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Beneficial Microorganisms in Food and Nutraceuticals

  • Book
  • © 2015

Overview

Editors:
  1. Min-Tze Liong

    1. Universiti Sains Malaysia, School of Industrial Technology, Penang, Malaysia

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  • Broadens readers’ understanding of the latest developments in food biotechnologies
  • Addresses both theoretical and practical aspects
  • Examines traditional ideas, current trends, innovative ideas and future prospects

Part of the book series: Microbiology Monographs (MICROMONO, volume 27)

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Table of contents (12 chapters)

  1. Front Matter

    Pages i-viii
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  2. From Traditional Knowledge to an Innovative Approach for Bio-preservation in Food by Using Lactic Acid Bacteria

    • Cristina Stewart Bogsan, Luis Augusto Nero, Svetoslav Dimitrov Todorov
    Pages 1-36

  3. Health Properties of Traditional Fermented Mongolian Milk Foods

    • Jie Dong, Yong Zhang, Heping Zhang
    Pages 37-61

  4. Microencapsulation of Probiotic Bacteria

    • Anthony N. Mutukumira, Jolyn Ang, Sung Je Lee
    Pages 63-80

  5. Effects of Incorporation of Lactic Acid Bacteria on Microbiological Quality and Shelf Life of Raw ‘Satar’

    • Mohd Nizam Lani, Noraisikin Mohamad Nor, Nurul Atiqah Ramli, Zuraihan Radhuan, Mazwani Mohd Rizan, Nur Hidayah Lokman et al.
    Pages 81-109

  6. Leuconostoc spp. as Starters and Their Beneficial Roles in Fermented Foods

    • So-Yeon Shin, Nam Soo Han
    Pages 111-132

  7. Fermented Soymilk as a Nutraceutical

    • Joo-Ann Ewe, Siok-Koon Yeo
    Pages 133-159

  8. Fermented Fish Products in Sudan

    • Ghada Ahmed El Hag Mohamed
    Pages 161-182

  9. Consumerism of Probiotics in China

    • W. L. Hung
    Pages 183-201

  10. Probiotics in Dairy Products

    • Sejong Oh
    Pages 203-219

  11. Current Trends and Future Perspectives on Functional Foods and Nutraceuticals

    • Eric Banan-Mwine Daliri, Byong H. Lee
    Pages 221-244

  12. Roles of Probiotics on Lifelong Diversifications of Gut Microbiota

    • Yung-Sheng Loh, Lee-Ching Lew, Boon-Yin Khoo, Nor Azlina Khalil, Chee-Yuen Gan, Min-Tze Liong
    Pages 245-263

  13. Food Colorant from Microorganisms

    • Marlia Singgih, Elin Julianti
    Pages 265-284

  14. Back Matter

    Pages 285-290
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Keywords

About this book

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 processes are also examined.

Individual chapters explore topics such as bio-preservation, incorporation of lactic acid bacteria, traditional fermented Mongolian foods, fermented fish products of Sudan, probiotics in 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.

Reviews

“Liong (School of Industrial Technology, Univ. of Science, Malaysia) has compiled 12 review articles that broadly address beneficial microbes in foods. … Summing Up: Recommended. Graduate students, researchers/faculty, and professionals/practitioners.” (J. R. Page, Choice, Vol. 54 (1), September, 2016)

Editors and Affiliations

  • Universiti Sains Malaysia, School of Industrial Technology, Penang, Malaysia

    Min-Tze Liong

Bibliographic Information

  • Book Title: Beneficial Microorganisms in Food and Nutraceuticals

  • Editors: Min-Tze Liong

  • Series Title: Microbiology Monographs

  • DOI: https://doi.org/10.1007/978-3-319-23177-8

  • Publisher: Springer Cham

  • eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)

  • Copyright Information: Springer International Publishing Switzerland 2015

  • Hardcover ISBN: 978-3-319-23176-1Published: 18 December 2015

  • Softcover ISBN: 978-3-319-79455-6Published: 21 March 2019

  • eBook ISBN: 978-3-319-23177-8Published: 11 December 2015

  • Series ISSN: 1862-5576

  • Series E-ISSN: 1862-5584

  • Edition Number: 1

  • Number of Pages: VIII, 290

  • Number of Illustrations: 13 b/w illustrations, 53 illustrations in colour

  • Topics: Microbiology, Nutrition, Food Science, Applied Microbiology

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