Lactic Acid Bacteria

Dr. Gabriel Vinderola graduated at the Faculty of Chemical Engineering from the National University of Litoral (Santa Fe, Argentina) in 1997 and obtained his Ph.D. in Chemistry in 2002 at the same University. He served for a year as a visiting scientist in Canada at the University of Moncton and joined several research teams in Europe (Spain, France, Italy, Germany and Finland). He is presently Principal Researcher of the National Scientific and Technical Research Council (CONICET) and Associate Professor at the Food Technology and Biotechnology Department of his home Faculty. He participated in the development of the first commercial cheese carrying probiotic bacteria from Latin America, released in the market in 1999. In 2011, he was awarded the prize in Food Technology for young scientists, by the National Academy of Natural, Physic and Exact Sciences from Argentina. He published more than 130 original scientific publications in international refereed journals and book chapters. From 2020 he serves as member of the board of directors of the International Scientific Association for Probiotics and Prebiotics (ISAPP).Dr. Arthur Ouwehand is Technical Fellow and Digestive Health Platform leader at International Flavors & Fragrances in Kantvik, Finland. He has a research background in both academia and industry. His main interest is on functional foods and dietary supplements, in particular, probiotics and prebiotics and their influence on the intestinal microbiota. He is active in the International Life Sciences Institute Europe, the International Dairy Federation, the International Probiotics Association and the International Scientific Association for Probiotics and Prebiotics. Dr. Ouwehand received his M.S. degree (1992) in cell biology from Wageningen University (the Netherlands) and his Ph.D. degree (1996) in microbiology from Göteborg University (Sweden). In 1999, he was appointed as an Adjunct Professor in Applied Microbiology at the University of Turku (Finland), and he is the author of more than 300 journal articles and book chapters.Prof. Seppo Salminen is professor at the Faculty of Medicine and director emeritus of the Functional Foods Forum, University of Turku, Finland. He has been visiting professor at RMIT University, Melbourne, Australia and BOKU University, Vienna Austria. His main research interests are probiotics, prebiotics and intestinal microbiota modulation as well as functional foods and health and regulatory issues in novel foods and health claims. Member of EFSA NDA scientific panel for two terms. He has been active in the International Life Sciences Institute Europe, the International Dairy Federation, and the International Scientific Association for Probiotics and Prebiotics (ISAPP, past president and current member of board). He received his MS at Washington State University (USA) in 1978, MSc from the University of Helsinki (1979) and PhD from the University of Surrey (United Kingdom)1982. He has around 500 journal articles and several textbooks and book chapters and he has received several international awards including the IDF-Institute Pasteur Metchnikoff Price, Swiss Price on Modern Nutrition and the Grand Prix du Yoplait.Prof. Atte von Wright graduated from the University of Helsinki (Helsinki, Finland) in 1975 and obtained his Ph.D. in microbiology in 1981 at the University of Sussex, UK. He has a professional background both in industry and academia with research interests spanning from food toxicology to molecular biology and safety aspects of lactic acid bacteria. From 1998 to 2016, Atte von Wright was Professor of Nutritional and Food Biotechnology at the University of Eastern Finland (before 2010 University of Kuopio), Kuopio, Finland, acting today as Professor Emeritus. He has also served in many expert functions of the EU (a member of the Scientific Committee of Animal Nutrition, 1997–2003; a member of the EFSA Scientific Panel on additives and products or substances used in animal feed, 1996–2009; and a member of the EFSA Scientific Panel on Genetically Modified Organisms 2009 - 2012).

• Section I Taxonomy, physiology and molecular biology Chapter 01 Lactic Acid Bacteria: An Introduction to Taxonomy, Physiology and Molecular BiologyAtte von Wright, Lars Axelsson, Lorenzo MorelliChapter 02 The Genus Lactobacillus – Across the Past and Future Fandi Ibrahim, Sarah Lebeer, Elisa Salvetti, Giovanna E. FelisChapter 03 Genus Lactococcus Atte von Wright Chapter 04 Streptococcus: a brief update on the status of the genus John R. Tagg, Liam K. Harold, John D. F. Hale, Philip A. Wescombe, Jeremy BurtonChapter 05 The genus Enterococcus, bacteria with beneficial and/or non-beneficial potentialAndrea LaukovaChapter 06 Introduction to the genera Pediococcus, Vagococcus, Leuconostoc, Weissella, Carnobacterium Elina Säde, Per Johansson, Johanna Björkroth Chapter 07 Bifidobacteria: general overview of ecology, taxonomy and genomics Francesca Bottacini, Christian Milani, Francesca Turroni, Marco Ventura, Douwe van SinderenChapter 08 Bacteriophages and anti-phages mechanisms in lactic acid bacteria Frank Hille, Paulina Deptula, Natalia Biere, Charles M. A. P. Franz, Finn Kvist Vogensen Section II Technology and food applicationsChapter 09 Antimicrobials from Lactic Acid Bacteria and Their Potential Applications Fergus W. J. Collins, Mary C. Rea, Colin Hill, R. Paul RossChapter 10 Lactic Acid Bacteria for Fermented Dairy Products Sylvie Binda, Arthur C. OuwehandChapter 11 Lactic Acid Bacteria in the Fermentation of Non-Alcoholic Cereal ProductsMichael G. Gänzle Chapter 12 Lactic Acid Bacteria in Meat Fermentations: Role of Autochthonous StarterCultures on Quality, Safety and HealthSilvina Faddam , Patricia Castellano, Lucrecia Terán, Raúl Raya, Graciela VignoloChapter 13 Lactic Acid Bacteria in Vegetable, Fruit and Seed FermentationsSofia Forssten , Arthur C. OuwehandChapter 14 Silage Fermentation Arthur Ouwehand Chapter 15 Lactic Acid Bacteria (LAB) in Grape Fermentations: An Example of LAB as Contaminants in Food Processing Eveline Bartowsky Chapter 16 Lactic Acid Bacteria in Food Spoilage Vasileios Pothakos, Johanna BjörkrothChapter 17 Examples of Lactic-Fermented Foods of the African Continent K. Banwo , Oluwafemi A. Adebo, Titilayo D. O. FaladeChapter 18 Lactic-Fermented Foods and Alcoholic Beverages in AsiaH. Nakibapher Jones Shangpliang, Namrata Thapa , Jyoti Prakash TamangChapter 19 The Production of Lactic Acid Bacteria Starters and Probiotic Cultures: An Industrial Perspective Gabriel Vinderola, Melisa Puntillo, Émilie Desfossés-Foucault, Claude P. ChampagneChapter 20 Stability of Lactic Acid Bacteria and Bifidobacteria in Foods and Supplements Miguel Gueimonde, Clara G. de los Reyes-Gavilán, Noraphat Hwanhlem, Nuria Salazar, Silvia ArboleyaSection III Role of LAB in health and disease Chapter 21 Human microbiotaMaria Carmen Collado, Miguel Gueimonde FernándezChapter 22 Lactic Acid Bacteria in the Gut Mirjana Rajilić-Stojanović, Suzana Dimitrijević, Nataša GolićChapter 23 Gastrointestinal Benefits of Probiotics: Clinical Evidence Arthur C. OuwehandChapter 24 Probiotics and the Immune System Hanne Frøkiær Chapter 25 Targeting the Gut Microbiota in Metabolic Disorders Potential Impact of Lactic Acid Bacteria and Next Generation ProbioticsKassem Makki, Hubert Vidal, Corinne GrangetteChapter 26 Brain–Gut–Microbiota Axis in Mood and Cognition: Impact of Psychobiotics Mary I. Butler, Brian W. O’Mahony, John F. Cryan, Timothy G. DinanChapter 27 Lactic Acid Bacteria and Oral Health Iva Stamatova, Qingru Jiang, Jukka H. MeurmanChapter 28 Human Studies on Probiotics and Endogenous Lactic Acid Bacteria in the Female Urogenital Tract Gregor Reid, Scarlett Puebla BarraganChapter 29 Lactic Acid Bacteria and Respiratory Health: Their Beneficial Effects on Viral Infections Julio Villena, Leonardo Albarracín, Mariano Elean, Haruki KitazawaChapter 30 Human Studies on Probiotics: Infants and Children Hania SzajewskaChapter 31 Nutrition Economics: Adding Value to Fermented Probiotics Aki Koponen, Seppo Salminen, Irene Lenoir-WinjkoppChapter 32 Health Beneficial Microbes for Companion Animals Minna Rinkinen, Shea Beasley, Ángel SainzChapter 33 Lactic Acid Bacteria in Aquatic Environments and Their Applications Beatriz Gómez-Sala, Diogo Contente, Javier Feito, Lara Díaz-Formoso, Juan Borrero, Estefanía Muñoz-Atienza, Pablo E. Hernández, Luis M. CintasChapter 34 The Use of Probiotics in Nutrition and Disease Prevention in Farm production Animals Dagmar Mudroňová, Ladislav Strojný, Jana ŠtofilováChapter 35 Beneficial effects of inactivated Lactic Acid BacteriaMarion Bernardeau, Jean-Paul VernouxChapter 36 Skin Health Benefits of Topical and Enteral Lactic acid BacteriaCatherine O'neill, Andrew J. McBainSection IV Safety and regulation Chapter 37 The Safety of Lactic Acid Bacteria for use in foods Davis Obis, Artur C. OuwehandChapter 38 Probiotics: regulation in Asian and Australasian countries Yuan Kun Lee , Jin Xu, Xiaomin Han, Jasvir Singh, Ingrid Suryanti Surono, Hiroko Tanaka, Myung Soo Park, Geun Eog Ji, E-Siong Tee, Julie D. Tan, Francisco Elegado, Yi-Ling Tan, Ming-Ju Chen, Malee Jirawongsy, Chalat Santivarangkna, Le Hoang Vinh, Caroline GrayChapter 39 Probiotics: regulation in Latin American countries Melisa Puntillo, Ana Binetti, Patricia Burns, Daniela Tomei, Gabriel Vinderola, Elisa AleChapter 40 The Regulation of Probiotics in the United States Amy SmithChapter 41 Probiotics: regulation in Canada J P Powers, Jenelle PattersonChapter 42 Safety Assessment of Probiotics in the European Union (EU) Seppo Salminen, Atte von Wright