Titlebook: Beneficial Microorganisms in Food and Nutraceuticals; Min-Tze Liong Book 2015 Springer International Publishing Switzerland 2015 Food bio-

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1862-5576 traditional ideas, current trends, innovative ideas and fut.This book discusses the use of microorganisms for improving nutrient quality and producing healthier foods. Conventional roles of microbes in food preservation and in producing more readily digestible nutrients via natural fermentation pro

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Microencapsulation of Probiotic Bacteria,tion technology can be used to protect the probiotic bacteria against adverse conditions. This chapter discusses the potential of using various microencapsulation techniques to protect probiotic bacteria.

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, spp. as Starters and Their Beneficial Roles in Fermented Foods,an or levan), oligosaccharides, mannitol, bacteriocins, and vitamins. In this chapter, we present an extensive discussion on . spp., especially general information including morphology, taxonomy, growth characteristics, metabolism, starter uses in fermented foods, and beneficial health effects as potential probiotics.

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Fermented Fish Products in Sudan,h the requirement of the environs, however, the ultimate goal being the maximization of the products and their utilization for the best and economic satisfaction within the framework of a well-defined exploitation strategy.

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Book 2015in China, fermented soymilk, food colorants, and the effect of food on gut microbiota. Readers will gain insights into current trends and future prospects of functional foods and nutraceuticals. This volume will be of particular interest to scientists working in the fields of food sciences, microbiology, agriculture and public health..

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From Traditional Knowledge to an Innovative Approach for Bio-preservation in Food by Using Lactic Aising antibacterial compounds with pharmaceutical applications. In this chapter, we will review some of the traditional applications of lactic acid bacteria, showing the importance of antimicrobial metabolites with special focus on antimicrobial proteins (bacteriocins), and discuss some specific cas

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