Microbial Functional Foods and Nutraceuticals

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.

List of Contributors vii 1 Microalgae as a Sustainable Source of Nutraceuticals 1 Md Nazmul Islam, Faisal Alsenani, and Peer M. Schenk 2 Functional Foods from Cyanobacteria: An Emerging Source for Functional Food Products of Pharmaceutical Importance 21 Neha Panjiar, Shashank Mishra, Ajar Nath Yadav, and Priyanka Verma 3 Seaweed Carotenoid, Fucoxanthin, as Functional Food 39 Nissreen Abu‐Ghannam and Emer Shannon 4 Functional Foods from Mushroom 65 Vinay Basavegowda Raghavendra, Chandrasekar Venkitasamy, Zhongli Pan, and Chandra Nayak 5 Microbial Production of Organic Acids 93 Ram Naraian and Simpal Kumari 6 Microbes as a Source for the Production of Food Ingredients 123 Charu Gupta and Dhan Prakash 7 Microbial Xanthan, Levan, Gellan, and Curdlan as Food Additives 149 Ozlem Ateş and Ebru Toksoy Oner 8 Microbial Fibrinolytic Enzyme Production and Applications 175 Essam Kotb 9 Microbial Products Maintain Female Homeostasis 215 Sarika Amdekar, Mayuri Khare, Vivek Kumar Shrivastava, Avnish Kumar, and Vinod Singh 10 Production of High‐Quality Probiotics by Fermentation 235 Marimuthu Anandharaj, Rizwana Parveen Rani, and Manas R. Swain 11 Probiotics and Their Health Benefits 267 Michelle Fleet and Pattanathu K.S.M. Rahman 12 Nutritional Potential of Auricularia auricula‐judae and Termitomyces umkowaan – The Wild Edible Mushrooms of South‐Western India 281 Namera C. Karun, Kandikere R. Sridhar, and Cheviri N. Ambarish Index 303