TUM Library

Starter Culture and Probiotic Bacteria in Dairy Food Products / Deepak Kumar Verma, Ami Patel, J.B. Prajapati , Mamta Thakur, Alaa Jabbar Abd Al-Manhel, and Prem Prakash Srivastav -- Starter Cultures: Classification, Traditional Production Technology and Potential Role in the Cheese Manufacturing Industry / Mohamed Eid Shenana and Ami Patel -- Advances in Designing Starter Cultures for the Dairy and Cheese-Making Industry and Protecting Them Against Bacteriophages / Vasilica Barbu, Cătălin Iancu, Daniela Borda, and Anca Ioana Nicolau -- Comparative Study of the Development and Probiotic Protection in Food Matrices / Fernanda Silva Farinazzo, Paulo Terumitsu Saito, Maria Thereza Carlos Fernandes, Carolina Saori Ishii Mauro, Marsilvio Lima de Moraes Filho, Marli Busanello, Karla Bigetti Guergoletto, and Sandra Garcia -- Indigenous Food and Food Products of West Africa: Employed Microorganisms and Their Antimicrobial and Antifungal Activities / Essodolom Taale, Bouraïma Djery, Haziz Sina, Essozimna Kogno, Simplice D. Karou, Alfred S. Traore, Lamine Baba-Moussa, Aly Savadogo, and Yaovi Ameyapoh -- Microbiological Approach for Environmentally Friendly Dairy Industry Waste Utilization / Gemilang Lara Utama, Faysa Utba, Widia Dwi Lestari, Herlina, and Roostita Balia -- Molecular Techniques for Detection of Foodborne Pathogens: Salmonella and Bacillus cereus / Deepak Kumar Verma, Balaram Mohapatra, Chanchal Kumar, Neha Bajwa, Kumari Shanti Kiran, G. Kimmy, Ashish Baldi, Ami Patel, Barkha Singhal, Alaa Kareem Niamah, and Prem Prakash Srivastav.

"This book, Microbiology for Food and Health: Technological Developments and Advances highlights the innovative microbiological approaches and advances made in the field of microbial food industries. The volume covers the most recent progress in the field of dairy and food microbiology, emphasizing the current progress, actual challenges, and successes of the latest technologies. This book looks at technological advances in starter cultures, prospective applications of food-grade microorganisms for food preservation and food safety, and innovative microbiological approaches and technologies in the food industry. The first series of chapters discuss the types, classification, and systematic uses of various starter cultures in addition to probiotics for various commercial fermentation processes. The book goes on to covers recent breakthroughs in microbial bioprocessing that can be employed in the food and health industry, such as, for an example, prospective antimicrobial applications of inherently present fermentative microflora against spoilage and pathogenic type microorganisms; the use of potential probiotic LAB biofilms for the control of formation of pathogenic biofilms by exclusion mechanisms; and more. Also considered in the volume are advanced analytical and technological approaches, such as molecular techniques for the detection of lactic acid bacteria from food matrix as well as foodborne pathogens. It also looks at environmentally friendly approaches for the utilization of liquid and solid food wastes. With chapters from international contributors at the forefront of the food microbiology, functional foods, and microbial technology industries, this important resource provides an abundance of accessible information for a wide audience, including researchers, teachers, students, and food, nutrition, and health practitioners."-- Provided by publisher.

OCLC-licensed vendor bibliographic record.