Probiotics, the Natural Microbiota in Living Organisms : Fundamentals and Applications book cover
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Probiotics, the Natural Microbiota in Living Organisms
Fundamentals and Applications



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ISBN 9781138493605
February 15, 2021 Forthcoming by CRC Press
325 Pages 8 Color & 20 B/W Illustrations

 
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Book Description

Beneficial microbes exist naturally in the body and play a vital role in our health. They are called probiotics. Due to growing concerns in using chemically synthesized medicines and antibiotics, research on probiotics which are natural and safe alternatives, has increased. For centuries, probiotics have been known for producing important microbiota of antimicrobial compounds that increases our immunityto counter the harmful effects of pathogenic organisms. In addition, these microbes have new potential applications in the treatment and negating the side effects of other diseases. The study of probiotic organisms and their wide potential applications in industrial products for human and animal uses has thus gained momentum.With the enormous growth of the probiotic market, many countries have developed new regulations and policies for this class of bioproduct.

This book provides a comprehensivereview on the research, applications, regulations and trade policies of probiotics. It servesas a reference and resource for undergraduate andpostgraduate 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.

Table of Contents

Probiotics and Prebiotics and Their Effect in Food and Human Health: New Perspectives

Maria Antoniadou and Theodoros Verzakas

Role of the Gut Microbiota in the Digestive Tract Diseases

Shanmugaprakasham Selvamani, Devendra Mehta, Chirajyoti Deb, Hesham El Enshasy and Bassam Abomoelak

Probiotics and GIT diseases / Stomach ulcer

Nehal El-Deeb and Lamiaa Al-Madboly

Research Progress on the Probiotic Function and Application of Clostridium butyricum

Wenxiu Zheng., Xian Xu, Qing Xu, He Huang and Ling Jiang

Technology and Health Claim Evaluation of Probiotic Dairy Products

Nuray Yazihan and Barbaros Özer

Milk Fermentation with Kefir Grains and Health Benefits

Siqing Liu

Engineering Probiotic Organisms

Jayashree Chakravarty, and Christopher Brigham

Enzymatic Reaction for Oligosaccharides Production

Nor Hasmaliana Abdul Manas, Mohd Khairul Hakimi Abdul Wahab, Nur Izyan Wan Azelee, and Rosli Md Illias

Encapsulation process for probiotic survival during processing

Shahrulzaman Shaharuddin, Nurzyyati Mohd Noor, Ida Idayu Muhamad, Nor Diana Hassan, Yanti Maslina Mohd Jusoh and Norhayati Pa’e

Probiotics Applications in Agriculture

Ahmed Kenawy, Gaber Abo-Zaid, Hamada El-Gendi, Ghada Hegazy, Ting Ho and Hesham El Enshasy

Probiotics in Aquaculture Applications

Fagr Kh. Abdel-Gawad, Samah M. Bassem, and Hesham El Enshasy

Probiotics and Functional Feed

Guzin Iplıkcıoglu Cıl, Gaye Bulut, Duygu Budak, Guzin Camkerten and Ilker Camkerten

Insect Gut Bacteria and Iron Metabolism in Insect

Mahesh S. Sonawane, Rahul C. Salunkhe, and RZ Sayyed

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Editor(s)

Biography

Prof.Dr. rer. Nat. Hesham Ali El-Enshasy is the Director of Institute of Bioproduct Development (IBD), and professor in bioprocess engineering, School of Chemical and Energy Engineering, Universiti Teknologi Malaysia (UTM) Malaysia, and co-Chair for Food, Pharmaceutical& Bio-Engineering Division, Division 15A (Food), American Institute of Chemical Engineering (AIChE). Prof. El Enshasy received his B.Sc. and M.Sc. in Microbiology (Ain Shams University, Egypt), Dr. rer. Nat. in Industrial Biotechnology (TU-Braunschweig, Germany), M.Sc. Technology Management (UTM, Malaysia). He has two technology patents and more than 250 publications in industrial biotechnology. He has been akeynote, plenary, and guest speaker in more than 70 international conferences. He is also active as advisory board member, scientific and bio-business consultant for biotechnology companies in many countries.

Prof. Dr. Shang-Tian Yang is Professor of Chemical & Biomolecular Engineering, Food Science & Technology, Molecular Genetics, and Biochemistry Graduate Program at The Ohio State University, Columbus, Ohio. He received his B.S. degree in Agricultural Chemistry from National Taiwan University and M.S. and Ph.D. degrees in Biochemical Engineering from Purdue University, West Lafayette, Indiana. Prof. Yang has broad research interests in biocatalysis, metabolic engineering, stem cell engineering, and high-throughput cell-based assays and biodiagnostics. He has 12 patents and more than 350 scientific publications in bioengineering with more than 15,000 citations and an h-index of 72. He is an elected fellow of American Institute of Medical and Biological Engineering and Associate Editor for the journal Process Biochemistry.