Probiotic dairy products:
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Oxford [u.a.]
Blackwell
2005
|
| Schriftenreihe: | Society of dairy technology
|
| Schlagworte: | |
| Online-Zugang: | Table of contents Inhaltsverzeichnis |
| Beschreibung: | Includes bibliographical references and index |
| Beschreibung: | XVI, 216 S. Ill., Tab. |
| ISBN: | 1405121246 9781405121248 |
Internformat
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| 020 | |a 1405121246 |c alk. paper |9 1-4051-2124-6 | ||
| 020 | |a 9781405121248 |9 978-1-4051-2124-8 | ||
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| 245 | 1 | 0 | |a Probiotic dairy products |c ed. by Adnan Tamime |
| 264 | 1 | |a Oxford [u.a.] |b Blackwell |c 2005 | |
| 300 | |a XVI, 216 S. |b Ill., Tab. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 490 | 0 | |a Society of dairy technology | |
| 500 | |a Includes bibliographical references and index | ||
| 650 | 7 | |a Bacteriocinen |2 gtt | |
| 650 | 7 | |a Genoom |2 gtt | |
| 650 | 7 | |a Maagdarmstelsel |2 gtt | |
| 650 | 7 | |a Melkzuurbacteriën |2 gtt | |
| 650 | 7 | |a Micro-organismen |2 gtt | |
| 650 | 7 | |a Microbiologie |2 gtt | |
| 650 | 7 | |a Probiotica |2 gtt | |
| 650 | 4 | |a Probiotiques | |
| 650 | 4 | |a Produits laitiers - Microbiologie | |
| 650 | 4 | |a Produits laitiers dans l'alimentation humaine | |
| 650 | 7 | |a Regelgeving |2 gtt | |
| 650 | 4 | |a Dairy microbiology | |
| 650 | 4 | |a Dairy products in human nutrition | |
| 650 | 4 | |a Dairy Products |x microbiology | |
| 650 | 4 | |a Food Microbiology | |
| 650 | 4 | |a Food Technology | |
| 650 | 4 | |a Probiotics | |
| 650 | 0 | 7 | |a Probiotikum |0 (DE-588)4338112-1 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Milchprodukt |0 (DE-588)4235506-0 |2 gnd |9 rswk-swf |
| 655 | 7 | |0 (DE-588)4143413-4 |a Aufsatzsammlung |2 gnd-content | |
| 689 | 0 | 0 | |a Milchprodukt |0 (DE-588)4235506-0 |D s |
| 689 | 0 | 1 | |a Probiotikum |0 (DE-588)4338112-1 |D s |
| 689 | 0 | |C b |5 DE-604 | |
| 700 | 1 | |a Tamime, Adnan Y. |d ca. 20./21. Jh. |e Sonstige |0 (DE-588)11091726X |4 oth | |
| 856 | 4 | |u http://www.loc.gov/catdir/toc/ecip0511/2005010456.html |3 Table of contents | |
| 856 | 4 | 2 | |m OEBV Datenaustausch |q application/pdf |u http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=014564133&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |3 Inhaltsverzeichnis |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-014564133 | ||
Datensatz im Suchindex
| _version_ | 1804135007775621120 |
|---|---|
| adam_text | 1.5.1 1.5.2 1.5.3 1.5.4 1.5.5 [.5.6 1.5.7 1.5.8 CONTENTS PREFACE TO
TECHNICAL SERIES XL PREFACE XLI CONTRIBUTORS XLII 1 MICROBIOTA OF THE
HUMAN GUT* 1 B. O GRADY AND G.R. GIBSON 1.1 BACKGROUND* 1 1.2 THE HUMAN
GASTROINTESTINAL TRACT AND ITS MICROBIOTA 1 [.3 FUNCTIONS OF THE
GASTROINTESTINAL MICROBIOTA 3 1.4 INFLUENCES ON THE GI TRACT AND ITS
MICROBIOTA* 5 1.5 BENEFICIAL MICROBIOTA: PROBIOTICS AND HEALTH ASPECTS*
6 ENZYMATIC ACTIVITY AND IMPROVED DIGESTION 7 CLOSTRIDIUM
DIFFICILE-ASSOCIATED INTESTINAL DISEASE 7 ANTIBIOTIC-ASSOCIATED
DIARRHOEA 8 ACUTE DIARRHOEA AND GASTROENTERITIS 8 EXTRA-INTESTINAL
APPLICATIONS 8 OTHER POTENTIAL APPLICATIONS 9 PRODUCT CONSIDERATIONS 9
PREBIOTICS 10 1.6 CONCLUSIONS 12 REFERENCES 12 2 GENOMIC
CHARACTERISATION OF STARTER CULTURES* 16 F. DELLAGLIO, G.E. FELIS, S.
TORRIANI, K. S0RENSEN AND E. JOHANSEN 2.1 INTRODUCTION* 16 2.2 THE
OMIC APPROACHES* 17 2.2.1 BACKGROUND* 17 2.2.2* EXPLORATION OF GENOMIC
SEQUENCES 18 2.2.3* TOOLS FOR CONVERTING GENOMIC SEQUENCES TO
BIOLOGICALLY RELEVANT INFORMATION 19 2.2.4* WHAT CAN GENOMICS BE USED
FOR? 20 COMPARATIVE GENOMICS 20 TRACKING OF STRAINS 20 STRAIN
CHARACTERISATION 21 STRAIN IMPROVEMENT 22 SAFETY ASSESSMENT 22 VI
CONTENTS IMPROVING PRODUCTION CONDITIONS* 23 M~~~M * N 2.3 STATE OF THE
ART* 23 2.3.1* PUBLICLY AVAILABLE GENOME SEQUENCES 23* 2.3.2*
EVOLUTIONARY GENOMICS OFLACTIC ACID BACTERIA 26* 2.3.3* COMPLETE GENOME
SEQUENCES OF POTENTIALLY PROBIOTIC MICRO-ORGANISMS 27 LACTOCOCCUS LACTIS
SUBSP. LACTIS IL1403* 28 BIFDOBACTERIUM LONGUM NCC2705* 30 LACTOBACILLUS
JOHNSONII NCC533* 30 LACTOBACILLUS PLANTARUM WCFS 1* 31 LACTOBACILLUS
ACIDOPHILUS NCFM* 32 2.3.4* METAGENOMICS 32 METAGENOMIC ANALYSES 32* 2.4
FUTURE PERSPECTIVES* 33 2.4.1* NUTRIGENOMICS 33* 2.4.2* MODE OF ACTION
OF PROBIOTICS 33 2.4.3* DEVELOPMENT OF NEW PROBIOTICS 34 2.5
CONCLUSIONS* 34* REFERENCES 35 3 PRODUCTION AND MAINTENANCE OF VIABILITY
OF PROBIOTIC MICRO-ORGANISMS IN DAIRY PRODUCTS* 39 A. Y. TAMIME, M.
SAARELA, A. KORSLUND S0NDERGAARD, V.V. MISTRY AND N.P. SHAH 3.1
INTRODUCTION* 39* 3.2 PROBIOTIC MICRO-ORGANISMS* 39 3.2.1* GENERAL
CHARACTERISTICS 40 3.2.2* EXAMPLES OF COMMERCIAL STARTER CULTURES BLENDS
40* 3.3 ECONOMIC VALUE* 42 3.4 TYPES OF PROBIOTIC DAIRY PRODUCT* 44*
3.4.1* FERMENTED MILKS AND BEVERAGES 44 NORDIC CULTURED BUTTERMILK
(PIIMA, FILMJOLK) AND KEFIR (DRINKING-TYPE) 44 NON-DRINKING FERMENTED
MILK PRODUCTS* 46 SKYR, YMER AND STRAINED YOGHURT (CONCENTRATED
FERMENTED MILKS) 47 QUALITY APPRAISAL OF PROBIOTIC FERMENTED MILKS* 47
3.4.2* CHEESES 49* METHODS OF INTRODUCTION IN CHEESE 49* STRAIN
SELECTION* 51 3.4.3* ICE-CREAM AND FROZEN DESSERTS 53 3.4.4*
MISCELLANEOUS DAIRY PRODUCTS 54 PROBIOTIC SWEET MILK 54* FAT SPREAD 54
DRIED PRODUCTS* 54 LONG SHELF-LIFE FERMENTED MILK DRINKS OR BEVERAGES*
55* MILK- AND WATER-BASED CEREAL PUDDINGS* 56* CONTENTS VII 3.5
VIABILITY OF PROBIOTIC MICRO-ORGANISMS* 56* 3.5.1* COMPOSITION OF THE
FERMENTATION MEDIUM 57* 3.5.2* VIABILITY AS AFFECTED BY OXYGEN 57* 3.6
METHODS TO IMPROVE THE VIABILITY OF PROBIOTIC MICRO-ORGANISMS IN THE
PRODUCT 58* 3.6.1* SELECTION OF BACTERIAL STRAIN(S) 58* 3.6.2* TYPE OF
PACKAGING CONTAINER 58* 3.6.3* RATE OF INOCULATION 59* 3.6.4* TWO-STAGE
FERMENTATION 59* 3.6.5* MICROENCAPSULATION TECHNIQUE 60* 3.6.6*
SUPPLEMENTATION OF THE MILK WITH NUTRIENTS 61* 3.6.7* THE USE OF OXYGEN
SCAVENGERS 62* 3.6.8* THE ADDITION OF CYSTEINE 62* 3.7 FUTURE
DEVELOPMENTS 62* REFERENCES 63* 4* CURRENT LEGISLATION OF PROBIOTIC
PRODUCTS 73* M.HICKEY* 4.1 INTRODUCTION* 73* 4.2 THE SITUATION IN THE
EUROPEAN UNION (EU)* 74* 4.2.1* RELEVANT FOOD SAFETY LEGISLATION 74*
4.2.2* THE EU NOVEL FOOD APPLICATION PROCEDURE 75* 4.2.3* SIMPLIFIED
PROCEDURE/NOTIFICATION 76* 4.2.4* GENETIC MODIFICATION 76* APPROVAL OF
GMOS 77* CLAIMS AND LABELLING 77* 4.2.5* PROPOSED HEALTH CLAIM
APPLICATION PROCEDURE 78* 4.2.6* EU COMMISSION PROPOSAL TOR A REGULATION
ON YOGHURT AND* YOGHURT-LIKE PRODUCTS 79* 4.2.7* USE OF THE TERM BIO
80* 4.2.8* THE UK MARKET 80* 4.3 THE US SITUATION* 82* 4.3.1* FOOD
SAFETY 83* 4.3.2* CLAIMS AND LABELLING 83* 4.4 THE JAPANESE MODEL* 85*
4.4.1* THE PROCESS FOR OBTAINING FOSHU APPROVAL 86* 4.4.2* COSTS OF
APPROVAL 89* 4.5 CODEX ALIMENTARIUS* 89* 4.5.1* BACKGROUND 89* 4.5.2*
ACCEPTANCE OF CODEX STANDARDS AND THEIR ROLE IN THE WTO 91* 4.5.3* CODEX
AND THE ISSUE OF CLAIMS 92* 4.5.4* CODEX STANDARD FOR FERMENTED MILKS
94* 4.6 CONCLUSIONS AND POINTERS TO THE FUTURE 94* REFERENCES 95* VIII
CONTENTS 5* ENUMERATION AND IDENTIFICATION OF MIXED PROBIOTIC AND LACTIC
ACID BACTERIA STARTER CULTURES 98 A.L. MCCARTNEY 5.1 INTRODUCTION* 98
5.2 CLASSIC APPROACHES TO LAB ENUMERATION AND DIFFERENTIATION* 98 5.3
CURRENT APPROACHES TO LAB ENUMERATION* 100 5.3.1 DIFFERENTIAL PLATING
METHODS* 100 5.3.2 PROBING STRATEGIES* 101 5.3.3 QUANTITATIVE PCR* 102
5.4 MODERN GENETIC APPROACHES TO LAB DIFFERENTIATION* 103 5.4.1
BACKGROUND* 103 5.4.2 PULSED-FIELD GEL ELECTROPHORESIS (PFGE)* 104 5.4.3
RIBOTYPING AND AMPLIFIED RDNA RESTRICTION ANALYSIS (ARDRA) 105 5.4.4
AMPLIFIED FRAGMENT LENGTH POLYMORPHISM (AFLP) ANALYSIS 107 5.4.5
RANDOMLY AMPLIFIED POLYMORPHIC DNA (RAPD)* 108 5.4.6 PCR-TYPING* 110
5.4.7 GENE SEQUENCING* 112 5.4.8 DENATURING GRADIENT GEL
ELECTROPHORESIS-PCR (DGGE-PCR) 112 5.4.9 PROBING STRATEGIES* 114 5.5
DISCUSSION LIS* REFERENCES 115 6* PREBIOTIC INGREDIENTS WITH EMPHASIS ON
GALACTO-OLIGOSACCHARIDES AND FRUCTO-OLIGOSACCHARIDES 120 F. ANGUS, S.
SMART AND C. SHORTT* 6.1 INTRODUCTION* 120 6.2 CLASSIFICATION OF
PREBIOTICS* 121 6.3 PROMINENCE OF PREBIOTICS IN FOSHU* 122 6.4
GALACTO-OLIGOSACCHARIDES AS PREBIOTICS* 122 6.4.1 TECHNICAL ASPECTS OF
GOS* 122 6.4.2 PRODUCTION OF GOS* 123 6.4.3 CHARACTERISTICS OF GOS* 124
6.4.4 HEALTH EFFECTS OF GOS* 125 6.5 FOCUS ON FOS* 128 6.5.1 BACKGROUND*
128 6.5.2 TECHNOLOGICAL PRODUCTION OF FOS* 129 6.5.3 CHARACTERISTICS OF
FOS* 129 6.5.4 HEALTH EFFECTS OF FOS* 131 6.6 CONCLUSIONS* 133
REFERENCES* 133 7* HEALTH CLAIMS ASSOCIATED WITH PROBIOTICS 138 G.A.
O MAY AND G.T. MACFARLANE 7.1 INTRODUCTION* 138 7.2 PROBIOTIC USE IN GL
TRACT CONDITIONS 139* CONTENTS IX 7.2.1 INFLAMMATORY BOWEL DISEASE 139
CROHN S DISEASE 139 ULCERATIVE COLITIS 141 7.2.2 POUCHITIS 7.2.3
IRRITABLE BOWEL SYNDROME 7.2.4 ANTIBIOTIC~ASSOCIATED DIARRHOEA AND
CLOSTRIDIUM DIFFICILE 7.2.5 ANTIBIOTIC-ASSOCIATED DIARRHOEA 7.2.6
CLOSTRIDIUM DIFFICILE~ASSOCIATED DISEASE (CDAD) 7.2.7 TRAVELLER S
DIARRHOEA 7.2.8 INFANT DIARRHOEA 7.3 PROBIOTIC USE IN
EXTRA-GASTROINTESTINAL CONDITIONS 7.3.1 ATOPIC DERMATITIS 7.3.2
BACTERIAL VAGINOSIS 7.4 CONCLUSION REFERENCES 143 144 146 148 150 151
153 156 156 158 159 159 8 PRODUCTION OF VITAMINS, EXOPOLYSACCHARIDES AND
BACTERIOCINS BY PROBIOTIC BACTERIA E.B. O CONNOR, E. BARRETT, G.
FITZGERALD, C. HILL, C. STANTON AND R.P. ROSS 167 8.1 INTRODUCTION 167
8.2 VITAMIN PRODUCTION BY LACTIC ACID BACTERIA (LAB) AND BIFIDOBACTERIUM
SPP. 167 8.2.1 INTRODUCTION 167 8.2.2 8.2.3 FOLATE VITAMIN B I2
PRODUCTION 168 170 8.2.4 VITAMIN K PRODUCTION 8.2.5 RIBOFLAVIN AND
THIAMINE 8.3 EXOPOLYSACCHARIDES (EPS) PRODUCTION BY LAB AND
BIFIDOBACTERIUM SPP. 8.3.1 INTRODUCTION 8.3.2 CLASSIFICATION OF EPS
8.3.3 HEALTH BENEFITS OF EPS PREBIOTIC EFFECT OF EPS IMMUNOSTIMULATORY
ACTIVITY OF EPS ANTI-TUMORAL ACTIVITY OFEPS EPS AND BLOOD
CHOLESTEROL-LOWERING EFFECTS 8.3.4 GENETIC ENGINEERING FOR MICROBIAL
PRODUCTION OF EPS 8.4 PRODUCTION OFBACTERIOCINS BY PROBIOTIC CULTURES
8.4.1 INTRODUCTION 8.4.2 PRODUCTION OF ANTIMICROBIALS AS A PROBIOTIC
TRAIT 8.4.3 CLASSIFICATION OF BACTERIOCINS CLASS I: LANTIBIOTICS 170 171
171 171 172 172 172 173 175 176 176 176 176 177 178 178 CLASS II:
BACTERIOCINS CLASS III: BACTERIOCINS 180 181 8.4.4 ANTIMICROBIAL
POTENTIAL OF LACTOBACILLUS SPP. 181 8.4.5 ANTIMICROBIAL POTENTIAL OF
BIFIDOBACTERIUM SPP. 183 8.4.6 HETEROLOGOUS EXPRESSION 184 X CONTENTS
8.5 OVERALL CONCLUSIONS 184 ACKNOWLEDGEMENTS 185 REFERENCES 185 9 FUTURE
DEVELOPMENT OF PROBIOTIC DAIRY PRODUCTS* 195 T. MATTILA-SANDHOLM, M.
SAARELA AND W.M. DE VOS 9. J* BACKGROUND 195 9.2* RECENT EU RESEARCH
ACTIVITIES IN THE GUT HEALTH AREA: THE PROEUHEALTH CLUSTER 196 9.3*
BEYOND PROEUHEALTH: FROM PRODUCTS TO MECHANISMS AND BACK 198 9.4* THE
STRATEGIC LEAP TOWARDS MECHANISTIC STUDIES: FUTURE TARGET AREAS FOR
RESEARCH 199 9.5* THE FUTURE FUNCTIONAL FOOD INDUSTRY WILL APPROACH THE
CONSUMER IN A DIFFERENT WAY 201 9.6 CONCLUSIONS 202 REFERENCES 203
INDEX* 207
|
| adam_txt |
1.5.1 1.5.2 1.5.3 1.5.4 1.5.5 [.5.6 1.5.7 1.5.8 CONTENTS PREFACE TO
TECHNICAL SERIES XL PREFACE XLI CONTRIBUTORS XLII 1 MICROBIOTA OF THE
HUMAN GUT* 1 B. O'GRADY AND G.R. GIBSON 1.1 BACKGROUND* 1 1.2 THE HUMAN
GASTROINTESTINAL TRACT AND ITS MICROBIOTA 1 [.3 FUNCTIONS OF THE
GASTROINTESTINAL MICROBIOTA 3 1.4 INFLUENCES ON THE GI TRACT AND ITS
MICROBIOTA* 5 1.5 BENEFICIAL MICROBIOTA: PROBIOTICS AND HEALTH ASPECTS*
6 ENZYMATIC ACTIVITY AND IMPROVED DIGESTION 7 CLOSTRIDIUM
DIFFICILE-ASSOCIATED INTESTINAL DISEASE 7 ANTIBIOTIC-ASSOCIATED
DIARRHOEA 8 ACUTE DIARRHOEA AND GASTROENTERITIS 8 EXTRA-INTESTINAL
APPLICATIONS 8 OTHER POTENTIAL APPLICATIONS 9 PRODUCT CONSIDERATIONS 9
PREBIOTICS 10 1.6 CONCLUSIONS 12 REFERENCES 12 2 GENOMIC
CHARACTERISATION OF STARTER CULTURES* 16 F. DELLAGLIO, G.E. FELIS, S.
TORRIANI, K. S0RENSEN AND E. JOHANSEN 2.1 INTRODUCTION* 16 2.2 THE
'OMIC' APPROACHES* 17 2.2.1 BACKGROUND* 17 2.2.2* EXPLORATION OF GENOMIC
SEQUENCES 18 2.2.3* TOOLS FOR CONVERTING GENOMIC SEQUENCES TO
BIOLOGICALLY RELEVANT INFORMATION 19 2.2.4* WHAT CAN GENOMICS BE USED
FOR? 20 COMPARATIVE GENOMICS 20 TRACKING OF STRAINS 20 STRAIN
CHARACTERISATION 21 STRAIN IMPROVEMENT 22 SAFETY ASSESSMENT 22 VI
CONTENTS IMPROVING PRODUCTION CONDITIONS* 23 M~~~M * N 2.3 STATE OF THE
ART* 23 2.3.1* PUBLICLY AVAILABLE GENOME SEQUENCES 23* 2.3.2*
EVOLUTIONARY GENOMICS OFLACTIC ACID BACTERIA 26* 2.3.3* COMPLETE GENOME
SEQUENCES OF POTENTIALLY PROBIOTIC MICRO-ORGANISMS 27 LACTOCOCCUS LACTIS
SUBSP. LACTIS IL1403* 28 BIFDOBACTERIUM LONGUM NCC2705* 30 LACTOBACILLUS
JOHNSONII NCC533* 30 LACTOBACILLUS PLANTARUM WCFS 1* 31 LACTOBACILLUS
ACIDOPHILUS NCFM* 32 2.3.4* METAGENOMICS 32 METAGENOMIC ANALYSES 32* 2.4
FUTURE PERSPECTIVES* 33 2.4.1* NUTRIGENOMICS 33* 2.4.2* MODE OF ACTION
OF PROBIOTICS 33 2.4.3* DEVELOPMENT OF NEW PROBIOTICS 34 2.5
CONCLUSIONS* 34* REFERENCES 35 3 PRODUCTION AND MAINTENANCE OF VIABILITY
OF PROBIOTIC MICRO-ORGANISMS IN DAIRY PRODUCTS* 39 A. Y. TAMIME, M.
SAARELA, A. KORSLUND S0NDERGAARD, V.V. MISTRY AND N.P. SHAH 3.1
INTRODUCTION* 39* 3.2 PROBIOTIC MICRO-ORGANISMS* 39 3.2.1* GENERAL
CHARACTERISTICS 40 3.2.2* EXAMPLES OF COMMERCIAL STARTER CULTURES BLENDS
40* 3.3 ECONOMIC VALUE* 42 3.4 TYPES OF PROBIOTIC DAIRY PRODUCT* 44*
3.4.1* FERMENTED MILKS AND BEVERAGES 44 NORDIC CULTURED BUTTERMILK
(PIIMA, FILMJOLK) AND KEFIR (DRINKING-TYPE) 44 NON-DRINKING FERMENTED
MILK PRODUCTS* 46 SKYR, YMER AND STRAINED YOGHURT (CONCENTRATED
FERMENTED MILKS) 47 QUALITY APPRAISAL OF PROBIOTIC FERMENTED MILKS* 47
3.4.2* CHEESES 49* METHODS OF INTRODUCTION IN CHEESE 49* STRAIN
SELECTION* 51 3.4.3* ICE-CREAM AND FROZEN DESSERTS 53 3.4.4*
MISCELLANEOUS DAIRY PRODUCTS 54 PROBIOTIC 'SWEET' MILK 54* FAT SPREAD 54
DRIED PRODUCTS* 54 LONG SHELF-LIFE FERMENTED MILK DRINKS OR BEVERAGES*
55* MILK- AND WATER-BASED CEREAL PUDDINGS* 56* CONTENTS VII 3.5
VIABILITY OF PROBIOTIC MICRO-ORGANISMS* 56* 3.5.1* COMPOSITION OF THE
FERMENTATION MEDIUM 57* 3.5.2* VIABILITY AS AFFECTED BY OXYGEN 57* 3.6
METHODS TO IMPROVE THE VIABILITY OF PROBIOTIC MICRO-ORGANISMS IN THE
PRODUCT 58* 3.6.1* SELECTION OF BACTERIAL STRAIN(S) 58* 3.6.2* TYPE OF
PACKAGING CONTAINER 58* 3.6.3* RATE OF INOCULATION 59* 3.6.4* TWO-STAGE
FERMENTATION 59* 3.6.5* MICROENCAPSULATION TECHNIQUE 60* 3.6.6*
SUPPLEMENTATION OF THE MILK WITH NUTRIENTS 61* 3.6.7* THE USE OF OXYGEN
SCAVENGERS 62* 3.6.8* THE ADDITION OF CYSTEINE 62* 3.7 FUTURE
DEVELOPMENTS 62* REFERENCES 63* 4* CURRENT LEGISLATION OF PROBIOTIC
PRODUCTS 73* M.HICKEY* 4.1 INTRODUCTION* 73* 4.2 THE SITUATION IN THE
EUROPEAN UNION (EU)* 74* 4.2.1* RELEVANT FOOD SAFETY LEGISLATION 74*
4.2.2* THE EU NOVEL FOOD APPLICATION PROCEDURE 75* 4.2.3* SIMPLIFIED
PROCEDURE/NOTIFICATION 76* 4.2.4* GENETIC MODIFICATION 76* APPROVAL OF
GMOS 77* CLAIMS AND LABELLING 77* 4.2.5* PROPOSED HEALTH CLAIM
APPLICATION PROCEDURE 78* 4.2.6* EU COMMISSION PROPOSAL TOR A REGULATION
ON YOGHURT AND* YOGHURT-LIKE PRODUCTS 79* 4.2.7* USE OF THE TERM 'BIO'
80* 4.2.8* THE UK MARKET 80* 4.3 THE US SITUATION* 82* 4.3.1* FOOD
SAFETY 83* 4.3.2* CLAIMS AND LABELLING 83* 4.4 THE JAPANESE MODEL* 85*
4.4.1* THE PROCESS FOR OBTAINING FOSHU APPROVAL 86* 4.4.2* COSTS OF
APPROVAL 89* 4.5 CODEX ALIMENTARIUS* 89* 4.5.1* BACKGROUND 89* 4.5.2*
ACCEPTANCE OF CODEX STANDARDS AND THEIR ROLE IN THE WTO 91* 4.5.3* CODEX
AND THE ISSUE OF CLAIMS 92* 4.5.4* CODEX STANDARD FOR FERMENTED MILKS
94* 4.6 CONCLUSIONS AND POINTERS TO THE FUTURE 94* REFERENCES 95* VIII
CONTENTS 5* ENUMERATION AND IDENTIFICATION OF MIXED PROBIOTIC AND LACTIC
ACID BACTERIA STARTER CULTURES 98 A.L. MCCARTNEY 5.1 INTRODUCTION* 98
5.2 CLASSIC APPROACHES TO LAB ENUMERATION AND DIFFERENTIATION* 98 5.3
CURRENT APPROACHES TO LAB ENUMERATION* 100 5.3.1 DIFFERENTIAL PLATING
METHODS* 100 5.3.2 PROBING STRATEGIES* 101 5.3.3 QUANTITATIVE PCR* 102
5.4 MODERN GENETIC APPROACHES TO LAB DIFFERENTIATION* 103 5.4.1
BACKGROUND* 103 5.4.2 PULSED-FIELD GEL ELECTROPHORESIS (PFGE)* 104 5.4.3
RIBOTYPING AND AMPLIFIED RDNA RESTRICTION ANALYSIS (ARDRA) 105 5.4.4
AMPLIFIED FRAGMENT LENGTH POLYMORPHISM (AFLP) ANALYSIS 107 5.4.5
RANDOMLY AMPLIFIED POLYMORPHIC DNA (RAPD)* 108 5.4.6 PCR-TYPING* 110
5.4.7 GENE SEQUENCING* 112 5.4.8 DENATURING GRADIENT GEL
ELECTROPHORESIS-PCR (DGGE-PCR) 112 5.4.9 PROBING STRATEGIES* 114 5.5
DISCUSSION LIS* REFERENCES 115 6* PREBIOTIC INGREDIENTS WITH EMPHASIS ON
GALACTO-OLIGOSACCHARIDES AND FRUCTO-OLIGOSACCHARIDES 120 F. ANGUS, S.
SMART AND C. SHORTT* 6.1 INTRODUCTION* 120 6.2 CLASSIFICATION OF
PREBIOTICS* 121 6.3 PROMINENCE OF PREBIOTICS IN FOSHU* 122 6.4
GALACTO-OLIGOSACCHARIDES AS PREBIOTICS* 122 6.4.1 TECHNICAL ASPECTS OF
GOS* 122 6.4.2 PRODUCTION OF GOS* 123 6.4.3 CHARACTERISTICS OF GOS* 124
6.4.4 HEALTH EFFECTS OF GOS* 125 6.5 FOCUS ON FOS* 128 6.5.1 BACKGROUND*
128 6.5.2 TECHNOLOGICAL PRODUCTION OF FOS* 129 6.5.3 CHARACTERISTICS OF
FOS* 129 6.5.4 HEALTH EFFECTS OF FOS* 131 6.6 CONCLUSIONS* 133
REFERENCES* 133 7* HEALTH CLAIMS ASSOCIATED WITH PROBIOTICS 138 G.A.
O'MAY AND G.T. MACFARLANE 7.1 INTRODUCTION* 138 7.2 PROBIOTIC USE IN GL
TRACT CONDITIONS 139* CONTENTS IX 7.2.1 INFLAMMATORY BOWEL DISEASE 139
CROHN'S DISEASE 139 ULCERATIVE COLITIS 141 7.2.2 POUCHITIS 7.2.3
IRRITABLE BOWEL SYNDROME 7.2.4 ANTIBIOTIC~ASSOCIATED DIARRHOEA AND
CLOSTRIDIUM DIFFICILE 7.2.5 ANTIBIOTIC-ASSOCIATED DIARRHOEA 7.2.6
CLOSTRIDIUM DIFFICILE~ASSOCIATED DISEASE (CDAD) 7.2.7 TRAVELLER'S
DIARRHOEA 7.2.8 INFANT DIARRHOEA 7.3 PROBIOTIC USE IN
EXTRA-GASTROINTESTINAL CONDITIONS 7.3.1 ATOPIC DERMATITIS 7.3.2
BACTERIAL VAGINOSIS 7.4 CONCLUSION REFERENCES 143 144 146 148 150 151
153 156 156 158 159 159 8 PRODUCTION OF VITAMINS, EXOPOLYSACCHARIDES AND
BACTERIOCINS BY PROBIOTIC BACTERIA E.B. O'CONNOR, E. BARRETT, G.
FITZGERALD, C. HILL, C. STANTON AND R.P. ROSS 167 8.1 INTRODUCTION 167
8.2 VITAMIN PRODUCTION BY LACTIC ACID BACTERIA (LAB) AND BIFIDOBACTERIUM
SPP. 167 8.2.1 INTRODUCTION 167 8.2.2 8.2.3 FOLATE VITAMIN B I2
PRODUCTION 168 170 8.2.4 VITAMIN K PRODUCTION 8.2.5 RIBOFLAVIN AND
THIAMINE 8.3 EXOPOLYSACCHARIDES (EPS) PRODUCTION BY LAB AND
BIFIDOBACTERIUM SPP. 8.3.1 INTRODUCTION 8.3.2 CLASSIFICATION OF EPS
8.3.3 HEALTH BENEFITS OF EPS PREBIOTIC EFFECT OF EPS IMMUNOSTIMULATORY
ACTIVITY OF EPS ANTI-TUMORAL ACTIVITY OFEPS EPS AND BLOOD
CHOLESTEROL-LOWERING EFFECTS 8.3.4 GENETIC ENGINEERING FOR MICROBIAL
PRODUCTION OF EPS 8.4 PRODUCTION OFBACTERIOCINS BY PROBIOTIC CULTURES
8.4.1 INTRODUCTION 8.4.2 PRODUCTION OF ANTIMICROBIALS AS A PROBIOTIC
TRAIT 8.4.3 CLASSIFICATION OF BACTERIOCINS CLASS I: LANTIBIOTICS 170 171
171 171 172 172 172 173 175 176 176 176 176 177 178 178 CLASS II:
BACTERIOCINS CLASS III: BACTERIOCINS 180 181 8.4.4 ANTIMICROBIAL
POTENTIAL OF LACTOBACILLUS SPP. 181 8.4.5 ANTIMICROBIAL POTENTIAL OF
BIFIDOBACTERIUM SPP. 183 8.4.6 HETEROLOGOUS EXPRESSION 184 X CONTENTS
8.5 OVERALL CONCLUSIONS 184 ACKNOWLEDGEMENTS 185 REFERENCES 185 9 FUTURE
DEVELOPMENT OF PROBIOTIC DAIRY PRODUCTS* 195 T. MATTILA-SANDHOLM, M.
SAARELA AND W.M. DE VOS 9. J* BACKGROUND 195 9.2* RECENT EU RESEARCH
ACTIVITIES IN THE GUT HEALTH AREA: THE PROEUHEALTH CLUSTER 196 9.3*
BEYOND PROEUHEALTH: FROM PRODUCTS TO MECHANISMS AND BACK 198 9.4* THE
STRATEGIC LEAP TOWARDS MECHANISTIC STUDIES: FUTURE TARGET AREAS FOR
RESEARCH 199 9.5* THE FUTURE FUNCTIONAL FOOD INDUSTRY WILL APPROACH THE
CONSUMER IN A DIFFERENT WAY 201 9.6 CONCLUSIONS 202 REFERENCES 203
INDEX* 207 |
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| bvnumber | BV021242585 |
| callnumber-first | Q - Science |
| callnumber-label | QR121 |
| callnumber-raw | QR121 |
| callnumber-search | QR121 |
| callnumber-sort | QR 3121 |
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| dewey-full | 641.3/7 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink |
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| dewey-search | 641.3/7 |
| dewey-sort | 3641.3 17 |
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| discipline | Agrarwissenschaft Lebensmitteltechnologie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau Ökotrophologie |
| discipline_str_mv | Agrarwissenschaft Lebensmitteltechnologie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau Ökotrophologie |
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| illustrated | Illustrated |
| index_date | 2024-07-02T13:37:18Z |
| indexdate | 2024-07-09T20:33:40Z |
| institution | BVB |
| isbn | 1405121246 9781405121248 |
| language | English |
| lccn | 2005010456 |
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| physical | XVI, 216 S. Ill., Tab. |
| publishDate | 2005 |
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| publisher | Blackwell |
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| series2 | Society of dairy technology |
| spelling | Probiotic dairy products ed. by Adnan Tamime Oxford [u.a.] Blackwell 2005 XVI, 216 S. Ill., Tab. txt rdacontent n rdamedia nc rdacarrier Society of dairy technology Includes bibliographical references and index Bacteriocinen gtt Genoom gtt Maagdarmstelsel gtt Melkzuurbacteriën gtt Micro-organismen gtt Microbiologie gtt Probiotica gtt Probiotiques Produits laitiers - Microbiologie Produits laitiers dans l'alimentation humaine Regelgeving gtt Dairy microbiology Dairy products in human nutrition Dairy Products microbiology Food Microbiology Food Technology Probiotics Probiotikum (DE-588)4338112-1 gnd rswk-swf Milchprodukt (DE-588)4235506-0 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Milchprodukt (DE-588)4235506-0 s Probiotikum (DE-588)4338112-1 s b DE-604 Tamime, Adnan Y. ca. 20./21. Jh. Sonstige (DE-588)11091726X oth http://www.loc.gov/catdir/toc/ecip0511/2005010456.html Table of contents OEBV Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=014564133&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Probiotic dairy products Bacteriocinen gtt Genoom gtt Maagdarmstelsel gtt Melkzuurbacteriën gtt Micro-organismen gtt Microbiologie gtt Probiotica gtt Probiotiques Produits laitiers - Microbiologie Produits laitiers dans l'alimentation humaine Regelgeving gtt Dairy microbiology Dairy products in human nutrition Dairy Products microbiology Food Microbiology Food Technology Probiotics Probiotikum (DE-588)4338112-1 gnd Milchprodukt (DE-588)4235506-0 gnd |
| subject_GND | (DE-588)4338112-1 (DE-588)4235506-0 (DE-588)4143413-4 |
| title | Probiotic dairy products |
| title_auth | Probiotic dairy products |
| title_exact_search | Probiotic dairy products |
| title_exact_search_txtP | Probiotic dairy products |
| title_full | Probiotic dairy products ed. by Adnan Tamime |
| title_fullStr | Probiotic dairy products ed. by Adnan Tamime |
| title_full_unstemmed | Probiotic dairy products ed. by Adnan Tamime |
| title_short | Probiotic dairy products |
| title_sort | probiotic dairy products |
| topic | Bacteriocinen gtt Genoom gtt Maagdarmstelsel gtt Melkzuurbacteriën gtt Micro-organismen gtt Microbiologie gtt Probiotica gtt Probiotiques Produits laitiers - Microbiologie Produits laitiers dans l'alimentation humaine Regelgeving gtt Dairy microbiology Dairy products in human nutrition Dairy Products microbiology Food Microbiology Food Technology Probiotics Probiotikum (DE-588)4338112-1 gnd Milchprodukt (DE-588)4235506-0 gnd |
| topic_facet | Bacteriocinen Genoom Maagdarmstelsel Melkzuurbacteriën Micro-organismen Microbiologie Probiotica Probiotiques Produits laitiers - Microbiologie Produits laitiers dans l'alimentation humaine Regelgeving Dairy microbiology Dairy products in human nutrition Dairy Products microbiology Food Microbiology Food Technology Probiotics Probiotikum Milchprodukt Aufsatzsammlung |
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