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.
- Presents a simulated gastrointestinal system to analyze the probiotics effects on gut microbiome for learning purpose
- Includes research information on Next Generation Probiotics to foster new formulations
- Provides comprehensive information on probiotic microorganism behavior for more accurate analysis
- Discusses the potential of probiotic and prebiotic foods in preventing disease
Sprache
Verlagsort
Verlagsgruppe
Elsevier Science & Techn.
Illustrationen
125 illustrations (25 in full color)
Dateigröße
ISBN-13
978-0-12-823091-6 (9780128230916)
Schweitzer Klassifikation
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
