Poly(lactic acid)

This book describes the synthesis, properties, and processing methods of poly(lactic acid) (PLA), an important family of degradable plastics. As the need for environmentally-friendly packaging materials increases, consumers and companies are in search for new materials that are largely produced from renewable resources, and are recyclable. To that end, an overall theme of the book is the biodegradability, recycling, and sustainability benefits of PLA. The chapters, from a base of international expert contributors, describe specific processing methods, spectroscopy techniques for PLA analysis, and and applications in medical items, packaging, and environmental use.

Lactic acid bacteria (LAB) have historically been used as starter cultures for the production of fermented foods, especially dairy products. Over recent years, new areas have had a strong impact on LAB studies: the application of ?omics? tools; the study of complex microbial ecosystems, the discovery of new LAB species, and the use of LAB as powerhouses in the food and medical industries. This second edition of Biotechnology of Lactic Acid Bacteria: Novel Applications addresses the major advances in the fields over the last five years. Thoroughly revised and updated, the book includes new chapters. Among them: The current status of LAB systematics; The role of LAB in the human intestinal microbiome and the intestinal tract of animals and its impact on the health and disease state of the host; The involvement of LAB in fruit and vegetable fermentations; The production of nutraceuticals and aroma compounds by LAB; and The formation of biofilms by LAB. This book is an essential reference for established researchers and scientists, clinical and advanced students, university professors and instructors, nutritionists and food technologists working on food microbiology, physiology and biotechnology of lactic acid bacteria.

The lactic acid bacteria (LAB) are a group of related micro-organisms that are enormously important in the food and beverage industries. Generally regarded as safe for human consumption (and, in the case of probiotics, positively beneficial to human health), the LAB have been used for centuries, and continue to be used worldwide on an industrial scale, in food fermentation processes, including yoghurt, cheeses, fermented meats and vegetables, where they ferment carbohydrates in the foods, producing lactic acid and creating an environment unsuitable for food spoilage organisms and pathogens to survive. The shelf life of the product is thereby extended, but of course these foods are also enjoyed around the world for their organoleptic qualities. They are also important to the brewing and winemaking industries, where they are often undesirable intruders but can in specific cases have desirable benefits. The LAB are also used in producing silage and other agricultural animal feeds. Clinically, they can improve the digestive health of young animals, and also have human medical applications. This book provides a much-needed and comprehensive account of the current knowledge of the lactic acid bacteria, covering the taxonomy and relevant biochemistry, physiology and molecular biology of these scientifically and commercially important micro-organisms. It is directed to bringing together the current understanding concerning the organisms’ remarkable diversity within a seemingly rather constrained compass. The genera now identified as proper members of the LAB are treated in dedicated chapters, and the species properly recognized as members of each genus are listed with detailed descriptions of their principal characteristics. Each genus and species is described using a standardized format, and the relative importance of each species in food, agricultural and medical applications is assessed. In addition, certain other bacterial groups (such as Bifidobacterium) often associated with the LAB are given in-depth coverage. The book will also contribute to a better understanding and appreciation of the role of LAB in the various ecological ecosystems and niches that they occupy. In summary, this volume gathers together information designed to enable the organisms’ fullest industrial, nutritional and medical applications. Lactic Acid Bacteria: Biodiversity and Taxonomy is an essential reference for research scientists, biochemists and microbiologists working in the food and fermentation industries and in research institutions. Advanced students of food science and technology will also find it an indispensable guide to the subject.

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Hyaluronic acid is an essential part of connective, epithelial and neural tissues, and contributes to cell proliferation and migration. It is used as a stimulating agent for collagen synthesis and is a common ingredient in skin-care products, a multi-billion dollar industry, as it is believed to be a key factor in fighting the aging process. Hyaluronic Acid: Production, Properties, Application in Biology and Medicine consists of six chapters discussing the various issues of hyaluronic acid research. In Chapter 1, a historical analysis recounts the discovery and milestones of the research leading to the practical applications of hyaluronan. Chapter 2 is dedicated to biological role of the hyaluronic acid in nature, in particular in the human body. The chapter starts from the phylogenesis of hyaluronic acid, then describes hyaluronan functions in human ontogenesis and especially the role which hyaluronan plays in extracellular matrix of the different tissues. Chapter 3 describes the methods to manufacture and purify hyaluronic acid, including the analytical means for assessing quality of the finished product. Chapter 4 discusses the structure and rheological properties of hyaluronic acid considering effects on conformation and biological properties related to molecular weight. In Chapter 5, the physical and chemical methods for modifying the structure of hyaluronan are discussed including cross-linking using bi-functional reagents, solid-phase modification and effects of the combined action of high pressures and shift deformation. The final chapter focuses on the products derived from hyaluronic acid, including therapeutics composed of modified hyaluronan conjugated to vitamins, amino acids and oligo-peptides. The biological roles and medical applications of this polysaccharide have been extensively studied and this book provides a wealth of scientific data demonstrating the critical role of hyaluronic acid and its promise as a multifaceted bio-macromolecule. Approaching hyaluronic acid from multiple angles, this book links relationships between its biological functions, structure and physical–chemical properties. It will be an invaluable resource to researchers, both industrial and academic, involved in all aspects of hyaluronan-based technologies.