of the genus Facklamia -- 8.5 Differentiation between species of the genus Facklamia -- 8.6 Descriptions of the genus Facklamia and its species -- Chapter 9 Minor genera of the Aerococcaceae (Dolosicoccus, Eremococcus, Globicatella, Ignavigranum) -- 9.1 Historical background -- 9.2 Phenotypic differentiation of the minor genera of the Aerococcaceae from other genera -- 9.3 Genotypic delineation of the minor genera of the Aerococcaceae -- 9.4 Isolation, cultivation, ecology and medical importance -- 9.5 Description of the minor genera of the Aerococcaceae and list of species -- Section II The family Carnobacteriaceae -- Chapter 10 The genus Carnobacterium -- 10.1 Historical background and chronology of nomenclature -- 10.2 Definition of the genus Carnobacterium -- 10.3 Relationship to other groups -- 10.4 Future perspectives for characterization -- 10.5 Techniques and growth requirements for cultivation -- 10.6 Biodiversity -- 10.7 Importance of the genus and particular species -- 10.8 Other applications and future perspectives -- 10.9 Description of species -- Chapter 11 The genus Marinilactibacillus -- 11.1 Introduction -- 11.2 General and taxonomic characters -- 11.3 Phylogenetic affiliation of Marinilactibacillus species -- 11.4 Physiological properties -- 11.5 Differentiation of Marinilactibacillus from other related species -- 11.6 Lactic acid fermentation and aerobic metabolism of glucose -- 11.7 Ecology and isolation methods.
11.8 Description of the species of the genus Marinilactibacillus -- Chapter 12 The genus Trichococcus -- 12.1 Historical background and chronology of nomenclature for the Trichococcus species -- 12.2 Definition of the genus Trichococcus -- 12.3 Relationship to other genera within the Carnobacteriaceae and other LAB families -- 12.4 Future taxonomic perspectives -- 12.5 Techniques and growth requirements for cultivation of Trichococcus species -- 12.6 Biodiversity -- 12.7 Importance of the genus and particular species -- 12.8 Species descriptions -- Chapter 13 The genus Alkalibacterium -- 13.1 Introduction -- 13.2 Taxonomy -- 13.3 Description of the genus -- 13.4 Enrichment and isolation procedures -- 13.5 Natural habitats -- 13.6 Acid production -- 13.7 Identification of Alkalibacterium species -- 13.8 Overview of the current situation for this genus -- 13.9 Description of species -- 13.10 Concluding remarks -- Chapter 14 Minor genera of the Carnobacteriaceae: Allofustis, Alloiococcus, Atopobacter, Atopococcus, Atopostipes, Bavariicoccus, Desemzia, Dolosigranulum, Granulicatella, Isobaculum and Lacticigenium -- 14.1 Introduction -- 14.2 Taxonomy -- 14.3 Biodiversity of each genus -- 14.4 Practical importance -- 14.5 Species descriptions -- Section III The family Enterococcaceae -- Chapter 15 The genus Enterococcus -- 15.1 Historical background and chronology of nomenclature -- 15.2 Phenotypic differentiation of the genus Enterococcus -- 15.3 Genotypic delineation of the genus Enterococcus -- 15.4 Phylogenetic structure within the genus Enterococcus -- 15.5 Isolation and cultivation -- 15.6 Identification of Enterococcus spp. -- 15.7 Importance of the genus and particular species -- 15.8 Species of the genus Enterococcus -- Chapter 16 The genus Tetragenococcus -- 16.1 Introduction.
16.2 Phenotypic characteristics of the genus Tetragenococcus -- 16.3 Genotypic characteristics of the genus Tetragenococcus -- 16.4 Industrial relevance of the genus Tetragenococcus -- 16.5 Description of species -- Chapter 17 The genus Vagococcus -- 17.1 Introduction and historical background -- 17.2 Description of the genus Vagococcus -- 17.3 Differentiation of Vagococcus species from other genera -- 17.4 Differentiation of species of the genus Vagococcus from one another -- 17.5 Isolation, cultivation, ecology and medical importance -- 17.6 Species descriptions -- Chapter 18 Minor genera of the Enterococcaceae (Catellicoccus, Melissococcus and Pilibacter) -- 18.1 Introduction -- 18.2 Phylogeny -- 18.3 Morphology -- 18.4 Growth characteristics -- 18.5 Practical importance -- 18.6 Description of species -- Section IV The family Lactobacillaceae -- Chapter 19 The genus Lactobacillus -- 19.1 Historical background -- 19.2 Lactobacillus metabolism -- 19.3 The taxonomy of the genus Lactobacillus -- 19.4 The current phylogenetic structure of the genus Lactobacillus -- 19.5 Food and health applications of the genus Lactobacillus -- 19.6 Short descriptions of the validly published species of the genus Lactobacillus -- 19.7 Lactobacillus species awaiting validation pending publication of the manuscript (March 2013) -- 19.8 Lactobacillus species and subspecies that have been renamed after their original description -- 19.9 Lactobacillus species that have never been validly named, but whose names nonetheless appear in the literature, and their current names -- Chapter 20 The genus Paralactobacillus -- 20.1 Introduction -- 20.2 Defining the genus as phenotype and genotype -- 20.3 Biodiversity within the genus and species based on phenotype -- 20.4 Importance of the genus and particular species -- 20.5 Description of species.
Chapter 21 The genus Pediococcus -- 21.1 Historical background and chronology of nomenclature -- 21.2 Phenotypic differentiation of the genus Pediococcus -- 21.3 Genotypic delineation of the genus Pediococcus -- 21.4 Phylogenetic structure within the genus Pediococcus -- 21.5 Isolation and cultivation -- 21.6 Identification of Pediococcus spp -- 21.7 Importance of the genus and particular species -- 21.8 Species of the genus Pediococcus -- Section V The family Leuconostocaceae -- Chapter 22 The genus Fructobacillus -- 22.1 Introduction -- 22.2 Phylogenetic relationships -- 22.3 Morphology -- 22.4 Biochemical characteristics -- 22.5 Physiological characteristics -- 22.6 Habitat -- 22.7 Species in the genus Fructobacillus -- Chapter 23 The genus Leuconostoc -- 23.1 Historical background, chronology of nomenclature and relationship to other LAB -- 23.2 Definition of the genus as phenotype -- 23.3 Biodiversity within the genus based on phenotype -- 23.4 Genomic studies and genotyping of Leuconostoc -- 23.5 Importance of the genus and particular Leuconostoc species -- 23.6 Description of species of the genus Leuconostoc -- Chapter 24 The genus Oenococcus -- 24.1 Introduction -- 24.2 Phylogeny and evolution -- 24.3 Morphology -- 24.4 Growth characteristics -- 24.5 Intraspecies diversity -- 24.6 Practical importance -- 24.7 Stress response -- 24.8 Description of species in the genus Oenococcus -- Chapter 25 The genus Weissella -- 25.1 Historical background, chronology of nomenclature and relationship to other LAB -- 25.2 Defining the genus as phenotype and genotype -- 25.3 Biodiversity within the genus and within particular species based on phenotype -- 25.4 Importance of the genus and particular species -- 25.5 Descriptions of species in the genus Weisella -- Chapter 26 The genus Lactococcus -- 26.1 Introduction.
26.2 Defining the genus as phenotype and genotype.
Abstract:
The lactic acid bacteria (LAB) are a group of related micro-organisms that are enormously important in the food and beverage industries. Generally regarded as safe for human consumption (and, in the case of probiotics, positively beneficial to human health), the LAB have been used for centuries, and continue to be used worldwide on an industrial scale, in food fermentation processes, including yoghurt, cheeses, fermented meats and vegetables, where they ferment carbohydrates in the foods, producing lactic acid and creating an environment unsuitable for food spoilage organisms and pathogens to survive. The shelf life of the product is thereby extended, but of course these foods are also enjoyed around the world for their organoleptic qualities. They are also important to the brewing and winemaking industries, where they are often undesirable intruders but can in specific cases have desirable benefits. The LAB are also used in producing silage and other agricultural animal feeds. Clinically, they can improve the digestive health of young animals, and also have human medical applications. This book provides a much-needed and comprehensive account of the current knowledge of the lactic acid bacteria, covering the taxonomy and relevant biochemistry, physiology and molecular biology of these scientifically and commercially important micro-organisms. It is directed to bringing together the current understanding concerning the organisms' remarkable diversity within a seemingly rather constrained compass. The genera now identified as proper members of the LAB are treated in dedicated chapters, and the species properly recognized as members of each genus are listed with detailed descriptions of their principal characteristics. Each genus and species is described using a standardized format, and the relative importance of each species in food,
agricultural and medical applications is assessed. In addition, certain other bacterial groups (such as Bifidobacterium) often associated with the LAB are given in-depth coverage. The book will also contribute to a better understanding and appreciation of the role of LAB in the various ecological ecosystems and niches that they occupy. In summary, this volume gathers together information designed to enable the organisms' fullest industrial, nutritional and medical applications. Lactic Acid Bacteria: Biodiversity and Taxonomy is an essential reference for research scientists, biochemists and microbiologists working in the food and fermentation industries and in research institutions. Advanced students of food science and technology will also find it an indispensable guide to the subject.
Local Note:
Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2017. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.
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