Probiotic Dairy Products

Adnan Y. Tamime , Linda V. Thomas 지음

Wiley-Blackwell 2017년 11월 08일 출간

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Probiotic Dairy Products, 2nd Edition The updated guide to the most current research and developments in probiotic dairy products The thoroughly revised and updated second edition of Probiotic Dairy Products reviews the recent advancements in the dairy industry and includes the latest scientific developments in regard to the 'functional' aspects of dairy and fermented milk products and their ingredients. Since the publication of the first edition of this text, there have been incredible advances in the knowledge and understanding of the human microbiota, mainly due to the development and use of new molecular analysis techniques. This new edition includes information on the newest developments in the field. It offers information on the new ‘omic’ technologies that have been used to detect and analyse all the genes, proteins and metabolites of individuals’ gut microbiota. The text also includes a description of the history of probiotics and explores the origins of probiotic products and the early pioneers in this field. Other chapters in this resource provide valuable updates on genomic analysis of probiotic strains and aspects of probiotic products’ production and quality control. This important resource: Offers a completely revised and updated edition to the text that covers the topic of probiotic dairy products Contains 4 brand new chapters on the following topics: the history of probiotics, prebiotic components, probiotic research, and the production of vitamins, exopolysaccharides (EPS), and bacteriocins Features a new co-editor and a host of new contributors, that offer the latest research findings and expertise Is the latest title in Wiley's Society of Dairy Technology Technical Series Probiotic Dairy Products is an essential resource for dairy scientists, dairy technologists and nutritionists. The text includes the results of the most reliable research in field a

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List of Contributors xi Preface to the Technical Series, Second Edition xv Preface to the Technical Series, First Edition xvii Preface to the Second Edition xix Preface to the First Edition xxi 1 Microbiota of the Human Gut 1H.B. Ghoddusi and L.V. Thomas 1.1 Background 1 1.2 The human GI tract and its microbiota 2 1.3 Functions of the GI microbiota 5 1.4 Influences on the GI tract and its microbiota 7 1.5 Conclusions 9 References 10 2 Probiotics: The First 10 000 Years 17R. Levin 2.1 In the beginning 17 2.2 The intervention of science 19 2.3 A remarkable sequence of important discoveries 20 2.4 Could disinfection be the solution? 21 2.5 On the cusp of a major breakthrough 22 2.6 The urge for progress switches to the USA (1914 1931) 25 2.7 Meanwhile, in Europe 28 2.8 The ultimate breakthrough comes from Japan? 29 2.9 Conclusions 32 Acknowledgements 33 References 33 3 Genomic Characterisation of Starter Cultures and Probiotic Bacteria 37G.E. Felis, S. Torriani, A.B. Florez and B. Mayo 3.1 Introduction 37 3.2 Genome sequencing and comparative genomics: insights into evolution and adaptation to dairy environments 40 3.2.1 Phylum Firmicutes 41 3.2.2 Phylum Actinobacteria 45 3.2.3 Other micro?]organisms 46 3.3 Application of genome analysis to LAB and bifidobacteria 47 3.3.1 In silico safety assessment of LAB bifidobacteria 47 3.3.2 Unravelling LAB and bifidobacteria properties 51 3.4 Concluding remarks 56 References 57 4 Production and Maintaining Viability of Probiotic Micro?]organisms in Dairy Products 67A.Y. Tamime, M. Saarela, M. Wszolek, H. Ghoddousi, D.M. Linares and N.P. Shah 4.1 Introduction 67 4.2 Probioti

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저자(글) Adnan Y. Tamime

About the Editors ADNAN Y. TAMIME is Technical Series Editor of the Society of Dairy Technology books. LINDA V. THOMAS is Editor of the International Journal of Dairy Technology, and was formerly Science Director at Yakult UK Limited.

저자(글) Linda V. Thomas