Intro
Preface
Contents
About the Editors
Chapter 1: Probiotics and Their Potential Applications: An Introduction
1.1 Introduction
1.2 Classification: Probiotics, Prebiotics, Synbiotics and Postbiotics
1.2.1 Probiotic
1.2.1.1 Lactobacillus Species
1.2.1.2 Bifidobacterium Species
1.2.1.3 Bacillus Species
1.2.1.4 Saccharomyces Species
1.2.2 Prebiotic
1.2.2.1 Types of Prebiotics
1.2.2.2 Mechanisms of Action of Prebiotics
1.2.3 Synbiotic
1.2.4 Postbiotics
1.3 Colonization and Alterations of Gut Microflora

1.4 Immune System and Gastrointestinal Response to Probiotics
1.5 Potential Applications of Probiotics
1.5.1 Antimicrobial Activities of Probiotics
1.5.2 Anti-inflammatory Intestinal Activity of Probiotics
1.5.3 Anti-cancer Activity of Probiotics
1.5.4 Anti-allergic Activities of Probiotics
1.5.5 Anti-obesity Activity of Probiotics
1.5.6 Effect of Probiotics on Brain and Central Nervous System
1.6 Commercial Potential of Probiotics
1.6.1 Dairy Based Probiotic Products
1.6.2 Non-dairy Based Probiotic Products
1.6.2.1 Fruit Based Probiotic Products

1.6.2.2 Vegetable Based Probiotic Products
1.6.2.3 Cereal Based Probiotic Product
1.6.2.4 Soy Based Probiotic Products
1.6.2.5 Meat Based Probiotic Products
1.6.2.6 Herbal Probiotic Formulations
1.6.3 Pharmaceutical Probiotic Formations
1.7 Conclusions
References
Chapter 2: Sources and Selection Criteria of Probiotics
2.1 Introduction
2.2 Sources of Probiotics
2.3 Selection Criteria for the Probiotics
2.4 Conclusion
References
Chapter 3: Indigenous Fermented Foods as a Potential Source of Probiotic Foods
3.1 Introduction

3.2 Food Fermentation: Socio-Economic Importance
3.3 Probiotics: Concept and Health-Improving Properties
3.4 Probiotics: Global Perspective on the Usages
3.5 Probiotic: Application in Fermented Foods
3.6 Fermented Foods and Beverages
3.7 Fermented Foods: Nutritional and Health Benefits
3.7.1 Fermented Milk Products
3.7.2 Fermented Soy/Cereal Products
3.7.3 Fermented Fruits and Vegetables
3.7.4 Bio-Preservation
3.7.5 Shelf Life of Probiotics
3.8 Conclusions and Future Prospects
References
Chapter 4: Prebiotics for Probiotics
4.1 Introduction

4.2 Prebiotics (PreBs)
4.3 How PreBs Qualify as Functional Foods?
4.4 Types and Sources of PreBs
4.4.1 Lactulose
4.4.2 Lactosucrose
4.4.3 Inulin and Fructo-Oligosaccharide (FOS)
4.4.4 Galacto-Oligosaccharide (GOS)
4.4.5 Soybean-Oligosaccharide (SOS)
4.4.6 Xylo-Oligosaccharide (XOS)
4.4.7 Isomalto-Oligosaccharide (IOS)
4.4.8 Resistant Starch
4.5 Therapeutic Effects of PreBs
4.5.1 Enhancing the Gut Health
4.5.2 Immunological Effects
4.5.3 Reducing the Risk of Colon Cancer
4.5.4 Bioavailability and Mineral Absorption