Probiotics, the Natural Microbiota in Living Organisms

Fundamentals and Applications
1. Auflage 2021
ISBN: 978-1-138-49360-5
Verlag: CRC Press

Buch, Englisch, 380 Seiten, Format (B × H): 161 mm x 240 mm, Gewicht: 734 g

Reihe: Industrial Biotechnology

Beneficial microbes called probiotics exist naturally in our bodies and play a vital role in our health. Probiotics have been known to produce important microbiota of antimicrobial compounds that enhance our immunity to counter the harmful effects of pathogenic organisms. These microbes are also used in the treatment of diseases and in negating the side effects of chemically synthesized medicines. The study of probiotic organisms and their wide applications in industrial products for human and animal uses has thus gained momentum.

This book provides a comprehensive review on the research and applications of probiotics. It serves as a reference and resource for undergraduate and postgraduate students, researchers, companies, and policy makers who are active in fields related to functional food and feed, industrial biotechnology, nutraceuticals, and medicine. All chapters in this book have been written and edited by leading experts in the respective fields from academia, industry, or government.

Autoren/Hrsg.

El-Enshasy, Hesham Ali

Yang, Shang-Tian

Fachgebiete

• Naturwissenschaften Biowissenschaften Mikrobiologie
• Naturwissenschaften Biowissenschaften Biowissenschaften
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Ernährungsmedizin, Diätetik
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

1. Probiotics and Prebiotics and Their Effect on Food and Human Health: New Perspectives 2. Role of the Gut Microbiota in the Digestive Tract Diseases 3. Probiotics and GIT Diseases/Stomach Ulcer 4. Research Progress on the Probiotic Function and Application of Clostridium butyricum 5. Technology and Health Claim Evaluation of Probiotic Dairy Products 6. Milk Fermentation with Kefir Grains and Health Benefits 7. Engineering Probiotic Organisms 8. Enzymatic Reaction for Oligosaccharides Production 9. Encapsulation Process for Probiotic Survival during Processing 10. Probiotics Applications in Agriculture 11. Probiotics in Aquaculture Applications 12. Probiotics and Functional Feed 13. Insect Gut Bacteria and Iron Metabolism in Insects

Über Autor(innen)

Prof. Dr. Hesham Ali El-Enshasy is the Director of the Institute of Bioproduct Development (IBD), and professor in the School of Chemical and Energy Engineering at Universiti Teknologi Malaysia (UTM) Malaysia, Co-Chair for Division 15A (Food), AIChE, USA. He has more than 250 publications in topics related to industrial biotechnology, antibiotics, probiotics, mushrooms, mammalian cell culture, and biotech. He is the editor of BBRA and an editorial board member of many international journals.

Prof. Dr. Shang-Tian Yang is Professor of Chemical & Biomolecular Engineering and Food Science & Technology at The Ohio State University. Prof. Yang's research interests include biocatalysis, metabolic engineering, stem cell engineering, and high-throughput cell-based assays and biodiagnostics. He has published two edited books and more than 300 papers in the bioengineering field. He is an associate editor for the journal Process Biochemistry and elected fellow if the American Institute of Medcial and Biological Engineering.