BookJayanta Kumar Patra, Gitishree Das, Han-Seung Shin, editors.
Summary: This edited book, is a collection of 25 chapters describing the recent advancements in the application of microbial technology in the food and pharmacology sector. The main focus of this book is application of microbes, food preservation techniques utilizing microbes, probiotics, seaweeds, algae, enzymatic abatement of urethane in fermentation of beverages, bioethanol production, pesticides, probiotic biosurfactants, drought tolerance, synthesis of application of oncolytic viruses in cancer treatment, microbe based metallic nanoparticles, agro chemicals, endophytes, metabolites, antibiotics etc. This book highlighted the significant aspects of the vast subject area of microbial biotechnology and their potential applications in food and pharmacology with various topics from eminent experts around the World. This book would serve as an excellent reference book for researchers and students in the Food Science, Food Biotechnology, Microbiology and Pharmaceutical fields.
Contents:
Intro; Preface; Contents; Contributors; About the Editors; Part I: Application of Microbial Technology in Food;
Chapter 1: Recent Food Preservation Techniques Employed in the Food Industry; 1.1 Introduction; 1.1.1 Basis of Food Preservation; 1.1.2 Major Food Preserving Technologies; 1.1.2.1 Low Temperature; 1.1.2.2 Reduction of Water Activity; 1.1.2.3 Vacuum and Modified-Atmosphere Packaging; 1.1.2.4 Acidification; 1.1.2.5 Uses of Food Preservatives; 1.1.2.6 Heat; 1.1.2.7 Physical Preservation Technologies; 1.1.3 Novel and Traditional Food Preserving Technology. 1.2 Recent Food Preservation Techniques Employed1.2.1 Novel Techniques of Food Preservation Based on Freezing; 1.2.1.1 High Pressure Freezing and Thawing; 1.2.1.2 Progressive Freeze Concentration (PFC); 1.2.1.3 Osmo-Dehydrofreezing; 1.2.1.4 Freezing in Ice Slurry and Immersion Freezing; 1.2.1.5 Use of Antifreeze Proteins (AFP); 1.2.2 Novel Techniques of Thermal Food Preservation; 1.2.2.1 High Temperature: Short Time (HTST) Pasteurization; 1.2.2.2 Non Thermal Food Preservation Techniques; 1.2.2.2.1 Irradiation; 1.2.2.2.2 Ultrasound; 1.2.2.2.3 Electrical Methods. 1.2.2.2.4 Ultrafiltration1.2.2.2.5 Anti-Microbials; 1.2.2.2.6 High Hydrostatic Pressure; 1.3 Conclusion; References;
Chapter 2: Metagenomic Insights into Environmental Microbiome and Their Application in Food/Pharmaceutical Industry; 2.1 Introduction; 2.1.1 Metagenomics; 2.1.2 Metagenomics in Food and Pharmaceutical Industries; 2.2 Metagenomics in Food Industry; 2.2.1 Metagenomics of Probiotic and Prebiotic Foods; 2.2.2 Metagenomics for Detection of Foodborne Pathogens; 2.2.3 Antimicrobial Resistant Genes from Food and Food Products; 2.3 Metagenomics for Pharmaceutical Application. 2.3.1 Predicting Novel Antimicrobial Resistant Genes2.3.2 Screening Pharmaceutically Important Novel Compounds; 2.4 Overview of Metagenome Derived Enzymes for Food and Pharmaceutical Application; 2.4.1 Lipases; 2.4.2 Esterases; 2.4.3 Proteases; 2.4.4 β-Lactamases; 2.4.5 Other Pharmaceutically Important Enzymes; 2.5 Conclusion; References;
Chapter 3: Changing Paradigm of Probiotics from Functional Foods to Biotherapeutic Agents; 3.1 What Are Probiotics?; 3.2 Probiotics as Bio-therapeutic Agents; 3.3 Gastrointestinal Cancer; 3.4 Obesity; 3.5 Diabetes; 3.6 Mental Health. 3.7 Probiotic Based Drug Delivery Systems3.8 Conclusion; References;
Chapter 4: Microbial Valorization of Chitinous Bioresources for Chitin Extraction and Production of Chito-Oligomers and N-Acetylglucosamine: Trends, Perspectives and Prospects; 4.1 Introduction; 4.2 Chitin Extraction and Subsequent Generation of Chitosan, Oligosaccharides and Monosaccharides; 4.2.1 Chitin Extraction from Crustacean Shells; 4.2.1.1 Chemical Extraction; 4.2.1.2 Biological Reclamation; 4.2.1.2.1 Enzymatic Deprotenization; 4.2.1.2.2 Fermentative Deprotenization; 4.2.1.2.2.1 Lactic Acid Fermentation.