Probiotics and Prebiotics in Animal Health and Food Safety

by Diana Di Gioia (Editor), Bruno Biavati (Editor)

Overview

This book discusses the role of probiotics and prebiotics in maintaining the health status of a broad range of animal groups used for food production. It also highlights the use of beneficial microorganisms as protective agents in animal derived foods. The book provides essential information on the characterization and definition of probiotics on the basis of recently released guidelines and reflecting the latest trends in bacterial taxonomy. Last but not least, it discusses the concept of “dead” probiotics and their benefits to animal health in detail. The book will benefit all professors, students, researchers and practitioners in academia and industry whose work involves biotechnology, veterinary sciences or food production.

Product Details

ISBN-13:	9783319719504
Publisher:	Springer-Verlag New York, LLC
Publication date:	02/27/2018
Sold by:	Barnes & Noble
Format:	eBook
File size:	2 MB

About the Author

Prof. Dr. Bruno Biavati University of Malta Department of Earth Systems Division of Rural Sciences and Food Systems MSD2080 MsidaMalta 
Prof. Dr. Diana Di Gioia University of Bologna Department of Agricultural Science Viale Fanin 42 40127 BolognaItaly 

Table of Contents

1) Probiotics and prebiotics: an overview on recent trends (Tannock G.W., University of Otago, Dunedin, New Zealand; Pot B. Center for Infection and Immunity, Lille, Institute Pasteur de Lille, Lille, France).- 2) Characterization of probiotics for taxonomic purpose (Biavati B., University of Malta, Department of Earth Systems, Division of Rural Sciences and Food Systems, Malta).- 3) Role of the gut microbiota in health and disease (Holzapfel W.H., School of Life Sciences, Handong Global University, Pohang, Gyeongbuk, South Korea).- 4) Protective cultures for the safety of animal derived foods (Rovira J.  and Melero B., Department of Biotechnology and Food Science, University of Burgos, Burgos, Spain).- 5) Probiotics and prebiotics for the health of monogastric farm animals (poultry, pig, horses).- (Kritas S. K., Faculty of Veterinary Medicine, Scholl of Health Science, Aristotele University of Thessaloniki, Greece; Akoy R., School of Biological Sciences, University of Plymouth, Plymouth, Devon, UK).- 6) Probiotics and prebiotics for the health of polygastric farm animals (Azad E., Department of Animal Science, University of Manitoba, Winnipeg, Canada).- 7) Probiotics and prebiotics for the health of companion animals (Ridgway M.D., University of Illinois College of Veterinary Medicine, USA).- 8) Probiotics and prebiotics in aquaculture (Pandiyan P., CAS in Marine Biology, Annamalai University, Parangipettai 608502, Tamil Nadu, India).- 9) Probiotics for bees' health (Gaggia Francesca, Baffoni Loredana, Alberoni Daniele, Department of Agricultural Science, University of Bologna, Italy).- 10) Dead or live probiotics for animal health? (Sant'Ana A., Department of Food Science, Faculty of Food Engineering, University of Campinas, Brazil).- 11) Conclusion and future perspectives (Diana Di Gioia, Department of Agricultural Science, University of Bologna, Italy; Bruno Biavati, University of Malta, Department of Earth Systems, Division of Rural Sciences and Food Systems, Malta).

Editorial Reviews

Reviewer: Marcella Ridgway, VMD, MS, DACVIM (University of Illinois College of Veterinary Medicine)
Description: This book addresses the current role of probiotics and prebiotics in the food industry and in companion and food production animal species.
Purpose: The intent is to provide an overview of the current use and benefits of probiotics and prebiotics in varied aspects of food production and in animal species used in food production. The book addresses the use of probiotics and prebiotics in maintaining the health of production and companion animals as well as other applications in supporting safe and efficient human food supplies. With the varied applications of probiotics and prebiotics in food production and animal health, this is a useful summary. While there is no preface, the final chapter serves that function, presenting the authors' objectives.
Audience: The authors indicate that the book is directed to all students, practitioners, and researchers involved in food production, food animal management, and animal health. In its entirety, the book is most appropriate for those with specific interests in probiotic and prebiotic agents themselves, as the chapter topics are otherwise disjunctive. Some chapters are written by contributors of solid authority based on substantial publication records on related topics, while the authority of contributors of other chapters could not be verified.
Features: The book has 11 chapters, each with a unique author or set of authors. The first two chapters present a more general discussion of probiotics, prebiotics, and the gut microbiome. Chapters 3 to 9 each deal with more narrowly focused topics of protective cultures or individual animal species. Chapter 10 returns to more general coverage and the concluding chapter summarizing the book. Many of the chapters do not have tables or illustrations when these would be helpful, and there are few illustrations in the book as a whole. The lack of an index limits the utility of the book as a reference.
Assessment: This is a book of unique scope that is of particular value to food science students and professionals.

Doody's Review Service

This book addresses the current role of probiotics and prebiotics in the food industry and in companion and food production animal species. … the book is most appropriate for those with specific interests in probiotic and prebiotic agents … . This is a book of unique scope that is of particular value to food science students and professionals.” (Marcella D. Ridgway, Doody's Book Reviews, June, 2018)

From the Publisher