Microbial biotechnology. Volume 2, Application in food and pharmacology /

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Bibliographic Details
Imprint:	Singapore : Springer, 2018.
Description:	1 online resource
Language:	English
Subject:	Microbial biotechnology. Microbial biotechnology.
Format:	E-Resource Book
URL for this record:	http://pi.lib.uchicago.edu/1001/cat/bib/11543508

Hidden Bibliographic Details
Varying Form of Title:	Application in food and pharmacology
Other authors / contributors:	Patra, Jayanta Kumar, editor. Das, Gitishree, editor. Shin, Han-Seung, editor.
ISBN:	9789811071409 9811071403 9789811071416 9811071411 9789811355929 9811355924 9789811071393 981107139X
Digital file characteristics:	text file PDF
Notes:	Includes index. Online resource; title from PDF title page (SpringerLink, viewed February 19, 2018).
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.
Other form:	Printed edition: 9789811071393
Standard no.:	10.1007/978-981-10-7140-9

Table of Contents:

Intro; Preface; Contents; Contributors; About the Editors; Part I: Application of Microbial Technology in Food; Chapter 1: Recent Food Preservation Techniques Employed inÂ theÂ Food Industry; 1.1 Introduction; 1.1.1 Basis ofÂ Food Preservation; 1.1.2 Major Food Preserving Technologies; 1.1.2.1 Low Temperature; 1.1.2.2 Reduction ofÂ Water Activity; 1.1.2.3 Vacuum andÂ Modified-Atmosphere Packaging; 1.1.2.4 Acidification; 1.1.2.5 Uses ofÂ Food Preservatives; 1.1.2.6 Heat; 1.1.2.7 Physical Preservation Technologies; 1.1.3 Novel andÂ Traditional Food Preserving Technology.
1.2 Recent Food Preservation Techniques Employed1.2.1 Novel Techniques ofÂ Food Preservation Based onÂ Freezing; 1.2.1.1 High Pressure Freezing andÂ Thawing; 1.2.1.2 Progressive Freeze Concentration (PFC); 1.2.1.3 Osmo-Dehydrofreezing; 1.2.1.4 Freezing inÂ Ice Slurry andÂ Immersion Freezing; 1.2.1.5 Use ofÂ Antifreeze Proteins (AFP); 1.2.2 Novel Techniques ofÂ 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 andÂ Their Application inÂ Food/Pharmaceutical Industry; 2.1 Introduction; 2.1.1 Metagenomics; 2.1.2 Metagenomics inÂ Food andÂ Pharmaceutical Industries; 2.2 Metagenomics inÂ Food Industry; 2.2.1 Metagenomics ofÂ Probiotic andÂ Prebiotic Foods; 2.2.2 Metagenomics forÂ Detection ofÂ Foodborne Pathogens; 2.2.3 Antimicrobial Resistant Genes fromÂ Food andÂ Food Products; 2.3 Metagenomics forÂ Pharmaceutical Application.
2.3.1 Predicting Novel Antimicrobial Resistant Genes2.3.2 Screening Pharmaceutically Important Novel Compounds; 2.4 Overview ofÂ Metagenome Derived Enzymes forÂ Food andÂ Pharmaceutical Application; 2.4.1 Lipases; 2.4.2 Esterases; 2.4.3 Proteases; 2.4.4 Î²-Lactamases; 2.4.5 Other Pharmaceutically Important Enzymes; 2.5 Conclusion; References; Chapter 3: Changing Paradigm ofÂ Probiotics fromÂ Functional Foods toÂ Biotherapeutic Agents; 3.1 What Are Probiotics?; 3.2 Probiotics asÂ 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 ofÂ Chitinous Bioresources forÂ Chitin Extraction andÂ Production ofÂ Chito-Oligomers andÂ N-Acetylglucosamine: Trends, Perspectives andÂ Prospects; 4.1 Introduction; 4.2 Chitin Extraction andÂ Subsequent Generation ofÂ Chitosan, Oligosaccharides andÂ Monosaccharides; 4.2.1 Chitin Extraction fromÂ 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.

Microbial biotechnology. Volume 2, Application in food and pharmacology /

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