Beneficial Microbes in Fermented and Functional Foods

V Ravishankar Rai earned his MSc and PhD from the University of Mysore, India. Currently, Dr. Rai is working as a Professor in the Department of Studies in Microbiology, University of Mysore, India. He was awarded a fellowship from the UNESCO Biotechnology Action Council, Paris (1996), the Indo-Israel Cultural Exchange Fellowship (1998), the Biotechnology Overseas Fellowship, Government of India (2008), and the Indo-Hungarian Exchange Fellowship (2011) Indian National Academy Fellowship (2015) and Cardiff Incoming Visiting Fellowship (2017). Presently, he is the coordinator for the Department of Science and Technology, Promotion of University Research and Scientific Excellence and University Grants Commission innovative programs.Jamuna A. Bai has completed her MSc and PhD in Microbiology from University of Mysore, India. She is working as a Researcher in UGC sponsored University with Potential Excellence Project, University of Mysore, India. She has previously worked as ICMR Senior Research Fellow and carried a research work on food safety, role of quorum sensing and biofilms in food-related bacteria and developing quorum-sensing inhibitors. Her research interests also include antimicrobial application of functionalized nanomaterials against food-borne pathogens.

• MICROBIOLOGY OF FERMENTED FOODS. Diversity of Lactic Acid Bacteria in Chinese Traditional Fermented Foods. Tailor-Made Starter Cultures for Preserving the Uniqueness of Traditional Cheeses. Starter and Adjunct Microbial Cultures Used in the Manufacture of Fermented and/or Cured or Ripened Meat and Dairy Products. Microbiological and Biochemical Characteristics of Spanish Fermented Sausages. Exploring Phage Ecology, Genetics, and Impact in Food Fermentations. Functional Fermented Whey Foods: Their Role in Human Health. Overview of the Functional Lactic Acid Bacteria in Fermented Milk Products. Significance of Biogenic Amines in Fermented Foods and Methods of Their Control. FUNCTIONAL FOODS: PROBIOTICS, PREBIOTICS, AND SYNBIOTICS. Probiotics in Health and Diseases. Probiotics and Prebiotics in Fruits and Vegetables: Technological and Sensory Aspects. Research and Development of Probiotic Products from Vegetable Bases: A New Alternative for Consuming Functional Food. Probiotic Bacteria in Functional Meat Products. Use of Encapsulation Technology for Improving the Viability of Probiotics. Microencapsulating Bioactives for Food. Use of High-Pressure Homogenization for Improving the Quality and Functionality of Probiotics. Role of Bifidobacteria in the Production of Bioactive Compounds and Detoxification of Harmful Compounds. Intestinal Microbiota as a Source of Probiotic Bifidobacterium Strains: Challenges and Opportunities for the Development of Functional Foods. Gastroprotective Effects of Bifidobacterium bifidum BF-1 and B. bifidum Strain Yakult. Bacillus Probiotics and Biologicals for Improving Animal and Human Health: Current Applications and Future Prospects. HEALTH BENEFITS OF PROBIOTICS AND FUNCTIONAL FOODS. Probiotics, Prebiotics, and Synbiotics for Gut Health Benefits. Probiotics: Interactions with Gut Microbiota and Emerging Trends. Health Benefits of Symbiotic Functional Food Products. Modulation of Gut Microflora in the Prev