Food Chemistry & Science

Microbiology for Food and Health
Technological Developments and Advances

Editors: Deepak Kumar Verma
Ami R. Patel
Prem Prakash Srivastav, PhD
Balaram Mohapatra
Alaa Kareem Niamah, PhD

Microbiology for Food and Health

Published. Available now.
Pub Date: January 2020
Hardback Price: see ordering info
Hard ISBN: 9781771888134
Paperback Price: see ordering info
Paperback ISBN: 978-1-77463-504-9
E-Book Price:  see ordering info
E-Book ISBN: 9780429276170
Pages: 340pp w/index
Binding Type: hardback / paperback / ebook
Notes: 17 color and 19 b/w illustrations

Now Available in Paperback


This book, Microbiology for Food and Health: Technological Developments and Advances highlights the innovative microbiological approaches and advances made in the field of microbial food industries. The volume covers the most recent progress in the field of dairy and food microbiology, emphasizing the current progress, actual challenges, and successes of the latest technologies. This book looks at technological advances in starter cultures, prospective applications of food-grade microorganisms for food preservation and food safety, and innovative microbiological approaches and technologies in the food industry.

The first series of chapters discuss the types, classification, and systematic uses of various starter cultures in addition to probiotics for various commercial fermentation processes. The book goes on to covers recent breakthroughs in microbial bioprocessing that can be employed in the food and health industry, such as, for an example, prospective antimicrobial applications of inherently present fermentative microflora against spoilage and pathogenic type microorganisms; the use of potential probiotic LAB biofilms for the control of formation of pathogenic biofilms by exclusion mechanisms; and more. Also considered in the volume are advanced analytical and technological approaches, such as molecular techniques for the detection of lactic acid bacteria from food matrix as well as foodborne pathogens. It also looks at environmentally friendly approaches for the utilization of liquid and solid food wastes.

With chapters from international contributors at the forefront of the food microbiology, functional foods, and microbial technology industries, this important resource provides an abundance of accessible information for a wide audience, including researchers, teachers, students, and food, nutrition, and health practitioners.

CONTENTS:
Preface

PART I: TECHNOLOGICAL ADVANCES IN STARTER CULTURES
1. Starter Culture and Probiotic Bacteria in Dairy Food Products
Deepak Kumar Verma, Ami Patel, J. B. Prajapati, Mamta Thakur, Alaa Jabbar Abd Al-Manhel, and Prem Prakash Srivastav

2. Starter Cultures: Classification, Traditional Production Technology, and Potential Role in Cheese Manufacturing Industries
Mohamed Eid Shenana and Ami Patel

3. Advances in Designing Starter Cultures for the Dairy and Cheese-Making Industry and Protecting Them against Bacteriophages
Vasilica Barbu, C?t?lin Iancu, Daniela Borda, and Anca Ioana Nicolau

PART II: PROSPECTIVE APPLICATION OF FOOD-GRADE MICROORGANISMS FOR FOOD PRESERVATION AND FOOD SAFETY
4. Comparative Study of the Development and Probiotic Protection in Food Matrices
Fernanda Silva Farinazzo, Paulo Terumitsu Saito, Maria Thereza Carlos Fernandes, Carolina Saori Ishii Mauro, Marsilvio Lima de Moraes Filho, Marli Busanello, Karla Bigetti Guergoletto, and Sandra Garcia

5. Indigenous Food and Food Products of West Africa: Employed Microorganisms and Their Antimicrobial and Antifungal Activities
Essodolom Taale, Boura


About the Authors / Editors:
Editors: Deepak Kumar Verma
Research Scholar, Department of Agricultural and Food Engineering, Indian Institute of Technology Kharagpur, West Bengal, India

Deepak Kumar Verma is an agricultural science professional and is currently a PhD Research Scholar in the specialization of food processing engineering in the Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur (WB), India. In 2012, he received a DST-INSPIRE Fellowship for PhD study by the Department of Science & Technology (DST), Ministry of Science and Technology, Government of India. Mr. Verma is currently working on the research project

Ami R. Patel
Assistant Professor, Division of Dairy and Food Microbiology, Mansinhbhai Institute of Dairy and Food Technology, Gujarat, India

Ami R. Patel, PhD, as an Assistant Professor in the Division of Dairy and Food Microbiology at the Mansinhbhai Institute of Dairy and Food Technology-MIDFT, Dudhsagar Dairy Campus, Mehsana, Gujarat, India. In 2002, She earned her BSc (Microbiology) and MSc (Microbiology) degrees from Sardar Patel University, Vallabh Vidyanagar, Gujarat, India, and received her doctorate degree in Dairy Microbiology from the Dairy Department of SMC College of Dairy Science, Anand Agricultural University, Anand, Gujarat, India. Professor Patel has expertise in specialized areas that involve the isolation, screening, and characterization of exopolysaccharides from potential probiotic cultures and employing them for food and health applications. In addition, she is engaged with teaching undergraduate and postgraduate students and research. She has a sound background in food microbiology, microbial biotechnology, food biotechnology, food science and technology, clinical microbiology and immunology, etc. She has authored a number of peer-reviewed papers and technical articles in international and national journals, as well as book chapters, books, proceedings, and technical bulletins. She has received a number of awards and honors. She also serves as an expert reviewer for several scientific journals.

Prem Prakash Srivastav, PhD
Associate Professor, Food Science and Technology, Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal, India

Prem Prakash Srivastav, PhD, is Associate Professor of Food Science and Technology in the Agricultural and Food Engineering Department at the Indian Institute of Technology Kharagpur, West Bengal, India. He teaches various undergraduate-, postgraduate-, and PhD-level courses and has guided many research projects at the PhD, master’s, and undergraduate levels. His research interests include the development of specially designed convenience, functional and therapeutic foods; extraction of nutraceuticals; and the development of various low-cost food processing machineries. He has organized many sponsored short-term courses and has completed sponsored research projects and consultancies. He has published various research papers in peer-reviewed international and national journals, proceedings, technical bulletins, and monographs. Other publications include books and book chapters along with many patents. He has attended and chaired international and national conferences and has delivered many invited lectures at various summer/winter schools. He graduated from Gorakhpur University, India, and received his MSc degree with major in Food Technology and a minor in Process Engineering from G. B. Pant University of Agriculture and Technology, Pantnagar, India. He was awarded his PhD by the Indian Institute of Technology, Kharagpur, India.

Balaram Mohapatra
PhD Research Scholar, Department of Biotechnology, Indian Institute of Technology Kharagpur, West Bengal, India

Balaram Mohapatra is a biological science professional and is currently a PhD Research Scholar in the Department of Biotechnology at the Indian Institute of Technology Kharagpur, West Bengal, India. In 2012, he received a DST-INSPIRE Fellowship for PhD study by the Department of Science and Technology (DST), Ministry of Science and Technology, Government of India. Mr. Mohapatra earned his BSc degree in Botany from Utkal University and his MSc degree in Microbiology with first rank and also received a department topper award from the Department of Microbiology, College of Basic Science and Humanities, Odisha University of Agriculture and Technology, Bhubaneswar (Odisha), India. In addition to his area of specialization in microbiology, he has also built up a sound background in microbial biotechnology, molecular biology, biochemistry, genomics, etc. He is member of several professional bodiesm and his activities and accomplishments include conferences, seminars, workshops, and the publication of several research articles, books and book chapters.

Alaa Kareem Niamah, PhD
Assistant Professor, Department of Food Science, College of Agriculture, University of Basrah, Basra, Iraq

Alaa Kareem Niamah, PhD, is working as Assistant Professor in the Department of Food Science, College of Agriculture, University of Basrah, Basra, Iraq. He earned his BSc (food and dairy technology), his MSc (dairy microbiology with specialization in probiotic bacteria), and his PhD (dairy microbiology) degrees from the College of Agriculture, University of Basrah, Iraq. Dr. Niamah has expertise in the specialized area that involves purification, isolation, screening, and characterization of bacteriocins or peptides from lactic acid bacteria and probiotic yeasts and employing them for food and health applications. In addition, he is engaged with teaching undergraduate and postgraduate (MSc and PhD) students. His scientific background is in dairy microbiology, fermented milk, dairy technology, probiotic bacteria, food biotechnology, natural antimicrobial, essential oils, etc. He has authored a number of peer-reviewed papers and technical articles in international and national journals, book chapters and books, and proceedings and technical bulletins. He has participated in many workshops and training courses around the world.




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