Advances in Probiotics: Microorganisms in Food and Health

ISBN-13: 9780128229095 / Angielski / Miękka / 2021 / 568 str.

Dharumaurai Dhansekaran; Alwarappan Sankaranarayanan

Spis treści

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