Microbiology for Food and Health

Technological Developments and Advances
1. Auflage 2020
ISBN: 978-1-77188-813-4
Verlag: Apple Academic Press Inc.

Buch, Englisch, 332 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 640 g

This book, Microbiology for Food and Health: Technological Developments and Advances, highlights the innovative microbiological approaches and advances made in the field of microbial food industries. The volume covers the most recent progress in the field of dairy and food microbiology, emphasizing the current progress, actual challenges, and successes of the latest technologies. This book looks at technological advances in starter cultures, prospective applications of food-grade microorganisms for food preservation and food safety, and innovative microbiological approaches and technologies in the food industry.

The first series of chapters discuss the types, classification, and systematic uses of various starter cultures in addition to probiotics for various commercial fermentation processes. The book goes on to covers recent breakthroughs in microbial bioprocessing that can be employed in the food and health industry, such as, for an example, prospective antimicrobial applications of inherently present fermentative microflora against spoilage and pathogenic type microorganisms; the use of potential probiotic LAB biofilms for the control of formation of pathogenic biofilms by exclusion mechanisms, and more.

Zielgruppe

Academic and Postgraduate

Autoren/Hrsg.

Patel, Ami R.

Mohapatra, Balaram

Kumar Verma, Deepak

Prakash Srivastav, Prem

Kareem Niamah, Alaa

Fachgebiete

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

Inhaltsverzeichnis

Part 1: Technological Advances in Starter Cultures 1. Starter Culture and Probiotic Bacteria in Dairy Food Products 2. Starter Cultures: Classification, Traditional Production Technology, and Potential Role in Cheese Manufacturing Industries 3. Advances in Designing Starter Cultures for the Dairy and Cheese-Making Industry and Protecting Them against Bacteriophages Part 2: Prospective Application of Food-Grade Microorganisms for Food Preservation And Food Safety 4. Comparative Study of the Development and Probiotic Protection in Food Matrices 5. Indigenous Food and Food Products of West Africa: Employed Microorganisms and Their Antimicrobial and Antifungal Activities Part 3: Innovative Microbiological Approaches and Technologies in The Food Industry 6. Microbiological Approach for Environmentally Friendly Dairy Industry Waste Utilization 7. Molecular Techniques for Detection of Foodborne Pathogens: Salmonella and Bacillus cereus

Über Autor(innen)

Deepak Kumar Verma is an agricultural science professional and is currently a PhD Research Scholar in the specialization of food processing engineering in the Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur (WB), India.

Ami R. Patel, PhD, as an Assistant Professor in the Division of Dairy and Food Microbiology at the Mansinhbhai Institute of Dairy and Food Technology-MIDFT, Dudhsagar Dairy Campus, Mehsana, Gujarat, India.

Prem Prakash Srivastav, PhD, is Associate Professor of Food Science and Technology in the Agricultural and Food Engineering Department at the Indian Institute of Technology Kharagpur, West Bengal, India.

Balaram Mohapatra is a biological science professional and is currently a PhD Research Scholar in the Department of Biotechnology at the Indian Institute of Technology Kharagpur, West Bengal, India.

Alaa Kareem Niamah, PhD, is working as Assistant Professor in the Department of Food Science, College of Agriculture, University of Basrah, Basra, Iraq.