Microbiology for Food and Health-Technological Developments and Advances

Part 1: Technological Advances in Starter Cultures
1. Starter Culture and Probiotic Bacteria in Dairy Food Products
Deepak Kumar Verma et al.
2. Starter Cultures: Classification, Traditional Production Technology, and Potential Role in Cheese Manufacturing Industries
Mohamed Eid Shenana and Ami Patel
3. Advances in Designing Starter Cultures for the Dairy and Cheese-Making Industry and Protecting Them against Bacteriophages
Vasilica Barbu et al.
Part 2: Prospective Application of Food-Grade Microorganisms for Food Preservation and Food Safety
4. Comparative Study of the Development and Probiotic Protection in Food Matrices
Fernanda Silva Farinazzo et al.
5. Indigenous Food and Food Products of West Africa: Employed Microorganisms and Their Antimicrobial and Antifungal Activities
Essodolom Taale et al.
Part 3: Innovative Microbiological Approaches and Technologies in The Food Industry
6. Microbiological Approach for Environmentally Friendly Dairy Industry Waste Utilization
Gemilang Lara Utama et al.
7. Molecular Techniques for Detection of Foodborne Pathogens: Salmonella and Bacillus cereus
Deepak Kumar Verma et al.