Microbes in Food and Health

ISBN-13: 9783319252759 / Angielski / Twarda / 2016 / 362 str.

Neelam Garg; Shadia Mohammad Abdel-Aziz; Abhinav Aeron

Opis

Industrial microbiology is a significant field of applied microbiology which deals with the various facets of functional microbial metabolites. It involves the exploitation of microorganisms for the bulk production of antibiotics, organic acids, enzymes, foods, milk products, beverages, biofuels and many other products. Even the microorganisms themselves are used as food, food supplements, prebiotics, probiotics, vaccines etc. Potential and non-hazardous microorganisms are needed for all the processes of industrial production. For this purpose, microorganisms are usually isolated from the environment. Microbial strains are improved by employing various techniques of biotechnology to make them more effective as a candidate for commercial production. The selection and use of microorganisms in industry needs proper understanding of their physiology, metabolism and interactions with other organisms along with recovery of the desired product economically. The present volume provides a selectionof the biotechnological processes, improvement and utilization of modern techniquesfrom the field of industrial food microbiology."

Spis treści

Non Dairy Functional Foods: Potential of Probiotics.- Impact of Probiotics and Gut Microbiota on Host Behavior.- Antioxidant and Antimicrobial Potential of Polyphenols from Foods.- Oxidative Stress: Role of Natural Antioxidant Compounds.- Medicinal Importance of Mangrove Plants.- Health Benefits and Possible Risks of Herbal Medicine.- Health Benefits of Trace Elements in Human Diseases.- Fortified Foods and Medicinal Plants as Immunomodulators.- Health Benefits of Probiotics Consumption.- Application of Active Edible Film as Food Packaging for Food Preservation and Extending Shelf-life.- Edible Membranes Containing Antimicrobial Compounds: Current Approach and Future Prospects.- Irradiation: A Technique for Microbial Decontamination of Medicinal Plants.- Microbial Food Spoilage: Control Strategies for Shelf Life Extension   Aspergillus and ochratoxin A in Latin America.- Listeria monocytogenes in Milk Products.- Listeria species: Re-emerging Pathogen in Drinking Water Utilities.- Listeria monocytogenes: A Dangerous and Insidious Pathogen in Seafood.- Prevalence and Persistence of Listeria monocytogenes in dairy and other ready-to-eat food products in Africa.

 

O autorze

Dr. Abhinav Aeron is Visiting Faculty in Microbiology involved in teaching of Post Graduate students at the School of Basic Sciences and Research, Sharda University, Greater Noida, Uttar Pradesh, India. Shadia Mohammad Abdel-Aziz is Professor of the Microbial Chemistry Department, Genetic Engineering and Biotechnology Division, National Research Centre, Dokki, Cairo, Egypt. Dr. Neelam Garg is Associate Professor and Chairperson, Department of Microbiology, Kurukshetra University, Kurukshetra, India.

Blurb

This book gives an overview of the physiology, health, safety and functional aspects of microorganisms present in food and fermented foods. A particular focus is on the health effects of probiotics and non-dairy functional foods. The book deals also with microbes that cause food spoilage and produce toxins, and the efficiency of edible biofilm in the protection of packaged foods. Several chapters are devoted to the occurrence of Listeria pathogens in various food sources. Further topics are fortified foods, the role of trace elements, and the preservation of food and extension of food shelf life by a variety of measures.