Microbial Biotechnology in Food and Health

Microbial Biotechnology in Food and Health
Author: Ramesh C. Ray
Publsiher: Academic Press
Total Pages: 308
Release: 2020-09-13
ISBN 10: 0128227613
ISBN 13: 9780128227619
Language: EN, FR, DE, ES & NL

Microbial Biotechnology in Food and Health Book Review:

Microbial Biotechnology in Food and Health Science, volume one in the Applied Biotechnology Reviews series, offers two unique sections within the theme of genomics and bioprocessing and the bioengineering of microorganisms in the role of food science and human health. This volume provides review articles as the basis supporting biotechnological research useful to a wide scope of research initiatives. Important relevant information on genomics, proteomics and metabolomics are included as well as the emerging interdisciplinary area of synthetic biology which enables the metabolic engineering of microorganisms to produce pharmaceuticals. Applied Biotechnology Reviews is a series aimed at bringing all aspects of biotechnology as it is applied to food science – from agriculture through product processing into focus through topical volumes. Each volume will cover a relevant application approach in industrial biotechnology. Covers the latest biotechnological research articles on applications of microbes for food and health science Presents research articles to emphasize research methods and techniques useful for research outcomes Analysis detoxification properties of microorganisms in foods Includes methods of bioengineering of microbes to improve human insulin synthesis/recombinant protein

Food Microbiology and Biotechnology

Food Microbiology and Biotechnology
Author: Guadalupe Virginia Nevárez-Moorillón,Arely Prado-Barragán,José Luis Martínez-Hernández,Cristobal Noé Aguilar
Publsiher: CRC Press
Total Pages: 478
Release: 2020-05-27
ISBN 10: 1000449017
ISBN 13: 9781000449013
Language: EN, FR, DE, ES & NL

Food Microbiology and Biotechnology Book Review:

Food Microbiology and Biotechnology: Safe and Sustainable Food Production explores the most important advances in food microbiology and biotechnology, with special emphasis on the challenges that the industry faces in the era of sustainable development and food security problems. Chapters cover broad research areas that offer original and novel highlights in microbiology and biotechnology and other related sciences. The authors discuss food bioprocesses, fermentation, food microbiology, functional foods, nutraceuticals, extraction of natural products, nano- and micro-technology, innovative processes/bioprocesses for utilization of by-products, alternative processes requiring less energy or water, among other topics. The volume relates some of the current developments in food microbiology that address the relationship between the production, processing, service and consumption of foods and beverages with the bacteriology, mycology, virology, parasitology, and immunology. Demonstrating the potential and actual developments across the innovative advances in food microbiology and biotechnology, this volume will be of great interest to students, teachers, and researchers in the areas of biotechnology and food microbiology.

Microbes in Food and Health

Microbes in Food and Health
Author: Neelam Garg,Shadia Mohammad Abdel-Aziz,Abhinav Aeron
Publsiher: Springer
Total Pages: 362
Release: 2016-04-12
ISBN 10: 3319252771
ISBN 13: 9783319252773
Language: EN, FR, DE, ES & NL

Microbes in Food and Health Book Review:

This book gives an overview of the physiology, health, safety and functional aspects of microorganisms present in food and fermented foods. A particular focus is on the health effects of probiotics and non-dairy functional foods. The book deals also with microbes that cause food spoilage and produce toxins, and the efficiency of edible biofilm in the protection of packaged foods. Several chapters are devoted to the occurrence of Listeria pathogens in various food sources. Further topics are fortified foods, the role of trace elements, and the preservation of food and extension of food shelf life by a variety of measures.

Microbial Diversity and Biotechnology in Food Security

Microbial Diversity and Biotechnology in Food Security
Author: R.N. Kharwar,R.S. Upadhyay,N.K. Dubey,Richa Raghuwanshi
Publsiher: Springer
Total Pages: 610
Release: 2014-06-11
ISBN 10: 8132218019
ISBN 13: 9788132218012
Language: EN, FR, DE, ES & NL

Microbial Diversity and Biotechnology in Food Security Book Review:

The roles of microbes in agriculture, industry and environment have been the point of interest since long time for their potential exploitation. Although only a fraction of microbial diversity was accessed by microbiologists earlier for harnessing them owing to limited techniques available. The molecular techniques have opened new vistas to access the wide field of the unexplored microbes and their exploitation for useful genes and novel metabolites. Sincere efforts have been made in biotechnology using microbes leading to improve our life with respect to agriculture and people health. This comprehensive volume covers different aspects of microbial biotechnology and its management in sustainable agriculture for food security and improved human health. The book comprises four sections: Endophytes and Mycorrhizae, Microbial Diversity and Plant Protection, Microbial Functions and Biotechnology, and Microbes and the Environment, which contain 53 chapters. The book examines the aspects on endophytes and mycorrhizae, bioactive compounds, growth promoting microorganisms, disease management with emphasis on biocontrol, genetics of disease resistance, microbial enzymes, advances in potential of microbes and their industrial as well as pharmaceutical applications. In addition, the use of botanicals, and the etiology and management of medicinal and aromatic plants in the post harvest management have been reviewed in greater depth for the benefit of teaching and research community. The biotechnological developments using microbe potential have enabled us combat the environment and human health problems worldwide in ecofriendly manner. We are sure that this volume will be highly useful to all those concerned with fungi, bacteria, viruses and their biology, including environmental and public health officers and professionals in the field of interest. The volume is an exhaustive coverage of almost all the aspects of microbial biology and biotechnology.

Food Biotechnology

Food Biotechnology
Author: Anthony Pometto,Kalidas Shetty,Gopinadhan Paliyath,Robert E. Levin
Publsiher: CRC Press
Total Pages: 2008
Release: 2005-10-11
ISBN 10: 1420027972
ISBN 13: 9781420027976
Language: EN, FR, DE, ES & NL

Food Biotechnology Book Review:

Revised and updated to reflect the latest research and advances available, Food Biotechnology, Second Edition demonstrates the effect that biotechnology has on food production and processing. It is an authoritative and exhaustive compilation that discusses the bioconversion of raw food materials to processed products, the improvement of food

Microbiology for Food and Health

Microbiology for Food and Health
Author: Deepak Kumar Verma,Ami R. Patel,Prem Prakash Srivastav,Balaram Mohapatra,Alaa Kareem Niamah
Publsiher: CRC Press
Total Pages: 316
Release: 2020-01-20
ISBN 10: 1000007251
ISBN 13: 9781000007251
Language: EN, FR, DE, ES & NL

Microbiology for Food and Health Book Review:

This book, Microbiology for Food and Health: Technological Developments and Advances, highlights the innovative microbiological approaches and advances made in the field of microbial food industries. The volume covers the most recent progress in the field of dairy and food microbiology, emphasizing the current progress, actual challenges, and successes of the latest technologies. This book looks at technological advances in starter cultures, prospective applications of food-grade microorganisms for food preservation and food safety, and innovative microbiological approaches and technologies in the food industry. The first series of chapters discuss the types, classification, and systematic uses of various starter cultures in addition to probiotics for various commercial fermentation processes. The book goes on to covers recent breakthroughs in microbial bioprocessing that can be employed in the food and health industry, such as, for an example, prospective antimicrobial applications of inherently present fermentative microflora against spoilage and pathogenic type microorganisms; the use of potential probiotic LAB biofilms for the control of formation of pathogenic biofilms by exclusion mechanisms, and more.

Advances in Biotechnology for Food Industry

Advances in Biotechnology for Food Industry
Author: Alexandru Mihai Grumezescu,Alina Maria Holban
Publsiher: Academic Press
Total Pages: 508
Release: 2018-02-03
ISBN 10: 0128114959
ISBN 13: 9780128114957
Language: EN, FR, DE, ES & NL

Advances in Biotechnology for Food Industry Book Review:

Advances in Biotechnology for Food Industry, Volume Fourteen in the Handbook of Food Bioengineering series, provides recent insight into how biotechnology impacts the global food industry and describes how food needs are diverse, requiring the development of innovative biotechnological processes to ensure efficient food production worldwide. Many approaches were developed over the last 10 years to allow faster, easier production of widely used foods, food components and therapeutic food ingredients. This volume shows how biotechnological processes increase production and quality of food products, including the development of anti-biofilm materials to decrease microbial colonization in bioreactors and food processing facilities. Presents basic to advanced technological applications in food biotechnology Includes various scientific techniques used to produce specific desired traits in plants, animals and microorganisms Provides scientific advances in food processing and their impact on the environment, human health and food safety Discusses the development of controlled co-cultivations for reproducible results in fermentation processes in food biotechnology

Biotechnology of Microorganisms

Biotechnology of Microorganisms
Author: Jeyabalan Sangeetha,Devarajan Thangadurai,Somboon Tanasupawat,Pradnya Pralhad Kanekar
Publsiher: CRC Press
Total Pages: 346
Release: 2019-05-13
ISBN 10: 0429784023
ISBN 13: 9780429784026
Language: EN, FR, DE, ES & NL

Biotechnology of Microorganisms Book Review:

Microbial biotechnology is an important contributor to global business, especially in agriculture, the environment, healthcare, and the medical, food, and chemical industries. This volume provides an exciting interdisciplinary journey through the rapidly changing backdrop of invention in microbial biotechnology, covering a range of topics, including microbial properties and characterization, cultivation and production strategies, and applications in healthcare, bioremediation, nanotechnology, and more. Key features: Explains the diverse aspects of and strategies for cultivation of microbial species Describes biodiversity and biotechnology of microbes Provides an understanding of microorganisms in bioremediation of pollutants Explores various applications of microbes in agriculture, food, health, industry, and the environment Considers production issues and applications of microbial secondary metabolites Underscores the importance of integrating genomics of microorganisms in ecological restoration of contaminated environments

Introduction to Food Biotechnology

Introduction to Food Biotechnology
Author: Perry Johnson-Green
Publsiher: CRC Press
Total Pages: 312
Release: 2018-10-03
ISBN 10: 135198943X
ISBN 13: 9781351989435
Language: EN, FR, DE, ES & NL

Introduction to Food Biotechnology Book Review:

Universities throughout the US and the rest of the world offer Food Biotechnology courses. However, until now, professors lacked a single, comprehensive text to present to their students. Introduction to Food Biotechnology describes, explains, and discusses biotechnology within the context of human nutrition, food production, and food processing. Written for undergraduate students in Food Science and Nutrition who do not have a background in molecular biology, it provides clear explanations of the broad range of topics that comprise the field of food biotechnology. Students will gain an understanding of the methods and rationales behind the genetic modification of plants and animals, as well as an appreciation of the associated risks to the environment and to public health. Introduction to Food Biotechnology examines cell culture, transgenic organisms, regulatory policy, safety issues, and consumer concerns. It covers microbial biotechnology in depth, emphasizing applications to the food industry and methods of large-scale cultivation of microbes and other cells. It also explores the potential of biotechnology to affect food security, risks, and other ethical problems. Biotechnology can be used as a tool within many disciplines, including food science, nutrition, dietetics, and agriculture. Using numerous examples, Introduction to Food Biotechnology lays a solid foundation in all areas of food biotechnology and provides a comprehensive review of the biological and chemical concepts that are important in each discipline. The book develops an understanding of the potential contributions of food biotechnology to the food industry, and towards improved food safety and public health.

Probiotics

Probiotics
Author: Adriano Brandelli
Publsiher: Academic Press
Total Pages: 466
Release: 2021-11-29
ISBN 10: 9780323851701
ISBN 13: 0323851703
Language: EN, FR, DE, ES & NL

Probiotics Book Review:

Probiotics: Advanced Food and Health Applications presents the functional properties and advanced, technological aspects of probiotics for food formulation, nutrition and health implications. Specifically, the book addresses the fundamentals of probiotics, from their discovery to actual developments, the microbiological aspects of the main genus showing probiotic properties, the natural occurrence of probiotic strains in foods, the development of nutraceuticals based on probiotics, and the relationships of probiotics with health. Finally, the book covers regulatory aspects. Food scientists, nutritionists, dieticians, pharmaceutical scientists and others working in, or studying, related fields will benefit from this resource. Introduces basic concepts on probiotics and describes the properties of main microorganisms with applications in probiotics Provides a description on the natural presence of probiotics in different food matrixes and how probiotics can be developed for incorporation in food formulations Offers advice on how probiotics can be used as nutritional input, along with their value on the preservation of healthy intestinal status, and their potential benefits in specific illnesses Contains definitions, applications, literature reviews and recent developments Includes a general introduction to the subject, taxonomy, biology, primary sources of probiotics and development of probiotics as food ingredients, human nutrition and health properties, and the use of high-throughput technologies in probiotics characterization

Biotechnology and the Food Supply

Biotechnology and the Food Supply
Author: Commission on Life Sciences
Publsiher: National Academies Press
Total Pages: 116
Release: 1988-01-01
ISBN 10: 1928374650XXX
ISBN 13: 9182736450XXX
Language: EN, FR, DE, ES & NL

Biotechnology and the Food Supply Book Review:

Biotechnology and the food supply was the subject of the Food and Nutrition Board's annual symposium. The papers presented at the symposium, and contained in this volume, address various aspects of this topic, including food production, food safety, and food quality.

Applications of Biotechnology in Traditional Fermented Foods

Applications of Biotechnology in Traditional Fermented Foods
Author: National Research Council,Policy and Global Affairs,Office of International Affairs,Panel on the Applications of Biotechnology to Traditional Fermented Foods
Publsiher: National Academies Press
Total Pages: 208
Release: 1992-02-01
ISBN 10: 0309046858
ISBN 13: 9780309046855
Language: EN, FR, DE, ES & NL

Applications of Biotechnology in Traditional Fermented Foods Book Review:

In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins. Although "fermented food" has a vaguely distasteful ring, bread, wine, cheese, and yogurt are all familiar fermented foods. Less familiar are gari, ogi, idli, ugba, and other relatively unstudied but important foods in some African and Asian countries. This book reports on current research to improve the safety and nutrition of these foods through an elucidation of the microorganisms and mechanisms involved in their production. Also included are recommendations for needed research.

Biotechnology of Microorganisms

Biotechnology of Microorganisms
Author: Jeyabalan Sangeetha,Devarajan Thangadurai,Somboon Tanasupawat,Pradnya Pralhad Kanekar
Publsiher: CRC Press
Total Pages: 346
Release: 2019-05-13
ISBN 10: 0429784015
ISBN 13: 9780429784019
Language: EN, FR, DE, ES & NL

Biotechnology of Microorganisms Book Review:

Microbial biotechnology is an important contributor to global business, especially in agriculture, the environment, healthcare, and the medical, food, and chemical industries. This volume provides an exciting interdisciplinary journey through the rapidly changing backdrop of invention in microbial biotechnology, covering a range of topics, including microbial properties and characterization, cultivation and production strategies, and applications in healthcare, bioremediation, nanotechnology, and more. Key features: Explains the diverse aspects of and strategies for cultivation of microbial species Describes biodiversity and biotechnology of microbes Provides an understanding of microorganisms in bioremediation of pollutants Explores various applications of microbes in agriculture, food, health, industry, and the environment Considers production issues and applications of microbial secondary metabolites Underscores the importance of integrating genomics of microorganisms in ecological restoration of contaminated environments

Advances in Probiotics

Advances in Probiotics
Author: Dharumaurai Dhansekaran,Alwarappan Sankaranarayanan
Publsiher: Academic Press
Total Pages: 566
Release: 2021-07-15
ISBN 10: 0128230916
ISBN 13: 9780128230916
Language: EN, FR, DE, ES & NL

Advances in Probiotics Book Review:

Advances in Probiotics: Microorganisms in Food and Health highlights recent advances in probiotic microorganisms, commercial probiotics, safety aspects of probiotics, preparation and commercialization, microbiome therapy for diseases and disorders, and next generation probiotics. This is a comprehensive resource of developments of new formulations and products for probiotic and prebiotic food with focus on the microorganisms to enable effective probiotic delivery. The book deliberates contemporary trends and challenges, risks, limitations in probiotic and prebiotic food to deliver an understanding not only for research development purposes but also to benefit further standardize industrial requirements and other techno-functional traits of probiotics. At present there is no solitary volume to describe the probiotics and prebiotics properties, Advances in Probiotics: Microorganisms in Food and Health provides novel information to fill the overall gap in the market. It presents the most current information on probiotic and prebiotics for the food industry. This book is a valuable resource for academicians, researchers, food industrialists, and entrepreneurs. Presents a simulated gastrointestinal system to analyze the probiotics effects on gut microbiome for learning purpose Includes research information on Next Generation Probiotics to foster new formulations Provides comprehensive information on probiotic microorganism behavior for more accurate analysis Discusses the potential of probiotic and prebiotic foods in preventing disease

Microbial Functional Foods and Nutraceuticals

Microbial Functional Foods and Nutraceuticals
Author: Vijai Kumar Gupta,Helen Treichel,Volha (Olga) Shapaval,Luiz Antonio de Oliveira,Maria G. Tuohy
Publsiher: John Wiley & Sons
Total Pages: 320
Release: 2017-12-26
ISBN 10: 1119049016
ISBN 13: 9781119049012
Language: EN, FR, DE, ES & NL

Microbial Functional Foods and Nutraceuticals Book Review:

Showcases the recent advances in microbial functional food applications across food science, microbiology, biotechnology, and chemical engineering Microbial technology plays a key role in the improvement of biotechnology, cosmeceuticals, and biopharmaceutical applications. It has turned into a subject of expanding significance because new microbes and their related biomolecules are distinguished for their biological activity and health benefits. Encompassing both biotechnology and chemical engineering, Microbial Functional Foods and Nutraceuticals brings together microbiology, bacteria, and food processing/mechanization, which have applications for a variety of audiences. Pharmaceuticals, diagnostics, and medical device development all employ microbial food technology. The book addresses the recent advances in microbial functional foods and associated applications, providing an important reference work for graduates and researchers. It also provides up-to-date information on novel nutraceutical compounds and their mechanisms of action—catering to the needs of researchers and academics in food science and technology, microbiology, chemical engineering, and other disciplines who are dealing with microbial functional foods and related areas. Microbial Functional Foods and Nutraceuticals is: Ground-breaking: Includes the latest developments and research in the area of microbial functional foods and nutraceuticals Multidisciplinary: Applicable across food science and technology, microbiology, biotechnology, chemical engineering, and other important research fields Practical and academic: An important area of both academic research and new product development in the food and pharmaceutical industries Microbial Functional Foods and Nutraceuticals is an ideal resource of information for biologists, microbiologists, bioengineers, biochemists, biotechnologists, food technologists, enzymologists, and nutritionists.

Plant Microbial Interactions and Smart Agricultural Biotechnology

Plant Microbial Interactions and Smart Agricultural Biotechnology
Author: Swati Tyagi,Robin Kumar,Baljeet Saharan,Ashok Kumar Nadda
Publsiher: CRC Press
Total Pages: 320
Release: 2021-09-29
ISBN 10: 100045374X
ISBN 13: 9781000453744
Language: EN, FR, DE, ES & NL

Plant Microbial Interactions and Smart Agricultural Biotechnology Book Review:

Considering the ever-increasing global population and finite arable land, technology and sustainable agricultural practices are required to improve crop yield. This book examines the interaction between plants and microbes and considers the use of advanced techniques such as genetic engineering, revolutionary gene editing technologies, and their applications to understand how plants and microbes help or harm each other at the molecular level. Understanding plant-microbe interactions and related gene editing technologies will provide new possibilities for sustainable agriculture. The book will be extremely useful for researchers working in the fields of plant science, molecular plant biology, plant-microbe interactions, plant engineering technology, agricultural microbiology, and related fields. It will be useful for upper-level students and instructors specifically in the field of biotechnology, microbiology, biochemistry, and agricultural science. Features: Examines the most advanced approaches for genetic engineering of agriculture (CRISPR, TALAN, ZFN, etc.). Discusses the microbiological control of various plant diseases. Explores future perspectives for research in microbiological plant science. Plant-Microbial Interactions and Smart Agricultural Biotechnology will serve as a useful source of cutting-edge information for researchers and innovative professionals, as well as upper-level undergraduate and graduate students taking related agriculture and environmental science courses.

Advances in Food Biotechnology

Advances in Food Biotechnology
Author: Ravishankar Rai V
Publsiher: John Wiley & Sons
Total Pages: 752
Release: 2015-12-14
ISBN 10: 1118864557
ISBN 13: 9781118864555
Language: EN, FR, DE, ES & NL

Advances in Food Biotechnology Book Review:

The application of biotechnology in the food sciences has led to an increase in food production and enhanced the quality and safety of food. Food biotechnology is a dynamic field and the continual progress and advances have not only dealt effectively with issues related to food security but also augmented the nutritional and health aspects of food. Advances in Food Biotechnology provides an overview of the latest development in food biotechnology as it relates to safety, quality and security. The seven sections of the book are multidisciplinary and cover the following topics: GMOs and food security issues Applications of enzymes in food processing Fermentation technology Functional food and nutraceuticals Valorization of food waste Detection and control of foodborne pathogens Emerging techniques in food processing Bringing together experts drawn from around the world, the book is a comprehensive reference in the most progressive field of food science and will be of interest to professionals, scientists and academics in the food and biotech industries. The book will be highly resourceful to governmental research and regulatory agencies and those who are studying and teaching food biotechnology.

Advances in Food Biotechnology

Advances in Food Biotechnology
Author: Ravishankar Rai V
Publsiher: John Wiley & Sons
Total Pages: 752
Release: 2015-10-12
ISBN 10: 1118864476
ISBN 13: 9781118864470
Language: EN, FR, DE, ES & NL

Advances in Food Biotechnology Book Review:

The application of biotechnology in the food sciences has led to an increase in food production and enhanced the quality and safety of food. Food biotechnology is a dynamic field and the continual progress and advances have not only dealt effectively with issues related to food security but also augmented the nutritional and health aspects of food. Advances in Food Biotechnology provides an overview of the latest development in food biotechnology as it relates to safety, quality and security. The seven sections of the book are multidisciplinary and cover the following topics: GMOs and food security issues Applications of enzymes in food processing Fermentation technology Functional food and nutraceuticals Valorization of food waste Detection and control of foodborne pathogens Emerging techniques in food processing Bringing together experts drawn from around the world, the book is a comprehensive reference in the most progressive field of food science and will be of interest to professionals, scientists and academics in the food and biotech industries. The book will be highly resourceful to governmental research and regulatory agencies and those who are studying and teaching food biotechnology.

Plant Microbial Interactions and Smart Agricultural Biotechnology

Plant Microbial Interactions and Smart Agricultural Biotechnology
Author: Swati Tyagi,Robin Kumar,Baljeet Saharan,Ashok Kumar Nadda
Publsiher: CRC Press
Total Pages: 320
Release: 2021-09-29
ISBN 10: 1000453731
ISBN 13: 9781000453737
Language: EN, FR, DE, ES & NL

Plant Microbial Interactions and Smart Agricultural Biotechnology Book Review:

Considering the ever-increasing global population and finite arable land, technology and sustainable agricultural practices are required to improve crop yield. This book examines the interaction between plants and microbes and considers the use of advanced techniques such as genetic engineering, revolutionary gene editing technologies, and their applications to understand how plants and microbes help or harm each other at the molecular level. Understanding plant-microbe interactions and related gene editing technologies will provide new possibilities for sustainable agriculture. The book will be extremely useful for researchers working in the fields of plant science, molecular plant biology, plant-microbe interactions, plant engineering technology, agricultural microbiology, and related fields. It will be useful for upper-level students and instructors specifically in the field of biotechnology, microbiology, biochemistry, and agricultural science. Features: Examines the most advanced approaches for genetic engineering of agriculture (CRISPR, TALAN, ZFN, etc.). Discusses the microbiological control of various plant diseases. Explores future perspectives for research in microbiological plant science. Plant-Microbial Interactions and Smart Agricultural Biotechnology will serve as a useful source of cutting-edge information for researchers and innovative professionals, as well as upper-level undergraduate and graduate students taking related agriculture and environmental science courses.

Lactic Acid Bacteria in Food Biotechnology

Lactic Acid Bacteria in Food Biotechnology
Author: Spiros Paramithiotis,Vasco Ariston De Carvalho4 Azevedo,Didier Montet
Publsiher: Elsevier
Total Pages: 384
Release: 2022-04-15
ISBN 10: 9780323898751
ISBN 13: 0323898750
Language: EN, FR, DE, ES & NL

Lactic Acid Bacteria in Food Biotechnology Book Review:

Lactic Acid Bacteria in Food Biotechnology: Innovations and Functional Aspects describes the latest advancements in LAB application in the development of functional foods and fermented foods, biotechnological products using LAB, i.e., bio chemicals (organic acids, bacteriocins, etc), bioactive and functional biomolecules, comparative genomics of probiotic LAB, and genetically modified LAB in food industry. Bridging the gap between LAB-mediated fermented foods and bio active compounds vis-a- vis molecular aspects, this book enables the transition from research to application. Lactic Acid Bacteria (LAB) are a heterologous group of microorganisms that have been isolated from numerous ecological niches, including fermented foods, plants, and the gastrointestinal tract of animals. Because of their "generally regarded as safe” status (GRAS), there is increasing interest in the potential for using these microorganisms in the fermented food industry, as either probiotic microorganisms or as biotechnological tools. Lactic Acid Bacteria in Food Biotechnology details applications of LAB in fermented/functional foods including cereals, vegetables, fish , meat cheese and other dairy products; their biochemistry and biotechnology aspects; bio preservation by bio molecules produced by LAB, bioactive metabolites and biosurfactants, including their value in health and wellness, exploring the genomics of LAB from food to health, comparative genomics of probiotic bacteria. Additionally, it addresses the and genetically modified lactic acid bacteria in food and beverages: consumers, concerns, and industry. This book is ideal for those readers in academia and managers in food processing industries seeking practical applications of these advancements. Identifies biomolecules released by LAB into foods and their health benefits Describes natural biopreservation by LAB, mechanisms, food safety issues and disease prevention Includes LAB as probiotics, modulation of gut microbiota and health aspects Addresses potentially negative aspects of LAB in producing biogenic amines and health impacts Presents the pros and cons of genetically modified LAB in food industry