About the EditorsVijai Kumar Gupta, Tallinn University of Technology, Tallinn, Estonia. Helen Treichel, Universidade Federal da Fronteira Sul (UFFS), Brazil. Volha (Olga) Shapaval, Norwegian University of Life Sciences, Aas, Norway. Luiz Antonio de Oliveira, Instituto Nacional de Pesquisas da Amaz??nia in Manaus, Brazil. Maria G. Tuohy, National University of Ireland Galway, Galway, Ireland.

• List of Contributors vii1 Microalgae as a Sustainable Source of Nutraceuticals 1Md Nazmul Islam, Faisal Alsenani, and Peer M. Schenk2 Functional Foods from Cyanobacteria: An Emerging Source for Functional Food Products of Pharmaceutical Importance 21Neha Panjiar, Shashank Mishra, Ajar Nath Yadav, and Priyanka Verma3 Seaweed Carotenoid, Fucoxanthin, as Functional Food 39Nissreen Abu‐Ghannam and Emer Shannon4 Functional Foods from Mushroom 65Vinay Basavegowda Raghavendra, Chandrasekar Venkitasamy, Zhongli Pan, and Chandra Nayak5 Microbial Production of Organic Acids 93Ram Naraian and Simpal Kumari6 Microbes as a Source for the Production of Food Ingredients 123Charu Gupta and Dhan Prakash7 Microbial Xanthan, Levan, Gellan, and Curdlan as Food Additives 149Ozlem Ateş and Ebru Toksoy Oner8 Microbial Fibrinolytic Enzyme Production and Applications 175Essam Kotb9 Microbial Products Maintain Female Homeostasis 215Sarika Amdekar, Mayuri Khare, Vivek Kumar Shrivastava, Avnish Kumar, and Vinod Singh10 Production of High‐Quality Probiotics by Fermentation 235Marimuthu Anandharaj, Rizwana Parveen Rani, and Manas R. Swain11 Probiotics and Their Health Benefits 267Michelle Fleet and Pattanathu K.S.M. Rahman12 Nutritional Potential of Auricularia auricula‐judae and Termitomyces umkowaan – The Wild Edible Mushrooms of South‐Western India 281Namera C. Karun, Kandikere R. Sridhar, and Cheviri N. AmbarishIndex 303

About the EditorsVijai Kumar Gupta, Tallinn University of Technology, Tallinn, Estonia. Helen Treichel, Universidade Federal da Fronteira Sul (UFFS), Brazil. Volha (Olga) Shapaval, Norwegian University of Life Sciences, Aas, Norway. Luiz Antonio de Oliveira, Instituto Nacional de Pesquisas da Amaz??nia in Manaus, Brazil. Maria G. Tuohy, National University of Ireland Galway, Galway, Ireland.

• List of Contributors vii1 Microalgae as a Sustainable Source of Nutraceuticals 1Md Nazmul Islam, Faisal Alsenani, and Peer M. Schenk2 Functional Foods from Cyanobacteria: An Emerging Source for Functional Food Products of Pharmaceutical Importance 21Neha Panjiar, Shashank Mishra, Ajar Nath Yadav, and Priyanka Verma3 Seaweed Carotenoid, Fucoxanthin, as Functional Food 39Nissreen Abu‐Ghannam and Emer Shannon4 Functional Foods from Mushroom 65Vinay Basavegowda Raghavendra, Chandrasekar Venkitasamy, Zhongli Pan, and Chandra Nayak5 Microbial Production of Organic Acids 93Ram Naraian and Simpal Kumari6 Microbes as a Source for the Production of Food Ingredients 123Charu Gupta and Dhan Prakash7 Microbial Xanthan, Levan, Gellan, and Curdlan as Food Additives 149Ozlem Ateş and Ebru Toksoy Oner8 Microbial Fibrinolytic Enzyme Production and Applications 175Essam Kotb9 Microbial Products Maintain Female Homeostasis 215Sarika Amdekar, Mayuri Khare, Vivek Kumar Shrivastava, Avnish Kumar, and Vinod Singh10 Production of High‐Quality Probiotics by Fermentation 235Marimuthu Anandharaj, Rizwana Parveen Rani, and Manas R. Swain11 Probiotics and Their Health Benefits 267Michelle Fleet and Pattanathu K.S.M. Rahman12 Nutritional Potential of Auricularia auricula‐judae and Termitomyces umkowaan – The Wild Edible Mushrooms of South‐Western India 281Namera C. Karun, Kandikere R. Sridhar, and Cheviri N. AmbarishIndex 303