Description
Book SynopsisPart 1: Fundamentals About Probiotics and Probiotic Resources.- Chapter 1: Emerging Alternative Therapies: Health-Promoting Microbes.- Chapter 2: Traditional Foods as Sources of Probiotics.- Chapter 3: Current Paradigms and Diversity of Probiotic Microbes.- Chapter 4: Probiotics, Prebiotics and Synbiotics: Advanced Nutraceuticals.- Chapter 5: Identification and Evaluation of Probiotics.- Chapter 6: Viability of Probiotics in Foods.- Chapter 7: Non-lactic Acid Bacteria and Other Novel Probiotics.- Chapter 8: Yeasts as Potential Probiotics.- Chapter 9: Probiotic-mediated Detoxification of Xenobiotics and Carcinogens.- Chapter 10: Gut Biotransformation of Phytometabolites.- Part 2: Probiotics for Veterinary Health.- Chapter 11: Microbial Rich Niches in Herbivores.- Chapter 12: Milk as a Potential Source of Animal Probiotics.- Chapter 13: Probiotics for Monogastric Animals (Poultry, Pigs) and Pets.- Chapter 14: Probiotics in Ruminant Nutrition and Production.- Chapter 15: Probiotics in Wild Animal Nutrition and Health.- Chapter 16: Probiotics against Methanogens and Methanogenesis.- Chapter 17: Rumen Microbiome Transplantation.- Chapter 18: Probiotics Against Veterinary Infectious Diseases.- Chapter 19: Microbial Feed Additives to Improve Forage Quality.- Chapter 20: Probiotics for Fish and Aquaculture.- Part 3: Industrial Applications of Probiotics.- Chapter 21: Probiotics as Chemical Decontamination Candidates.- Chapter 22: Commercial Probiotics.- Chapter 23: Probiotics in Dairy Industry.- Chapter 24: Probiotics in Meat Industry.- Chapter 25: Microbial Preservation and Quality Control of Fermented Foods.- Chapter 26: Processing, Preservation and Delivery of Probiotics.
