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.
