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dc.contributor.author
Leblanc, Jean Guy Joseph
dc.contributor.author
Laiño, Jonathan Emiliano
dc.contributor.author
Juarez del Valle, Marianela
dc.contributor.author
Savoy, Graciela
dc.contributor.author
Sesma, Fernando Juan Manuel
dc.contributor.author
Taranto, Maria Pia
dc.contributor.other
Mozzi, Fernanda Beatriz
dc.contributor.other
Raya, Raul Ricardo
dc.contributor.other
Vignolo, Graciela Margarita
dc.date.available
2020-06-16T12:47:58Z
dc.date.issued
2016
dc.identifier.citation
Leblanc, Jean Guy Joseph; Laiño, Jonathan Emiliano; Juarez del Valle, Marianela; Savoy, Graciela; Sesma, Fernando Juan Manuel; et al.; Chapter 17 - B-group vitamins production by probiotic lactic acid bacteria; John Wiley & Sons, Ltd; 2016; 279-296
dc.identifier.isbn
9781118868409
dc.identifier.uri
http://hdl.handle.net/11336/107473
dc.description.abstract
Lactic acid bacteria (LAB) are a heterogeneous group of microorganisms that have a long history of use as starter cultures for the elaboration of fermented foods because these industrially important bacteria can improve the safety, shelf-life, nutritional value, flavor, and overall quality of fermented products. In addition, LAB have been shown to exert a large range of beneficial properties, which is why they are frequently used as probiotic microorganisms in a variety of novel products. In 2002, the Food Agriculture Organization (FAO) defined probiotics as "live microorganisms which, when administered in adequate amounts, confer a beneficial health effect on the host" The probiotic and beneficial aspects of LAB have been intensely reviewed elsewhere and will not be the subject of this chapter. In addition to their intrinsic beneficial properties, certain strains of LAB have the capability of producing/releasing and/or increasing specific beneficial compounds in foods. These functional ingredients are sometimes referred to as nutraceuticals, a term that was first coined in 1989 to describe "a food (or part of a food) that provides medical or health benefits, including the prevention and/or treatment of a disease". These ingredients can be macronutrients (such as unsaturated fatty acids present in some oils), micronutrients (such as vitamins), or non-nutritive compounds (such as hydrolytic enzymes and flavonoids) and can be naturally present in foods (such as omega-3 fatty acids in fish or vitamin C in citrus fruits, etc.) or added (i.e., milks fortified with calcium and vitamin D, cereals fortified with folic acid, and others). Since LAB are involved in the preparation of a wide range of fermented foods and because of their GRAS (Generally Recognized as Safe) status, the selection of strains delivering nutraceuticals is now the main objective of several research groups. Among these studies, vitamin production by LAB has gained the attention of the scientific community. It has been shown that certain foods fermented with LAB contain high levels of B-group vitamins as a result of microbial biosynthesis. For this reason, LAB (considered food-grade microorganisms) are the ideal candidates to deliver specific compounds such as vitamins into foods.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
John Wiley & Sons, Ltd
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
B Vitamin
dc.subject
Lactic acid bacteria
dc.subject
Probiotic
dc.subject.classification
Otras Ciencias Biológicas
dc.subject.classification
Ciencias Biológicas
dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
dc.title
Chapter 17 - B-group vitamins production by probiotic lactic acid bacteria
dc.type
info:eu-repo/semantics/publishedVersion
dc.type
info:eu-repo/semantics/bookPart
dc.type
info:ar-repo/semantics/parte de libro
dc.date.updated
2020-05-27T18:11:12Z
dc.journal.pagination
279-296
dc.journal.pais
Reino Unido
dc.journal.ciudad
Londres
dc.description.fil
Fil: Leblanc, Jean Guy Joseph. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil
Fil: Laiño, Jonathan Emiliano. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil
Fil: Juarez del Valle, Marianela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil
Fil: Savoy, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil
Fil: Sesma, Fernando Juan Manuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil
Fil: Taranto, Maria Pia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://dx.doi.org/10.1002/9781118868386
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/pdf/10.1002/9781118868386.ch17
dc.conicet.paginas
374
dc.source.titulo
Biotechnology of Lactic Acid Bacteria: Novel Applications
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