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Encompassing both biotechnology and chemical engineering, Microbial Functional Foods and Nutraceuticals brings together microbiology, bacteria and food processing mechanization, which have applications for a variety of audiences: pharmaceuticals, diagnostics and medical device development all employ microbial food technology. The book will cover recent advances in microbial functional foods and associated applications, and will form an important reference work for graduates and researchers. The book will also provide up-to-date information on novel nutraceutical compounds and their mechanisms of action, catering to the needs of researchers and academics in food science and technology, microbiology, chemical engineering and other disciplines who are dealing with microbial functional foods and related areas.