Probiotics as Live Biotherapeutics for Veterinary and Human Health, Volume 1

B. Singh, Ph. D., is Principal Scientist (Professor) at ICAR-Indian Veterinary Research Institute, Regional Station Palampur, India. He earned his Doctorate (Biotechnology) degree from ICAR-National Dairy Research Institute, India. Dr. Singh is one of the leading experts in the field of gut microbes and biotechnology. He has contributed to research and teaching at post graduate levels. His expertise includes biotechnology of gut microbiome, molecular biology and stem cell biology. He has published more than 100 research and review papers in peer reviewed journals, more than 100 research abstracts, technical bulletins, and authored two books, namely “Advances in Animal Biotechnology” (Springer Nature), and “Textbook of Animal Biotechnology” (TERI, New Delhi), and more than 25 chapters in books available by Elsevier, Springer, NOVA and others. He is reviewer for various international journals, and life member of assorted prestigious scientific bodies.G. Mal, Ph. D., is Head of the Station and Principal Scientist (Professor) at ICAR-Indian Veterinary Research Institute, Regional Station Palampur, India. He obtained his master’s degree in Biochemistry from Chaudhary Sarwan Kumar Himachal Pradesh Agriculture University Palampur, India, and Ph. D. (Molecular Biology and Biotechnology) from University of Sheffield, South Yorkshire, U.K. Dr. G. Mal has expertise in molecular biology of cancer, gut microbiome, proteomics and biochemistry of milk. He has made outstanding contributions in research, teaching, extension and several institute building activities. He has published more than 120 scientific research papers and reviews, and more than 90 scientific abstracts in national and international journals. Dr. G. Mal has authored 4 books and contributed over 20 book chapters. He is reviewer for numerous prestigious international journals, and life member of various professional scientific societies. He has received several recognitions and took significant advances in the research during his tenure as Head of the Station.Rajkumar S. Kalra, Ph. D., attained a postgraduate program in Biotechnology at the CCS University Meerut, India. He obtained a Ph.D. in Biotechnology from the DBT-National Center for the Cell Science, Pune. Dr. Kalra pursued his postdoctoral training as a Japan Society for the Promotion of Science fellow at the Biomedical Research Institute, National Institute of Advanced Industrial Science & Technology, Japan. For a brief period, he joined BMRI, AIST as a Contract Research employee. In 2016, he later joined BMRI, AIST as an independent Young Investigator (Scientist, Staff). Since the late 2020, Dr. Kalra is pursuing his career as a Staff Scientist in the fields of immunity, cell biology, aging and wellbeing, and bioinformatics at the Okinawa Institute of Science and Technology Okinawa, Japan. Dr. Kalra is serving as associate editor for various international peer journals, and he has been a member of several international scientific societies. Prof. Francesco Marotta is a renowned Gastroenterologist. He earned M. D. degree and acquired specialization in Gastroenterology with highest ranking. He was Fellow in Gastroenterology at University of Chicago, and Clinical & Research Registrar in Gastroenterology at the GIT Department, University of Cape-Town, South Africa, where he worked on pancreatology. Prof. Marotta has been granted Fellowship by the Japanese Ministry of Science at the National Cancer Center, Tokyo. In Japan, he was Scientific Director for 10 years in private research lab performing studies on gut microbiota and functional foods. He has two international patents on nutraceuticals. Dr. Marotta was selected as Hon. Research Professor at Texas University, USA. He was Collaborating professor in nutragenomics at WHO Centre for Biotechnology and Traditional Medicine, University of Milano and visiting professor for gastroenterology, oxidative stress, aging and nutragenomics at major Asian universities. He is recipient of 17 international prizes, Genomic Pioneer Award in 2009 and Thomas Edison Award-2014 in the domain of Diabetes and Health. Dr. Marotta is an acknowledged invited speaker in USA, Europe, Asia and Middle East. He has published about 210 papers and over 10 book sections dealing with experimental and clinical gastroenterology, gut microbiota, nutraceuticals, oxidative stress and aging. He is founder of the EU-registered Research group ReGenera R&D International for Aging Intervention, Milano, Italy, dedicated to innovative models of predictive/preventive medicine. He is Editor of the book “Aging Gut Microbiota in Chronic Diseases” by Springer Nature.

• Part 1: Fundamentals About Probiotics and Probiotic Resources.- Chapter 1: Emerging Alternative Therapies: Health-Promoting Microbes.- Chapter 2: Traditional Foods as Sources of Probiotics.- Chapter 3: Current Paradigms and Diversity of Probiotic Microbes.- Chapter 4: Probiotics, Prebiotics and Synbiotics: Advanced Nutraceuticals.- Chapter 5: Identification and Evaluation of Probiotics.- Chapter 6: Viability of Probiotics in Foods.- Chapter 7: Non-lactic Acid Bacteria and Other Novel Probiotics.- Chapter 8: Yeasts as Potential Probiotics.- Chapter 9: Probiotic-mediated Detoxification of Xenobiotics and Carcinogens.- Chapter 10: Gut Biotransformation of Phytometabolites.- Part 2: Probiotics for Veterinary Health.- Chapter 11: Microbial Rich Niches in Herbivores.- Chapter 12: Milk as a Potential Source of Animal Probiotics.- Chapter 13: Probiotics for Monogastric Animals (Poultry, Pigs) and Pets.- Chapter 14: Probiotics in Ruminant Nutrition and Production.- Chapter 15: Probiotics in Wild Animal Nutrition and Health.- Chapter 16: Probiotics against Methanogens and Methanogenesis.- Chapter 17: Rumen Microbiome Transplantation.- Chapter 18: Probiotics Against Veterinary Infectious Diseases.- Chapter 19: Microbial Feed Additives to Improve Forage Quality.- Chapter 20: Probiotics for Fish and Aquaculture.- Part 3: Industrial Applications of Probiotics.- Chapter 21: Probiotics as Chemical Decontamination Candidates.- Chapter 22: Commercial Probiotics.- Chapter 23: Probiotics in Dairy Industry.- Chapter 24: Probiotics in Meat Industry.- Chapter 25: Microbial Preservation and Quality Control of Fermented Foods.- Chapter 26: Processing, Preservation and Delivery of Probiotics.