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.

Hersteller:
Springer Verlag GmbH
[email protected]
Tiergartenstr. 17
DE 69121 Heidelberg

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