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. Cover Title Copyright Contents Contributors Editors Biography Foreword Preface Part I Probiotics Microorganisms Chapter 1 - Probiotic Microorganisms and Their Benefit to Human Health 1 - Introduction 2 - Most common detection methods and assays of probiotic microorganisms 2.1 - In vitro assays 2.2 - In vivo animal assays 2.3 - Clinical studies 3 - Probiotic microorganisms and their recently reported health effects 3.1 - Probiotics, the genus Lactobacillus, and novel lactobacilli genera 3.1.1 - Positive health effects of probiotic strains in the emended genus Lactobacillus reported between 2018 and 2020 3.1.2 - Positive health effects of probiotic strains in the lactobacilli group other than the emended genus Lactobacillus r... 3.2 - Probiotics and the genus Bifidobacterium 3.2.1 - Positive health effects of probiotic strains in the genus Bifidobacterium reported between 2018 and 2020 3.3 - Genera of probiotic lactic acid bacteria other than lactobacilli 3.3.1 - Positive health effects of probiotic strains among nonlactobacilli lactic acid bacteria reported between 2018 and 2020 3.4 - Genera of other probiotic bacteria and yeasts 3.4.1 - Positive health effects of other probiotic bacteria and yeasts reported between 2018 and 2020 3.5 - Novel or next-generation probiotics 4 - Discussion and conclusions References Chapter 2 - Selection Criteria for Identifying Putative Probiont 1 - Introduction 2 - Probiotic microorganisms 3 - Requirements for the selection of probiotic strains 3.1 - Survival during gastrointestinal transit 3.2 - Adhesion to gut cells 3.3 - Antipathogenic activity 4 - Safety assessments 4.1 - Virulence factors 4.2 - Antibiotic resistance 4.3 - Taxonomy/Identification 5 - Technological requirements 6 - Conclusion References Simulated Gastrointestinal System to Assess the Probiotic Properties Modified to Encapsulation of Probiotics and Their Surv... 1 - Introduction 2 - The gastrointestinal (GI) tract 2.1 - Microbiota of the adult GI tract 2.2 - Characteristics of the GI tract for probiotic delivery 3 - Encapsulation technologies for probiotics 3.1 - Selecting the biomaterials for microencapsulation 4 - Selecting the in vitro conditions for cells release 5 - Survival of entrapped LCS in simulated gastrointestinal conditions 6 - Conclusion References Chapter 4 - Next-Generation Probiotics 1 - Introduction 2 - Next-generation probiotics 2.1 - Need for next-generation probiotics 3 - Candidates for next-generation probiotics 3.1 - Akkermansia muciniphila 3.1.1 - Characteristics 3.1.2 - Effects of Akkermansia muciniphila in host health 3.1.3 - Possible mechanism of Akkermansia muciniphila action 3.1.4 - Safety aspects of Akkermansia muciniphila 3.2 - Bacteroides fragilis 3.2.1 - Characteristics 3.2.2 - Effects of Bacteroides fragilis in host health 3.2.3 - Possible mechanism of Bacteroides fragilis action 3.2.4 - Safety aspects of Bacteroides fragilis 3.3 - Faecalibacterium prausnitzii 3.3.1 - Characteristics 3.3.2 - Effects of Faecalibacterium prausnitzii in host health 3.3.3 - Possible mechanism of Faecalibacterium prausnitzii action 3.3.4 - Safety aspects of Faecalibacterium prausnitzii 3.4 - Eubacterium hallii 3.4.1 - Characteristics 3.4.2 - Effects of Eubacterium hallii in host health 3.4.3 - Possible mechanism of Eubacterium hallii action on host 3.4.4 - Safety aspects of Eubacterium hallii 3.5 - Parabacteroides goldsteinii 3.5.1 - Characteristics 3.5.2 - Effects of Parabacteroides goldsteinii in host health 3.5.3 - Possible mechanism of Parabacteroides goldsteinii action 3.5.4 - Safety aspects of Parabacteroides goldsteinii 4 - Safety assessment of next-generation probiotics 5 - Application of next-generation probiotics 5.1 - Current development 5.2 - Technical challenges 5.3 - Regulatory challenges 6 - Conclusion References Chapter 5 - Edible Mushrooms: A Promising Bioresource for Prebiotics 1 - Introduction 1.1 - Mushrooms as food values 1.2 - Energy value of mushrooms 1.3 - Mushrooms in India 1.4 - Bioactive compounds of mushrooms 1.5 - Low-molecular and high-molecular weight compounds in mushroom 1.6 - Importance of prebiotics 1.7 - Prebiotic concept 1.8 - Prebiotic index 1.9 - Benefits of prebiotics 1.10 - Properties of prebiotics 1.11 - Characteristics of ideal prebiotics 1.12 - Mechanism of prebiotics 1.13 - Potential immunomodulatory mechanism of prebiotics 1.14 - Gastrointestinal effects of prebiotics 1.15 - Effects of prebiotic in gastrointestinal 1.16 - Mushrooms as a promising prebiotic 1.17 - Criteria of prebiotics 1.18 - Role of mushrooms as prebiotics 2 - Conclusions Acknowledgment References Part II Omics approaches in Probiotics Chapter 6 - Genetic Modification and Sequence Analysis of Probiotic Microorganisms 1 - Introduction 2 - Sequence analyses 3 - Genetic engineering applications on probiotic strains 3.1 - Food-grade vectors 3.1.1 - Cryptic plasmids 3.1.2 - Chromosomal integration vectors 3.2 - DNA transfer 3.3 - Genetic stability 3.4 - Expression systems 3.5 - Protein transport 4 - Use of CRISPR-Cas systems 5 - Systems biology approaches 6 - Biosafety 7 - Conclusion References Chapter 7 - Biosynthetic Gene Cluster Analysis in Lactobacillus Species Using antiSMASH 1 - Introduction 2 - In vitro and in vivo studies on beneficial effects of probiotics 2.1 - Bowel diseases and the immune system 2.2 - Dermal health 2.3 - Dental caries 3 - Modulation of gut–brain axis by probiotics 4 - Materials and methods 4.1 - Selection of genes from GenBank 4.2 - Scrutiny of dataset 5 - Secondary metabolite clusters identification using antiSMASH 6 - Phylogenetic analysis of genes 7 - pH concentration 8 - Result and discussion 8.1 - Selection of genes from GenBank 8.2 - Scrutiny of dataset 9 - Secondary metabolite clusters identification using antiSMASH 10 - Phylogenetic analysis of genes 11 - pH concentration 12 - Conclusion Acknowledgment References Chapter 8 - Probiotic Polysaccharides as Toll-Like Receptor 4 Modulators—An In Silico Strategy 1 - Introduction 2 - Methodology 2.1 - Dataset 2.2 - Protein and ligand preparation 2.3 - Molecular docking and prime MM/GMSA 2.4 - ADME analysis 2.5 - Molecular dynamics 3 - Results and discussion 3.1 - Molecular docking 3.2 - ADME analysis 3.3 - Molecular dynamics 4 - Conclusion Acknowledgment References Part III Quality and Nutritionof Probiotics Chapter 9 - Prebiotics Mechanism of Action: An Over View 1 - Introduction 2 - Mechanism of prebiotics in treating constipation 3 - Mechanism of action of prebiotics in maintaining intestinal pH 4 - Mechanism of action of prebiotics in maintaining lipid metabolism 5 - Mechanism of action of prebiotics as anticarcinogenic agents 6 - Mechanism of action of prebiotics in immunomodulation 7 - Mechanism of action of prebiotics in preventing necrotizing enterocolitis (NEC) 8 - Mechanism of action of prebiotics in preventing diabetes 9 - Mechanism of action of prebiotics in preventing bowel diseases 10 - Mechanism of prebiotics in improving nutritional absorption 11 - Mechanism of action of prebiotics in maintaining nervous system 12 - Mechanism of action of prebiotics in preventing autism 13 - Mechanism of action of prebiotics in preventing hepatic encephalopathy 14 - Mechanism of action of prebiotics in preventing skin diseases 15 - Mechanism of action of prebiotics in preventing cardiovascular diseases 16 - Conclusion Acknowledgment References Chapter 10 - Synbiotics in Nutrition 1 - Introduction 2 - Synbiotics 3 - Synbiotic selection criteria 4 - Synbiotics in use 5 - Mechanism of action of synbiotics 6 - Synbiotics for humans 7 - Synbiotics and their outcomes on human health in clinical studies 8 - Metabolic syndrome 9 - Inflammatory bowel disease 10 - Diarrhea 11 - Irritable bowel syndrome 12 - Colon cancer 13 - Kidney and liver disease 14 - Synbiotics for animals 15 - Synbiotic therapy 16 - Application of synbiotics 17 - Commercial synbiotics: obstacles, challenges, and future prospects 18 - The safety issue of synbiotics 19 - Conclusion References Chapter 11 - Role of Probiotic Microbes Exerting Nutritional Properties 1 - Introduction 2 - Overview about probiotic foods 3 - Probiotic food products 3.1 - Dairy-based probiotic foods 3.1.1 - Fresh milk and fermented milk products 3.1.2 - Yogurt 3.1.3 - Cheese 3.1.4 - Whey 3.1.5 - Other dairy products 3.2 - Nondairy probiotic products 3.2.1 - Fruit- and vegetable-based probiotic products 3.2.2 - Cereals and soya-based probiotic products 3.2.3 - Meat-based probiotic products 3.2.4 - Chocolate-based probiotic products 4 - Microbial role in probiotic foods and nutritional properties 5 - Probiotic food and its clinical significance—human health perspectives 5.1 - Antimicrobial potential of probiotic foods 5.2 - Antiinflammatory activity of probiotic food and human health 5.3 - Antiobesity and probiotic foods 5.4 - Probiotic food and antidiabetic activities 5.5 - Anticancer properties of probiotic foods 5.6 - Probiotic foods and its effect on brain and CNS 6 - Role of probiotics in dietary supplements 7 - Global emergence of probiotic foods 8 - Nutraceutical importance of probiotic foods 9 - Future perspectives of probiotic foods 10 - Conclusion References Part IV Probiotics in Healthand Diseases Chapter 12 - Probiotic Microorganism: A Promising and Innovative Tool for Cancer Prevention and Therapy 1 - Introduction 2 - Chronic inflammation is a major oncogenic stimulant 3 - Mechanism of action of probiotics against cancer 3.1 - Modulation of oxidative stress 3.2 - Effects on carcinogen/genotoxic compounds 3.3 - Effects on bacterial enzymatic activity 3.4 - Immunomodulatory functions against cancer 3.5 - Effects of probiotics on tumor microenvironment 3.6 - Effects of probiotics on apoptosis 4 - In vitro studies of probiotics on cancer 5 - In vivo studies of probiotics on cancer 6 - Probiotics and gastrointestinal (GI) cancer 6.1 - Probiotics against colorectal cancer (CRC) 6.2 - Probiotics against gastric cancer (GC) 7 - Afterword References Chapter 13 - Psychobiotics: A Newer Approach Toward the Treatment of Neurodevelopmental Disorders 1 - Introduction 2 - Gut microbiota as psychobiotics 3 - Prebiotics for psychobiotics 4 - Psychophysiological effects of psychobiotics 5 - Microbes–brain signaling 6 - Mind-enteric nervous system interaction 7 - Vagal signaling 8 - Short-chain fatty acids, gut hormones, and bacteria-derived blood metabolites 9 - Microbes immune interactions 10 - Neuropsychological disorders 11 - Metabolic disorder 12 - Gastro Intestinal Issue 13 - Regulation of microbiota and possibilities for treatment 14 - Conclusion References Chapter 14 - Probiotics, Diet, and Gut Microbiome Modulation in Metabolic Syndromes Prevention 1 - Metabolic syndrome 1.1 - Metabolic syndrome and diet 2 - Unveiling the potential of probiotics 2.1 - Probiotics and dysbiosis 3 - Gut microbiota in obesity 3.1 - Probiotics and obesity 3.1.1 - Animal studies 3.1.2 - Clinical trials 4 - Probiotics and cardiovascular diseases 5 - Conclusion References Chapter 15 - Bacillus Species—Elucidating the Dilemma on Their Probiotic and Pathogenic Traits 1 - Introduction 2 - Advantages of sporeformers in the gut and food chain 3 - Probiotic attributes of Bacillus species 4 - Synbiotics of Bacillus sp. 5 - The rationale to use synbiotics 6 - Mechanism of action of Bacillus probiotics 7 - Mechanism 1—antimicrobial activity 8 - Mechanism 2—interaction with intestinal and immune cells 9 - Commercially available Bacillus probiotics 10 - Pathogenic attributes of Bacillus sp. 11 - Bacillus probiotics—safety 12 - Conclusion References Chapter 16 - Probiotic Fortified Seaweed Silage as Feed Supplement in Marine Hatcheries 1 - Introduction 2 - Issues in aquaculture hatcheries 3 - Use of probiotics in aquaculture 4 - Seaweed probiotic fermentation 5 - Probiotic fortifies seaweed silage of Eucheuma denticulatum Doty 6 - Chemical characteristics of seaweed silage 7 - Seaweed silage as rotifer feed 8 - Seaweed silage feed formulation 9 - Conclusion Acknowledgments References Chapter 17 - Secondary Metabolites From Probiotic Metabolism 1 - Probiotics 2 - Postbiotics 2.1 - Postbiotic classification 2.1.1 - Short-chain fatty acids (SCFAs) 2.1.2 - Amino acids and proteins 2.1.3 - Neurotransmitters 2.1.4 - Vitamins 3 - Conditions of probiotics to produce postbiotics 3.1 - Culture media composition 3.2 - Cultivation parameters 4 - Human health benefits of probiotics and postbiotics 5 - Application of probiotics and postbiotics for healthy food development 6 - Conclusions Acknowledgment References Chapter 18 - Bacteriocins Produced by Probiotic Microorganisms 1 - Introduction 2 - Bacteriocins 3 - Gram-negative bacteriocins 4 - Gram-positive bacteriocins 4.1 - Class I bacteriocins (modified peptides) 4.2 - Class II bacteriocins (unmodified peptides) 4.3 - Class III bacteriocins (large proteins) 5 - The mechanism of antibacterial activity of bacteriocins 6 - Applications of bacteriocins 6.1 - Application in foods 6.2 - Animal health 6.3 - Human health 6.3.1 - Antiviral activity 6.3.2 - Anticancer effect 6.3.3 - Antiulcerogenic effect 6.3.4 - Bacterial vaginosis 6.3.5 - Spermicidal effect 6.3.6 - Urinary tract infections 7 - Conclusion References Chapter 19 - Probioactives: Bacteriocin and Exopolysaccharides 1 - Introduction 2 - Probioactive perception 3 - Sources and strain specificity of probioactives 4 - Bacteriocin from probiotic strains 5 - Bacteriocin classification 6 - Biochemical characterization of bacteriocin 7 - Bacteriocin genetics and biosynthesis 8 - Cytotoxicity effect of bacteriocin 9 - Bacteriocin from Lactobacillus sp. 10 - Gassericin from Lactobacillus gasseri 11 - Bacteriocin from Bacillus species 12 - Subtilosin A from Bacillus subtilis 13 - Bacterial exopolysaccharides 14 - EPS characteristics 15 - EPS classification 16 - Biosynthesis and genetics of EPS 17 - EPS production 18 - Physicochemical properties of EPS 19 - Biological properties of bacterial EPS 20 - Immunostimulatory activity 21 - Antioxidant property 22 - Anticancer effects 23 - Cholesterol-lowering activity 24 - Conclusion References Chapter 20 - Probiotics in Shrimp Aquaculture 1 - Introduction 2 - Definition 3 - Types of probiotics 4 - Microorganisms of probiotic 5 - Probiotics in aquaculture 5.1 - Mechanisms of probiotics 5.2 - Competitive exclusion 5.3 - Nutrient and enzymatic contributions to digestion 6 - Immune system promoters 7 - Water quality improvement 8 - Bioremediation 9 - Materials and methods 10 - Probiotic feed preparation 10.1 - Tank culture experiments 11 - Assessment of physicochemical parameters 12 - Assessment of growth performance 13 - Results and discussion 14 - Determination of physicochemical parameters of probiotics supplemented shrimp aquaculture tank with various days of in... 15 - Biochemical analysis of Litopenaeus vannamei by the effect of potential bacteria in different intervals 16 - Application of probiotics 17 - Hydrogen peroxide (H2O2) 18 - Influence of immune system 19 - Effect of reproduction of aquatic species 20 - Conclusions Acknowledgments References Chapter 21 - Prospective Approaches of Pseudonocardia alaniniphila Hydrobionts for Litopenaeus vannamei 1 - Introduction 1.1 - Actinobacteria 1.2 - Aquaculture 1.3 - Shrimp diseases 1.4 - Control of shrimp pathogen 1.5 - Probiotics: definition and principles 2 - Materials and methods 2.1 - Study site 2.2 - Sample collection 2.3 - Analysis of physicochemical parameters in soil 2.4 - Isolation and identification of Actinobacteria 2.5 - Determination of antimicrobial activity 2.5.1 - Test microbes 2.5.2 - Agar well diffusion method 2.6 - Molecular characterization of potential Actinobacteria 2.6.1 - DNA Isolation and 16S rRNA amplification 2.7 - Experimental design and feeding management 2.8 - Analysis of physicochemical parameters in water samples 2.9 - Growth and development of Litopenaeus vannamei 2.10 - Biochemical analysis 2.11 - Immunological studies 3 - Results and discussion 3.1 - Physicochemical properties of soil sample 3.2 - Soil texture 3.3 - pH 3.4 - Electrical conductivity and cation exchange capacity 3.5 - Organic carbon and organic matter 3.6 - Macronutrients 3.7 - Micronutrients 3.8 - Isolation and identification of Actinobacteria from the mangrove soil samples 3.9 - Screening of antimicrobial activity against human pathogen 3.10 - Shrimp pathogen activity 3.11 - Antibiotic sensitivity test 3.12 - Molecular characterization of Actinobacterial strain 3.13 - Experimental design 4 - Conclusion Acknowledgments References Chapter 22 - Probiotics as a Growth Promotant for Livestock and Poultry Production 1 - Introduction 2 - Exploitation of antibiotics in poultry production 2.1 - Antibiotics and microbial resistance 2.2 - Impact of antibiotic on the environment and consumer health 2.3 - Alternatives to the usage of antibiotics 3 - Probiotics: definition, concepts, and history 3.1 - Microbes used as animal probiotics 4 - Probiotics for poultry nutrition: a glance on the market 4.1 - Selection of probiotics 4.1.1 - Origin of the probiotic strain 4.1.2 - Stress tolerance ability 4.1.3 - Colonization ability 4.1.4 - Safety assessment 4.1.5 - Antipathogenic activity 4.1.6 - Host-associated functional effects 4.1.7 - Synthesis of functional molecules 4.1.8 - Industrial requirements and technological attributes 5 - Role of probiotics in poultry 6 - Bacterial populations in GI tract of poultry 7 - Application of actinobacteria as probiotics in livestock and poultry production 8 - Conclusion References Chapter 23 - Small- and Large-Scale Production of Probiotic Foods, Probiotic Potential and Nutritional Benefits 1 - Introduction 2 - Role of probiotics in food fermentation 3 - Production of probiotic foods 4 - Major probiotic foods 4.1 - Kimchi 4.2 - Production of kimchi 4.3 - Probiotic value of kimchi 4.4 - Health benefits of kimchi 4.4.1 - Anticancer properties 4.4.2 - Antioxidative effects 4.4.3 - Hypolipidemic properties 5 - Tempeh 5.1 - Manufacture of tempeh 5.2 - Health benefits of tempeh 5.2.1 - Antioxidant properties 5.2.2 - Anticancer properties 5.2.3 - Hypolipidemic properties 5.2.4 - Antineurodegenerative properties 6 - Kombucha 6.1 - Probiotic potential of kombucha 6.2 - Biochemical profile of kombucha tea 6.3 - Health benefits of kombucha 6.3.1 - Anticancer properties 6.3.2 - Antioxidant properties 6.3.3 - Antimicrobial properties 7 - Kefir 7.1 - Probiotic value of kefir 7.2 - Kefir production 7.3 - Health benefits of kefir 7.3.1 - Anticancer properties 7.3.2 - Antiobesity properties 7.3.3 - Hypocholesterolemic properties 7.3.4 - Immunomodulatory properties 8 - Sauerkraut 8.1 - Production of sauerkraut 8.2 - Nutritional profile of sauerkraut 8.3 - Health benefits of sauerkraut 8.3.1 - Antioxidant properties 8.3.2 - Anticarcinogenic activity 8.3.3 - Ability to protect oxidative DNA damage 8.3.4 - Antiinflammatory effects 9 - Pickles 9.1 - Production of pickles 9.2 - Health benefits of pickle 10 - Idli 10.1 - Production of idli 10.2 - Nutritional profile and health benefits 11 - Miso 11.1 - Production of miso 11.2 - Nutritional profile and health benefits 12 - Yoghurt 12.1 - Production of yoghurt 12.2 - Nutritional profile and health benefits 13 - Dosa 13.1 - Health benefits of dosa 14 - Conclusion References Chapter 24 - Lactic Acid Bacteria in Fermented Food 1 - Introduction 2 - The probiotics microorganism used in the fermented food 2.1 - Acetobacter 2.2 - Nonpathogenic Corynebacterium 2.3 - Lactic acid bacteria 2.4 - Yeast 2.4.1 - Making noodles 2.4.2 - Protect the liver 2.4.3 - Loose product 2.4.4 - Improve flavor 2.4.5 - Flavor intensity 2.4.6 - Cover up the odor and light salt effect 2.4.7 - Increase nutrition 2.5 - Mold 2.5.1 - Mucor 2.5.2 - Rhizopus 2.5.3 - Aspergillus 2.5.4 - Geotrichum 2.6 - Fermented vegetable food microorganism 2.6.1 - Serofluid dish microorganism 2.6.2 - Chinese and Korea kimchi microorganism 2.6.3 - FSP, fermented soy products microorganism 2.6.4 - Korean soybean paste stew microorganism 2.6.5 - Natto microorganism 2.6.6 - Tempeh microorganism 2.6.7 - Stinky tofu microorganism 2.7 - Microorganism in fermented dairy products 2.7.1 - Cheese 2.7.2 - Yogurt 2.8 - Fermented meat and fish 2.9 - Microorganism in fermented grain–based foods 2.10 - Probiotics 2.11 - Bacteria 3 - Function and application of food microorganisms 3.1 - Health function of probiotics microorganisms 3.2 - Diseases caused by intestinal flora imbalance 4 - Prospect References Chapter 25 - Commercially Available Probiotics and Prebiotics Used in Human and Animal Nutrition 1 - Introduction 2 - Probiotic microorganisms used in human nutrition and their role 2.1 - Lactobacillus species 2.1.1 - Lactobacillus acidophilus LA-5 2.1.2 - Lactobacillus acidophilus NCDO 1748 2.1.3 - Lactobacillus acidophilus NCFM 2.1.4 - Lactobacillus casei Shirota 2.1.5 - Lactobacillus gasseri OLL2716 (LG21) 2.1.6 - Lactobacillus paracasei ssp. paracasei F19 2.1.7 - Lactobacillus rhamnosus GG (LGG) 2.1.8 - Lactobacillus rhamnosus GR-1 2.1.9 - Lactobacillus rhamnosus HN001 2.1.10 - Lactobacillus reuteri RC-14 2.2 - Bifidobacterium species 2.1.1 - Bifidobacterium lactis HN019 2.2.2 - Bifidobacterium animalis ssp. lactis BB-12 2.2.3 - Bifidobacterium breve Yakult 2.2.4 - Bifidobacterium longum BB536 2.3 - Yeast 3 - Probiotic microorganisms used in animal nutrition and their role 3.1 - Lactobacillus 3.2 - Bifidobacterium 3.3 - Bacillus 3.4 - Saccharomyces 4 - Prebiotics used in human and animal nutrition 4.1 - Fructans 4.2 - Galacto-oligosaccharides (GOS) 4.3 - Resistant starch (RS) and glucose-derived oligosaccharides 4.4 - Miscellaneous oligosaccharides 4.5 - Lactulose 4.6 - Non-carbohydrates prebiotics 5 - Concluding remarks References Chapter 26 - New Formulations and Products in Prebiotic Food 1 - Introduction 2 - Prebiotic dietary fiber sources 2.1 - Beta-glucan 2.2 - Inulin, oligofructose, and FOSs 2.3 - GOSs 2.4 - Isomaltooligosaccharides 2.5 - Guar gum 2.6 - Lactulose 2.7 - RS and maltodextrin 2.8 - Xylooligosaccharides and arabinooligosaccharides 3 - Prebiotic production from food industry wastes and agricultural by-products 4 - Development of prebiotic food products 5 - Prebiotics safety 6 - Food applications of prebiotics 7 - Conclusion References Chapter 27 - Therapeutic Potential of Different Probiotic Foods 1 - Introduction 1.1 - Probiotics 1.2 - Prebiotics 1.3 - Synbiotics 2 - Criteria for the selection of probiotic food 3 - Different types of probiotic food 3.1 - Classification of fermented food is based on different substrates 3.2 - Milk-based: Yogurt, cheese, and kefir 3.2.1 - Yogurt 3.2.1.1 - Nutritional value of yogurt 3.2.1.2 - Therapeutic role of yogurt 3.2.1.3 - Yogurt and the gastrointestinal tract 3.2.2 - Cheese 3.2.2.1 - Cottage cheese and soft cheese 3.2.2.2 - Overview of cheese making 3.2.2.3 - Nutritional value of cheese 3.2.2.4 - Therapeutic role of cheese 3.2.3 - Kefir 3.2.3.1 - Preparation of kefir 3.2.3.2 - Nutritional value of kefir 3.2.3.3 - Therapeutic potential of kefir 3.2.3.4 - Effects of kefir in gastrointestinal disorders 3.2.3.5 - Antiinflammatory effect of kefir 3.2.3.6 - Anticancer activity of kefir 3.3 - Cereal- and legume-based: idli, dosa, appam 3.3.1 - Rice-based food 3.3.1.1 - Idli 3.3.1.1.1 - Microorganisms 3.3.1.1.2 - Nutritional value 3.3.1.1.3 - Therapeutic potential 3.3.1.2 - Dosa 3.3.1.2.1 - Microorganisms 3.3.1.2.2 - Nutritional value of dosa 3.3.1.2.3 - Therapeutic potential of dosa 3.3.1.3 - Appam 3.3.1.3.1 - Nutritional value of appam 3.3.1.3.2 - Therapeutic potential of appam 3.4 - Legume-based: tempeh, miso 3.4.1 - Tempeh and miso 3.4.1.1 - Preparation of miso and tempeh 3.4.1.2 - Nutritional value and microbes 3.4.1.3 - Therapeutic potential 3.4.1.3.1 - Role in gut health 3.4.1.4 - Antioxidant potential 3.4.1.5 - Therapeutic potential of soy isoflavones 3.5 - Vegetable- and fruit-based: kombucha, pickles, kimchi, and sauerkraut 3.5.1 - Kombucha 3.5.1.1 - Kombucha preparation 3.5.1.2 - The beneficial microbes present in kombucha 3.5.1.3 - The health benefits of tea 3.5.1.4 - The nutritive value and therapeutic potential of kombucha 3.5.1.5 - Antimicrobial and antioxidant potential 3.5.1.6 - Detoxification potential 3.5.1.7 - Potential for cardiovascular disease prevention 3.5.1.8 - Antidiabetic and anticancer potential 3.5.1.9 - Potential in improving mental health and stability 3.5.1.10 - Risks involved in kombucha consumption 3.5.2 - Pickles 3.5.2.1 - Biochemistry of vegetable fermentations 3.5.2.2 - Cucumber fermentations 3.5.2.3 - Olive fermentations 3.5.2.4 - Lingri pickle 3.5.2.5 - Kachnar pickle 3.5.2.6 - Beedana pickle 3.5.2.7 - Lasura pickle 3.5.2.8 - Nashpati (pear) pickle 3.5.2.9 - Chukh 3.5.2.10 - Tamatar pickle 3.5.2.11 - Dheu pickle 3.5.2.12 - Elon pickle 3.5.2.13 - Kachalu pickle 3.5.3 - Kimchi 3.5.3.1 - Kimchi preparation 3.5.3.2 - Kimchi fermentation and microbes 3.5.3.3 - The nutritional value and therapeutic potential of kimchi 3.5.3.4 - Antimutagenic and anticancer effect 3.5.3.5 - Antioxidant and antiaging potential 3.5.3.6 - Antiobesity effect 3.5.3.7 - Antimicrobial potential of LAB found in kimchi 3.5.3.8 - Risks of kimchi consumption 3.5.4 - Sauerkraut 3.5.4.1 - Preparation of sauerkraut 3.5.4.2 - The nutritional value of sauerkraut 3.5.4.3 - Therapeutic potential of sauerkraut 3.5.4.3.1 - Detoxification 3.5.4.3.2 - Anticancer and antioxidant potential 3.5.4.3.3 - Antimicrobial effect and gut health 3.5.4.4 - Risks of sauerkraut consumption 4 - Conclusion References Chapter 28 - Main Technological Challenges Associated With the Incorporation of Probiotic Cultures into Foods Abbreviations 1 - Introduction to probiotic-containing functional foods 2 - Probiotic foods on the market 3 - Factors affecting probiotics’ viability 3.1 - Food matrix features 3.2 - Processing conditions 3.3 - Competition with starter cultures 3.4 - Storage conditions 3.5 - GIT transit 4 - Intervention strategies 4.1 - Strain selection and inoculation condition 4.2 - Strain cultivation 4.3 - Addition of protective ingredients 4.4 - Encapsulation 5 - Final considerations References Chapter 29 - Effective Probiotic Delivery: Current Trends and Future Perspectives 1 - Introduction 2 - Probiotics 2.1 - Definition 2.2 - Health benefits 3 - Selection of probiotic strains for technological performance 3.1 - Oxygen tolerance 3.2 - Acid tolerance 3.3 - Bile acid tolerance 3.4 - Temperature tolerance 4 - Use of encapsulation technology for effective delivery of probiotics 4.1 - Significance of cell survival during processing and storage 4.2 - Significance of cell survival during GIT transit 4.3 - Improvement of sensory characters and limitations 5 - Microencapsulation of probiotics 5.1 - Efficient matrices for microencapsulation of probiotics 5.2 - Effective encapsulation methods 6 - Nanoencapsulation of probiotics 6.1 - Lipid-based nanocarriers 6.2 - Nature-inspired nanocarriers 6.3 - Special equipment-based nanocarriers 6.4 - Biopolymer-based nanocarriers 7 - Encapsulation of probiotics: insights into industrial applications 8 - Conclusion and future perspectives Acknowledgment References Chapter 30 - Industrial Requirements and Other Techno-functional Traits of Probiotics 1 - Introduction 1.1 - Characteristics of probiotics 2 - Health benefits of probiotics 3 - The techno-functional traits approaches of probiotics 3.1 - Functional aspects of probiotics 3.2 - Adhesion properties 3.3 - Antagonistic properties 3.4 - Immunomodulatory properties 3.5 - Improved barrier function 3.6 - Anti-inflammatory properties 3.7 - Antimutagenic and anticarcinogenic properties 4 - Industry-based probiotics application in various fields 4.1 - Food applications of probiotics 4.2 - Dairy-based probiotic foods 4.3 - Fresh milk and fermented milks 4.3.1 - Yogurt 4.4 - Other dairy-based products 4.5 - Fruit-based probiotic products 4.6 - Cereal-based probiotic products 4.7 - Meat-based probiotic foods 5 - Agricultural applications of probiotics 6 - Livestock applications of probiotics 7 - Probiotics application challenges 7.1 - Viability and survival 7.2 - Sensory acceptance 8 - The future of probiotics 9 - Regulations and guidelines for probiotics 9.1 - Safety aspects and harmful side effects of probiotics 10 - Conclusion References Index Back cover 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. Presents a simulated gastrointestinal system to analyze the probiotics effects on gut microbiome for learning purpose Includes research information on Next Generation Probiotics to foster new formulations Provides comprehensive information on probiotic microorganism behavior for more accurate analysis Discusses the potential of probiotic and prebiotic foods in preventing disease