Advances in probiotics : microorganisms in food and health /
edited by Dharumadurai Dhanasekaran and Alwarappan Sankaranarayanan.
- xxiii, 542 pages : illustrations ; 28 cm
Part I Probiotics Microorganisms -- Probiotic Microorganisms and Their Benefi t to Human Health -- Selection Criteria for Identifying Putative Probiont -- Simulated Gastrointestinal System to Assess the Probiotic Properties Modifi ed to Encapsulation of Probiotics and Their Survival Under Simulated Gastrointestinal System -- Next-Generation Probiotics -- Edible Mushrooms: A Promising Bioresource for Prebiotics Part II Omics approaches in Probiotics -- Genetic Modification and Sequence Analysis of Probiotic Microorganisms -- Biosynthetic Gene Cluster Analysis in Lactobacillus Species Using antiSMASH -- Probiotic Polysaccharides as Toll-Like Receptor 4 Modulators—An In Silico Strategy -- Part III Quality and Nutrition of Probiotics -- Prebiotics Mechanism of Action: An Overview -- Symbiotics in Nutrition -- Role of Probiotic Microbes Exerting Nutritional Properties -- Part IV Probiotics in Health and Diseases -- Probiotic Microorganism: A Promising and Innovative Tool for Cancer Prevention and Therapy -- Psychobiotics: A Newer Approach Toward the Treatment of Neurodevelopmental Disorders -- Probiotics, Diet, and Gut Microbiome Modulation in Metabolic Syndromes Prevention -- Bacillus Species—Elucidating the Dilemma on Their Probiotic and Pathogenic Traits -- Probiotic Fortified Seaweed Silage as Feed Supplement in Marine Hatcheries -- Secondary Metabolites From Probiotic Metabolism -- Bacteriocins Produced by Probiotic Microorganisms -- Probioactives: Bacteriocin and Exopolysaccharides -- Probiotics in Shrimp Aquaculture -- Prospective Approaches of Pseudonocardia alaniniphila Hydrobionts for Litopenaeus vannamei -- Probiotics as a Growth Promotant for Livestock and Poultry Production -- Small- and Large-Scale Production of Probiotic Foods, Probiotic Potential and Nutritional Benefits -- Lactic Acid Bacteria in Fermented Food -- Commercially Available Probiotics and Prebiotics Used in Human and Animal Nutrition -- New Formulations and Products in Prebiotic Food -- Therapeutic Potential of Different Probiotic Foods -- Main Technological Challenges Associated With the Incorporation of Probiotic Cultures into Foods -- Effective Probiotic Delivery: Current Trends and Future Perspectives -- Industrial Requirements and Other Techno-functional Traits of Probiotics
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.