Enterococcus faecium

More documents

Recommendations

Info

List of Contributors Marcelo Chiara Bertolami Instituto Dante Pazzanese de Cardiologia São Paulo Brazil Wilhelm Bockelmann Institute for Microbiology Federal Research Center for Nutrition and Food Kiel Germany Herbert Buckenhüskes Gewürzmüller GmbH Stuttgart Germany Claude Champagne Food Research and Development Centre Agriculture and Agri-food Canada St. Hyacinthe, Quebec Canada Mairead Coakley TEAGASC Dairy Products Research Centre Moorepark Fermoy County Cork Ireland J. Kevin Collins Microbiology Department University College–Cork County Cork Ireland Beth Ann Crozier-Dodson Department of Animal Science and Industry and Food Science Institute Kansas State University Manhattan Kansas Alejandra de Moreno de LeBlanc Centro de Referencia para Latobacilos (CERELA-CONICET) Chacabuco San Miguel de Tucumán Tucumán Argentina Colette Desmond TEAGASC Dairy Products Research Centre Moorepark Fermoy County Cork Ireland Edward R. Farnworth Food Research and Development Centre Agriculture and Agri-food Canada St. Hyacinthe, Quebec Canada Gerald Fitzgerald Microbiology Department University College–Cork County Cork Ireland Daniel Y. C. Fung Professor of Food Science Kansas State University Manhattan Kansas xv
xvi Handbook of Fermented Functional Foods, Second Edition Michael Gänzle Department of Agricultural, Food and Nutritional Science University of Alberta Edmonton Canada Dirk Haller Technische Universität München Zentralinnstitut für Ernährungs- und Lebenmittelforschung (Ziel) Immunbiologie der Ernährung Wissenschaftszentrum Weihenstephan Germany Moktar Hamdi Laboratory of Microbial and Ecological Technology National Institute of Applied Sciences and Technology Department of Biological and Chemical Engineering Tunis Tunisia Walter P. Hammes Institute of Food Technology Hohenheim University Stuttgart Germany Knut J. Heller Institute for Microbiology Federal Research Center for Nutrition and Food Kiel Germany Wilhelm Holzapfel Institut für Hygiene und Toxikologie/ BFE Karlsruhe Germany Tomohiro Hosoi Tokyo Metropolitan Food Technology Research Centre Tokyo Japan Y-H. Peggy Hsieh Department of Nutrition, Food and Exercise Sciences Florida State University Tallahassee Florida Niamh Kearney TEAGASC Dairy Products Research Centre Moore Park Fermoy Ireland Young-Kyung Lee Kim Research Institute of Home Ecology Seoul National University Seoul Korea Kan Kiuchi Department of Food Science and Nutrition Kyoritsu Women’s University Tokyo Japan Hoonjeong Kwon Food Toxicology Division Department of Food and Nutrition Seoul National University Seoul Korea Jiangrong Li Department of Food Science and Technology College of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou Zhejiang People’s Republic of China
Page 2 and 3: Handbook of Fermented Functional Fo
Page 4 and 5: Handbook of Fermented Functional Fo
Page 6 and 7: Contents Series Editor’s Preface.
Page 8: Contents vii Chapter 19 Production
Page 12: Preface to Second Edition The role
Page 18 and 19: List of Contributors xvii Isabelle
Page 20 and 21: 1 The History of Fermented Foods Ja
Page 22 and 23: The History of Fermented Foods 3 TA
Page 24 and 25: The History of Fermented Foods 5 Pr
Page 26 and 27: The History of Fermented Foods 7 th
Page 28 and 29: The History of Fermented Foods 9 so
Page 30 and 31: The History of Fermented Foods 11 T
Page 32 and 33: The History of Fermented Foods 13 M
Page 34 and 35: The History of Fermented Foods 15 t
Page 36 and 37: The History of Fermented Foods 17 1
Page 38 and 39: The History of Fermented Foods 19 p
Page 44 and 45: 2 Challenges Associated with the De
Page 46 and 47: The Development of Probiotic-Contai
Page 66 and 67:
The Development of Probiotic-Contai
Page 68 and 69:
Page 70 and 71:
Page 72 and 73:
Page 74 and 75:
Page 76 and 77:
Page 78 and 79:
Page 80 and 81:
Page 82 and 83:
Page 84 and 85:
Page 86 and 87:
Page 88:
Page 91 and 92:
72 Handbook of Fermented Functional
Page 93 and 94:
Page 95 and 96:
Page 97 and 98:
Page 99 and 100:
Page 101 and 102:
Page 103 and 104:
Page 105 and 106:
Page 107 and 108:
Page 109 and 110:
Page 111 and 112:
Page 113 and 114:
Page 115 and 116:
Page 117 and 118:
Page 119 and 120:
100 Handbook of Fermented Functiona
Page 121 and 122:
Page 123 and 124:
Page 125 and 126:
Page 127 and 128:
Page 129 and 130:
Page 131 and 132:
Page 133 and 134:
Page 135 and 136:
Page 137 and 138:
Page 139 and 140:
Page 141 and 142:
Page 143 and 144:
Page 145 and 146:
Page 148 and 149:
5 Yogurt and Immunity The Health Be
Page 150 and 151:
Yogurt and Immunity 131 Administrat
Page 152 and 153:
Yogurt and Immunity 133 Although th
Page 154 and 155:
Yogurt and Immunity 135 a short cou
Page 156 and 157:
Yogurt and Immunity 137 Antigen pre
Page 158 and 159:
Yogurt and Immunity 139 renutrition
Page 160 and 161:
Yogurt and Immunity 141 In addition
Page 162 and 163:
Yogurt and Immunity 143 5.7 Intesti
Page 164 and 165:
Yogurt and Immunity 145 from the al
Page 166 and 167:
Yogurt and Immunity 147 Table 5.2 E
Page 168 and 169:
Yogurt and Immunity 149 Most notabl
Page 170 and 171:
Yogurt and Immunity 151 diet of unc
Page 172 and 173:
Yogurt and Immunity 153 Lb. delbrue
Page 174 and 175:
Yogurt and Immunity 155 regulatory
Page 176 and 177:
Yogurt and Immunity 157 27. Savaian
Page 178 and 179:
Yogurt and Immunity 159 64. Kaila,
Page 180 and 181:
Yogurt and Immunity 161 98. Prescot
Page 182 and 183:
Yogurt and Immunity 163 131. Gill,
Page 184 and 185:
6 Health Properties of Milk Ferment
Page 186 and 187:
Health Properties of Milk Fermented
Page 188 and 189:
Page 190 and 191:
Page 192 and 193:
Page 194 and 195:
Page 196 and 197:
Page 198 and 199:
Page 200 and 201:
Page 202 and 203:
Page 204 and 205:
Page 206 and 207:
Page 208 and 209:
Page 210 and 211:
Page 212 and 213:
Page 214 and 215:
Page 216 and 217:
Page 218 and 219:
Page 220 and 221:
Page 222 and 223:
Page 224 and 225:
Page 226 and 227:
Page 228 and 229:
7 Biologically Active Peptides Rele
Page 230 and 231:
Biologically Active Peptides Releas
Page 232 and 233:
Page 234 and 235:
Page 236 and 237:
Page 238 and 239:
Page 240 and 241:
Page 242 and 243:
Page 244 and 245:
Page 246 and 247:
Page 248 and 249:
Page 250 and 251:
Page 252 and 253:
Page 254 and 255:
Page 256 and 257:
Page 258 and 259:
Page 260:
Page 263 and 264:
Page 265 and 266:
Page 267 and 268:
Page 269 and 270:
Page 271 and 272:
Page 273 and 274:
Page 275 and 276:
Page 277 and 278:
Page 279 and 280:
Page 281 and 282:
Page 283 and 284:
Page 285 and 286:
Page 287 and 288:
Page 289 and 290:
Page 291 and 292:
Page 293 and 294:
Page 295 and 296:
Page 297 and 298:
Page 299 and 300:
Page 301 and 302:
Page 303 and 304:
Page 305 and 306:
Page 307 and 308:
Page 309 and 310:
Page 311 and 312:
Page 313 and 314:
Page 315 and 316:
Page 317 and 318:
Page 319 and 320:
Page 321 and 322:
Page 323 and 324:
Page 325 and 326:
Page 327 and 328:
Page 329 and 330:
Page 331 and 332:
Page 333 and 334:
Page 335 and 336:
Page 337 and 338:
Page 339 and 340:
Page 341 and 342:
Page 343 and 344:
Page 345 and 346:
Page 347 and 348:
Page 349 and 350:
Page 351 and 352:
Page 353 and 354:
Page 355 and 356:
Page 357 and 358:
Page 359 and 360:
Page 361 and 362:
Page 363 and 364:
Page 365 and 366:
Page 367 and 368:
Page 369 and 370:
Page 372 and 373:
13 Lactobacillus plantarum The Role
Page 374 and 375:
Lactobacillus plantarum 355 200000
Page 376 and 377:
Lactobacillus plantarum 357 the mat
Page 378 and 379:
Lactobacillus plantarum 359 Enterob
Page 380 and 381:
Lactobacillus plantarum 361 is esse
Page 382 and 383:
Lactobacillus plantarum 363 Soaking
Page 384 and 385:
Lactobacillus plantarum 365 with ac
Page 386 and 387:
Lactobacillus plantarum 367 microbi
Page 388 and 389:
Lactobacillus plantarum 369 13.3.1.
Page 390 and 391:
Lactobacillus plantarum 371 when ad
Page 392 and 393:
Lactobacillus plantarum 373 are oft
Page 394 and 395:
Lactobacillus plantarum 375 colon.
Page 396 and 397:
Lactobacillus plantarum 377 It is i
Page 398 and 399:
Lactobacillus plantarum 379 13.4.4
Page 400 and 401:
Lactobacillus plantarum 381 Substan
Page 402 and 403:
Lactobacillus plantarum 383 Referen
Page 404 and 405:
Lactobacillus plantarum 385 39. Lil
Page 406 and 407:
Lactobacillus plantarum 387 75. Kan
Page 408 and 409:
Lactobacillus plantarum 389 109. Ba
Page 410 and 411:
Lactobacillus plantarum 391 140. Ma
Page 412:
Lactobacillus plantarum 393 176. Ma
Page 415 and 416:
Page 417 and 418:
Page 419 and 420:
Page 421 and 422:
Page 423 and 424:
Page 425 and 426:
Page 427 and 428:
Page 429 and 430:
Page 431 and 432:
Page 433 and 434:
Page 435 and 436:
Page 437 and 438:
Page 439 and 440:
Page 441 and 442:
Page 443 and 444:
Page 445 and 446:
Page 447 and 448:
Page 449 and 450:
Page 452 and 453:
16 Traditional Chinese Fermented Fo
Page 454 and 455:
Traditional Chinese Fermented Foods
Page 456 and 457:
Page 458 and 459:
Page 460 and 461:
Page 462 and 463:
Page 464 and 465:
Page 466 and 467:
Page 468 and 469:
Page 470 and 471:
Page 472 and 473:
Page 474 and 475:
Page 476 and 477:
Page 478 and 479:
Page 480 and 481:
Page 482 and 483:
Page 484 and 485:
Page 486 and 487:
Page 488 and 489:
Page 490 and 491:
Page 492:
Page 495 and 496:
Page 497 and 498:
Page 499 and 500:
Page 501 and 502:
Page 503 and 504:
Page 505 and 506:
Page 507 and 508:
Page 509 and 510:
Page 511 and 512:
Page 513 and 514:
Page 515 and 516:
Page 517 and 518:
Page 519 and 520:
Page 521 and 522:
Page 523 and 524:
Page 525 and 526:
Page 527 and 528:
Page 529 and 530:
Page 532 and 533:
19 Production of Probiotic Cultures
Page 534 and 535:
Production of Probiotic Cultures an
Page 536 and 537:
Page 538 and 539:
Page 540 and 541:
Page 542 and 543:
Page 544 and 545:
Page 546 and 547:
Page 548 and 549:
Page 550 and 551:
Page 552 and 553:
20 The Future for Fermented Foods E
Page 554 and 555:
The Future for Fermented Foods 535
Page 556 and 557:
Page 558 and 559:
Page 560 and 561:
Page 562 and 563:
Page 564 and 565:
Page 566 and 567:
Page 568 and 569:
Page 570 and 571:
Index A Abraham, Rimada and, studie
Page 572 and 573:
Index 553 Lactobacillus casei strai
Page 574 and 575:
Index 555 isolation, 33-36 lactobac
Page 576 and 577:
Index 557 de Vrese studies, 109, 13
Page 578 and 579:
Index 559 Fermented foods, Chinese
Page 580 and 581:
Index 561 properties, 83-84 S. ther
Page 582 and 583:
Index 563 soy foods, 17-18 soy sauc
Page 584 and 585:
Index 565 size of production, 99, 1
Page 586 and 587:
Index 567 structure, 167-168, 168-1
Page 588 and 589:
Index 569 spray drying, 45 yogurt,
Page 590 and 591:
Index 571 Media probiotic cultures
Page 592 and 593:
Index 573 storage, 414-417, 423-424
Page 594 and 595:
Index 575 frozen dairy products, 52
Page 596 and 597:
Index 577 lactic acid effects, 139
Page 598 and 599:
Index 579 Suau studies, 534 Subirad
Page 600:
Index 581 Walker, Lu and, studies,
show all

Enterococcus faecium

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?