Postbiotics

Health and Industry

1st Edition - October 1, 2024
Editors: Dhanasekaran Dharumadurai, Prakash M Halami
Language: English
Paperback ISBN:
9 7 8 - 0 - 4 4 3 - 2 2 1 8 8 - 0
eBook ISBN:
9 7 8 - 0 - 4 4 3 - 2 2 1 8 9 - 7

Postbiotics: Health and Industry provides a detailed overview on the fundamentals, biological and therapeutic properties, safety, and application of postbiotics in health and indus… Read more

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Postbiotics: Health and Industry provides a detailed overview on the fundamentals, biological and therapeutic properties, safety, and application of postbiotics in health and industry. Sections cover the fundamentals of postbiotics, which include insights on probiotic microorganisms, postbiotics, and host–microbe interaction, analysis, and characterization of postbiotics. The book goes on to delve into the different types of postbiotics and their mechanisms. Remaining sections explore various health, pharmaceutical, and industrial applications of postbiotics.

I. Fundamentals of Postbiotics

1. Postbiotics and Host Microbe Interactions

2. Insights into Probiotics Microorganisms

3. Postbiotics from Lactobacillus sp

4. Postbiotics from Bifidobacterium sp

5. Postbiotics from Lactococcus sp

6. Postbiotic from Saccahomyces sp

7. Postbiotics from non-LAB microbes Akkermansia

8. Postbiotics from non-LAB microbes Bacillus

9. Analysis of Postbiotic Metabolites from Probiotic Microbes

10. Analysis of Postbiotics from Fermented Dairy Food

11. Analysis of Postbiotics from non-dairy fermented food

12. Separation, Characterization, and Identification of Postbiotics from Probiotic Microbes

13. Methods Of Postbiotic Preparations and Optimization

14. Next Generation Sequence Analysis of Postbiotics in Fermented Food

15. Next Generation Probiotics as Sources of Postbiotics

16. Genomic characterization of Postbiotics

17. Nutritional Features and Safety of Postbiotics

18. Delivery and Dose Form of Postbiotics

19. Challenges and Limitations of Postbiotics

II. Postbiotics Types and Mechanisms

20. Exopolysaccharides as Postbiotics

21. Short Chain Fatty Acids as Postbiotics

22. Biosurfactants As Postbiotics

23. Enzymes And Vitamins from Probiont as Postbiotics

24. Microbial Peptides as Postbiotics

25. Bacterial Lysate and Techoic Acid as Postbiotics

26. Mechanisms of Postbiotics Action

27. Commercially Available Human and Animal Postbiotics

28. Postbiotic Effects on Drug Metabolism and Therapeutic Outcomes

29. Postbiotics Metabolisms in a Dysbiotic Human Gut

30. Meta-Analysis of Postbiotics

III. Applications of Postbiotics in Health and Pharmaceutical Industry

31. Postbiotics: A Health Promoters in Human and Animals

32. Multi-Omics to Understand the Effect of Postbiotics on Human Physiology

33. Meta-Analysis for the Use of Post Biotics for Pre-Clinical and Clinical Trials

34. Antimicrobial Effects of Postbiotics

35. Prevention of Microbial Infections by Postbiotic Metabolites

36. Prevention of Food Allergies Using Postbiotics

37. Anticancer And Antioxidant Activity of Postbiotics

38. Antioxidant Activity of Postbiotics

39. Anti-Inflammatory Effects of Postbiotics

40. Anti-Atherosclerotic Effects of Postbiotics

IV. Applications of Postbiotics in Non-Human Host

41. Postbiotic Metabolites in Livestock Feeding

42. Postbiotics Metabolites in Aquaculture

43. Growth And Immunomodulatory Postbiotic Effects in Fish

44. Growth And Immunomodulatory Postbiotic Effects in Shrimp

45. Growth And Immunomodulatory Postbiotic Effects in Poultry

46. Growth And Immunomodulatory Postbiotic Effects in Pigs

47. Growth And Immunomodulatory Postbiotic Effects in Mice

V. Applications of Postbiotics in Food Industry

48. Biopreservation of meat and fish products using Postbiotics

49. Biopreservation of Dairy Products Using Postbiotics

50. Biopreservation of Vegetables and Fruits Using Postbiotics

51. Bacteriocin: Novel Ingredients as Food Biopreservatives

52. Postbiotics Food Packing Based on Organic Acids and Peptides

53. Postbiotics Food Packing Using Bacteriocin

54. Antibiofilm Activity of Postbiotics

55. Degradation of Bisphenol a Using Postbiotics

56. Biodegradation of Pesticides Using Postbiotics

57. Biodegradation of Mycotoxins Using Postbiotics

58. New Product Developments from Postbiotics

59. Preservation of Postbiotics

Dhanasekaran Dharumadurai

Dr. Dharumadurai Dhanasekaran is a Professor in the Department of Microbiology, Principal Investigator in National Repository for Microalgae and Cyanobacteria—Freshwater (NRMC-F) at Bharathidasan University in Tiruchirappalli, India. His research experience is in the fields of actinobacteriology and mycology. His current research focuses on probiotic microorganisms and postbiotics and microbiome profiling in plant and animal system. He has been awarded an UGC-Raman Post-Doctoral Fellowship and has worked in the Department of Molecular, Cellular, and Biomedical Sciences at the University of New Hampshire in Durham, USA. He studied the genome properties of probiotic bacteria by whole genome, metagenome sequencing, and formulated probiotic feed supplements for dairy cow. He edited 17 books with international publishers and served as a reviewer, guest editor, and on the editorial boards of national and international journals.

Affiliations and expertise

Assistant Professor, Bharathidasan University, Department of Microbiology, Tiruchirappalli, India

Prakash M Halami

Dr. Prakash M. Halami is a Chief Scientist in Microbiology and Fermentation Technology at CSIR-Central Food Technological Research Institute in Mysore, India. He has a postgraduate degree in Molecular Biology and Biotechnology from the National Centre for Plant Biotechnology, PUSA Institute, IARI in New Delhi, and a doctorate in Biotechnology from the University of Mysore. Dr. Halami also has advanced training in Biotechnology from Kobe University in Japan, conducted doctoral degree research at the University of Frankfurt in Germany, and postdoctoral research at the University of Minnesota, USA, as a Raman Research Fellow. His laboratory investigates the mechanism of food-grade metabolite production by microorganisms using classical microbiology approaches and by using genomic tools, and his research activities include the characterization and transferability of antibiotic resistance genes in probiotic bacteria, development of defined starter cultures, and molecular taxonomy. He also has nearly three decades of R & D experience.

Affiliations and expertise

Chief Scientist, Microbiology and Fermentation Technology CSIR-Central Food Technological Research Institute, Mysore, India