Microbial Biotechnology in Food Processing and Health: Advances, Challenges, and Potential

This new book explores how microbial biotechnology can provide nutritional health benefits in foods, focusing on new probiotics and prebiotic-based foods. It discusses the types and roles of beneficial microbes, recent breakthroughs in developing novel probiotics, and emerging technologies for assessing microbial diversities and managing microbiological hazards.

Format: Hardback
Length: 362 pages
Publication date: 27 October 2022
Publisher: Apple Academic Press Inc.

This comprehensive new volume explores the remarkable potential of microbial biotechnology to enhance the nutritional health benefits of foods, particularly through the development of innovative probiotics and prebiotic-based products. Providing a state-of-the-art perspective on the food industry's understanding of probiotics and their metabolites, the book assesses the specific health advantages offered by these beneficial microorganisms in various food categories. It also presents cutting-edge research and advancements in industrial aspects of microbial food technologies.

In the first section, the book delves into the diverse types and roles of beneficial microbes and/or their metabolites in food products. It highlights their significance in enhancing food safety by decontaminating or neutralizing toxic components, such as mycotoxins, commonly found in foods. This section underscores the crucial role of beneficial microbes in maintaining the overall quality and safety of our food supply.

The second section delves into recent breakthroughs in the development of novel probiotics incorporated in dairy and non-dairy food products, including fruits and vegetables. It discusses the challenges associated with commercialization and highlights the health benefits these probiotics offer. The book explores the potential of probiotics to improve gut health, support immune function, and promote overall well-being.

The third section focuses on emerging technologies that play a vital role in assessing microbial diversities or managing microbiological hazards in food products. It discusses the use of advanced molecular techniques, such as DNA sequencing, to identify and characterize different microbial species present in food. This section also explores the application of probiotics and other microorganisms to control foodborne pathogens and prevent food spoilage.

Overall, this comprehensive volume offers valuable insights into the emerging field of microbial biotechnology and its potential to revolutionize the food industry. It provides researchers, industry professionals, and consumers with a comprehensive understanding of the benefits of probiotics and prebiotics, as well as the latest developments in microbial food technologies. By leveraging the power of microorganisms, we can create healthier, more sustainable, and more nutritious food products for a better future.

Weight: 880g
Dimension: 234 x 156 (mm)
ISBN-13: 9781774637289