Advances in Probiotics: Microorganisms, 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 a focus on the microbiological organisms to enable effective probiotic delivery. The book discusses current trends and challenges, risks and limitations in probiotic and prebiotic food to provide an understanding not only for research development purposes but also to help further standardize industrial requirements and other techno-functional traits of probiotics.
Academicians, researchers, food industrialists, and entrepreneurs' for small and large production of probiotics and prebiotics food will find this a significantly useful.
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