Bibliothèque de L'IMIST/CNRST

Includes bibliographical references and index.

Introduction to prebiotics and probiotics / Wilhelm H. Holzapfel -- Development of probiotic food ingredients / Katja Schmid, et. al. -- Taxonomy and biology of probiotics / Lorenzo Morelli and Maria L. Callegari -- Primary sources of probiotic cultures / Daniel J. O'Sullivan -- Properties of evidence-based probiotics for human health / Lynne V. McFarland and Gary W. Elmer -- Genetic engineering of probiotic bacteria / Collette Desmond, et. al. -- Immunochemical methods for detection of probiotics / Analia G. Abraham, et. al. -- Molecular-based methods directed toward probiotics / Marlene E. Janes and Nigel Cook -- Application of repetitive element sequence-based (rep- ) PCR and denaturing gradient gel electrophoresis for the identification of lactic acid bacteria in probiotic products / Robin Temmerman, et. al. -- Genetically modified probiotics / Farid E. Ahmed -- Use of probiotics in preharvest food safety applications / Francisco Diez-Gonzalez and Gerry P. Schamberger -- Preharvest food safety applications of competitive exclusion cultures and probiotics / Robin C. Anderson, et. al. -- Probiotics as biopreservatives for enhancing food safety / Ipek Goktepe -- EU perspectives on food, gastrointestinal tract functionality, and human health / Tiina Mattila-Sandholm, Liisa Lahteenmaki, and Maria Saarela -- Modulation of epithelial function and local immune system by probiotics: mechanisms involved / Sandrine Menard and Martine Heyman -- Probiotics in cancer prevention / Kazuhiro Hirayama and Joseph Rafter -- Statistical considerations for testing the efficacy of probiotics / Mohamed Ahmedna -- The safety of probiotics in foods in Europe and its legislation / Arthur C. Ouwehand, et. al. -- Probiotics in food safety and human health: current status of regulations on the use of probiotics in foods in Japan / Yoichi Fukushima and Hisakazu Iino.

"Probiotics in Food Safety and Human Health presents an in-depth characterization and diagnosis of probiotic strains and their mechanisms of action in humans, explains the role food applications have in the development of new products that guard against gastrointestinal diseases, and addresses the current regulatory environment. The material in each chapter is written in an accessible format by internationally renowned experts and includes citations from scientific literature."--Jacket.