Overview
- Discusses beneficial effects of probiotics and prebiotics for animals and animal derived food
- Reviews updated scientific concepts on probiotics and prebiotic taxonomy
- Highlights the role of dead microorganisms in animal health
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Table of contents (11 chapters)
Keywords
About this book
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.
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Editors and Affiliations
About the editors
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
Bibliographic Information
Book Title: Probiotics and Prebiotics in Animal Health and Food Safety
Editors: Diana Di Gioia, Bruno Biavati
DOI: https://doi.org/10.1007/978-3-319-71950-4
Publisher: Springer Cham
eBook Packages: Medicine, Medicine (R0)
Copyright Information: Springer International Publishing AG 2018
Hardcover ISBN: 978-3-319-71948-1Published: 15 March 2018
Softcover ISBN: 978-3-030-10134-3Published: 27 December 2018
eBook ISBN: 978-3-319-71950-4Published: 27 February 2018
Edition Number: 1
Number of Pages: VI, 273
Number of Illustrations: 7 b/w illustrations, 14 illustrations in colour
Topics: Veterinary Medicine/Veterinary Science, Animal Physiology, Applied Microbiology, Food Science, Bacteriology