Probiotics, Prebiotics and Synbiotics

List of Contributors

Preface



1 Probiotics, Prebiotics and Synbiotics: Opportunities, Health Benefits and Industrial Challenges

2 Isolation, Identification and Characterization of Beneficial Microorganisms from Traditional Fermented Foods

3 Lactic Acid Bacteria as Potential Probiotics

4 Non-Lactic Acid Bacteria as Probiotics and their Functional Roles

5 Yeasts as Probiotics and their Functional Roles

6 Determination and Safety Aspects of Probiotic Cultures

7 Probiotics in Biodegradation of Microbial Toxins: Principles and Mechanisms

8 Potential of Probiotics as Alternative Sources for Antibiotics in Food Production Systems

9 Probiotic Cereal-based Food and Beverages, their Production and Health Benefits

10 Microencapsulation of Probiotics and its Potential Industrial Applications

11 Prebiotics and their Role in Functional Food Product Development

12 Galactooligosaccharides as Potential Prebiotics

13 Fructooligosaccharides as Prebiotics, their Metabolism, and Health Benefits

14 Lactulose: Production and Potential Applications

15 Isomaltooligosaccharides as Prebiotics and their Health Benefits

16 Starch and its Derivatives as Potential Source of Prebiotics

17 Gut Microbiome as Potential Source for Prevention of Metabolic-Related Diseases

18 Overall Safety Considerations and Regulatory Oversight for Probiotics-based Foods and Beverages



Index