Probiotics and Prebiotics in Animal Health and Food Safety
by Diana Di Gioia, Bruno Biavati
February 2018
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.
- 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
