ISBN : 9780323919302
Author : Didier Montet
Publisher : Elsevier
Year : 2023
Language : English
Type : Book
Description : Table of contents Cover image Title page Table of Contents Front Matter Copyright Contributors Preface 1: LAB as cell factories: A synthetic biology approach for plasmid DNA and recombinant protein production Abstract 1.1: Introduction 1.2: Heterologous expression systems 1.3: Safety concerns 1.4: Final considerations References 2: Synthetic biology and metabolic engineering for improvement of lactic acid bacteria as cell factories Abstract 2.1: Introduction 2.2: CRISPR-Cas-based genome editing 2.3: Probiotics 2.4: Gene silencing 2.5: Concluding remarks References 3: Overview of traditional, emerging, and future applications of LAB and most important contributions of genome editing tools for food, feed, and pharmaceuticals Abstract Graphical Abstract 3.1: Lactic acid bacteria 3.2: Lactic acid bacteria phylogenetic and functional groups 3.3: Genome editing 3.4: Application of LAB and the contribution of genome editing in food 3.5: Application of LAB and the contribution of genome editing in green chemicals, fuels, and enzymes 3.6: Application of LAB and the contribution of genome editing in the pharmaceutical field 3.7: LAB as biotherapeutics 3.8: Conclusions References 4: Lactic acid bacteria in biorefineries Abstract Acknowledgments 4.1: Introduction 4.2: Lactic acid bacteria 4.3: Products of LAB fermentation 4.4: Innovation and advances 4.5: Conclusion and perspectives References 5: Lactic acid microbial production and recovery: Review and recent advances in bioprocess integration Abstract 5.1: Introduction 5.2: Upstream processes for lactic acid production 5.3: Challenges in lactic acid separation and purification 5.4: Conclusion and future prospects References 6: Lactic acid bacteria for riboflavin production Abstract 6.1: Introduction 6.2: Riboflavin biosynthesis, genetic and transcriptional organization 6.3: Riboflavin production by biotechnological processes 6.4: In situ riboflavin production 6.5: Conclusions and future perspectives References 7: Lactic acid bacterial cell factories for the production of gamma-aminobutyric acid Abstract 7.1: Introduction 7.2: GABA biosynthesis, genetic, and transcriptional organization 7.3: GABA production by biotechnological processes 7.4: In situ GABA production 7.5: Conclusions and future perspectives References 8: Use of exopolysaccharides from lactic acid bacteria to develop cereal-based food: Perspectives and challenges for Burkina Faso Abstract 8.1: Introduction 8.2: Lactic acid bacteria 8.3: Conclusion References 9: Lactic acid bacteria for the generation of bioactive peptides Abstract 9.1: Introduction to lactic acid bacteria benefits 9.2: Bioactive peptides produced by microbial fermentation 9.3: Sources of bioactive peptides 9.4: Mechanisms of bioactive peptides 9.5: Safety of bioactive peptides 9.6: Future perspective 9.7: Possible challenges of bioactive peptides generated by LAB 9.8: Conclusions References 10: Lactic acid bacteria as potential sources of enzymes: From genes to industrial applications Abstract 10.1: Introduction 10.2: Characteristics of lactic acid bacteria 10.3: Enzymes produced by LAB 10.4: Genetically modified lactic acid bacteria 10.5: Conclusions 10.6: Future perspective References 11: Amylolytic lactic acid bacteria: Cell factories for direct lactic acid production from biomass by simultaneous saccharification and fermentation Abstract 11.1: Introduction 11.2: Lactic acid bacteria 11.3: Amylolytic lactic acid bacteria 11.4: Amylolytic enzymes in LAB 11.5: LA and its importance 11.6: Metagenomics—A powerful tool to isolate and discover novel LAB and ALAB 11.7: Submerged and solid-state fermentation for LA production using ALAB 11.8: Poly lactic acid production from biomass by ALAB 11.9: Application of ALAB in starch-based food processing 11.10: Conclusions and future perspectives References Further reading 12: Role of phytases from lactic acid bacterial species in level upgradation of bioavailable micronutrients in food applications Abstract 12.1: Introduction 12.2: Food substrates 12.3: Finished food products 12.4: Phytate-containing basal diet mixture 12.5: Conclusions and future perspectives References 13: Production of flavor compounds by lactic acid bacteria in fermented foods Abstract 13.1: Introduction 13.2: Volatile compounds produced by LAB in fermented foods 13.3: Mechanisms of volatile compounds synthesis by LAB 13.4: LAB species implied in the synthesis of volatile compounds in fermented foods 13.5: Factors modulating LAB contribution to flavor formation 13.6: Conclusions and future perspectives References 14: Lactic acid bacteria as biocontrol agents of food pathogens Abstract 14.1: Introduction 14.2: Lactic acid bacteria in bio-preservation 14.3: Application of LAB in the preservation of milk and dairy products 14.4: Conclusions References 15: Biotechnology of bacteriocins production by LAB Abstract 15.1: Introduction 15.2: Classification of LAB bacteriocins 15.3: Mechanism of action of bacteriocins 15.4: Production, purification, and conditioning of bacteriocins 15.5: Applications of bacteriocins in the food industry 15.6: Applications of bacteriocins in domains other than food industry 15.7: Conclusion References 16: Synthetic biology approaches for biosurfactants production by lactic acid bacteria Abstract Acknowledgment 16.1: Introduction 16.2: Biosurfactant production by LAB 16.3: Biosurfactant biosynthetic pathways in model organisms 16.4: Unraveling biosurfactant pathways in LAB 16.5: Synthetic biology approaches to improve biosurfactant production in LAB 16.6: Key messages References 17: Biosurfactants production by LAB and emerging applications Abstract 17.1: Introduction 17.2: Lactic acid bacteria as novel biosurfactant candidates 17.3: Bioprocesses and renewable substrates for sustainable production of biosurfactants 17.4: Downstream and characterization of biosurfactants 17.5: Applications of biosurfactants with specific focus on lactobacilli 17.6: Innovation and advances: Biorefinery concept based on cheese whey valorization 17.7: Conclusion References 18: The reducing power of LAB in fermentation and biomass production Abstract 18.1: Introduction 18.2: Oxidoreduction and biological systems 18.3: Biological impact of electrochemical exchanges 18.4: Conclusion and future perspectives References 19: Bioremediation of heavy metals from aquatic environments by lactic acid bacteria Abstract 19.1: Introduction 19.2: Use of LAB for heavy metal reduction 19.3: Conclusions and future perspectives References 20: Lactic acid bacteria and Bifidobacterium as potential psychotherapeutics Abstract 20.1: Introduction 20.2: Neurochemicals produced by LAB strains 20.3: Clinical evidence 20.4: Discussion 20.5: Conclusion and future perspective Full names of probiotics strains mentioned in text References Index