Probiotics and Prebiotics in Animal Health and Food Safety

1. Front Matter

   Pages i-vi

   PDF

2. Probiotics and Prebiotics: An Overview on Recent Trends

   • Georgia Zoumpopoulou, Maria Kazou, Voula Alexandraki, Angeliki Angelopoulou, Konstantinos Papadimitriou, Bruno Pot et al.

   Pages 1-34

3. Role of the Gut Microbiota in Health and Disease

   • Hyunjoon Park, Soyoung Yeo, Karina Arellano, Hyeon Rae Kim, Wilhelm Holzapfel

   Pages 35-62

4. Protective Cultures for the Safety of Animal-Derived Foods

   • Jordi Rovira, Beatriz Melero

   Pages 63-107

5. Probiotics and Prebiotics for the Health of Pigs and Horses

   • Spyridon K. Kritas

   Pages 109-126

6. Probiotics and Prebiotics for the Health of Poultry

   • Rebin Aswad Mirza

   Pages 127-154

7. Probiotics and Prebiotics for the Health of Cattle

   • Laureano Sebastián Frizzo, Marcelo Lisandro Signorini, Marcelo Raúl Rosmini

   Pages 155-174

8. Probiotics and Prebiotics for the Health of Companion Animals

   • Loredana Baffoni

   Pages 175-195

9. Probiotic Applications for Finfish Aquaculture

   • Ana Rodiles, Mark D. Rawling, David L. Peggs, Gabriella do Vale Pereira, Sam Voller, Rungtawan Yomla et al.

   Pages 197-217

10. Probiotics for Honeybees’ Health

    • Francesca Gaggìa, Loredana Baffoni, Daniele Alberoni

    Pages 219-245

11. Paraprobiotics as Potential Agents for Improving Animal Health

    • Caroline Nunes de Almada, Carine Nunes de Almada, Anderson de Souza Sant’Ana

    Pages 247-268

12. Probiotics and Prebiotics in Animal Health and Food Safety: Conclusive Remarks and Future Perspectives

    • Diana Di Gioia, Bruno Biavati

    Pages 269-273

This book discusses the role of probiotics and prebiotics in maintaining the health status of a broad range of animal groups used for food production. It also highlights the use of beneficial microorganisms as protective agents in animal derived foods. The book provides essential information on the characterization and definition of probiotics on the basis of recently released guidelines and reflecting the latest trends in bacterial taxonomy. Last but not least, it discusses the concept of “dead” probiotics and their benefits to animal health in detail. The book will benefit all professors, students, researchers and practitioners in academia and industry whose work involves biotechnology, veterinary sciences or food production.

• bacterial taxonomy
• farm animals
• gut microbiota
• health promoting effects
• livestock nutrition
• protective cultures

“This book addresses the current role of probiotics and prebiotics in the food industry and in companion and food production animal species. … the book is most appropriate for those with specific interests in probiotic and prebiotic agents … . This is a book of unique scope that is of particular value to food science students and professionals.” (Marcella D. Ridgway, Doody's Book Reviews, June, 2018)

• Department of Agricultural Sciences, University of Bologna, Bologna, Italy

  Diana Di Gioia

• Division of Rural Sciences & Food System, University of Malta, Msida, Malta

  Bruno Biavati

Prof. Dr. Bruno Biavati University of Malta 
Department of Earth Systems Division of Rural Sciences and Food Systems 
MSD2080 Msida
Malta 


Prof. Dr. Diana Di Gioia 
University of Bologna 
Department of Agricultural Science 
Viale Fanin 42 
40127 Bologna
Italy 

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