Open access peer-reviewed Edited Volume


Edited by Everlon Rigobelo

São Paulo State University

Over the last few decades the prevalence of studies about probiotics strains has dramatically grown in most regions of the world. Probiotics are specific strains of microorganisms, which when served to human or animals in proper amount, have a beneficial effect, improving health or reducing risk of getting sick and the probiotics are used in production of functional foods and pharmaceutical products. This book provides the maximum of information approaching issues as probiotics in food, health, biotechnological aspects and the use of probiotics in aquaculture for all that need them trying with this to help many people at worldwide.

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ProbioticsEdited by Everlon Rigobelo

Published: October 3rd 2012

DOI: 10.5772/3444

ISBN: 978-953-51-0776-7

eBook (PDF) ISBN: 978-953-51-5324-5

Copyright year: 2012

Books open for chapter submissions

129906 Total Chapter Downloads

123 Crossref Citations

192 Web of Science Citations

299 Dimensions Citations


Open access peer-reviewed

1. Recent Application of Probiotics in Food and Agricultural Science

By Danfeng Song, Salam Ibrahim and Saeed Hayek


Open access peer-reviewed

2. Nutritional Programming of Probiotics to Promote Health and Well-Being

By Alice Maayan Elad and Uri Lesmes


Open access peer-reviewed

3. Conjugated Linoleic and Linolenic Acid Production by Bacteria: Development of Functional Foods

By Carina Paola Van Nieuwenhove, Victoria Terán and Silvia Nelina González


Open access peer-reviewed

4. Development of New Products: Probiotics and Probiotic Foods

By Z. Denkova and A. Krastanov


Open access peer-reviewed

5. Dairy Probiotic Foods and Coronary Heart Disease: A Review on Mechanism of Action

By Fariborz Akbarzadeh and Aziz Homayouni


Open access peer-reviewed

6. Probiotics in Dairy Fermented Products

By Emiliane Andrade Araújo, Ana Clarissa dos Santos Pires, Maximiliano Soares Pinto, Gwénaël Jan and Antônio Fernandes de Carvalho


Open access peer-reviewed

7. Probiotics and Lactose Intolerance

By Roel J. Vonk, Gerlof A.R. Reckman, Hermie J.M. Harmsen and Marion G. Priebe


Open access peer-reviewed

8. Cereal-Based Functional Foods

By R. Nyanzi and P.J. Jooste


Open access peer-reviewed

9. Functional Dairy Probiotic Food Development: Trends, Concepts, and Products

By Aziz Homayouni, Maedeh Alizadeh, Hossein Alikhah and Vahid Zijah


Open access peer-reviewed

10. Innovative Dairy Products Development Using Probiotics: Challenges and Limitations

By Esteban Boza-Méndez, Rebeca López-Calvo and Marianela Cortés-Muñoz


Open access peer-reviewed

11. Milk and Dairy Products: Vectors to Create Probiotic Products

By Gabriel-Danut Mocanu and Elisabeta Botez


Open access peer-reviewed

12. Probiotic Confectionery Products – Preparation and Properties

By Dorota Żyżelewicz, Ilona Motyl, Ewa Nebesny, Grażyna Budryn, Wiesława Krysiak, Justyna Rosicka-Kaczmarek and Zdzisława Libudzisz


Open access peer-reviewed

13. Probiotics in Pediatrics – Properties, Mechanisms of Action, and Indications

By Antigoni Mavroudi


Open access peer-reviewed

14. Probiotics Applications in Autoimmune Diseases

By Hani Al-Salami, Rima Caccetta, Svetlana Golocorbin-Kon and Momir Mikov


Open access peer-reviewed

15. Probiotics: The Effects on Human Health and Current Prospects

By Giselle Nobre Costa and Lucia Helena S. Miglioranza


Open access peer-reviewed

16. Saccharomyces cerevisiae var. boulardii – Probiotic Yeast

By Marcin Łukaszewicz


Open access peer-reviewed

17. Microbial Interactions in the Gut: The Role of Bioactive Components in Milk and Honey

By Rosa Helena Luchese


Open access peer-reviewed

18. Lectin Systems Imitating Probiotics: Potential and Prospects for Biotechnology and Medical Microbiology

By Mikhail Lakhtin, Vladimir Lakhtin, Alexandra Bajrakova, Andrey Aleshkin, Stanislav Afanasiev and Vladimir Aleshkin


Open access peer-reviewed

19. Probiotic Use for the Prevention of Necrotizing Enterocolitis in Preterm Infants

By Fatma Nur Sari and Ugur Dilmen


Open access peer-reviewed

20. Dairy Probiotic Foods and Bacterial Vaginosis: A Review on Mechanism of Action

By Parvin Bastani, Aziz Homayouni, Violet Gasemnezhad Tabrizian and Somayeh Ziyadi


Open access peer-reviewed

21. Usefulness of Probiotics for Neonates?

By Marie-José Butel, Anne-Judith Waligora-Dupriet and Julio Aires


Open access peer-reviewed

22. Probiotics and Mucosal Immune Response

By Petar Nikolov


Open access peer-reviewed

23. Encapsulation Technology to Protect Probiotic Bacteria

By María Chávarri, Izaskun Marañón and María Carmen Villarán


Open access peer-reviewed

24. Different Methods of Probiotics Stabilization

By Kamila Goderska


Open access peer-reviewed

25. Probiotic Food Products Classes, Types, and Processing

By Saddam S. Awaisheh


Open access peer-reviewed

26. Biotechnological Aspects in the Selection of the Probiotic Capacity of Strains

By Andrea Carolina Aguirre Rodríguez and Jorge Hernán Moreno Cardozo


Open access peer-reviewed

27. Probiotics in Larvae and Juvenile Whiteleg Shrimp Litopenaeus vannamei

By I.E. Luis-Villaseñor, A.I. Campa-Córdova and F.J. Ascencio-Valle


Open access peer-reviewed

28. Probiotic Biofilms

By Mariella Rivas and Carlos Riquelme


Edited Volume and chapters are indexed in

  • Worldcat
  • OpenAIRE
  • Google Scholar
  • AZ ebsco
  • Base
  • CNKI

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