1st Edition

Beneficial Microbes in Fermented and Functional Foods

Edited By Ravishankar Rai V, Jamuna A. Bai Copyright 2015
    600 Pages 93 B/W Illustrations
    by CRC Press

    In recent years, the potential health benefits of fermented and functional foods have made them increasingly popular among consumers. A complete overview of the physiology and functional aspects of microbes present in fermented foods and used as functional foods, Beneficial Microbes in Fermented and Functional Foods explores recent advances and progress made in developing fermented and functional foods using molecular biology techniques. With contributions from international experts, the book explores advances in food technology with the prospective applications of microorganisms and their metabolites that can increase opportunities to develop natural substances as food and food ingredients in fermented and functional foods.

    Divided into four sections and containing 30 chapters, the book takes an in-depth look at the role of microbes and their diversity in traditional and modern fermented and functional foods. It also examines the interaction between the different microflora present in fermented food products, development of starter cultures to improve the nutritional and sensory quality of fermented foods, and factors and processes affecting the safety of various fermented foods. The text then covers application of microbes present in fermented foods and used as functional foods—probiotics, prebiotics, and synbiotics. It explains the different bacteria and strains used as probiotics, their interaction with the other intestinal flora in the host, the health benefits conferred by them, and risks associated with their consumption.

    The focus on progress and challenges in the technology development of probiotics, prebiotics, and synbiotic preparation makes this book especially useful. The complete and comprehensive overview of the physiology and functional aspects of the microbes present in fermented foods and used as fermented foods gives you a firm foundation for future research and development of new products and uses.

    Diversity of Lactic Acid Bacteria in Chinese Traditional Fermented Foods
    Lanming Chen, Shuang Xu, and Yingjie Pan
    Tailor-Made Starter Cultures for Preserving the Uniqueness of Traditional Cheeses
    Andreja Čanžek Majhenič, Bojana Bogovič Matijašić, Aljoša Trmčić, and Irena Rogelj Starter and Adjunct Microbial Cultures Used in the Manufacture of Fermented and/or Cured or Ripened Meat and Dairy Products
    Juan A. Centeno and Javier Carballo
    Microbiological and Biochemical Characteristics of Spanish Fermented Sausages
    José M. Lorenzo, Sidonia Sidonia Martínez, and Javier Carballo
    Exploring Phage Ecology, Genetics, and Impact in Food Fermentations
    Jennifer Mahony, Barry Collins, Anneleen Cornelissen, and Douwe van Sinderen
    Functional Fermented Whey Foods: Their Role in Human Health
    Micaela Pescuma, Elvira M. Hébert, Graciela Font de Valdez, and Fernanda Mozzi
    Overview of the Functional Lactic Acid Bacteria in Fermented Milk Products
    Ana Lúcia Barretto Penna, Aline Teodoro de Paula, Sabrina Neves Casarotti, Luana Faria Silva, Vivian Ribeiro Diamantino, and Svetoslav Dimitrov Todorov
    Significance of Biogenic Amines in Fermented Foods and Methods of Their Control
    Joanna Stadnik
    Probiotics in Health and Diseases

    Byong H. Lee, Min-Tze Liong, and Sy-Bing Choi
    Probiotics and Prebiotics in Fruits and Vegetables: Technological and Sensory Aspects
    Fernanda Galgano, Nicola Condelli, Marisa Carmela Caruso, Maria Antonietta Colangelo, and Fabio Favati
    Research and Development of Probiotic Products from Vegetable Bases: A New Alternative for Consuming Functional Food
    Eliane Maurício Furtado Martins, Afonso Mota Ramos, Maurilio Lopes Martins, and Marcela Zonta Rodrigues
    Probiotic Bacteria in Functional Meat Products
    Danuta Kołożyn-Krajewska and Zbigniew J. Dolatowski
    Use of Encapsulation Technology for Improving the Viability of Probiotics
    Lu E. Shi, Zhen-Hua Li, Wei Zheng, Qian-Xia Tang, Hui-Min Lu, Jia-Ling Jiang, Ren Zhang, and Zhen-Xing Tang
    Microencapsulating Bioactives for Food
    Thierry F. Vandamme, Gildas K. Gbassi, Thi Trinh Lan Nguyen, and Xiang Li
    Use of High-Pressure Homogenization for Improving the Quality and Functionality of Probiotics
    Giulia Tabanelli, Francesca Patrignani, Fausto Gardini, Gabriel Vinderola, Jorge Reinheimer, Patricia Burns, and Rosalba Lanciotti
    Role of Bifidobacteria in the Production of Bioactive Compounds and Detoxification of Harmful Compounds
    Diana Di Gioia, Francesca Gaggia, Loredana Baffoni, and Verena Stenico
    Intestinal Microbiota as a Source of Probiotic Bifidobacterium Strains: Challenges and Opportunities for the Development of Functional Foods
    Claudio Hidalgo-Cantabrana, Silvia Arboleya, Borja Sanchez, Miguel Gueimonde, Clara G. de los Reyes-Gavilan, Abelardo Margolles, and Patricia Ruas-Madiedo
    Gastroprotective Effects of Bifidobacterium bifidum BF-1 and B. bifidum Strain Yakult
    Atsushi Gomi and Yukio Shirasawa
    Bacillus Probiotics and Biologicals for Improving Animal and Human Health: Current Applications and Future Prospects
    Steven C. Ricke and Suwat Saengkerdsub
    Probiotics, Prebiotics, and Synbiotics for Gut Health Benefits

    Naïma SAAD, Romain Villeger, Tan-Sothea Ouk, Cédric Delattre, Maria Urdaci, and Philippe Bressollier
    Probiotics: Interactions with Gut Microbiota and Emerging Trends
    Himanshu Kumar and Seppo Salminen
    Health Benefits of Symbiotic Functional Food Products
    A. Anas Al-Nabulsi, S. Saddam Awaisheh, A. Salam Ibrahim, A. Saeed Hayek, and M. Jafar El-Qudah
    Modulation of Gut Microflora in the Prevention of Atherosclerosis and Cancer Using Probiotics and Prebiotics
    Alojz Bomba, Ladislav Strojný, Rastislav Salaj, and Jana Štofilová
    Potential Application of Probiotics in Improving Human Health and Enhancing Brain Function and Memory
    Mahmoud Salami
    Probiotics: Live Medicines in Human Gut
    Ravishankar Rai and Rajesh P. Shastry
    Role of Lactic Acid Bacteria in Wine

    Cristina Reguant, Isabel Araque, and Albert Bordons
    Probiotics: Potential Role in Protection against Cancer Driven by Dietary Xenobiotics
    A. Hernandez-Mendoza and F.X. Malcata
    Role of Microbes and Their Diversity in Fermented Foods
    Rosane Freitas Schwan and Cíntia Lacerda Ramos
    Application of Adjunct Cultures and Their Influence on the Sensory Properties of Hard and Semi-Hard Cheese Varieties
    Koenraad Van Hoorde and Anita Van Landschoot
    Application of Dairy Propionic Acid Bacteria in Fermented Foods and Probiotics
    Jamuna A. Bai and V Ravishankar Rai


    V Ravishankar Rai earned his MSc and PhD from the University of Mysore, India. Currently, Dr. Rai is working as a Professor in the Department of Studies in Microbiology, University of Mysore, India. He was awarded a fellowship from the UNESCO Biotechnology Action Council, Paris (1996), the Indo-Israel Cultural Exchange Fellowship (1998), the Biotechnology Overseas Fellowship, Government of India (2008), and the Indo-Hungarian Exchange Fellowship (2011) Indian National Academy Fellowship (2015) and Cardiff Incoming Visiting Fellowship (2017).   Presently, he is the coordinator for the Department of Science and Technology, Promotion of University Research and Scientific Excellence and University Grants Commission innovative programs.

    Jamuna A. Bai has completed her MSc and PhD in Microbiology from University of Mysore, India. She is working as a Researcher in UGC sponsored University with Potential Excellence Project, University of Mysore, India. She has previously worked as ICMR Senior Research Fellow and carried a research work on food safety, role of quorum sensing and biofilms in food-related bacteria and developing quorum-sensing inhibitors. Her research interests also include antimicrobial application of functionalized nanomaterials against food-borne pathogens.