Beneficial Microbes in Fermented and 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. The interaction between the different microfloras 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.

  • Food Science and Nutrition Security
  • Beneficial Microbes: Food, Pharma, Aqua & Beverages Industry
  • Beneficial Microorganisms: Current Challenge to Increase Crop Performance
  • Soil beneficial bacteria and their role in plant growth promotion
  • Bioavailability of Synthetic Nutrient
  • The role of microbes and their diversity in traditional and modern fermented and functional foods.
  • Beverages

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