PROBIOTICS AND PREBIOTICS IN ANIMAL HEALTH AND FOOD SAFETY

1. Probiotics and Prebiotics: An Overview on Recent Trends
2. Role of the Gut Microbiota in Health and Disease
3. Protective Cultures for the Safety of Animal-Derived Foods
4. Probiotics and Prebiotics for the Health of Pigs and Horses
5. Probiotics and Prebiotics for the Health of Poultry
6. Probiotics and Prebiotics for the Health of Cattle
7. Probiotics and Prebiotics for the Health of Companion Animals
8. Probiotic Applications for Finfish Aquaculture
9. Probiotics for Honeybees’ Health
10. Paraprobiotics as Potential Agents for Improving Animal Health
11. Probiotics and Prebiotics in Animal Health and Food Safety: Conclusive Remarks and Future Perspectives

This book discusses the role of probiotics and prebiotics in maintaining the health status of a broad range of animal groups used for food production. It also highlights the use of beneficial microorganisms as protective agents in animal derived foods. The book provides essential information on the characterization and definition of probiotics on the basis of recently released guidelines and reflecting the latest trends in bacterial taxonomy. Last but not least, it discusses the concept of “dead” probiotics and their benefits to animal health in detail. The book will benefit all professors, students, researchers and practitioners in academia and industry whose work involves biotechnology, veterinary sciences or food production.

Features
• Discusses beneficial effects of probiotics and prebiotics for animals and animal derived food
• Reviews updated scientific concepts on probiotics and prebiotic taxonomy
• Highlights the role of dead microorganisms in animal health

Authors
• Prof. Dr. Bruno Biavati University of Malta Department of Earth Systems Division of Rural Sciences and Food Systems MSD2080 MsidaMalta
• Prof. Dr. Diana Di Gioia University of Bologna Department of Agricultural Science Viale Fanin 42 40127 BolognaItaly