Edited by Everlon Cid Rigobelo, ISBN 978-953-51-0776-7, 654 pages, Publisher: InTech, Chapters published October 03, 2012 under CC BY 3.0 license
DOI: 10.5772/3444
Over the last few decades the prevalence of studies about probiotics strains has dramatically grown in most regions of the world. Probiotics are specific strains of microorganisms, which when served to human or animals in proper amount, have a beneficial effect, improving health or reducing risk of getting sick and the probiotics are used in production of functional foods and pharmaceutical products. This book provides the maximum of information approaching issues as probiotics in food, health, biotechnological aspects and the use of probiotics in aquaculture for all that need them trying with this to help many people at worldwide.
Chapter 1 
Recent Application of Probiotics in Food and Agricultural Scienceby Danfeng Song, Salam Ibrahim and Saeed Hayek
Recent Application of Probiotics in Food and Agricultural Scienceby Danfeng Song, Salam Ibrahim and Saeed Hayek
Chapter 2 Nutritional Programming of Probiotics to Promote Health and Well-Beingby Alice Maayan Elad and Uri Lesmes
Nutritional Programming of Probiotics to Promote Health and Well-Beingby Alice Maayan Elad and Uri Lesmes
Chapter 3 Conjugated Linoleic and Linolenic Acid Production by Bacteria: Development of Functional Foodsby Carina Paola Van Nieuwenhove, Victoria Terán and Silvia Nelina González
Conjugated Linoleic and Linolenic Acid Production by Bacteria: Development of Functional Foodsby Carina Paola Van Nieuwenhove, Victoria Terán and Silvia Nelina González
Chapter 4 Development of New Products: Probiotics and Probiotic Foodsby Z. Denkova and A. Krastanov
Development of New Products: Probiotics and Probiotic Foodsby Z. Denkova and A. Krastanov
Chapter 5 Dairy Probiotic Foods and Coronary Heart Disease: A Review on Mechanism of Actionby Fariborz Akbarzadeh and Aziz Homayouni
Dairy Probiotic Foods and Coronary Heart Disease: A Review on Mechanism of Actionby Fariborz Akbarzadeh and Aziz Homayouni
Chapter 6 Probiotics in Dairy Fermented Productsby Emiliane Andrade Araújo, Ana Clarissa dos Santos Pires, Maximiliano Soares Pinto, Gwénaël Jan and Antônio Fernandes de Carvalho
Probiotics in Dairy Fermented Productsby Emiliane Andrade Araújo, Ana Clarissa dos Santos Pires, Maximiliano Soares Pinto, Gwénaël Jan and Antônio Fernandes de Carvalho
Chapter 7 Probiotics and Lactose Intoleranceby Roel J. Vonk, Gerlof A.R. Reckman, Hermie J.M. Harmsen and Marion G. Priebe
Probiotics and Lactose Intoleranceby Roel J. Vonk, Gerlof A.R. Reckman, Hermie J.M. Harmsen and Marion G. Priebe
Chapter 8 Cereal-Based Functional Foodsby R. Nyanzi and P.J. Jooste
Cereal-Based Functional Foodsby R. Nyanzi and P.J. Jooste
Chapter 9 Functional Dairy Probiotic Food Development: Trends, Concepts, and Productsby Aziz Homayouni, Maedeh Alizadeh, Hossein Alikhah and Vahid Zijah
Functional Dairy Probiotic Food Development: Trends, Concepts, and Productsby Aziz Homayouni, Maedeh Alizadeh, Hossein Alikhah and Vahid Zijah
Chapter 10 Innovative Dairy Products Development Using Probiotics: Challenges and Limitationsby Esteban Boza-Méndez, Rebeca López-Calvo and Marianela Cortés-Muñoz
Innovative Dairy Products Development Using Probiotics: Challenges and Limitationsby Esteban Boza-Méndez, Rebeca López-Calvo and Marianela Cortés-Muñoz
Chapter 11 Milk and Dairy Products: Vectors to Create Probiotic Productsby Gabriel-Danut Mocanu and Elisabeta Botez
Milk and Dairy Products: Vectors to Create Probiotic Productsby Gabriel-Danut Mocanu and Elisabeta Botez
Chapter 12 Probiotic Confectionery Products – Preparation and Propertiesby Dorota Żyżelewicz, Ilona Motyl, Ewa Nebesny, Grażyna Budryn, Wiesława Krysiak, Justyna Rosicka-Kaczmarek and Zdzisława Libudzisz
Probiotic Confectionery Products – Preparation and Propertiesby Dorota Żyżelewicz, Ilona Motyl, Ewa Nebesny, Grażyna Budryn, Wiesława Krysiak, Justyna Rosicka-Kaczmarek and Zdzisława Libudzisz
Chapter 13 Probiotics in Pediatrics – Properties, Mechanisms of Action, and Indicationsby Antigoni Mavroudi
Probiotics in Pediatrics – Properties, Mechanisms of Action, and Indicationsby Antigoni Mavroudi
Chapter 14 Probiotics Applications in Autoimmune Diseasesby Hani Al-Salami, Rima Caccetta, Svetlana Golocorbin-Kon and Momir Mikov
Probiotics Applications in Autoimmune Diseasesby Hani Al-Salami, Rima Caccetta, Svetlana Golocorbin-Kon and Momir Mikov
Chapter 15 Probiotics: The Effects on Human Health and Current Prospectsby Giselle Nobre Costa and Lucia Helena S. Miglioranza
Probiotics: The Effects on Human Health and Current Prospectsby Giselle Nobre Costa and Lucia Helena S. Miglioranza
Chapter 16 Saccharomyces cerevisiae var. boulardii – Probiotic Yeastby Marcin Łukaszewicz
Saccharomyces cerevisiae var. boulardii – Probiotic Yeastby Marcin Łukaszewicz
Chapter 17 Microbial Interactions in the Gut: The Role of Bioactive Components in Milk and Honeyby Rosa Helena Luchese
Microbial Interactions in the Gut: The Role of Bioactive Components in Milk and Honeyby Rosa Helena Luchese
Chapter 18 Lectin Systems Imitating Probiotics: Potential and Prospects for Biotechnology and Medical Microbiologyby Mikhail Lakhtin, Vladimir Lakhtin, Alexandra Bajrakova, Andrey Aleshkin, Stanislav Afanasiev and Vladimir Aleshkin
Lectin Systems Imitating Probiotics: Potential and Prospects for Biotechnology and Medical Microbiologyby Mikhail Lakhtin, Vladimir Lakhtin, Alexandra Bajrakova, Andrey Aleshkin, Stanislav Afanasiev and Vladimir Aleshkin
Chapter 19 Probiotic Use for the Prevention of Necrotizing Enterocolitis in Preterm Infantsby Fatma Nur Sari and Ugur Dilmen
Probiotic Use for the Prevention of Necrotizing Enterocolitis in Preterm Infantsby Fatma Nur Sari and Ugur Dilmen
Chapter 20 Dairy Probiotic Foods and Bacterial Vaginosis: A Review on Mechanism of Actionby Parvin Bastani, Aziz Homayouni, Violet Gasemnezhad Tabrizian and Somayeh Ziyadi
Dairy Probiotic Foods and Bacterial Vaginosis: A Review on Mechanism of Actionby Parvin Bastani, Aziz Homayouni, Violet Gasemnezhad Tabrizian and Somayeh Ziyadi
Chapter 21 Usefulness of Probiotics for Neonates?by Marie-José Butel, Anne-Judith Waligora-Dupriet and Julio Aires
Usefulness of Probiotics for Neonates?by Marie-José Butel, Anne-Judith Waligora-Dupriet and Julio Aires
Chapter 22 Probiotics and Mucosal Immune Responseby Petar Nikolov
Probiotics and Mucosal Immune Responseby Petar Nikolov
Chapter 23 Encapsulation Technology to Protect Probiotic Bacteriaby María Chávarri, Izaskun Marañón and María Carmen Villarán
Encapsulation Technology to Protect Probiotic Bacteriaby María Chávarri, Izaskun Marañón and María Carmen Villarán
Chapter 24 Different Methods of Probiotics Stabilizationby Kamila Goderska
Different Methods of Probiotics Stabilizationby Kamila Goderska
Chapter 25 Probiotic Food Products Classes, Types, and Processingby Saddam S. Awaisheh
Probiotic Food Products Classes, Types, and Processingby Saddam S. Awaisheh
Chapter 26 Biotechnological Aspects in the Selection of the Probiotic Capacity of Strainsby Andrea Carolina Aguirre Rodríguez and Jorge Hernán Moreno Cardozo
Biotechnological Aspects in the Selection of the Probiotic Capacity of Strainsby Andrea Carolina Aguirre Rodríguez and Jorge Hernán Moreno Cardozo
Chapter 27 Probiotics in Larvae and Juvenile Whiteleg Shrimp Litopenaeus vannameiby I.E. Luis-Villaseñor, A.I. Campa-Córdova and F.J. Ascencio-Valle
Probiotics in Larvae and Juvenile Whiteleg Shrimp Litopenaeus vannameiby I.E. Luis-Villaseñor, A.I. Campa-Córdova and F.J. Ascencio-Valle
Chapter 28 Probiotic Biofilmsby Mariella Rivas and Carlos Riquelme
Probiotic Biofilmsby Mariella Rivas and Carlos Riquelme
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