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.
1. Advances in Probiotics - p. iii 2. Cover - p. iii 3. Title Page - p. iii 4. Copyright Page - p. iv 5. Table of Contents - p. iv 6. Contributors - p. xv 7. Editors Biography - p. xix 8. Foreword - p. xxi 9. Preface - p. xxiii 10. Chapter 1 Probiotic Microorganisms and Their Benefit to Human Health - p. 3 11. Chapter 2 Selection Criteria for Identifying Putative Probiont - p. 23 12. Chapter 3 Simulated Gastrointestinal System to Assess the Probiotic Properties Modified to Encapsulation of Probiotics and Their Survival Under Simulated Gastrointestinal System - p. 37 13. Chapter 4 Next-Generation Probiotics - p. 45 14. Chapter 5 Edible Mushrooms: A Promising Bioresource for Prebiotics - p. 81 15. Chapter 6 Genetic Modification and Sequence Analysis of Probiotic Microorganisms - p. 101 16. Chapter 7 Biosynthetic Gene Cluster Analysis in Lactobacillus Species Using antiSMASH - p. 113 17. Chapter 8 Probiotic Polysaccharides as Toll-Like Receptor 4 Modulators—An In Silico Strategy - p. 121 18. Chapter 9 Prebiotics Mechanism of Action: An Over View - p. 137 19. Chapter 10 Synbiotics in Nutrition - p. 149 20. Chapter 11 Role of Probiotic Microbes Exerting Nutritional Properties - p. 163 21. Chapter 12 Probiotic Microorganism: A Promising and Innovative Tool for Cancer Prevention and Therapy - p. 187 22. Chapter 13 Psychobiotics: A Newer Approach Toward the Treatment of Neurodevelopmental Disorders - p. 203 23. Chapter 14 Probiotics, Diet, and Gut Microbiome Modulation in Metabolic Syndromes Prevention - p. 217 24. Chapter 15 Bacillus Species—Elucidating the Dilemma on Their Probiotic and Pathogenic Traits - p. 233 25. Chapter 16 Probiotic Fortified Seaweed Silage as Feed Supplement in Marine Hatcheries - p. 247 26. Chapter 17 Secondary Metabolites From Probiotic Metabolism - p. 259 27. Chapter 18 Bacteriocins Produced by Probiotic Microorganisms - p. 277 28. Chapter 19 Probioactives: Bacteriocin and Exopolysaccharides - p. 293 29. Chapter 20 Probiotics in Shrimp Aquaculture - p. 309 30. Chapter 21 Prospective Approaches of Pseudonocardia alaniniphila Hydrobionts for Litopenaeus vannamei - p. 327 31. Chapter 22 Probiotics as a Growth Promotant for Livestock and Poultry Production - p. 349 32. Chapter 23 Small- and Large-Scale Production of Probiotic Foods, Probiotic Potential and Nutritional Benefits - p. 365 33. Chapter 24 Lactic Acid Bacteria in Fermented Food - p. 397 34. Chapter 25 Commercially Available Probiotics and Prebiotics Used in Human and Animal Nutrition - p. 417 35. Chapter 26 New Formulations and Products in Prebiotic Food - p. 437 36. Chapter 27 Therapeutic Potential of Different Probiotic Foods - p. 449 37. Chapter 28 Main Technological Challenges Associated With the Incorporation of Probiotic Cultures into Foods - p. 479 38. Chapter 29 Effective Probiotic Delivery: Current Trends and Future Perspectives - p. 497 39. Chapter 30 Industrial Requirements and Other Techno-functional Traits of Probiotics - p. 519 40. Index - p. 535
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.
1. Advances in Probiotics - p. iii 2. Cover - p. iii 3. Title Page - p. iii 4. Copyright Page - p. iv 5. Table of Contents - p. iv 6. Contributors - p. xv 7. Editors Biography - p. xix 8. Foreword - p. xxi 9. Preface - p. xxiii 10. Chapter 1 Probiotic Microorganisms and Their Benefit to Human Health - p. 3 11. Chapter 2 Selection Criteria for Identifying Putative Probiont - p. 23 12. Chapter 3 Simulated Gastrointestinal System to Assess the Probiotic Properties Modified to Encapsulation of Probiotics and Their Survival Under Simulated Gastrointestinal System - p. 37 13. Chapter 4 Next-Generation Probiotics - p. 45 14. Chapter 5 Edible Mushrooms: A Promising Bioresource for Prebiotics - p. 81 15. Chapter 6 Genetic Modification and Sequence Analysis of Probiotic Microorganisms - p. 101 16. Chapter 7 Biosynthetic Gene Cluster Analysis in Lactobacillus Species Using antiSMASH - p. 113 17. Chapter 8 Probiotic Polysaccharides as Toll-Like Receptor 4 Modulators—An In Silico Strategy - p. 121 18. Chapter 9 Prebiotics Mechanism of Action: An Over View - p. 137 19. Chapter 10 Synbiotics in Nutrition - p. 149 20. Chapter 11 Role of Probiotic Microbes Exerting Nutritional Properties - p. 163 21. Chapter 12 Probiotic Microorganism: A Promising and Innovative Tool for Cancer Prevention and Therapy - p. 187 22. Chapter 13 Psychobiotics: A Newer Approach Toward the Treatment of Neurodevelopmental Disorders - p. 203 23. Chapter 14 Probiotics, Diet, and Gut Microbiome Modulation in Metabolic Syndromes Prevention - p. 217 24. Chapter 15 Bacillus Species—Elucidating the Dilemma on Their Probiotic and Pathogenic Traits - p. 233 25. Chapter 16 Probiotic Fortified Seaweed Silage as Feed Supplement in Marine Hatcheries - p. 247 26. Chapter 17 Secondary Metabolites From Probiotic Metabolism - p. 259 27. Chapter 18 Bacteriocins Produced by Probiotic Microorganisms - p. 277 28. Chapter 19 Probioactives: Bacteriocin and Exopolysaccharides - p. 293 29. Chapter 20 Probiotics in Shrimp Aquaculture - p. 309 30. Chapter 21 Prospective Approaches of Pseudonocardia alaniniphila Hydrobionts for Litopenaeus vannamei - p. 327 31. Chapter 22 Probiotics as a Growth Promotant for Livestock and Poultry Production - p. 349 32. Chapter 23 Small- and Large-Scale Production of Probiotic Foods, Probiotic Potential and Nutritional Benefits - p. 365 33. Chapter 24 Lactic Acid Bacteria in Fermented Food - p. 397 34. Chapter 25 Commercially Available Probiotics and Prebiotics Used in Human and Animal Nutrition - p. 417 35. Chapter 26 New Formulations and Products in Prebiotic Food - p. 437 36. Chapter 27 Therapeutic Potential of Different Probiotic Foods - p. 449 37. Chapter 28 Main Technological Challenges Associated With the Incorporation of Probiotic Cultures into Foods - p. 479 38. Chapter 29 Effective Probiotic Delivery: Current Trends and Future Perspectives - p. 497 39. Chapter 30 Industrial Requirements and Other Techno-functional Traits of Probiotics - p. 519 40. Index - p. 535
