Advances in Probiotics: Microorganisms in Food and Health

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Dharumadurai Dhanasekaran (Assistant Professor, Department of Microbiology, School of Life Sciences, Bharathidasan University, Tiruchirappalli, India) Alwarappan Sankaranarayanan (Assistant Professor C.G. Bhakta Institute of Biotechnology, Uka Tarsadia University, Surat of Gujarat State, India)

Advances in Probiotics

Microorganisms in Food and Health

Dharumadurai Dhanasekaran (Assistant Professor, Department of Microbiology, School of Life Sciences, Bharathidasan University, Tiruchirappalli, India), Alwarappan Sankaranarayanan (Assistant Professor C.G. Bhakta Institute of Biotechnology, Uka Tarsadia University, Surat of Gujarat State, India)

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English

Academic Press Inc
22 July 2021

Microbiology (non-medical); Food & beverage technology

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.

Edited by: Dharumadurai Dhanasekaran (Assistant Professor Department of Microbiology School of Life Sciences Bharathidasan University Tiruchirappalli India), Alwarappan Sankaranarayanan (Assistant Professor C.G. Bhakta Institute of Biotechnology, Uka Tarsadia University, Surat of Gujarat State, India)
Imprint: Academic Press Inc
Country of Publication: United States
Dimensions: Height: 235mm, Width: 191mm,
Weight: 1.540kg
ISBN: 9780128229095
ISBN 10: 0128229098
Pages: 566
Publication Date: 22 July 2021
Audience: Professional and scholarly , Undergraduate
Format: Paperback
Publisher's Status: Active

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

Dr. Dhanasekaran Dharumadurai is an Associate Professor in the School of Life Sciences, Bharathidasan University. He has experience in fields of actinobacteriology and mycology. He has 16 years teaching experience and was awarded the UGC-Raman Post-Doctoral Fellowship from the University Grant Commission. His current research focus is microbiome profiling. He has filed two Indian patents, deposited 139 nucleotide sequences and 7 metagenome sequences, bacterial draft genome sequence in GenBank, and 5 bioactive compounds in Pubchem. He is a member of the American Society for Microbiology, North American Mycology Association, International Society for symbiosis, Mycological Society of India, National Academy of Biological Sciences, Society for Alternatives to Animal Experiments, Society of Chemical and Synthetic Biology, Microbiologist Society. 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.