Beneficial Microbes in Fermented and Functional Foods

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.

MICROBIOLOGY OF FERMENTED FOODS Diversity of Lactic Acid Bacteria in Chinese Traditional Fermented FoodsLanming Chen, Shuang Xu, and Yingjie PanTailor-Made Starter Cultures for Preserving the Uniqueness of Traditional CheesesAndreja Canžek Majhenic, Bojana Bogovic Matijašic, Aljoša Trmcic, and Irena Rogelj Starter and Adjunct Microbial Cultures Used in the Manufacture of Fermented and/or Cured or Ripened Meat and Dairy ProductsJuan A. Centeno and Javier CarballoMicrobiological and Biochemical Characteristics of Spanish Fermented SausagesJosé M. Lorenzo, Sidonia Sidonia Martínez, and Javier CarballoExploring Phage Ecology, Genetics, and Impact in Food FermentationsJennifer Mahony, Barry Collins, Anneleen Cornelissen, and Douwe van SinderenFunctional Fermented Whey Foods: Their Role in Human HealthMicaela Pescuma, Elvira M. Hébert, Graciela Font de Valdez, and Fernanda MozziOverview of the Functional Lactic Acid Bacteria in Fermented Milk ProductsAna Lúcia Barretto Penna, Aline Teodoro de Paula, Sabrina Neves Casarotti, Luana Faria Silva, Vivian Ribeiro Diamantino, and Svetoslav Dimitrov TodorovSignificance of Biogenic Amines in Fermented Foods and Methods of Their ControlJoanna StadnikFUNCTIONAL FOODS: PROBIOTICS, PREBIOTICS, AND SYNBIOTICS Probiotics in Health and DiseasesByong H. Lee, Min-Tze Liong, and Sy-Bing ChoiProbiotics and Prebiotics in Fruits and Vegetables: Technological and Sensory AspectsFernanda Galgano, Nicola Condelli, Marisa Carmela Caruso, Maria Antonietta Colangelo, and Fabio FavatiResearch and Development of Probiotic Products from Vegetable Bases: A New Alternative for Consuming Functional FoodEliane Maurício Furtado Martins, Afonso Mota Ramos, Maurilio Lopes Martins, and Marcela Zonta RodriguesProbiotic Bacteria in Functional Meat ProductsDanuta Kolozyn-Krajewska and Zbigniew J. DolatowskiUse of Encapsulation Technology for Improving the Viability of ProbioticsLu E. Shi, Zhen-Hua Li, Wei Zheng, Qian-Xia Tang, Hui-Min Lu, Jia-Ling Jiang, Ren Zhang, and Zhen-Xing TangMicroencapsulating Bioactives for FoodThierry F. Vandamme, Gildas K. Gbassi, Thi Trinh Lan Nguyen, and Xiang LiUse of High-Pressure Homogenization for Improving the Quality and Functionality of ProbioticsGiulia Tabanelli, Francesca Patrignani, Fausto Gardini, Gabriel Vinderola, Jorge Reinheimer, Patricia Burns, and Rosalba LanciottiRole of Bifidobacteria in the Production of Bioactive Compounds and Detoxification of Harmful CompoundsDiana Di Gioia, Francesca Gaggia, Loredana Baffoni, and Verena StenicoIntestinal Microbiota as a Source of Probiotic Bifidobacterium Strains: Challenges and Opportunities for the Development of Functional FoodsClaudio Hidalgo-Cantabrana, Silvia Arboleya, Borja Sanchez, Miguel Gueimonde, Clara G. de los Reyes-Gavilan, Abelardo Margolles, and Patricia Ruas-MadiedoGastroprotective Effects of Bifidobacterium bifidum BF-1 and B. bifidum Strain YakultAtsushi Gomi and Yukio ShirasawaBacillus Probiotics and Biologicals for Improving Animal and Human Health: Current Applications and Future ProspectsSteven C. Ricke and Suwat SaengkerdsubHEALTH BENEFITS OF PROBIOTICS AND FUNCTIONAL FOODSProbiotics, Prebiotics, and Synbiotics for Gut Health BenefitsNaïma SAAD, Romain Villeger, Tan-Sothea Ouk, Cédric Delattre, Maria Urdaci, and Philippe BressollierProbiotics: Interactions with Gut Microbiota and Emerging TrendsHimanshu Kumar and Seppo SalminenHealth Benefits of Symbiotic Functional Food ProductsA. Anas Al-Nabulsi, S. Saddam Awaisheh, A. Salam Ibrahim, A. Saeed Hayek, and M. Jafar El-QudahModulation of Gut Microflora in the Prevention of Atherosclerosis and Cancer Using Probiotics and PrebioticsAlojz Bomba, Ladislav Strojný, Rastislav Salaj, and Jana ŠtofilováPotential Application of Probiotics in Improving Human Health and Enhancing Brain Function and MemoryMahmoud SalamiProbiotics: Live Medicines in Human GutRavishankar Rai and Rajesh P. ShastryMICROBES IN FERMENTED AND FUNCTIONAL FOODSRole of Lactic Acid Bacteria in WineCristina Reguant, Isabel Araque, and Albert BordonsProbiotics: Potential Role in Protection against Cancer Driven by Dietary XenobioticsA. Hernandez-Mendoza and F.X. MalcataRole of Microbes and Their Diversity in Fermented FoodsRosane Freitas Schwan and Cíntia Lacerda RamosApplication of Adjunct Cultures and Their Influence on the Sensory Properties of Hard and Semi-Hard Cheese VarietiesKoenraad Van Hoorde and Anita Van LandschootApplication of Dairy Propionic Acid Bacteria in Fermented Foods and ProbioticsJamuna 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.