Advances in Probiotics

Microorganisms in Food and Health
Erscheinungsjahr 2021
ISBN: 978-0-12-822909-5
Verlag: William Andrew Publishing

Buch, Englisch, 566 Seiten, Format (B × H): 191 mm x 235 mm, Gewicht: 1540 g

Advances in Probiotics: Microorganisms in Food and Health highlights recent advances in probiotic microorganisms, commercial probiotics, safety aspects of probiotics, preparation and commercialization, microbiome therapy for diseases and disorders, and next generation probiotics. This is a comprehensive resource of developments of new formulations and products for probiotic and prebiotic food with focus on the microorganisms to enable effective probiotic delivery. The book deliberates contemporary trends and challenges, risks, limitations in probiotic and prebiotic food to deliver an understanding not only for research development purposes but also to benefit further standardize industrial requirements and other techno-functional traits of probiotics.

At present there is no solitary volume to describe the probiotics and prebiotics properties, Advances in Probiotics: Microorganisms in Food and Health provides novel information to fill the overall gap in the market. It presents the most current information on probiotic and prebiotics for the food industry. This book is a valuable resource for academicians, researchers, food industrialists, and entrepreneurs.

Autoren/Hrsg.

Dhanasekaran, Dharumadurai

Sankaranarayanan, Alwarappan

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Naturwissenschaften Biowissenschaften Mikrobiologie

Inhaltsverzeichnis

Part I Probiotics Microorganisms
1. Probiotic Microorganisms and Their Benefi t to Human Health
2. Selection Criteria for Identifying Putative Probiont
3. Simulated Gastrointestinal System to Assess the Probiotic Properties Modifi ed to Encapsulation of Probiotics and Their Survival Under Simulated Gastrointestinal System
4. Next-Generation Probiotics
5. Edible Mushrooms: A Promising Bioresource for Prebiotics

Part II Omics approaches in Probiotics
6. Genetic Modification and Sequence Analysis of Probiotic Microorganisms
7. Biosynthetic Gene Cluster Analysis in Lactobacillus Species Using antiSMASH
8. Probiotic Polysaccharides as Toll-Like Receptor 4 Modulators-An In Silico Strategy

Part III Quality and Nutrition of Probiotics
9. Prebiotics Mechanism of Action: An Overview
10. Symbiotics in Nutrition
11. Role of Probiotic Microbes Exerting Nutritional Properties

Part IV Probiotics in Health and Diseases
12. Probiotic Microorganism: A Promising and Innovative Tool for Cancer Prevention and Therapy
13. Psychobiotics: A Newer Approach Toward the Treatment of Neurodevelopmental Disorders
14. Probiotics, Diet, and Gut Microbiome Modulation in Metabolic Syndromes Prevention
15. Bacillus Species-Elucidating the Dilemma on Their Probiotic and Pathogenic Traits
16. Probiotic Fortified Seaweed Silage as Feed Supplement in Marine Hatcheries
17. Secondary Metabolites From Probiotic Metabolism
18. Bacteriocins Produced by Probiotic Microorganisms
19. Probioactives: Bacteriocin and Exopolysaccharides
20. Probiotics in Shrimp Aquaculture
21. Prospective Approaches of Pseudonocardia alaniniphila Hydrobionts for Litopenaeus vannamei
22. Probiotics as a Growth Promotant for Livestock and Poultry Production
23. Small- and Large-Scale Production of Probiotic Foods, Probiotic Potential and Nutritional Benefits
24. Lactic Acid Bacteria in Fermented Food
25. Commercially Available Probiotics and Prebiotics Used in Human and Animal Nutrition
26. New Formulations and Products in Prebiotic Food
27. Therapeutic Potential of Different Probiotic Foods
28. Main Technological Challenges Associated With the Incorporation of Probiotic Cultures into Foods
29. Effective Probiotic Delivery: Current Trends and Future Perspectives
30. Industrial Requirements and Other Techno-functional Traits of Probiotics

Über Autor(innen)

Dhanasekaran, Dharumadurai
Dr. Dhanasekaran Dharumadurai is an Associate Professor in the School of Life Sciences, Bharathidasan University. He has experience in fields of actinobacteriology and mycology. He has 16 years teaching experience and was awarded the UGC-Raman Post-Doctoral Fellowship from the University Grant Commission. His current research focus is microbiome profiling. He has filed two Indian patents, deposited 139 nucleotide sequences and 7 metagenome sequences, bacterial draft genome sequence in GenBank, and 5 bioactive compounds in Pubchem. He is a member of the American Society for Microbiology, North American Mycology Association, International Society for symbiosis, Mycological Society of India, National Academy of Biological Sciences, Society for Alternatives to Animal Experiments, Society of Chemical and Synthetic Biology, Microbiologist Society.

Sankaranarayanan, Alwarappan
Dr. Sankaranarayanan is associated with C.G. Bhakta Institute of Biotechnology, Uka Tarsadia University, Surat of Gujarat state of India from 2015 onwards. He has experience in the fields of fermented food products, antimicrobial activity of herbal and nanoparticles against MDR pathogens. His current research focus is on microbes in fermented food products and removal of bacteria from food by dielectrophoresis. He has published 18 chapters in books, 50 research articles in international and national journals of repute and he has authored 6 books published by international publishers, guided 5 PhD and 16 MPhil scholars, and operated 5 external funded projects and 2 institute funded projects.