Good microbes in medicine, food production, biotechnology, bioremediation, and agriculture

Bruijn, F. J. de (Frans J. de) (editor.). Smidt, Hauke (editor.). Cocolin, Luca S. (editor.).

Summary: "When asked the majority of well educated lay people and even researchers in non-related fields what is the impact of bacteria or microbes on medicine, food production, and agriculture, the response is likely to be that the microbes are nocive, pathogenic, must be controlled by antibiotics and sterilization and combatted by pesticides. This general negative notion is quite strong and ubiquitous and general throughout the population. Microbiology as a discipline is slated the same way and many Microbiology texts are oriented in this direction. Here we would like to introduce an opposite point of view that bacteria and other microbes play important positive roles in medicine, food production, biotechnology, bioremediation and agriculture. In this Book "The Good Microbes in Medicine, Food, Biotechnology, Bioremediation and Agriculture" we would like to present a number of strong examples of the positive application of microbes in the above mentioned five fields"--

Record details

ISBN: 9781119762546 (hardcover)
Physical Description: print
xl, 552 pages : illustrations (chiefly color) ; 29 cm
Publisher: Hoboken, NJ : John Wiley & Sons, 2023.
Copyright: ©2023

Content descriptions

Bibliography, etc. Note:

Includes bibliographical references and index.

Formatted Contents Note:

Section 1 : Good Microbes in Medicine. Modern Medicine Relies on the Help of Microorganisms -- From Vaccine Production to Cancer Medication / Letícia Parizotto, Larissa Brumano, Eduardo Kleingesinds, Adalberto Pessoa Junior -- How Nursing Mothers Protect Their Babies with Bifidobacteria / Nick M. Jensen, Britta E. Heiss, David A. Mills -- Gut Microbiome and the Immune System: Role in Vaccine Response / Helena Ipe Pinheiro Guimaraes, Jorgen De Jonge, Debbie Van Baarle, Susana Fuentes -- Probiotics for Prevention or Treatment of Food Allergies / Agnes S. Y. Leung, Wenyin Loh, Mimi L. K. Tang -- COVID-19, Microbiota, and Probiotics / Marta Mozota, Leónides Fernández, Juan Miguel Rodríguez -- Underarm Body Odor, the Microbiome, and Probiotic Treatment / Britta De Pessemier, Rune Daneels, Tom Van De Wiele, Chris Callewaert -- The Enigma of Prevotella copri / Petia Kovatcheva-Datchary -- Future Perspectives of Probiotics and Prebiotics in Foods and Food Supplements / Z. H. Hassan, F. Hugenholtz, E. G. Zoetendal, Hauke Smidt -- Section 2 : Good Microbes in Food Production. Bioprotective Cultures and Bacteriocins for Food / Sara Arbulu, Beatriz Gómez-Sala, Enriqueta Garcia-Gutierrez, Paul D. Cotter -- Aromatic Yeasts: Revealing Their Flavor Potential in Food Fermentations / Amparo Gamero, Mónica Flores, Carmela Belloch -- Beneficial Microbiota in Ethnic Fermented Foods and Beverages / Jyoti Prakash Tamang, Namrata Thapa -- No Microbes, No Cheese / Maria Kazou, Effie Tsakalidou -- The Microbiome of Fermented Sausages / Ilario Ferrocino, Irene Franciosa, Kalliopi Rantsiou, Luca S. Cocolin -- The Sourdough Microbiota and Its Sensory and Nutritional Performances / Hana Ameur, Kashika Arora, Andrea Polo, Marco Gobbetti -- Beneficial Role of Microorganisms in Olives / Anthoula A. Argyri, Chrysoula C. Tassou -- The Functional and Nutritional Aspects of Cocobiota: Lactobacilli / Jatziri Mota-Gutierrez, Luca S. Cocolin -- Microbiological Control as a Tool to Improve Wine Aroma and Quality / Albert Mas, Gemma Beltran, María Jesús Torija -- Lambic Beer, A Unique Blend of Tradition and Good Microorganisms / Jonas De Roos and, Luc De Vuyst.