Books /Beneficial Microbes in Foods

9781639899319

States Academic Press

English

2025

$ 159.95

Beneficial microbes in foods are microorganisms that provide positive health benefits upon consumption, particularly through their roles as probiotics and prebiotics. Probiotics, such as live bacteria and yeasts found in fermented foods like yoghourt, kefir, sauerkraut and kimchi, play an important role in promoting gut health by modulating the composition of intestinal microbiota. These organisms contribute to digestive processes, bolster immune responses and may mitigate certain gastrointestinal disorders. Complementing probiotics, prebiotics are non-digestible fibres present in foods such as bananas, onions, garlic and whole grains. These compounds serve as substrates for beneficial gut bacteria, promoting their growth and metabolic activity. By nourishing indigenous probiotic strains, prebiotics contribute to microbial balance and support gastrointestinal function. Integrating these foods into dietary patterns promotes microbial diversity in the gut and may offer significant implications for public health and wellness strategies. This book unravels the recent studies in the field of beneficial microbes in foods. The topics covered in this book deal with the core subjects of food science. The extensive content of this book provides the readers with a thorough understanding of the subject.