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K11662 Microbiolog y “ … recommended … extremely useful … a welcome addition to many libraries.” —International Dairy Journal “ … an invaluable reference text … written in an easy-to-read style, making it eminently suitable for both postgraduate students and general food scientists.” —Food Australia While lactic acid–producing fermentation has long been used to improve the storability, palatability, and nutritive value of perishable foods, only recently have we begun to understand just why it works. Since the publication of the third edition of Lactic Acid Bacteria: Microbiological and Functional Aspects, substantial progress has been made in a number of areas of research. Completely updated, the Fourth Edition covers all the basic and applied aspects of lactic acid bacteria and bifidobacteria, from the gastrointesti- nal tract to the supermarket shelf. Topics discussed in the new edition include: • Revised taxonomy due to improved insights in genetics and new molecular biological techniques • New discoveries related to the mechanisms of lactic acid bacterial metabolism and function • An improved mechanistic understanding of probiotic functioning • Applications in food and feed preparation • Health properties of lactic acid bacteria • The regulatory framework related to safety and efficacy Maintaining the accessible style that made previous editions so popular, this book is ideal as an introduction to the field and as a handbook for microbiolo- gists, food scientists, nutritionists, clinicians, and regulatory experts. LACTIC ACID BACTERIA MICROBIOLOGICAL AND FUNCTIONAL ASPECTS LACTIC ACID BACTERIA MICROBIOLOGICAL AND FUNCTIONAL ASPECTS ISBN: 978-1-4398-3677-4 9 781439 836774 9 00 0 0 FOURTH EDITION L. acidophilus ATCC 700396 O K 2 5 0 k 5 0 0 k 7 5 0 k 1 0 0 0 k 1 2 5 0 k 1 5 0 0 k 1 7 5 0 k S A M P O L A H T I N E N • ART H U R C . O U W E H A N D S E P P O S A L M I N E N • AT T E V O N W R I G H T MICROBIOLOGICAL AND FUNCTIONAL ASPECTS F o u r t h E d i t i o n LACTIC ACID BACTERIA L A H T I N E N O U W E H A N D S A L M I N E N V O N W R I G H T MICROBIOLOGICAL AND FUNCTIONAL ASPECTS F ou rt h E di ti on MICROBIOLOGICAL AND FUNCTIONAL ASPECTS F o u r t h E d i t i o n This page intentionally left blankThis page intentionally left blank CRC Press is an imprint of the Taylor & Francis Group, an informa business Boca Raton London New York S A M P O L A H T I N E N • A RTH U R C . O U W E H A N D S E P P O S A L M I N E N • AT T E V O N W R I G H T MICROBIOLOGICAL AND FUNCTIONAL ASPECTS F o u r t h E d i t i o n CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2012 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S. Government works Version Date: 20111003 International Standard Book Number-13: 978-1-4398-3678-1 (eBook - PDF) This book contains information obtained from authentic and highly regarded sources. Reasonable efforts have been made to publish reliable data and information, but the author and publisher cannot assume responsibility for the validity of all materials or the consequences of their use. The authors and publishers have attempted to trace the copyright holders of all material repro- duced in this publication and apologize to copyright holders if permission to publish in this form has not been obtained. If any copyright material has not been acknowledged please write and let us know so we may rectify in any future reprint. Except as permitted under U.S. Copyright Law, no part of this book may be reprinted, reproduced, transmitted, or utilized in any form by any electronic, mechanical, or other means, now known or hereafter invented, including photocopying, microfilming, and recording, or in any information storage or retrieval system, without written permission from the publishers. For permission to photocopy or use material electronically from this work, please access www.copyright.com (http://www.copy- right.com/) or contact the Copyright Clearance Center, Inc. (CCC), 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400. CCC is a not-for-profit organization that provides licenses and registration for a variety of users. For organizations that have been granted a photocopy license by the CCC, a separate system of payment has been arranged. Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identifica- tion and explanation without intent to infringe. Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com and the CRC Press Web site at http://www.crcpress.com v Contents Preface ix Editors xi Contributors xiii 1 Lactic Acid Bacteria: An Introduction 1 ATTE VON WRIGHT AND LARS AXELSSON 2 Genetics of Lactic Acid Bacteria 17 LORENZO MORELLI, MARIA LUISA CALLEAGRI, FINN KVIST VOGENSEN, AND ATTE VON WRIGHT 3 Potential Applications of Probiotic, Bacteriocin-Producing Enterococci and eir Bacteriocins 39 ANDREA LAUKOVÁ 4 Genus Lactococcus 63 ATTE VON WRIGHT 5 Genus Lactobacillus 77 RODOLPHE BARRANGOU, SAMPO J. LAHTINEN, FANDI IBRAHIM, AND ARTHUR C. OUWEHAND 6 e Lesser LAB Gods: Pediococcus, Leuconostoc, Weissella, Carnobacterium, and Affiliated Genera 93 GEERT HUYS, JØRGEN LEISNER, AND JOHANNA BJÖRKROTH 7 Streptococcus: A Brief Update on the Current Taxonomic Status of the Genus 123 JOHN R. TAGG, PHILIP A. WESCOMBE, AND JEREMY P. BURTON 8 Bifidobacteria: General Overview on Ecology, Taxonomy, and Genomics 147 MARCO VENTURA, FRANCESCA TURRONI, AND DOUWE VAN SINDEREN 9 Bacteriophage and Anti- Phage Mechanisms in Lactic Acid Bacteria 165 SUSAN MILLS, R. PAUL ROSS, HORST NEVE, AND AIDAN COFFEY 10 Lactic Acid Bacteria in Vegetable Fermentations 187 KUNYOUNG PARK AND BOH KYUNG KIM vi ◾ Contents 11 Current Challenges for Probiotics in Food 213 JEANMICHEL ANTOINE 12 Lactic Acid Bacteria in Cereal-Based Products 227 HANNU SALOVAARA AND MICHAEL GÄNZLE 13 Lactic Acid Bacteria in Meat Fermentations 247 CECILIA FONTANA, SILVINA FADDA, PIER SANDRO COCCONCELLI, AND GRACIELA VIGNOLO 14 Examples of Lactic- Fermented Foods of the African Continent 265 CHARLES M.A.P. FRANZ AND WILHELM H. HOLZAPFEL 15 Antimicrobial Components of Lactic Acid Bacteria 285 INGOLF F. NES, MORTEN KJOS, AND DZUNG BAO DIEP 16 Atherosclerosis and Gut Microbiota: A Potential Target for Probiotics 331 CHAN YEE KWAN, PIRKKA KIRJAVAINEN, CHEN YAN, AND HANI ELNEZAMI 17 Lactic Acid Bacteria (LAB) in Grape Fermentations—An Example of LAB as Contaminants in Food Processing 343 EVELINE BARTOWSKY 18 Stability of Lactic Acid Bacteria in Foods and Supplements 361 MIGUEL GUEIMONDE, CLARA G. DE LOS REYES GAVILÁN, AND BORJA SÁNCHEZ 19 Lactic Acid Bacteria in the Gut 385 MARIA STOLAKI, WILLEM M. DE VOS, MICHIEL KLEEREBEZEM, AND ERWIN G. ZOETENDAL 20 Lactic Acid Bacteria in Oral Health 403 JUKKA H. MEURMAN AND IVA STAMATOVA 21 Some Considerations for the Safety of Novel Probiotic Bacteria 423 DIANA C. DONOHUE AND MIGUEL GUEIMONDE 22 Probiotics and Human Immune Function 439 HARSHARNJIT S. GILL, JAYA PRASAD, AND OSAANA DONKOR 23 Gastrointestinal Benefits of Probiotics—Clinical Evidence 509 ANNA LYRA, SAMPO LAHTINEN, AND ARTHUR C. OUWEHAND 24 Human Studies on Probiotics: Infants and Children 525 HANIA SZAJEWSKA 25 Human Studies on Probiotics and Endogenous Lactic Acid Bacteria in the Urogenital Tract 543 WAYNE L. MILLER AND GREGOR REID 26 Lactic Acid Bacteria and Blood Pressure 561 PAULIINA EHLERS AND RIITTA KORPELA Contents ◾ vii 27 Probiotics for Companion Animals 579 MINNA RINKINEN 28 Prevalence and Application of Lactic Acid Bacteria in Aquatic Environments 593 HÉLÈNE L. LAUZON AND EINAR RINGØ 29 Probiotics for Farm Animals 633 ALOJZ BOMBA, RADOMÍRA NEMCOVÁ, LADISLAV STROJNÝ, AND DAGMAR MUDROŇOVÁ 30 Health Effects of Nonviable Probiotics 671 SAMPO J. LAHTINEN AND AKIHITO ENDO 31 Probiotics: Safety and Efficacy 689 SEPPO SALMINEN AND ATTE VON WRIGHT 32 Probiotics Regulation in Asian Countries 705 YUAN KUN LEE, WEI SHAO, SU JIN, YAN WEN, BARNA GANGULY, ENDANG S. RAHAYU, OSAMU CHONAN, KOICHI WATANABE, GEUN EOG JI, MYEONG SOO PARK, RAHA ABD RAHIM, HOOI LING FOO, JULIE D. TAN, MINGJU CHEN, AND SUNEE NITISINPRASERT 33 Regulation of Probiotic and Probiotic Health Claims in South America 749 CÉLIA LUCIA DE LUCES FORTES FERREIRA AND MARCELO BONNET Index 761 This page intentionally left blankThis page intentionally left blank ix Preface e previous editions of this book have never looked very much like their predecessors, and this fourth edition is no exception. Due to the accumulation of new findings during the seven years that has passed since the previous update, practically all chapters are either completely rewritten or are totally new. We (the editors) and the contributors have strived to reach a proper balance between the well-established “eternal truths” and the novel and even controversial findings. While keeping the format of individual chapters as reviews, a certain compromise between comprehen- siveness and readability has been aimed at in order to avoid an excessive length and too massive a size of the volume. In addition to purely scientific aspects related to lactic acid bacteria and their applications, the regulatory framework related to their safety and efficacy, particularly in probiotic use, has also been reviewed. We hope that the book will find its audience both as an introduction to the field for an advanced student and as a handbook for microbiologists, food scientists, nutri- tionists, clinicians, and regulatory experts. e editors are indebted to Dr. Anna Lyra for skillful and tireless help with the editorial process. Sampo Lahtinen Seppo Salminen Arthur Ouwehand Atte von Wright [...]... Belgium Fandi Ibrahim Health and Nutrition Danisco Kantvik, Finland and Functional Foods Forum University of Turku Turku, Finland Su Jin Danisco China Ltd Shanghai and Beijing, People’s Republic of China ◾ xv Morten Kjos Laboratory of Microbial Gene Technology Department of Chemistry, Biotechnology and Food Science Norwegian University of Life Sciences Ås, Norway Michiel Kleerebezem Top Institute Food and. .. Salminen is a Professor and the Director of Functional Foods Forum at the University of Turku, Finland, and a visiting professor at the RMIT University, Melbourne, Australia, and Universität für Bodenkultur, Vienna, Austria He is the author of numerous journal articles and book chapters, and the editor or a coeditor of several books He has served in several scientific expert committees and working groups... the technological, nutritional, and health-promoting aspects of LAB while avoiding the potential risks In the following sections a brief and concise overview of the present understanding of the taxonomy and physiological and metabolic characteristics of LAB are presented The important genera and species are specifically dealt with in the other chapters of this book, and some information will, inevitably,... 394–406 Schütz, H and F Radler 1984 Propanediol-1,2-dehydratase and metabolism of glycerol of Lactobacillus brevis Arch Microbiol 139: 366–370 16 ◾ Lactic Acid Bacteria: Microbiological and Functional Aspects Sedewitz, B., K.H Schleifer and F Götz 1984 Physiological role of pyruvate oxidase in the aerobic metabolism of Lactobacillus plantarum J Bacteriol 160: 462–465 Sjöberg, A and B Hahn-Hägerdahl... publications and reviews in international refereed journals Dr Sampo Lahtinen is a Health & Nutrition Group Manager at Danisco Health & Nutrition, Kantvik, Finland He has a professional background both from industry and academia with a focus on probiotic and intestinal bacteria, prebiotics, and functional foods, in general He received his Ph.D degree (2007) in Food Chemistry from the University of Turku, Finland,... Department of Food Science and Nutrition Pusan National University Busan, Korea Chan Yee Kwan School of Biological Sciences University of Hong Kong Hong Kong Special Administrative Region, China Pirkka Kirjavainen Institute of Public Health and Clinical Nutrition University of Eastern Finland Kuopio, Finland Sampo J Lahtinen Health and Nutrition Danisco Kantvik, Finland xvi ◾ Contributors Andrea Lauková Institute... Kasetsart University Bangkok, Thailand Arthur C Ouwehand Health and Nutrition Danisco Kantvik, Finland Kun-Young Park Department of Food Science and Nutrition Pusan National University Busan, Korea Contributors ◾ xvii Myeong Soo Park Department of Hotel Culinary Arts Anyang Technical College Anyang, Korea Seppo Salminen Functional Foods Forum University of Turku Turku, Finland Jaya Prasad Dairy Innovation... Turku, Finland, and was nominated in 2009 as an Adjunct Professor of Applied Microbiology of the University of Turku He is the author of more than 50 journal articles and book chapters on probiotics and prebiotics Dr Arthur Ouwehand is an R&D group manager at Danisco Health & Nutrition in Kantvik, Finland He has a research background in both academia and industry His main interest is on functional foods,... Lyase System As a response to substrate limitation and in anaerobic conditions, LAB can resort to another branch of pyruvate metabolism by the formation of formic acid and acetyl-CoA in a reaction catalyzed by pyruvate–formate lyase (Thomas et al 1979; Kandler 1983) The acetyl-CoA formed can 8 ◾ Lactic Acid Bacteria: Microbiological and Functional Aspects 2,3-Butanediol NAD+ NADH+H+ NADH+H+ NAD+ Diacetyl... Pediococcus pentsaceus (Dobrogosz and Stone 1962) and mannitol fermentation of Lb casei (Brown and Vandemark 1968) Some species of LAB are also able to shift from anaerobic metabolism to oxidative phosphorylation when provided with heme or hemoglobin in the growth medium The phenomenon was described already in the 1960s and 1970s for enterococci, leuconostocs, and lactococci (Ritchey and Seeley 1976), but largely . clinicians, and regulatory experts. LACTIC ACID BACTERIA MICROBIOLOGICAL AND FUNCTIONAL ASPECTS LACTIC ACID BACTERIA MICROBIOLOGICAL AND FUNCTIONAL ASPECTS ISBN:. L M I N E N V O N W R I G H T MICROBIOLOGICAL AND FUNCTIONAL ASPECTS F ou rt h E di ti on MICROBIOLOGICAL AND FUNCTIONAL ASPECTS F o u r t h E d i t i