Overview

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.

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9780128229095

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Dr. Dhanasekaran Dharumadurai is an Associate Professor in the School of Life Sciences, Bharathidasan University. He has experience in fields of actinobacteriology and mycology. He has 16 years teaching experience and was awarded the UGC-Raman Post-Doctoral Fellowship from the University Grant Commission. His current research focus is microbiome profiling. He has filed two Indian patents, deposited 139 nucleotide sequences and 7 metagenome sequences, bacterial draft genome sequence in GenBank, and 5 bioactive compounds in Pubchem. He is a member of the American Society for Microbiology, North American Mycology Association, International Society for symbiosis, Mycological Society of India, National Academy of Biological Sciences, Society for Alternatives to Animal Experiments, Society of Chemical and Synthetic Biology, Microbiologist Society. 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.

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