1st Edition
by Deepak Kumar Verma (Editor), Ami R. Patel (Editor), Prem Prakash Srivastav (Editor), Balaram Mohapatra (Editor), Alaa Kareem Niamah (Editor)
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.
