Intro -- Lactic Acid Bacteria in Food Biotechnology: Innovations and Functional Aspects -- Copyright -- Contents -- Contributors -- Section I: Lactic acid bacteria in fermented foods and beverages -- Chapter 1 Cereal fermentation by LAB: From ancient to modern alimentation biotechnologies -- 1 Introduction -- 2 Cereals and pseudocereals: LA-fermented cereal foods and beverages over the world -- 2.1 Nutritional value of cereals and pseudocereals -- 2.2 LA-fermented cereal foods and beverages -- 2.2.1 Sourdough, bread, pasta, and other solid LA-fermented foods -- 2.2.2 Fermented cereal beverages -- 2.3 Amylolytic lactic acid bacteria (ALAB) -- 3 Functional aspects of LA cereal fermentation -- 3.1 Probiotics/prebiotic fibers synergy in LAB-fermented foods -- 3.2 Antinutrients reduction -- 3.3 Phytoestrogens -- 4 Innovations in cereal LA fermentation -- 5 Conclusions and future perspectives -- Acknowledgments -- References -- Chapter 2 Lactic acid fermentation of fruit and vegetable juices and smoothies: Innovation and health aspects -- 1 Introduction -- 2 Functional aspects -- 2.1 Specificity of LAF of vegetables and fruits -- 2.1.1 Matrix heterogeneity -- 2.1.2 Production modes -- 2.2 Benefits -- 2.2.1 Foodborne pathogen inhibition -- 2.2.2 Nutritional aspects of lactic acid-fermented vegetables and fruits -- 2.2.2.1 Digestibility improvement -- 2.2.2.2 Carbohydrates change -- 2.2.2.3 Nondesirable compounds -- 2.2.3 Health effects -- 2.2.3.1 Symbiotic effect on microbiota -- 2.2.3.2 Effect on antioxidant capacity and metabolic disorders -- 2.2.3.3 Other potential health effects -- 3 Product innovations -- 3.1 Tailoring fermentation -- 3.2 Increase of bioactive compound extraction -- 3.3 Sensory and rheological properties -- 3.4 Well-being tendency -- 4 Emerging products and marketing challenges -- 5 Research perspectives and conclusions.

References -- Chapter 3 Kimchi and sauerkraut lactic acid bacteria and human health -- 1 Introduction -- 2 Microbial diversity in fermented kimchi and sauerkraut products -- 2.1 The microbiota of kimchi fermentation -- 2.2 The microbiota of sauerkraut fermentation -- 3 Metabolites released by LAB during fermentation -- 4 Impact on human health and wellness -- 4.1 Antioxidant effects -- 4.2 Anticancer effects -- 4.3 Immunomodulatory activities -- 4.4 Other health benefits -- 5 Strategies to improve viability and functionality of fermented kimchi and sauerkraut products using biotechnology -- 6 Conclusions and future perspectives -- Acknowledgments -- References -- Chapter 4 Biotransformation of root and tuber crops by lactic acid bacteria into value-added bio-commodities -- 1 Introduction -- 2 Microbial pedigree -- 3 Biotransformation of root and tuber crops by LAB -- 3.1 Potato -- 3.1.1 Traditional fermented food -- Tocosh -- Potato juice -- 3.1.2 Valorization of potato processing waste -- Lactic acid (LA) -- Feed for ruminants -- 3.2 Carrots -- 3.2.1 Kanji -- 3.2.2 Fermented carrot juice -- 3.2.3 Probiotic fermented carrot juice -- 3.3 Turnips -- 3.3.1 Sunki -- 3.3.2 Brovada -- 3.3.3 Nozawana-Zuke pickle -- 3.4 Radish -- 3.4.1 Sinki -- 3.4.2 Radish pickle -- 3.5 Beetroot -- 3.5.1 Fermented beetroot juice -- 3.6 Onion and garlic -- 3.6.1 Fermented foods -- 3.6.2 Organoleptic properties -- 3.6.3 Probiotic properties and various health benefits -- 3.7 Cassava -- 3.7.1 Fermented food and beverages -- 3.7.2 Fermented cassava flour -- 3.7.3 Silage -- 3.8 Yams -- 3.8.1 Fermented foods -- 3.9 Yam bean -- 3.9.1 Fermented foods -- 3.9.2 Protease activity -- 3.10 Sweet potato -- 3.10.1 Fermented food and beverages -- Sweet potato lacto-pickles -- Sweet potato lacto-juice -- Fortified curd and yogurt -- 3.10.2 Valorization of sweet potato processing waste.

Lactic acid (LA) -- 3.10.3 Prebiotic activity -- 3.11 Aroids -- 3.11.1 Fermented foods -- 3.12 Potential probiotic -- 4 Case study: Elephant foot yam -- 4.1 Materials and methods -- 4.2 Results -- 4.3 Inference -- 5 Functional benefits/health aspects -- 6 Innovation -- 7 Concluding remark and perspectives -- References -- Chapter 5 Lactic acid bacteria and malolactic fermentation in winemaking -- 1 Introduction -- 2 Spontaneous and inoculated fermentation of wine -- 3 Starter cultures for MLF -- 3.1 Alternative bacterial MLF starter cultures to O. oeni -- 3.2 Co-inoculation of LAB and yeast for wine fermentation -- 4 Microbial spoilage of wine -- 4.1 Wine acidity and spoilage -- 4.2 Ropiness and wine -- 4.3 Production of off-flavors -- 5 Technologies for Promoting MLF -- 5.1 High biomass of free cells-based bioreactors -- 5.2 Immobilized cells-based bioreactors -- 5.3 Enzymes-based bioreactors -- 5.4 Recombinant strains of S. cerevisiae for malate degradation -- 6 Monitoring of malolactic fermentation -- 6.1 Monitoring of malic acid -- 6.2 Monitoring of microbial population -- 7 Conclusion -- References -- Chapter 6 Traditional Mediterranean cheeses: Lactic acid bacteria populations and functional traits -- 1 Introduction -- 2 Revision on the microbiota of traditional Mediterranean cheeses and characterization of their lactic acid bacteria popu ... -- 3 Main lactic acid bacterial genera and their properties: Former- Lactobacillus, Enterococcus, Lactococcus, Leucon ... -- 4 Probiotic properties of LAB -- 5 Types of cheese from different animal species: Cow, sheep, goat, buffalo, and camel -- 6 Traditional Mediterranean cheeses -- 7 Traditional cheese manufacturing: Some examples -- 8 Hygiene indicators and pathogens -- 8.1 Listeria monocytogenes -- 8.2 Staphylococcus aureus -staphylococcal enterotoxins -- 8.3 Salmonella.

8.4 Other foodborne pathogens -- 9 Innovation in Mediterranean cheeses -- 10 Use of starter cultures -- 11 Conclusions and future perspectives -- Acknowledgments/funding -- References -- Chapter 7 Fermented fish products and health aspects -- 1 Introduction -- 2 Types of fermentation used for producing fermented fish -- 2.1 Spontaneous fermentation -- 2.2 Nonspontaneous fermentation -- 3 Fermented fish around the world -- 4 Microflora in fermented fish and fish products -- 5 Probiotic microorganisms isolated from fermented fish and fish products -- 6 Bioactive compounds of fermented fish -- 6.1 Gamma aminobutyric acid (GABA) -- 6.2 Polyunsaturated fatty acids (PUFA) -- 6.3 Squalene -- 6.4 Taurine -- 6.5 Coenzyme Q -- 6.6 Fibrinolytic enzymes -- 7 Health benefits of fermented fish and fish products -- 7.1 Anticancer activities -- 7.2 Antiallergic activity -- 7.3 Antioxidant activity -- 7.4 Antidiabetic activity -- 7.5 Antihypertensive activity -- 7.6 Antibiotic activity -- 8 Conclusion -- References -- Chapter 8 Lactic acid bacteria in meat fermentation: Dry sausage safety and quality -- 1 Introduction -- 2 The role of LAB in meat fermentation -- 2.1 LAB starter cultures in meat fermentation -- 2.2 The influence of LAB on quality traits and flavor development of dry fermented sausages -- 2.3 Antimicrobial capacity of LAB in fermented sausages -- 3 LAB in exotic environment: Hen meat fermented sausage -- 4 Innovation and advances -- 5 Future perspectives and challenges -- 6 Summary and conclusions -- References -- Section II: Lactic acid bacteria in food preservation and nutritive quality -- Chapter 9 Lactic acid bacteria in food quality enrichment -- 1 Introduction -- 2 Biomolecules produced/secreted by lactic acid bacteria -- 3 Applications of lactic acid bacteria in food industries.

3.1 Lactic acid bacteria: Purposeful and functional starter cultures -- 3.2 Exopolysaccharides of lactic acid bacteria -- 3.3 Gamma-aminobutyric acid produced by lactic acid bacteria -- 3.4 Enhancing the shelf life and nutritive quality of foods -- 4 On the latest developments in the current field with strategic approaches -- 5 Conclusion and future prospects -- Acknowledgments -- References -- Chapter 10 Lactic acid bacteria and biogenic amines in food: Biological importance and human health -- 1 Introduction -- 2 Biogenic amines in food: The role of LAB -- 2.1 LAB involved in biogenic amines formation -- 2.2 Metabolic pathways and decarboxylate genetics -- 3 Innovations: Determination methods of biogenic amines -- 4 Functional and other benefits: LAB starter cultures to control biogenic amines in food -- 5 Future perspective and challenges -- 6 Summary and conclusions -- References -- Chapter 11 Antimicrobial properties of food enterococci -- 1 Introduction -- 2 Enterococci and bacteriocins -- 3 The use of enterocins in foods of animal origin -- 3.1 Antimicrobial activity of enterococci and enterocins in vitro and in foods -- 3.2 Novel dairy-originated enterocin-producing Enterococcus faecalis EF-101 -- 4 Innovation and advances -- 5 Future perspectives and challenges -- 6 Summary and conclusions -- Acknowledgment -- References -- Section III: Lactic acid bacteria and human health -- Chapter 12 Lactic acid bacteria in gut microbiota, probiotics and disease prevention -- 1 Introduction: Microbiota: Health and disease -- 1.1 Intestinal microbiota -- 1.2 Effects of microbiota on health -- 1.3 Dysbiosis -- 2 Benefits of probiotics in the health -- 2.1 Enhancement of the epithelial barrier -- 2.2 Competitive exclusion and bacteria antagonism -- 2.3 Immunomodulatory effect -- 3 Disease prevention and treatment: Case studies.

3.1 Antibiotic-associated diarrhea.