Advances in Probiotics: Microorganisms in Food and Health 1st Edition by Dharumaurai Dhansekaran 9780128230916 0128230916

Advances in Probiotics: Microorganisms in Food and Health 1st Edition Dharumaurai Dhansekaran – Ebook Instant Download/Delivery ISBN(s): 9780128229095, 0128229098, 9780128230916, 0128230916

Product details:

• ISBN 10: 0128230916
• ISBN 13: 9780128230916
• Author:  Dharumaurai Dhansekaran

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.

Table contents:

Chapter 1: Probiotic Microorganisms and Their Benefit to Human Health

Chapter 2: Selection Criteria for Identifying Putative Probiont

Chapter 3: Simulated Gastrointestinal System to Assess the Probiotic Properties Modified to Encapsulation of Probiotics and Their Survival Under Simulated Gastrointestinal System

Chapter 4: Next-Generation Probiotics

Chapter 5: Edible Mushrooms: A Promising Bioresource for Prebiotics

Chapter 6: Genetic Modification and Sequence Analysis of Probiotic Microorganisms

Chapter 7: Biosynthetic Gene Cluster Analysis in Lactobacillus Species Using antiSMASH

Chapter 8: Probiotic Polysaccharides as Toll-Like Receptor 4 Modulators—An In Silico Strategy

Chapter 9: Prebiotics Mechanism of Action: An Over View

Chapter 10: Synbiotics in Nutrition

Chapter 11: Role of Probiotic Microbes Exerting Nutritional Properties

Chapter 12: Probiotic Microorganism: A Promising and Innovative Tool for Cancer Prevention and Therapy

Chapter 13: Psychobiotics: A Newer Approach Toward the Treatment of Neurodevelopmental Disorders

Chapter 14: Probiotics, Diet, and Gut Microbiome Modulation in Metabolic Syndromes Prevention

Chapter 15: Bacillus Species—Elucidating the Dilemma on Their Probiotic and Pathogenic Traits

Chapter 16: Probiotic Fortified Seaweed Silage as Feed Supplement in Marine Hatcheries

Chapter 17: Secondary Metabolites From Probiotic Metabolism

Chapter 18: Bacteriocins Produced by Probiotic Microorganisms

Chapter 19: Probioactives: Bacteriocin and Exopolysaccharides

Chapter 20: Probiotics in Shrimp Aquaculture

Chapter 21: Prospective Approaches of Pseudonocardia alaniniphila Hydrobionts for Litopenaeus vannamei

Chapter 22: Probiotics as a Growth Promotant for Livestock and Poultry Production

Chapter 23: Small- and Large-Scale Production of Probiotic Foods, Probiotic Potential and Nutritional Benefits

Chapter 24: Lactic Acid Bacteria in Fermented Food

Chapter 25: Commercially Available Probiotics and Prebiotics Used in Human and Animal Nutrition

Chapter 26: New Formulations and Products in Prebiotic Food

Chapter 27: Therapeutic Potential of Different Probiotic Foods

Chapter 28: Main Technological Challenges Associated With the Incorporation of Probiotic Cultures into Foods

Chapter 29: Effective Probiotic Delivery: Current Trends and Future Perspectives

Chapter 30: Industrial Requirements and Other Techno-functional Traits of Probiotics

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