04954nam a22005655i 4500001001800000003000900018005001700027007001500044008004100059020003700100024003500137050000700172072001600179072002300195072001500218245012800233250001800361264007200379300006500451336002600516337002600542338003600568347002400604505120400628520162201832650001803454650002803472650003303500650003103533650003603564650003603600650001803636650002203654650003303676650003003709650003603739650003603775700015103811700008403962700008304046710003404129773002604163776003604189776003604225776003604261856004604297912001404343912001404357999001704371978-981-97-4235-6DE-He21320251030112700.0cr nn 008mamaa240730s2024    si |    s    |||| 0|eng d  a97898197423569978-981-97-4235-67 a10.1007/978-981-97-4235-62doi 4aQR 7aPSG2bicssc 7aSCI0450002bisacsh 7aPSG2thema10aMicrobial Products for Health and Nutritionh[electronic resource] /cedited by Vijay Kothari, Subhasree Ray, Prasun Kumar.  a1st ed. 2024. 1aSingapore :bSpringer Nature Singapore :bImprint: Springer,c2024.  aXII, 462 p. 83 illus., 72 illus. in color.bonline resource.  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier  atext filebPDF2rda0 aChapter 1. Phage display technology: A way forward for recombinant monoclonal antibody production -- Chapter 2. Algae and cyanobacteria as food supplements -- Chapter 3. Probiotic Bacteriotherapeutic Approaches in Oral Healthcare -- Chapter 4. Diagnostics based on microbial enzymes -- Chapter 5. Organic acids of microbial origin as nutraceuticals -- Chapter 6. Microbial production of r-DNA products -- Chapter 7. Microbes in production of non-alcoholic beverages -- Chapter 8. Microbial Pigments: A Potential Substitute of Synthetic Colorants in the Food and Healthcare Sectors -- Chapter 9. Microbial Enzymes of Relevance To Food Industry -- Chapter 10. Microbial Production of fat-soluble Vitamins -- Chapter 11. Microbes in the Baking Industry: A Historical Perspective, Contemporary Impact, and Bakery Product Application -- Chapter 12. Biopharmaceutical production by recombinant DNA technology: Future perspectives -- Chapter 13. Microbial production of amino acids -- Chapter 14. Microbial Production of Water-soluble Vitamins -- Chapter 15. Microbial production of Polyketide and Nonribosomal Peptide Antibiotics and their applications -- Chapter 16. Microorganisms in the dairy industry.  aThis book highlights microbial products and their applications in the health sector. The chapters introduce novel advancements and applications in different pharmaceutical and nutraceutical aspects of applied microbiology. Readers will obtain a detailed overview of the relevance of microbial metabolites to human health and nutrition. Besides knowing the products already developed, they will also get an idea of microbial products currently in the development pipeline and those that are likely to emerge as potential nutraceuticals. Readers will get an interesting and useful perspective on how supplementing food with microbes or their bioactive metabolites can realize the idea of 'food as medicine'. This book introduces the biological activities of various microbial fermentation products, and how they are relevant to mitigating various disease conditions (e.g. neuropathy, diabetes, gut dysbiosis, malnutrition, etc.) in humans. One of the highlights of this volume is the exploration of microbial pigments as potential substitutes for synthetic colorants, offering safer and more sustainable alternatives for the food and healthcare industries. The book has equivalent contributions from experts in academia and industry to fill the communication gap between them. Through this book, readers will gain valuable insights into the historical perspectives, contemporary impacts, and future prospects of microbial applications in health and nutrition. From food preservation to biopharmaceutical production, the potential of microbial products to revolutionize our approach to health and wellness is undeniable. 0aMicrobiology. 0aNutrition   .968694 0aMedical microbiology.963858 0aFoodxMicrobiology.965137 0aIndustrial microbiology.965084 0aMicrobiologyxTechnique.96989814aMicrobiology.24aNutrition.96869424aMedical Microbiology.96385824aFood Microbiology.96943624aIndustrial Microbiology.96508424aMicrobiology Techniques.9698991 aKothari, Vijay.eeditor.0(orcid)0000-0003-1035-72171https://orcid.org/0000-0003-1035-72174edt4http://id.loc.gov/vocabulary/relators/edt9815841 aRay, Subhasree.eeditor.4edt4http://id.loc.gov/vocabulary/relators/edt9815851 aKumar, Prasun.eeditor.4edt4http://id.loc.gov/vocabulary/relators/edt9815862 aSpringerLink (Online service)0 tSpringer Nature eBook08iPrinted edition:z978981974234908iPrinted edition:z978981974236308iPrinted edition:z978981974237040uhttps://doi.org/10.1007/978-981-97-4235-6  aZDB-2-SBL  aZDB-2-SXB  c62066d62066