This book provides an overview of the physiological basis of lactic acid bacteria and their applications in minimizing foodborne risks, such as pathogens, heavy metal pollution, biotoxin contamination and food-based allergies. While highlighting the mechanisms responsible for these biological effects, it also addresses the challenges and opportunities that lactic acid bacteria represent in food safety management. It offers a valuable resource for researchers, graduate students, nutritionists and product developers in the fields of food science and microbiology.

Autorentext

Dr. Wei Chen is a Professor at the School of Food Science and Technology, Jiangnan University, Wuxi, China.

Dr. Arjan Narbad is a Research Leader at Quadram Institute Bioscience, Norwich, UK.

Inhalt
Chapter 1: Introduction.- Chapter 2: Genomic analysis of lactic acid bacteria and its application.- Chapter 3: Protein and exopolysaccharide of lactic acid bacteria.- Chapter 4: Metabolites of lactic acid bacteria.- Chapter 5: Environmental stress responses of lactic acid bacteria.- Chapter 6: Lactic acid bacteria-based food fermentations.- Chapter 7 Lactic acid bacteria and foodborne pathogens.- Chapter 8: Lactic acid bacteria and heavy metal pollution.- Chapter 9: Lactic acid bacteria and food-based allergy.- Chapter 10: Lactic acid bacteria and biotoxins.