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The Bifidobacteria and Related Organisms

By: , Posted on: April 18, 2018

The Bifidobacteria and Related Organisms: Biology, Taxonomy, Applications brings together authoritative reviews on all aspects of Bifidobacteria and related genera. Their place within the Phylum Actinobacteria is discussed first, and this is followed by descriptions of the genera Bifidobacterium, Alloscardovia, Aeriscardovia, Bombiscardovia, Gardnerella, Metascardovia, Parascardovia and Scardovia and the currently accredited species within those genera.

Our book shows that cultivation of selected bacteria has expanded beyond the laboratory flask and into at least pilot plant scale; from this, commercial production on an industrial scale is now within reach. Furthermore we now know enough about the factors that aid viable cultures’ survival in a state ready for ingestion and subsequent growth in the digestive tract, and the impacts exerted by factors such as exposure to potentially harmful environmental stresses such as oxygen and bile components to realistically plan for producing viable organisms in easily assimilated forms suitable for both clinical use and in diet and health supplement presentations, and in presentations that both provide adequate shelf storage lives and then facilitate survival and initial growth on release into the gut environment. We know that relevant information is available scattered through the extensive microbiological literature, but this is the first text to bring it together in a form convenient to facilitate productive discussion between the laboratory scientists and the staff charged with developing the market place presentations and supporting information for the end users.

Identification in clinical samples and for demographic studies on how bacteria are distributed within populations, both human and animal, is now easier than ever before because of how novel techniques for genomic and other surveys have developed in recent times. However, to properly interpret this information, and to facilitate informed discussion between scientists and others from the several disciplines that must interact to best use all this information, we still need the classical descriptions of organisms and correctly assigned names allied to these descriptions, so this book devotes considerable space to this “old fashioned” but still very relevant material.

The taxonomy has a relevant role in the food and starter industry and the correct labelling of the species is very important to avoid and prevent confusion in the consumer. The present book describes an updated and detailed review of the correct taxonomy and identification methods of Bifidobacteria. Also the Nagoya protocol, which will have a great impact in the future on the utilization and application of microorganisms, is discussed.

About the editors:

Dr. Paola Mattarelli is a microbiologist with a PhD in Microbial Ecology. Currently, she is a principal investigator at Bologna University with 20-years’ experience on the taxonomy, functional properties and microbial ecology of bifidobacteria, especially in human and animal host interactions. She is co-author of chapters related to bifidobacteria in “The Prokaryotes” and “Bergey’s Manual of Systematic Bacteriology”. She is co-author of numerous scientific papers, reviews and book chapters.

Dr. Bruno Biavati is a full professor for Microbiology and Head of Microbiology Area in the Department of Agro-environmental Science and Technologies at Bologna University in Italy. His primary research interests include bifidobacteriaceae, methanoarchea, the microbial ecology of the intestinal tract in humans and farm animals; probiotics, prebiotics and synbiotics; and the antimicrobial activity of natural compounds. Professor Biavati has served on the Editorial Board of Annals of Microbiology since 1995 and is past President of the Italian Society for Agricultural, Food and Environmental Microbiology. He has authored three book chapters and over 75 journal articles.

Wilhelm H. Holzapfel, Chair Professor, Advanced Green Energy and Environment Institute, Handong Global University, Pohang, Gyeongbuk, South Korea. He is the author or co-author of more than 300 scientific papers and over 60 book chapters, and has edited or co-edited 7 books. He has held academic positions (Professor, Honorary Professor and Extraordinary Professor) in microbiology at various universities, and was Head (until 2007) (Director and Professor) of the Institute of Hygiene and Toxicology in Karlsruhe, Germany, and currently is chair professor at Handong Global University, South Korea. Since 1996 he has been President of the ICFMH of the IUMS

Dr. Brian J. B. Wood worked first (3 years) at the University of California at Davis, including an Austral Summer in the Antarctic, then for 6 years at Unilever’s Colworth House Research Centre, finally for 30 years at Strathclyde University. He has co-authored numerous scientific papers, reviews and chapters in books, etc, and edited or co-edited 6 books, including The Microbiology of Fermented Foods (two editions).

If you found this story stimulating, you may be interested in browsing more content within this book on ScienceDirect. We are pleased to offer you a free chapter – access this content by clicking on this link – Nutritional Requirements of Bifidobacteria.

Need a copy of your own? Save 30% on this book and others on Enter discount code STC317 at checkout.


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Food Science & Nutrition

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