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Advances in Probiotics: Microorganisms in Food and Health [Minkštas viršelis]

Edited by (Assistant Professor C.G. Bhakta Institute of Biotechnology, Uka Tarsadia University, Surat of Gujarat State, ), Edited by (Assistant Professor, Department of Microbiology, School of Life Sciences, Bharathidasan University, Tiruchirappalli, India)
  • Formatas: Paperback / softback, 566 pages, aukštis x plotis: 276x216 mm, weight: 1540 g, 125 illustrations (25 in full color); Illustrations
  • Išleidimo metai: 22-Jul-2021
  • Leidėjas: Academic Press Inc
  • ISBN-10: 0128229098
  • ISBN-13: 9780128229095
Kitos knygos pagal šią temą:
Advances in Probiotics: Microorganisms in Food and HealthDidesnis paveikslėlis
  • Formatas: Paperback / softback, 566 pages, aukštis x plotis: 276x216 mm, weight: 1540 g, 125 illustrations (25 in full color); Illustrations
  • Išleidimo metai: 22-Jul-2021
  • Leidėjas: Academic Press Inc
  • ISBN-10: 0128229098
  • ISBN-13: 9780128229095
Kitos knygos pagal šią temą:
Pastovi nuoroda: https://www.kriso.lt/db/9780128229095.html
Raktažodžiai:

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

Contributors xv
Editors Biography xix
Foreword xxi
Preface xxiii
Part I Probiotics Microorganisms
1 Probiotic Microorganisms and Their Benefit to Human Health
Sabina Fijan
Jessica A. ter Haar
Laszlo Varga
1 Introduction
3(1)
2 Most common detection methods and assays of probiotic microorganisms
4(2)
2.1 In vitro assays
4(2)
2.2 In vivo animal assays
6(1)
2.3 Clinical studies
6(1)
3 Probiotic microorganisms and their recently reported health effects
6(9)
3.1 Probiotics, the genus Lactobacillus, and novel lactobacilli genera
6(4)
3.2 Probiotics and the genus Bifidobacterium
10(2)
3.3 Genera of probiotic lactic acid bacteria other than lactobacilli
12(1)
3.4 Genera of other probiotic bacteria and yeasts
13(1)
3.5 Novel or next-generation probiotics
14(1)
4 Discussion and conclusions
15(1)
References
15(8)
2 Selection Criteria for Identifying Putative Probiont
Basar Uymaz Tezel
Pinar Sanlibaba
Nefise Akcelik
Mustafa Akcelik
1 Introduction
23(1)
2 Probiotic microorganisms
24(1)
3 Requirements for the selection of probiotic strains
25(3)
3.1 Survival during gastrointestinal transit
26(1)
3.2 Adhesion to gut cells
26(1)
3.3 Antipathogenic activity
27(1)
4 Safety assessments
28(2)
4.1 Virulence factors
29(1)
4.2 Antibiotic resistance
29(1)
4.3 Taxonomy/Identification
30(1)
5 Technological requirements
30(1)
6 Conclusion
31(1)
References
32(5)
3 Simulated Gastrointestinal System to Assess the Probiotic Properties Modified to Encapsulation of Probiotics and Their Survival Under Simulated Gastrointestinal System
Ifra Hassan
Adil Gani
Zanoor Ul Ashraf
1 Introduction
37(1)
2 The gastrointestinal (GI) tract
38(1)
2.1 Microbiota of the adult GI tract
38(1)
2.2 Characteristics of the GI tract for probiotic delivery
38(1)
3 Encapsulation technologies for probiotics
39(2)
3.1 Selecting the biomaterials for microencapsulation
40(1)
4 Selecting the in vitro conditions for cells release
41(1)
5 Survival of entrapped LCS in simulated gastrointestinal conditions
42(1)
6 Conclusion
42(1)
References
43(2)
4 Next-Generation Probiotics
Manorama Kumari
Anusha Kokkiligadda
1 Introduction
45(1)
2 Next-generation probiotics
46(1)
2.1 Need for next-generation probiotics
46(1)
3 Candidates for next-generation probiotics
47(21)
3.1 Akkermansia muciniphila
47(8)
3.2 Bacteroides fragilis
55(3)
3.3 Faecalibacterium prausnitzii
58(6)
3.4 Eubacterium hallii
64(2)
3.5 Parabacteroides goldsteinii
66(2)
4 Safety assessment of next-generation probiotics
68(1)
5 Application of next-generation probiotics
69(2)
5.1 Current development
69(1)
5.2 Technical challenges
69(1)
5.3 Regulatory challenges
70(1)
6 Conclusion
71(1)
References
71(10)
5 Edible Mushrooms: A Promising Bioresource for Prebiotics
Karthiyayini Balakrishnan
Dharumadurai Dhanasekaran
Vinothini Krishnaraj
A. Anbukumaran
Thirumurugan Ramasamy
Muthuselvam Manickam
1 Introduction
81(12)
1.1 Mushrooms as food values
83(1)
1.2 Energy value of mushrooms
83(1)
1.3 Mushrooms in India
84(1)
1.4 Bioactive compounds of mushrooms
84(1)
1.5 Low-molecular and high-molecular weight compounds in mushroom
84(2)
1.6 Importance of prebiotics
86(1)
1.7 Prebiotic concept
86(1)
1.8 Prebiotic index
86(1)
1.9 Benefits of prebiotics
87(1)
1.10 Properties of prebiotics
87(1)
1.11 Characteristics of ideal prebiotics
88(1)
1.12 Mechanism of prebiotics
88(1)
1.13 Potential immunomodulatory mechanism of prebiotics
89(1)
1.14 Gastrointestinal effects of prebiotics
89(1)
1.15 Effects of prebiotic in gastrointestinal
90(1)
1.16 Mushrooms as a promising prebiotic
90(2)
1.17 Criteria of prebiotics
92(1)
1.18 Role of mushrooms as prebiotics
92(1)
2 Conclusions
93(1)
References
94(7)
Part II Omics approaches in Probiotics
6 Genetic Modification and Sequence Analysis of Probiotic Microorganisms
Mustafa Akcelik
Nefise Akcelik
Pinar Sanlibaba
Basr Uymaz Tezel
1 Introduction
101(1)
2 Sequence analyses
102(1)
3 Genetic engineering applications on probiotic strains
103(4)
3.1 Food-grade vectors
103(2)
3.2 DNA transfer
105(1)
3.3 Genetic stability
106(1)
3.4 Expression systems
106(1)
3.5 Protein transport
107(1)
4 Use of CRISPR-Cas systems
107(1)
5 Systems biology approaches
108(1)
6 Biosafety
109(1)
7 Conclusion
110(1)
References
110(3)
7 Biosynthetic Gene Cluster Analysis in Lactobacillus Species Using antiSMASH
Manickasamy Mukesh Kumar
Dharumadurai Dhanasekaran
1 Introduction
113(1)
2 In vitro and in vivo studies on beneficial effects of probiotics
114(1)
2.1 Bowel diseases and the immune system
114(1)
2.2 Dermal health
114(1)
2.3 Dental caries
114(1)
3 Modulation of gut-brain axis by probiotics
114(1)
4 Materials and methods
114(1)
4.1 Selection of genes from GenBank
114(1)
4.2 Scrutiny of dataset
115(1)
5 Secondary metabolite clusters identification using antiSMASH
115(1)
6 Phylogenetic analysis of genes
115(1)
7 pH concentration
115(1)
8 Result and discussion
115(1)
8.1 Selection of genes from Gen Bank
115(1)
8.2 Scrutiny of dataset
115(1)
9 Secondary metabolite clusters identification using antiSMASH
116(1)
10 Phylogenetic analysis of genes
117(1)
11 pH concentration
118(1)
12 Conclusion
118(1)
References
119(2)
8 Probiotic Polysaccharides as Toll-Like Receptor 4 Modulators-An In Silico Strategy
T. Muthu Kumar
K. Ramanathan
1 Introduction
121(1)
2 Methodology
122(2)
2.1 Dataset
122(1)
2.2 Protein and Iigand preparation
123(1)
2.3 Molecular docking and prime MM/GMSA
123(1)
2.4 ADME analysis
123(1)
2.5 Molecular dynamics
123(1)
3 Results and discussion
124(8)
3.1 Molecular docking
124(3)
3.2 ADME analysis
127(1)
3.3 Molecular dynamics
127(5)
4 Conclusion
132(1)
References
132(5)
Part III Quality and Nutrition of Probiotics
9 Prebiotics Mechanism of Action: An Over View
Shanmugaraj Gowrishankar
Arumugam Kamaladevi
Shunmugiah Karutha Pandian
1 Introduction
137(1)
2 Mechanism of prebiotics in treating constipation
138(1)
3 Mechanism of action of prebiotics in maintaining intestinal pH
138(1)
4 Mechanism of action of prebiotics in maintaining lipid metabolism
138(1)
5 Mechanism of action of prebiotics as anticarcinogenic agents
139(1)
6 Mechanism of action of prebiotics in immunomodulation
139(1)
7 Mechanism of action of prebiotics in preventing necrotizing enterocolitis (NEC)
140(1)
8 Mechanism of action of prebiotics in preventing diabetes
140(1)
9 Mechanism of action of prebiotics in preventing bowel diseases
140(1)
10 Mechanism of prebiotics in improving nutritional absorption
141(1)
11 Mechanism of action of prebiotics in maintaining nervous system
142(1)
12 Mechanism of action of prebiotics in preventing autism
142(1)
13 Mechanism of action of prebiotics in preventing hepatic encephalopathy
142(1)
14 Mechanism of action of prebiotics in preventing skin diseases
143(1)
15 Mechanism of action of prebiotics in preventing cardiovascular diseases
143(1)
16 Conclusion
143(1)
References
143(6)
10 Synbiotics in Nutrition
Nazar Reehana
Mohamed Yousuff Mohamed Imran
Nooruddin Thajuddin
Dharumadurai Dhanasekaran
1 Introduction
149(1)
2 Synbiotics
149(1)
3 Synbiotic selection criteria
150(1)
4 Synbiotics in use
150(1)
5 Mechanism of action of synbiotics
150(1)
6 Synbiotics for humans
151(1)
7 Synbiotics and their outcomes on human health in clinical studies
152(1)
8 Metabolic syndrome
152(1)
9 Inflammatory bowel disease
152(1)
10 Diarrhea
153(1)
11 Irritable bowel syndrome
154(1)
12 Colon cancer
154(1)
13 Kidney and liver disease
155(1)
14 Synbiotics for animals
155(1)
15 Synbiotic therapy
156(1)
16 Application of synbiotics
156(1)
17 Commercial synbiotics: obstacles, challenges, and future prospects
157(1)
18 The safety issue of synbiotics
158(1)
19 Conclusion
158(1)
References
158(5)
11 Role of Probiotic Microbes Exerting Nutritional Properties
T. Savitha
Alwarappan Sankaranarayanan
1 Introduction
163(1)
2 Overview about probiotic foods
164(3)
3 Probiotic food products
167(5)
3.1 Dairy-based probiotic foods
169(2)
3.2 Nondairy probiotic products
171(1)
4 Microbial role in probiotic foods and nutritional properties
172(2)
5 Probiotic food and its clinical significance-human health perspectives
174(2)
5.1 Antimicrobial potential of probiotic foods
174(1)
5.2 Antiinflammatory activity of probiotic food and human health
174(1)
5.3 Antiobesity and probiotic foods
175(1)
5.4 Probiotic food and antidiabetic activities
175(1)
5.5 Anticancer properties of probiotic foods
175(1)
5.6 Probiotic foods and its effect on brain and CNS
175(1)
6 Role of probiotics in dietary supplements
176(1)
7 Global emergence of probiotic foods
176(1)
8 Nutraceutical importance of probiotic foods
177(1)
9 Future perspectives of probiotic foods
177(1)
10 Conclusion
177(1)
References
178(9)
Part IV Probiotics in Health and Diseases
12 Probiotic Microorganism: A Promising and Innovative Tool for Cancer Prevention and Therapy
Nabendu Debnath
Ashok Kumar Yadav
Ashish Tyagi
1 Introduction
187(1)
2 Chronic inflammation is a major oncogenic stimulant
188(1)
3 Mechanism of action of probiotics against cancer
189(3)
3.1 Modulation of oxidative stress
189(1)
3.2 Effects on carcinogen/genotoxic compounds
190(1)
3.3 Effects on bacterial enzymatic activity
190(1)
3.4 Immunomodulatory functions against cancer
191(1)
3.5 Effects of probiotics on tumor microenvironment
191(1)
3.6 Effects of probiotics on apoptosis
191(1)
4 In vitro studies of probiotics on cancer
192(1)
5 In vivo studies of probiotics on cancer
193(2)
6 Probiotics and gastrointestinal (GI) cancer
195(1)
6.1 Probiotics against colorectal cancer (CRC)
195(1)
6.2 Probiotics against gastric cancer (GC)
195(1)
7 Afterword
196(1)
References
196(7)
13 Psychobiotics: A Newer Approach Toward the Treatment of Neurodevelopmental Disorders
Tamalika Chakraborty
Jeenatara Begum
Dipanjan Mandal
Abhijit Sengupta
1 Introduction
203(1)
2 Gut microbiota as psychobiotics
204(1)
3 Prebiotics for psychobiotics
205(1)
4 Psychophysiological effects of psychobiotics
205(1)
5 Microbes-brain signaling
206(1)
6 Mind-enteric nervous system interaction
207(1)
7 Vagal signaling
207(1)
8 Short-chain fatty acids, gut hormones, and bacteria-derived blood metabolites
208(1)
9 Microbes immune interactions
209(1)
10 Neuropsychological disorders
210(1)
11 Metabolic disorder
211(1)
12 Gastro Intestinal Issue
212(1)
13 Regulation of microbiota and possibilities for treatment
212(1)
14 Conclusion
213(1)
References
213(4)
14 Probiotics, Diet, and Gut Microbiome Modulation in Metabolic Syndromes Prevention
Fred Kwame Ofosu
Dylis-Judith Fafa Mensah
Eric Banan-Mwine Daliri
Byong-Hoon Lee
Deog-Hwan Oh
1 Metabolic syndrome
217(4)
1.1 Metabolic syndrome and diet
218(3)
2 Unveiling the potential of probiotics
221(1)
2.1 Probiotics and dysbiosis
222(1)
3 Gut microbiota in obesity
222(5)
3.1 Probiotics and obesity
223(4)
4 Probiotics and cardiovascular diseases
227(1)
5 Conclusion
228(1)
References
228(5)
15 Bacillus Species-Elucidating the Dilemma on Their Probiotic and Pathogenic Traits
Loganathan Gayathri
Athirathinam Krubha
1 Introduction
233(1)
2 Advantages of sporeformers in the gut and food chain
234(1)
3 Probiotic attributes of Bacillus species
234(3)
4 Synbiotics of Bacillus sp.
237(1)
5 The rationale to use synbiotics
237(2)
6 Mechanism of action of Bacillus probiotics
239(1)
7 Mechanism 1-antimicrobial activity
239(1)
8 Mechanism 2-interaction with intestinal and immune cells
240(1)
9 Commercially available Bacillus probiotics
240(1)
10 Pathogenic attributes of Bacillus sp.
241(1)
11 Bacillus probiotics-safety
242(1)
12 Conclusion
243(1)
References
243(4)
16 Probiotic Fortified Seaweed Silage as Feed Supplement in Marine Hatcheries
Charles Santhanaraju Vairappan
1 Introduction
247(1)
2 Issues in aquaculture hatcheries
247(1)
3 Use of probiotics in aquaculture
248(1)
4 Seaweed probiotic fermentation
249(1)
5 Probiotic fortifies seaweed silage of Eucheuma denticulatum Doty
250(3)
6 Chemical characteristics of seaweed silage
253(1)
7 Seaweed silage as rotifer feed
253(1)
8 Seaweed silage feed formulation
254(2)
9 Conclusion
256(1)
References
257(2)
17 Secondary Metabolites From Probiotic Metabolism
Maria Chavarri
Lucia Diez-Gutierrez
Izaskun Maranon
Luis Javier R. Barron
1 Probiotics
259(1)
2 Postbiotics
260(4)
2.1 Postbiotic classification
261(3)
3 Conditions of probiotics to produce postbiotics
264(1)
3.1 Culture media composition
264(1)
3.2 Cultivation parameters
265(1)
4 Human health benefits of probiotics and postbiotics
265(1)
5 Application of probiotics and postbiotics for healthy food development
266(4)
6 Conclusions
270(1)
References
270(7)
18 Bacteriocins Produced by Probiotic Microorganisms
Didem Deliorman Orhan
1 Introduction
277(1)
2 Bacteriocins
278(1)
3 Gram-negative bacteriocins
279(1)
4 Gram-positive bacteriocins
280(4)
4.1 Class I bacteriocins (modified peptides)
281(1)
4.2 Class II bacteriocins (unmodified peptides)
281(1)
4.3 Class III bacteriocins (large proteins)
281(3)
5 The mechanism of antibacterial activity of bacteriocins
284(1)
6 Applications of bacteriocins
285(3)
6.1 Application in foods
285(1)
6.2 Animal health
286(1)
6.3 Human health
286(2)
7 Conclusion
288(1)
References
289(4)
19 Probioactives: Bacteriocin and Exopolysaccharides
Marimuthu Anandharaj
Rizwana Parveen Rani
Manas Ranjan Swain
1 Introduction
293(1)
2 Probioactive perception
293(1)
3 Sources and strain specificity of probioactives
294(1)
4 Bacteriocin from probiotic strains
294(1)
5 Bacteriocin classification
295(1)
6 Biochemical characterization of bacteriocin
295(1)
7 Bacteriocin genetics and biosynthesis
295(1)
8 Cytotoxicity effect of bacteriocin
296(1)
9 Bacteriocin from Lactobacillus sp.
296(1)
10 Gassericin from Lactobacillus gasseri
297(1)
11 Bacteriocin from Bacillus species
297(1)
12 Subtilosin A from Bacillus subtilis
297(1)
13 Bacterial exopolysaccharides
298(1)
14 EPS characteristics
298(1)
15 EPS classification
298(2)
16 Biosynthesis and genetics of EPS
300(1)
17 EPS production
301(1)
18 Physicochemical properties of EPS
301(1)
19 Biological properties of bacterial EPS
302(1)
20 Immunostimulatory activity
302(1)
21 Antioxidant property
302(1)
22 Anticancer effects
302(1)
23 Cholesterol-lowering activity
303(1)
24 Conclusion
303(1)
References
303(6)
20 Probiotics in Shrimp Aquaculture
S. Madhana
G. Kanimozhi
A. Panneerselvam
1 Introduction
309(1)
2 Definition
309(1)
3 Types of probiotics
309(1)
4 Microorganisms of probiotic
310(1)
5 Probiotics in aquaculture
310(1)
5.1 Mechanisms of probiotics
310(1)
5.2 Competitive exclusion
311(1)
5.3 Nutrient and enzymatic contributions to digestion
311(1)
6 Immune system promoters
311(1)
7 Water quality improvement
311(1)
8 Bioremediation
311(1)
9 Materials and methods
312(1)
10 Probiotic feed preparation
312(1)
10.1 Tank culture experiments
312(1)
11 Assessment of physicochemical parameters
313(1)
12 Assessment of growth performance
313(1)
13 Results and discussion
313(1)
14 Determination of physicochemical parameters of probiotics supplemented shrimp aquaculture tank with various days of incubation
314(3)
15 Biochemical analysis of Litopenaeus vannamei by the effect of potential bacteria in different intervals
317(3)
16 Application of probiotics
320(1)
17 Hydrogen peroxide (H2O2)
321(1)
18 Influence of immune system
321(1)
19 Effect of reproduction of aquatic species
322(1)
20 Conclusions
322(1)
References
323(4)
21 Prospective Approaches of Pseudonocardia alaniniphila Hydrobionts for Litopenaeus vannamei
A.S. Shijila Rani
S. Babu
A. Anbukumaran
S. Veeramani
V. Ambikapathy
S. Gomathi
G. Senthilkumar
1 Introduction
327(1)
1.1 Actinobacteria
327(1)
1.2 Aquaculture
327(1)
1.3 Shrimp diseases
328(1)
1.4 Control of shrimp pathogen
328(1)
1.5 Probiotics: definition and principles
328(1)
2 Materials and methods
328(4)
2.1 Study site
328(1)
2.2 Sample collection
329(1)
2.3 Analysis of physicochemical parameters in soil
329(1)
2.4 Isolation and identification of Actinobacteria
329(1)
2.5 Determination of antimicrobial activity
330(1)
2.6 Molecular characterization of potential Actinobacteria
331(1)
2.7 Experimental design and feeding management
331(1)
2.8 Analysis of physicochemical parameters in water samples
332(1)
2.9 Growth and development of Litopenaeus vannamei
332(1)
2.10 Biochemical analysis
332(1)
2.11 Immunological studies
332(1)
3 Results and discussion
332(10)
3.1 Physicochemical properties of soil sample
333(1)
3.2 Soil texture
333(1)
3.3 pH
333(1)
3.4 Electrical conductivity and cation exchange capacity
334(1)
3.5 Organic carbon and organic matter
334(1)
3.6 Macronutrients
334(1)
3.7 Micronutrients
334(1)
3.8 Isolation and identification of Actinobacteria from the mangrove soil samples
334(3)
3.9 Screening of antimicrobial activity against human pathogen
337(1)
3.10 Shrimp pathogen activity
337(1)
3.11 Antibiotic sensitivity test
338(1)
3.12 Molecular characterization of Actinobacterial strain
339(1)
3.13 Experimental design
339(3)
4 Conclusion
342(4)
References
346(3)
22 Probiotics as a Growth Promotant for Livestock and Poultry Production
Vinothini Gopal
Dharumadurai Dhanasekaran
1 Introduction
349(1)
2 Exploitation of antibiotics in poultry production
349(3)
2.1 Antibiotics and microbial resistance
350(1)
2.2 Impact of antibiotic on the environment and consumer health
350(1)
2.3 Alternatives to the usage of antibiotics
351(1)
3 Probiotics: definition, concepts, and history
352(2)
3.1 Microbes used as animal probiotics
352(2)
4 Probiotics for poultry nutrition: a glance on the market
354(2)
4.1 Selection of probiotics
355(1)
5 Role of probiotics in poultry
356(2)
6 Bacterial populations in GI tract of poultry
358(1)
7 Application of actinobacteria as probiotics in livestock and poultry production
359(1)
8 Conclusion
360(1)
References
360(5)
23 Small- and Large-Scale Production of Probiotic Foods, Probiotic Potential and Nutritional Benefits
Gazalla Akhtar
Naseer Ahmad Bhat
F.A. Masoodi
Adil Gani
1 Introduction
365(1)
2 Role of probiotics in food fermentation
366(1)
3 Production of probiotic foods
367(1)
4 Major probiotic foods
367(3)
4.1 Kimchi
367(1)
4.2 Production of kimchi
368(1)
4.3 Probiotic value of kimchi
368(1)
4.4 Health benefits of kimchi
369(1)
5 Tempeh
370(3)
5.1 Manufacture of tempeh
371(1)
5.2 Health benefits of tempeh
372(1)
6 Kombucha
373(3)
6.1 Probiotic potential of kombucha
374(1)
6.2 Biochemical profile of kombucha tea
374(1)
6.3 Health benefits of kombucha
375(1)
7 Kefir
376(3)
7.1 Probiotic value of kefir
376(1)
7.2 Kefir production
377(1)
7.3 Health benefits of kefir
377(2)
8 Sauerkraut
379(2)
8.1 Production of sauerkraut
379(1)
8.2 Nutritional profile of sauerkraut
380(1)
8.3 Health benefits of sauerkraut
380(1)
9 Pickles
381(2)
9.1 Production of pickles
382(1)
9.2 Health benefits of pickle
382(1)
10 Idli
383(1)
10.1 Production of idli
383(1)
10.2 Nutritional profile and health benefits
383(1)
11 Miso
384(1)
11.1 Production of miso
384(1)
11.2 Nutritional profile and health benefits
384(1)
12 Yoghurt
384(2)
12.1 Production of yoghurt
385(1)
12.2 Nutritional profile and health benefits
386(1)
13 Dosa
386(1)
13.1 Health benefits of dosa
387(1)
14 Conclusion
387(1)
References
387(10)
24 Lactic Acid Bacteria in Fermented Food
Peng Chen
1 Introduction
397(1)
2 The probiotics microorganism used in the fermented food
398(15)
2.1 Acetobacter
398(1)
2.2 Nonpathogenic Corynebacterium
398(1)
2.3 Lactic acid bacteria
398(1)
2.4 Yeast
399(5)
2.5 Mold
404(1)
2.6 Fermented vegetable food microorganism
405(5)
2.7 Microorganism in fermented dairy products
410(1)
2.8 Fermented meat and fish
410(1)
2.9 Microorganism in fermented grain-based foods
410(1)
2.10 Probiotics
410(1)
2.11 Bacteria
411(2)
3 Function and application of food microorganisms
413(1)
3.1 Health function of probiotics microorganisms
413(1)
3.2 Diseases caused by intestinal flora imbalance
414(1)
4 Prospect
414(1)
References
414(3)
25 Commercially Available Probiotics and Prebiotics Used in Human and Animal Nutrition
Khalid Muzaffar
Romee Jan
Naseer Ahmad Bhat
Adil Gani
Mudasir Ahmed Shagoo
1 Introduction
417(1)
2 Probiotic microorganisms used in human nutrition and their role
418(5)
2.1 Lactobacillus species
418(3)
2.2 Bifidobacterium species
421(2)
2.3 Yeast
423(1)
3 Probiotic microorganisms used in animal nutrition and their role
423(4)
3.1 Lactobacillus
424(1)
3.2 Bifidobacterium
424(1)
3.3 Bacillus
425(1)
3.4 Saccharomyces
425(2)
4 Prebiotics used in human and animal nutrition
427(2)
4.1 Fructans
427(1)
4.2 Galacto-oligosaccharides (GOS)
428(1)
4.3 Resistant starch (RS) and glucose-derived oligosaccharides
428(1)
4.4 Miscellaneous oligosaccharides
429(1)
4.5 Lactulose
429(1)
4.6 Non-carbohydrates prebiotics
429(1)
5 Concluding remarks
429(1)
References
429(8)
26 New Formulations and Products in Prebiotic Food
Mohamed Yousuff Mohamed Imran
Nazar Reehana
Gangatharan Muralitharan
Nooruddin Thajuddin
Dharumadurai Dhanasekaran
1 Introduction
437(1)
2 Prebiotic dietary fiber sources
438(1)
2.1 Beta-glucan
438(1)
2.2 Inulin, oligofructose, and FOSS
438(1)
2.3 GOSs
438(1)
2.4 Isomaltooligosaccharides
438(1)
2.5 Guar gum
438(1)
2.6 Lactulose
438(1)
2.7 RS and maltodextrin
438(1)
2.8 Xylooligosaccharides and arabinooligosaccharides
439(1)
3 Prebiotic production from food industry wastes and agricultural by-products
439(1)
4 Development of prebiotic food products
439(3)
5 Prebiotics safety
442(1)
6 Food applications of prebiotics
443(1)
7 Conclusion
444(1)
References
445(4)
27 Therapeutic Potential of Different Probiotic Foods
J. Anita Christie
S. Geet Andrea
1 Introduction
449(1)
1.1 Probiotics
449(1)
1.2 Prebiotics
449(1)
1.3 Synbiotics
450(1)
2 Criteria for the selection of probiotic food
450(1)
3 Different types of probiotic food
450(20)
3.1 Classification of fermented food is based on different substrates
450(1)
3.2 Milk-based: Yogurt, cheese, and kefir
450(7)
3.3 Cereal- and legume-based: idli, dosa, appam
457(2)
3.4 Legume-based: tempeh, miso
459(2)
3.5 Vegetable- and fruit-based: kombucha, pickles, kimchi, and sauerkraut
461(9)
4 Conclusion
470(1)
References
470(9)
28 Main Technological Challenges Associated With the Incorporation of Probiotic Cultures into Foods
Marilena Marino
Nadia Innocente
Sofia Melchior
Sonia Calligaris
Michela Maifreni
1 Introduction to probiotic-containing functional foods
479(1)
2 Probiotic foods on the market
480(1)
3 Factors affecting probiotics' viability
481(3)
3.1 Food matrix features
481(2)
3.2 Processing conditions
483(1)
3.3 Competition with starter cultures
483(1)
3.4 Storage conditions
484(1)
3.5 GIT transit
484(1)
4 Intervention strategies
484(6)
4.1 Strain selection and inoculation condition
484(2)
4.2 Strain cultivation
486(2)
4.3 Addition of protective ingredients
488(1)
4.4 Encapsulation
489(1)
5 Final considerations
490(1)
References
491(6)
29 Effective Probiotic Delivery: Current Trends and Future Perspectives
Mangala Lakshmi Ragavan
Nilanjana Das
1 Introduction
497(1)
2 Probiotics
498(1)
2.1 Definition
498(1)
2.2 Health benefits
498(1)
3 Selection of probiotic strains for technological performance
499(1)
3.1 Oxygen tolerance
499(1)
3.2 Acid tolerance
499(1)
3.3 Bile acid tolerance
500(1)
3.4 Temperature tolerance
500(1)
4 Use of encapsulation technology for effective delivery of probiotics
500(3)
4.1 Significance of cell survival during processing and storage
502(1)
4.2 Significance of cell survival during GIT transit
502(1)
4.3 Improvement of sensory characters and limitations
503(1)
5 Microencapsulation of probiotics
503(3)
5.1 Efficient matrices for microencapsulation of probiotics
503(1)
5.2 Effective encapsulation methods
504(2)
6 Nanoencapsulation of probiotics
506(2)
6.1 Lipid-based nanocarriers
507(1)
6.2 Nature-inspired nanocarriers
507(1)
6.3 Special equipment-based nanocarriers
507(1)
6.4 Biopolymer-based nanocarriers
508(1)
7 Encapsulation of probiotics: insights into industrial applications
508(1)
8 Conclusion and future perspectives
509(2)
References
511(8)
30 Industrial Requirements and Other Techno-functional Traits of Probiotics
Govindan Nadar Rajivgandhi
Vimala RTV
Govindan Ramachandran
Natesan Manoharan
1 Introduction
519(1)
1.1 Characteristics of probiotics
520(1)
2 Health benefits of probiotics
520(2)
3 The techno-functional traits approaches of probiotics
522(3)
3.1 Functional aspects of probiotics
523(1)
3.2 Adhesion properties
523(1)
3.3 Antagonistic properties
523(1)
3.4 Immunomodulatory properties
524(1)
3.5 Improved barrier function
524(1)
3.6 Anti-inflammatory properties
524(1)
3.7 Antimutagenic and anticarcinogenic properties
524(1)
4 Industry-based probiotics application in various fields
525(1)
4.1 Food applications of probiotics
525(1)
4.2 Dairy-based probiotic foods
525(1)
4.3 Fresh milk and fermented milks
525(1)
4.4 Other dairy-based products
525(1)
4.5 Fruit-based probiotic products
526(1)
4.6 Cereal-based probiotic products
526(1)
4.7 Meat-based probiotic foods
526(1)
5 Agricultural applications of probiotics
526(1)
6 Livestock applications of probiotics
527(1)
7 Probiotics application challenges
527(1)
7.1 Viability and survival
527(1)
7.2 Sensory acceptance
528(1)
8 The future of probiotics
528(1)
9 Regulations and guidelines for probiotics
529(1)
9.1 Safety aspects and harmful side effects of probiotics
529(1)
10 Conclusion
530(1)
References
530(5)
Index 535
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.