Microbiology for Food and Health: Technological Developments and Advances (Paperback)

Part 1: Technological Advances in Starter Cultures1. Starter Culture and Probiotic Bacteria in Dairy Food ProductsDeepak Kumar Verma et al.2. Starter Cultures: Classification, Traditional Production Technology, and Potential Role in Cheese Manufacturing IndustriesMohamed Eid Shenana and Ami Patel3. Advances in Designing Starter Cultures for the Dairy and Cheese-Making Industry and Protecting Them against BacteriophagesVasilica Barbu et al.Part 2: Prospective Application of Food-Grade Microorganisms for Food Preservation and Food Safety4. Comparative Study of the Development and Probiotic Protection in Food MatricesFernanda Silva Farinazzo et al.5. Indigenous Food and Food Products of West Africa: Employed Microorganisms and Their Antimicrobial and Antifungal ActivitiesEssodolom Taale et al.Part 3: Innovative Microbiological Approaches and Technologies in The Food Industry6. Microbiological Approach for Environmentally Friendly Dairy Industry Waste UtilizationGemilang Lara Utama et al.7. Molecular Techniques for Detection of Foodborne Pathogens: Salmonella and Bacillus cereusDeepak Kumar Verma et al.