Stress Responses of Lactic Acid Bacteria

  • Effie Tsakalidou
  • Konstantinos Papadimitriou

Part of the Food Microbiology and Food Safety book series (FMFS)

Table of contents

  1. Front Matter
    Pages i-xxii
  2. Introduction

    1. Front Matter
      Pages 1-1
    2. Charles M. A. P. Franz, Wilhelm H. Holzapfel
      Pages 3-20
  3. Responses of Lactic Acid Bacteria Towards Specific Environmental Stresses

    1. Front Matter
      Pages 21-21
    2. Jessica K. Kajfasz, Robert G. Quivey Jr.
      Pages 23-53
    3. Pekka Varmanen, Kirsi Savijoki
      Pages 55-66
    4. Vittorio Capozzi, Daniela Fiocco, Giuseppe Spano
      Pages 91-110
    5. Bénédicte Cesselin, Aurélie Derré-Bobillot, Annabelle Fernandez, Gilles Lamberet, Delphine Lechardeur, Yuji Yamamoto et al.
      Pages 111-127
    6. João P. C. Pinto, Oscar P. Kuipers, Jan Kok
      Pages 145-161
    7. Marc Solioz, Mélanie Mermod, Helge K. Abicht, Stefano Mancini
      Pages 163-195
  4. Stress Responses of Lactic Acid Bacteria in the Context of Species or Genera

    1. Front Matter
      Pages 197-197
    2. Juan Zhang, Chongde Wu, Feng Xue, Guocheng Du, Jian Chen
      Pages 199-218
    3. Maria De Angelis, Marco Gobbetti
      Pages 219-249
    4. José A. Lemos, Effie Tsakalidou, Konstantinos Papadimitriou
      Pages 251-303
    5. Yanick Auffray, Abdellah Benachour, Aurélie Budin-Verneuil, Jean-Christophe Giard, Axel Hartke, Vianney Pichereau et al.
      Pages 305-322
    6. Marco Ventura, Abelardo Margolles, Francesca Turroni, Aldert Zomer, Clara G. de los Reyes-Gavilán, Douwe van Sinderen
      Pages 323-347
    7. Jean Guzzo
      Pages 349-365
  5. Current Applications and Future Aspects

    1. Front Matter
      Pages 367-367

About this book

Introduction

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.

 

Editors and affiliations

  • Effie Tsakalidou
    • 1
  • Konstantinos Papadimitriou
    • 2
  1. 1.Laboratory of Dairy Research, Department of Food Science and TechnologAgricultural University of AthensAthensGreece
  2. 2.Laboratory of Dairy Research, Department of Food Science and TechnologAgricultural University of AthensAthensGreece

Bibliographic information

  • DOI https://doi.org/10.1007/978-0-387-92771-8
  • Copyright Information Springer Science+Business Media, LLC 2011
  • Publisher Name Springer, Boston, MA
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-0-387-92770-1
  • Online ISBN 978-0-387-92771-8
  • About this book