Evaluation of potentially probioticLactobacillus caseiCSL3 immobilized on oats and applied to yogurt production

Abstract

Healthy eating habits are increasingly adopted by consumers and, as a consequence, there has been a rise in the demand for foods that promote a beneficial influence on health, known as functional foods (Grand View Research, 2019).Probiotics are part of this group and were defined as live microorganisms that, when administered in adequate amounts, confer benefits to host health (Hill et al., 2014;WHO/FAO, 2001). However, they have recently been redefined as viable or non-viable microbial cells (vegetative or spore; intact or disrupted) that are potentially healthy for the host (Zendeboodi et al., 2020).These microorganisms must meet basic requirements to be characterized as probiotics, such as resistance to gastrointestinal tract (GIT) conditions, adherence to epithelial cells and colonization of the GIT, bile salt hydrolase (BSH) activity, influence on the immune response, β-galactosidase activity, and an effect on other commensal and/or pathogenic microorganisms (Ahn