"Probiotics and Prebiotics in Human Nutrition and Health" ed. by Venketeshwer Rao and Leticia G. Rao

This book is in response to the need for more current and global scope of probiotics and prebiotics. It contains chapters written by internationally recognized authors. The book has been planned to meet the needs of the researchers, health professionals, government regulatory agencies and industries.

Probiotic microorganisms are recognised as being beneficial for human health. Prebiotics are substrates that are used preferentially by the probiotic bacteria for their growth. A great deal of interest has been generated in recent years in identifying probiotic bacteria and prebiotics, their characterization, mechanisms of action and their role in the prevention and management of human health disorders. Together they are referred to as synbiotic.

This book will serve as a standard reference book in this important and fast-growing area of probiotics and prebiotics in human nutrition and health.

Contents
Preface
1 Prebiotic and Probiotic Approaches to Improving Food Safety on the Farm and Their Implications on Human Health
2 Probiotics: A Comprehensive Review of Their Classification, Mode of Action and Role in Human Nutrition
3 Prebiotics: Metabolism and Symbiotic Synergy with Probiotics in Promoting Health
4 Lactobacillus reuteri, Infant Allergy Prevention and Childhood Immune Maturation
5 The Synergistic Contribution of Lactobacillus and Dietary Phytophenols in Host Health
6 Pili in Probiotic Bacteria
7 Biosynthesis of Vitamins by Probiotic Bacteria
8 Bioactive Compounds of Lactic Acid Bacteria. Case Study: Evaluation of Antimicrobial Activity of Bacteriocin-producing Lactobacilli Isolated from Native Ecological Niches of Ecuador
9 Fructosyltransferase Sources, Production, and Applications for Prebiotics Production
10 Antimicrobial Effect of Probiotics against Common Pathogens
11 Probiotics in Childhood Celiac Disease
12 Probiotics for Prevention and Treatment of Candidiasis and Other Infectious Diseases: Lactobacillus spp. and Other Potential Bacterial Species
13 Phosphorus Nutrition and Health: Utilization of Phytaseproducing Bifidobacteria in Food Industry
14 Probiotic Microorganisms in Dry Fermented Meat Products
15 Pectic Oligosaccharides and Other Emerging Prebiotics
16 Yeasts as Potential Source for Prebiotic β-Glucan: Role in Human Nutrition and Health
17 Prebiotics, Probiotics, Synbiotics and Functional Foods in Control and Treatment of Type II Diabetes Mellitus and Colorectal Cancer
18 Probiotics, Prebiotics, and Biogenics for the Stomach