Description
Advances in Probiotics
Microorganisms in Food and Health
Coordinators: Dhanasekaran Dharumadurai, Sankaranarayanan Alwarappan
Language: EnglishSubjects for Advances in Probiotics:
Keywords
Acetobacter; Actinobacteria; anticancer; anticancer activity; anticlastogenic; antiinflammatory; antimicrobial; antimicrobial activity; antioxidant; antiSMASH; aquaculture; Asian seabass; Bacillus; Bacillus sp; bacteria; bacteriocin; beneficial bacteria; beneficial health effects; Bifidobacterium; bioactive compounds; bioavailability; biofilm; biological activity; biomedical applications; cancer; cancer prevention; cardioprotective; central nervous system; chemoprevention; commensal; complex polysaccharides; dairy products; delivery systems; dietary fiber; dietary intervention; DNA sequencing; docking; effective delivery; encapsulation; ER stress; Eucheuma denticulatum; exopolysaccharides; fermentation; fermented foods; fibers; fish hatcheries; food stressors; fructans; fructooligosaccharide; functional aspects; functional foods; functional foods market; galactooligosaccharides; gastrointestinal tract; gastrointestinal tract cancer; genetic engineering techniques; genome mining; GIT tolerance; Green-Water; gut health; gut microbiome; gut microbiota; HAP; health; health benefit; health benefits; human health; identification; immunomodulation; intestinal flora; intestinal microbiome; inulin; kimchi; L; vannamei; LAB; lactic acid; Lactobacillus; Lactobacillus spp; larvae mortality; livestock; mangrove soil; mechanism of action; mental health; metabolic syndrome; microbiota; microorganisms; molecular detection method; molecular dynamics; mushrooms; mutagens; novel drug; NRPS; nutraceutical value; nutraceuticals; nutritive value; oxidative stress; pharmaceutical industry; phenotypic method; plasmid; polysaccharides
566 p. · 19x23.4 cm · Paperback
Description
/li>Contents
/li>Biography
/li>Comment
/li>
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. 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
Dr. Sankaranarayanan is associated with C.G. Bhakta Institute of Biotechnology, Uka Tarsadia University, Surat of Gujarat state of India from 2015 onwards. He has experience in the fields of fermented food products, antimicrobial activity of herbal and nanoparticles against MDR pathogens. His current research focus is on microbes in fermented food products and removal of bacteria from food by dielectrophoresis. He has published 18 chapters in books, 50 research articles in international and national journals of repute and he has authored 6 books published by international publishers, guided 5 PhD and 16 MPhil scholars, and operated 5 external funded projects and 2 institute funded projects.
- 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