Biotechnology of Lactic Acid Bacteria: Novel Applications

414 Pages·2010·0.93 MB·English

by  Fernanda Mozzi PhD

Biotechnology
of Lactic Acid Bacteria
Novel Applications
Biotechnology of Lactic Acid Bacteria Novel Applications
Edited by Fernanda Mozzi, Raúl R. Raya and Graciela M. Vignolo
© 2010 Blackwell Publishing. ISBN: 978-0-813-81583-1
Biotechnology
of Lactic Acid Bacteria
Novel Applications
Editors
Fernanda Mozzi
Centro de Referencia para Lactobacilos (CERELA)-CONICET
San Miguel de Tucumán, Argentina
Raúl R. Raya
Centro de Referencia para Lactobacilos (CERELA)-CONICET
San Miguel de Tucumán, Argentina
Graciela M. Vignolo
Centro de Referencia para Lactobacilos (CERELA)-CONICET
San Miguel de Tucumán, Argentina
A John Wiley & Sons, Inc., Publication
Edition fi rst published 2010
© 2010 Blackwell Publishing
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Library of Congress Cataloging-in-Publication Data
Biotechnology of lactic acid bacteria : novel applications / [edited by]
Fernanda Mozzi, Raúl R. Raya, Graciela M. Vignolo.
p. ; cm.
Includes bibliographical references and index.
ISBN 978-0-8138-1583-1 (hardback : alk. paper)
1. Lactic acid bacteria. 2. Microbial biotechnology. I. Mozzi, Fernanda. II. Raya, Raúl R.
III. Vignolo, Graciela M.
[DNLM: 1. Lactobacillus–genetics. 2. Lactobacillus–metabolism. 3. Biotechnology.
QW 142.5.A8 B616 2010]
TP248.27.M53B567 2010
660.6′2–dc22
2009041427
A catalog record for this book is available from the U.S. Library of Congress.
Set in 10 on 12pt Times by Toppan Best-set Premedia Limited
Printed in Singapore
1 2010
Contents
Contributors, vii
Preface, xiii
1. Updates in the Metabolism of Lactic Acid Bacteria, 3
Baltasar Mayo, Tamara Aleksandrzak-Piekarczyk, María Fernández, Magdalena Kowalczyk,
Pablo Álvarez-Martín, and Jacek Bardowski
2. Genomics of Lactic Acid Bacteria: The Post-genomics Challenge—From Sequence to
Function, 35
M. Andrea Azcarate-Peril and Todd R. Klaenhammer
3. Proteomics: A Tool for Understanding Lactic Acid Bacteria Adaptation to Stressful
Environments, 57
Marie-Christine Champomier-Vergès, Monique Zagorec, and Silvina Fadda
4. Lactic Acid Bacteria: Comparative Genomic Analyses of Transport Systems, 73
Graciela Lorca, Lakshmi Reddy, Anphong Nguyen, Eric I. Sun, John Tseng, Ming-Ren Yen, and
Milton H. Saier, Jr.
5. Applications of Lactic Acid Bacteria-Produced Bacteriocins, 89
Barry Collins, Paul D. Cotter, Colin Hill, and R. Paul Ross
6. Bacteriophages of Lactic Acid Bacteria, 111
Ana Rodríguez González, Pilar García, and Raúl R. Raya
Color plate appears between pages 124 and 125
7. Lactic Acid Bacteria as Immunomodulators of the Gut-Associated Immune System, 125
Carolina Maldonado Galdeano, Alejandra de Moreno de LeBlanc, Cecilia Dogi, and
Gabriela Perdigón
8. Lactic Acid Bacteria in the Prevention of Urogenital and Respiratory Infections, 141
María E. Fátima Nader-Macías, Gladis Susana Alvarez, Clara Silva de Ruiz, Marcela Medina, and
María Silvina Juárez Tomás
9. Lactic Acid Bacteria as Live Vectors: Heterologous Protein Production and Delivery
Systems, 161
Anderson Miyoshi, Luis G. Bermúdez-Humarán, Marcela Santiago Pacheco de Azevedo,
Philippe Langella, and Vasco Azevedo
10. Advances and Trends in Starter Cultures for Dairy Fermentations, 177
Domenico Carminati, Giorgio Giraffa, Andrea Quiberoni, Ana Binetti, Viviana Suárez, and
Jorge Reinheimer
v
vi Contents
11. Low-Calorie Sugars Produced by Lactic Acid Bacteria, 193
Gino Vrancken, Tom Rimaux, Luc De Vuyst, and Fernanda Mozzi
12. B-Group Vitamins Production by Probiotic Lactic Acid Bacteria, 211
Jean Guy LeBlanc, María Pía Taranto, Verónica Molina, and Fernando Sesma
13. Bioactive Peptides Derived from Casein and Whey Proteins, 233
Elvira María Hebert, Lucila Saavedra, and Pasquale Ferranti
14. New Approaches for the Study of Lactic Acid Bacteria Biodiversity: A Focus on Meat
Ecosystems, 251
Graciela M. Vignolo, Cecilia Fontana, and Pier S. Cocconcelli
15. New Trends in Cereal-based Products Using Lactic Acid Bacteria, 273
Graciela Font de Valdez, Carla L. Gerez, María Inés Torino, and Graciela Rollán
16. An Overview of Lactic Acid Bacteria Applications for Healthful Soy Foods Development, 289
Graciela Savoy de Giori, Laura Aguirre, José Marazza, and Marisa S. Garro
17. The Functional Role of Lactic Acid Bacteria in Cocoa Bean Fermentation, 301
Luc De Vuyst, Timothy Lefeber, Zoe Papalexandratou, and Nicholas Camu
18. Microbial Interactions in Kefi r: A Natural Probiotic Drink, 327
Graciela L. Garrote, Analía G. Abraham, and Graciela L. De Antoni
19. Safety of Lactic Acid Bacteria, 341
Charles M.A.P. Franz, Gyu-Sung Cho, Wilhelm H. Holzapfel, and Antonio Gálvez
20. Genetically Modifi ed Lactic Acid Bacteria, 361
Pierre Renault
Index, 383
Contributors
Editors Tamara Aleksandrzak- Piekarczyk. Institute of
Biochemistry and Biophysics, Polish Academy of
Fernanda Mozzi. Centro de Referencia para
Sciences, Pawinskiego 5a, 02 - 106 Warsaw, Poland.
Lactobacilos (CERELA) - CONICET. Chacabuco
[email protected]
145, T4000ILC San Miguel de Tucum á n, Argentina.
[email protected]
Gladis Susana Alvarez. Centro de Referencia
para Lactobacilos. (CERELA) - CONICET.
Raú l R. Raya. Centro de Referencia para
Chacabuco 145, T4000ILC San Miguel de Tucumá n ,
Lactobacilos (CERELA) - CONICET. Chacabuco
Argentina. Facultad de Bioqu í mica, Qu í mica y
145, T4000ILC San Miguel de Tucum á n, Argentina.
Farmacia. Universidad Nacional de Tucumá n .
[email protected]
Ayacucho 491, T4000ILC San Miguel de Tucumá n ,
Argentina. [email protected]
Graciela M. Vignolo. Centro de Referencia para
Lactobacilos (CERELA) - CONICET. Chacabuco
Pablo Á lvarez - Mart í n. Departamento de
145, T4000ILC San Miguel de Tucum á n, Argentina.
Microbiologí a y Bioquí m ica, Instituto de Productos
[email protected]
L á cteos de Asturias (CSIC), Carretera de Infi esto
s/n, 33300 - Villaviciosa, Asturias, Spain. pablo -
[email protected]
Contributors
Analí a G. Abraham. Centro de Investigaci ó n y M. Andrea Azcarate- Peril * . Department of
Desarrollo en Criotecnologí a de Alimentos Food, Bioprocessing, and Nutrition Sciences, and
(CIDCA)- C ONICET. Facultad de Ciencias Exactas Southeast Dairy Foods Research Center, North
(UNLP) 47 y 116, 1900 La Plata, Buenos Aires, Carolina State University, Raleigh, North Carolina.
Argentina. [email protected] Present address: Department of Cell and Molecular
Physiology, University of North Carolina at Chapel
Laura Aguirre. C entro de Referencia para Hill, Chapel Hill, North Carolina at Chapel Hill,
Lactobacilos (CERELA) - CONICET. Chacabuco Chapel Hill, NC 27599 - 7545. [email protected].
145, T4000ILC San Miguel de Tucum á n, Argentina. edu
C á tedra de Bioqu í mica, Facultad de Medicina,
Universidad Nacional de Tucum á n, Tucum á n, Vasco Azevedo * . Laborat ó rio de Gen é tica Celular
Argentina. [email protected] e Molecular, Instituto de Ciê n cias Bioló g icas,
Universidade Federal de Minas Gerais (ICB/UFMG),
Belo Horizonte - MG, Brasil. [email protected]
vii
viii Contributors
Jacek Bardowski. Institute of Biochemistry and Barry Collins. Department of Microbiology,
Biophysics, Polish Academy of Sciences, University College Cork, Cork, Ireland. b ac@
Pawinskiego 5a, 02- 1 06 Warsaw, Poland. j acek@ student.ucc.ie
ibb.waw.pl
Paul D. Cotter * . Moorepark Food Research
Luis G. Bermú dez - Humar á n. Unit é d’ É cologie Centre; Alimentary Pharmabiotic Centre, Teagasc,
et Physiologie du Systè m e Digestif (UEPSD), Moorepark, Fermoy, Cork, Ireland. p [email protected]
INRA Centre de Recherche de Jouy, Domaine de
Vilvert 78352, Jouy - en - Josas, cedex France. luis. Graciela L. De Antoni * . Centro de Investigació n
[email protected] y Desarrollo en Criotecnologí a de Alimentos
(CIDCA)- C ONICET. Facultad de Ciencias Exactas
Ana Binetti. Instituto de Lactolog í a Industrial (UNLP) 47 y 116, 1900 La Plata, Buenos Aires,
(INLAIN), Universidad Nacional del Litoral - Argentina. [email protected]
CONICET, 3000 Santa Fe, Argentina. anabinetti@
fi q.unl.edu.ar Alejandra de Moreno de LeBlanc. Centro
de Referencia para Lactobacilos (CERELA) -
Nicholas Camu. Research Group of Industrial C ONICET. Chacabuco 145, T4000ILC San Miguel
Microbiology and Food Biotechnology (IMDO), de Tucum á n, Argentina. [email protected]
Department of Applied Biological Sciences and
Engineering, Vrije Universiteit Brussel, Pleinlaan 2, Luc De Vuyst * . Research Group of Industrial
B- 1 050 Brussels, Belgium. n icholas.camu@vub. Microbiology and Food Biotechnology (IMDO),
ac.be Faculty of Sciences and Bio - Engineering Sciences,
Vrije Universiteit Brussel, Pleinlaan 2, B- 1 050
Domenico Carminati. Agricultura Research Brussels, Belgium. [email protected]
Council. Research Centre for Forage and Dairy
Productions (CRA- F LC), Research Unit “ D airy Cecilia Dogi. Centro de Referencia para
Productions” , Via Lombardo 11, 26900 Lodi, Italy. Lactobacilos (CERELA) - CONICET. Chacabuco
[email protected] 145, T4000ILC San Miguel de Tucum á n, Argentina.
[email protected]
Marie- Christine Champomier - Verg è s. INRA
Centre de Recherche de Jouy (UR309) Unité FLEC, Silvina Fadda * . Centro de Referencia para
Domaine de Vilvert 78350, Jouy - en - Josas, cedex Lactobacillos (CERELA) - CONICET. Chacabuco
France. marie - christine.champomier - verges@jouy. 145, T4000ILC San Miguel de Tucum á n, Argentina.
inra.fr [email protected]
Gyu- Sung Cho. Max Rubner - Institute, Federal Marí a Ferná ndez. Departamento de Tecnolog í a y
Research Institute for Nutrition and Food, Biotecnologí a , Instituto de Productos Lá c teos de
Department of Safety and Quality of Fruits and Asturias (CSIC), Carretera de Infi esto s/n,
Vegetables, Haid - und - Neu - Strasse 9, 76131 33300 - Villaviciosa, Asturias, Spain. mfernandez@
Karlsruhe, Germany. [email protected] ipla.csic.es
Pier S. Cocconcelli. Istituto di Microbiologia, Pasquale Ferranti. Dipartimento di Scienza degli
Universit à Cattolica del Sacro Cuore, via Emilia Alimenti, University of Naples Federico II, Parco
Parmense 84, 29100 Piacenza, Italy. p ier. Gussone, Portici I - 80055, Italy. [email protected]
[email protected]
Contributors ix
Graciela Font de Valdez * . Centro de Referencia Giorgio Giraffa. Agricultura Research Council.
para Lactobacilos (CERELA)- C ONICET. Research Centre for Forage and Dairy Productions
Chacabuco 145, T4000ILC San Miguel de Tucumá n , (CRA - FLC), Research Unit “ Dairy Productions ” ,
Argentina. C á tedra de Microbiolog í a Superior, Via Lombardo 11, 26900 Lodi, Italy. g giraffa@
Facultad de Bioquí m ica, Quí m ica y Farmacia, ilclodi.it
Universidad Nacional de Tucum á n. Ayacucho 491,
T4000ILC San Miguel de Tucumá n , Argentina. Elvira Marí a Hebert * . Centro de Referencia para
[email protected] Lactobacilos (CERELA) - CONICET. Chacabuco
145, T4000ILC San Miguel de Tucum á n, Argentina.
Cecilia Fontana. Centro Ricerche Biotecnologiche, [email protected]
Universit à Cattolica del Sacro Cuore, via Milano 24,
26100 Cremona, Italy. [email protected] Colin Hill * . Department of Microbiology,
University College Cork, Cork, Ireland. Alimentary
Charles M.A.P. Franz * . Max Rubner - Institute, Pharmabiotic Centre, University College Cork,
Federal Research Institute for Nutrition and Food, Ireland. [email protected]
Department of Safety and Quality of Fruits and
Vegetables, Haid - und - Neu - Strasse 9, 76131 Wilhelm H. Holzapfel. Handong Global
Karlsruhe, Germany. [email protected] University, School of Life and Food Sciences,
Pohang, Gyeongbuk, 791 - 708, Korea. wilhelm@
Antonio Gá lvez. Departamento de Ciencias de la handong.edu
Salud. Á rea de Microbiolog í a. Facultad de Ciencias
Experimentales. Universidad de Ja é n. 23071 - Ja é n, Marí a Silvina Ju á rez Tom á s. Centro de
Spain. [email protected] Referencia para Lactobacilos. (CERELA)-
C ONICET. Chacabuco 145. T4000ILC. San Miguel
Pilar Garcí a. Instituto de Productos Lá c teos de de Tucum á n, Argentina. [email protected]
Asturias (CSIC), Carretera de Infi esto s/n,
33300 - Villaviciosa, Asturias, Spain.pgarcia@ipla. Todd R. Klaenhammer. Department of Food,
csic.es Bioprocessing, and Nutrition Sciences, and Southeast
Dairy Foods Research Center, North Carolina State
Marisa S. Garro. Centro de Referencia para University, Raleigh, North Carolina. t rk@unity.
Lactobacilos (CERELA) - CONICET. T4000ILC ncsu.edu
San Miguel de Tucum á n, Argentina. mgarro@
cerela.org.ar Magdalena Kowalczyk. Institute of Biochemistry
and Biophysics, Polish Academy of Sciences,
Graciela L. Garrote. Centro de Investigació n y Pawinskiego 5a, 02 - 106 Warsaw, Poland. mk@ibb.
Desarrollo en Criotecnologí a de Alimentos waw.pl
(CIDCA)- C ONICET. Facultad de Ciencias Exactas
(UNLP) 47 y 116, 1900 La Plata, Buenos Aires, Philippe Langella. Unit é d’ É cologie et Physiologie
Argentina. [email protected] du Systè m e Digestif (UEPSD), INRA Centre de
Recherche de Jouy, Domaine de Vilvert 78352,
Carla L. Gerez. Centro de Referencia para Jouy - en - Josas, cedex France. philippe.langella@
Lactobacilos (CERELA) - CONICET. Chacabuco jouy.inra.fr
145, T4000ILC San Miguel de Tucum á n, Argentina.
[email protected]
x Contributors
Jean Guy LeBlanc. Centro de Referencia para Anderson Miyoshi * . Laborat ó rio de Gen é tica
Lactobacilos (CERELA) - CONICET. Chacabuco Celular e Molecular, Instituto de Ci ê ncias Biol ó gicas,
145, T4000ILC San Miguel de Tucum á n, Argentina. Universidade Federal de Minas Gerais (ICB/
[email protected] UFMG), Belo Horizonte- M G, Brasil. m iyoshi@icb.
ufmg.br
Timothy Lefeber. Research Group of Industrial
Microbiology and Food Biotechnology (IMDO), Veró nica Molina. Centro de Referencia para
Department of Applied Biological Sciences and Lactobacilos (CERELA) - CONICET. Chacabuco
Engineering, Vrije Universiteit Brussel, Pleinlaan 2, 145, T4000ILC San Miguel de Tucum á n, Argentina.
B - 1050 Brussels, Belgium. timothy.lefeber@vub. [email protected]
ac.be
Fernanda Mozzi * . Centro de Referencia para
Graciela Lorca. Department of Microbiology and Lactobacilos (CERELA) - CONICET. Chacabuco
Cell Science. University of Florida. Gainesville, 145, T4000ILC San Miguel de Tucum á n, Argentina.
FL32608, USA. glorca@ufl .edu [email protected]
Carolina Maldonado Galdeano. Centro de Marí a E. F á tima Nader - Mac í as * . Centro de
Referencia para Lactobacilos (CERELA) - Referencia para Lactobacilos (CERELA) -
C ONICET. Chacabuco 145, T4000ILC San Miguel C ONICET. Chacabuco 145. T4000ILC. San Miguel
de Tucum á n, Argentina. C á tedra de Inmunolog í a. de Tucum á n, Argentina. [email protected]
Instituto de Microbiologí a . Facultad de Bioquí m ica,
Qu í mica y Farmacia. Universidad Nacional de Anphong Nguyen. Division of Biological
Tucum á n. Ayacucho 491, T4000ILC, San Miguel Sciences, University of California at San Diego, La
de Tucum á n, Argentina. [email protected] Jolla, CA92093, USA. [email protected]
José Marazza. Centro de Referencia para Zoe Papalexandratou. Research Group of
Lactobacilos (CERELA) - CONICET. Chacabuco Industrial Microbiology and Food Biotechnology
145, T4000ILC San Miguel de Tucum á n, Argentina. (IMDO), Department of Applied Biological Sciences
[email protected] and Engineering, Vrije Universiteit Brussel,
Pleinlaan 2, B- 1 050 Brussels, Belgium. z oe.
Baltasar Mayo * . Departamento de Microbiolog í a [email protected]
y Bioqu í mica, Instituto de Productos L á cteos de
Asturias (CSIC), Carretera de Infi esto s/n, Gabriela Perdigó n * . Centro de Referencia para
33300 - Villaviciosa, Asturias, Spain. baltasar. Lactobacilos (CERELA) - CONICET. Chacabuco
[email protected] 145, T4000ILC San Miguel de Tucum á n, Argentina.
C á tedra de Inmunolog í a. Instituto de Microbiolog í a.
Marcela Medina. Centro de Referencia para Facultad de Bioqu í mica, Qu í mica y Farmacia.
Lactobacilos (CERELA) - CONICET. Chacabuco Universidad Nacional de Tucum á n. Ayacucho 491,
145, T4000ILC San Miguel de Tucum á n, Argentina. T4000ILC San Miguel de Tucumá n , Argentina.
Facultad de Bioquí m ica, Quí m ica y Farmacia. [email protected]
Universidad Nacional de Tucum á n. Ayacucho 491,
T4000ILC San Miguel de Tucumá n , Argentina.
[email protected]