Advances in Probiotics

Advances in Probiotics

Microorganisms in Food and Health

1st Edition - July 15, 2021

Write a review

  • Editors: Dharumaurai Dhansekaran, Alwarappan Sankaranarayanan
  • eBook ISBN: 9780128230916
  • Paperback ISBN: 9780128229095

Purchase options

Purchase options
DRM-free (EPub, PDF)
Sales tax will be calculated at check-out

Institutional Subscription

Free Global Shipping
No minimum order


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.

Key Features

  • 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


Scientists and researchers in Microbial Biotechnology, Food Science and Technology, Microbiologists, Nutritionists, Faculty members, Researchers, and Food industrial R&D. Students

Table of Contents

  • Part I Probiotics Microorganisms
    1. Probiotic Microorganisms and Their Benefi t to Human Health
    2. Selection Criteria for Identifying Putative Probiont
    3. Simulated Gastrointestinal System to Assess the Probiotic Properties Modifi ed to Encapsulation of Probiotics and Their Survival Under Simulated Gastrointestinal System
    4. Next-Generation Probiotics
    5. Edible Mushrooms: A Promising Bioresource for Prebiotics

    Part II Omics approaches in Probiotics
    6. Genetic Modification and Sequence Analysis of Probiotic Microorganisms
    7. Biosynthetic Gene Cluster Analysis in Lactobacillus Species Using antiSMASH
    8. Probiotic Polysaccharides as Toll-Like Receptor 4 Modulators—An In Silico Strategy

    Part III Quality and Nutrition of Probiotics
    9. Prebiotics Mechanism of Action: An Overview
    10. Symbiotics in Nutrition
    11. Role of Probiotic Microbes Exerting Nutritional Properties

    Part IV Probiotics in Health and Diseases
    12. Probiotic Microorganism: A Promising and Innovative Tool for Cancer Prevention and Therapy
    13. Psychobiotics: A Newer Approach Toward the Treatment of Neurodevelopmental Disorders
    14. Probiotics, Diet, and Gut Microbiome Modulation in Metabolic Syndromes Prevention
    15. Bacillus Species—Elucidating the Dilemma on Their Probiotic and Pathogenic Traits
    16. Probiotic Fortified Seaweed Silage as Feed Supplement in Marine Hatcheries
    17. Secondary Metabolites From Probiotic Metabolism
    18. Bacteriocins Produced by Probiotic Microorganisms
    19. Probioactives: Bacteriocin and Exopolysaccharides
    20. Probiotics in Shrimp Aquaculture
    21. Prospective Approaches of Pseudonocardia alaniniphila Hydrobionts for Litopenaeus vannamei
    22. Probiotics as a Growth Promotant for Livestock and Poultry Production
    23. Small- and Large-Scale Production of Probiotic Foods, Probiotic Potential and Nutritional Benefits
    24. Lactic Acid Bacteria in Fermented Food
    25. Commercially Available Probiotics and Prebiotics Used in Human and Animal Nutrition
    26. New Formulations and Products in Prebiotic Food
    27. Therapeutic Potential of Different Probiotic Foods
    28. Main Technological Challenges Associated With the Incorporation of Probiotic Cultures into Foods
    29. Effective Probiotic Delivery: Current Trends and Future Perspectives
    30. Industrial Requirements and Other Techno-functional Traits of Probiotics

Product details

  • No. of pages: 566
  • Language: English
  • Copyright: © Academic Press 2021
  • Published: July 15, 2021
  • Imprint: Academic Press
  • eBook ISBN: 9780128230916
  • Paperback ISBN: 9780128229095

About the Editors

Dharumaurai Dhansekaran

Dr.Dharumadurai Dhanasekaran is working as an Associate Professor, Department of Microbiology, School of Life Sciences, Bharathidasan University, Tiruchirappalli, India. His current research focus is on microbiome profiling of actinorhizal root nodules, lichen, poultry gut, and cattle’s reproductive system. He teaches postgraduate students with core and elective courses like Food and Dairy Microbiology, Industrial Microbiology, and Biology of Probiotics. He has been awarded UGC-Raman Post-Doctoral Fellowship and worked in the Department of Molecular, Cellular, and Biomedical Sciences, University of New Hampshire, Durham, United States. He has published 106 research and review articles including one paper in Nature Group Journal Scientific Report, 28 book chapters, edited 9 books, and guided 12 PhD scholars. He has h-index of 26 with total citation of 2209 as per Google scholar.

Affiliations and Expertise

Assistant Professor, Department of Microbiology, School of Life Sciences, Bharathidasan University, Tiruchirappalli, India

Alwarappan Sankaranarayanan

Dr. Sankaranarayanan is associated with C.G. Bhakta Institute of Biotechnology, Uka Tarsadia University, Surat of Gujarat state of India from 2015 onwards. He has experience in the fields of fermented food products, antimicrobial activity of herbal and nanoparticles against MDR pathogens. His current research focus is on microbes in fermented food products and removal of bacteria from food by dielectrophoresis. He has published 18 chapters in books, 50 research articles in international and national journals of repute and he has authored 6 books published by international publishers, guided 5 PhD and 16 MPhil scholars, and operated 5 external funded projects and 2 institute funded projects.

Affiliations and Expertise

Assistant Professor C.G. Bhakta Institute of Biotechnology, Uka Tarsadia University, Surat of Gujarat State, India

Ratings and Reviews

Write a review

There are currently no reviews for "Advances in Probiotics"