Academic Press Advances in Probiotics: Microorganisms in Food and Health

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. Review Understand the latest research development of probiotics for health and disease safety in humans and animals From the Back Cover <i>Advances in Probiotics: Microorganisms, Food and Health</i> 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 microbiological organisms to enable effective probiotic delivery. The book discusses current trends and challenges, risks and limitations in probiotic and prebiotic food to provide an understanding not only for research development purposes but also to help further standardize industrial requirements and other techno-functional traits of probiotics. Academicians, researchers, food industrialists, and entrepreneurs’ for small and large production of probiotics and prebiotics food will find this a significantly useful. About the Author Dr.Dharumadurai Dhanasekaran is working as an Associate Professor, Department of Microbiology, School of Life Sciences, Bharathidasan University, Tiruchirappalli, India. His current research focus is on microbiome profiling of actinorhizal root nodules, lichen, poultry gut, and cattle’s reproductive system. He teaches postgraduate students with core and elective courses like Food and Dairy Microbiology, Industrial Microbiology, and Biology of Probiotics. He has been awarded UGC-Raman Post-Doctoral Fellowship and worked in the Department of Molecular, Cellular, and Biomedical Sciences, University of New Hampshire, Durham, United States. He has published 106 research and review articles including one paper in Nature Group Journal Scientific Report, 28 book chapters, edited 9 books, and guided 12 PhD scholars. He has h-index of 26 with total citation of 2209 as per Google scholar. 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.