Probiotics: A Comprehensive Approach toward Health Foods

Abstract

Food products containing probiotics and prebiotics are an important development in Health foods, which enhance health promoting microbial flora in the intestine. Probiotic refers to viable microorganism that promotes or support a beneficial balance of the autochthonous microbial population of the gastrointestinal tract. A number of genera of bacteria (and yeast) are used as probiotics, including Lactobacillus, Leuconostoc, Pediococcus, Bifidobacterium, Saccharomyces, and Enterococcus, but the main species believed to have probiotic characteristics are Lactobacillus acidophilus, Bifidobacterium spp., and L. casei. Probiotics can reduce diarrheal incidence, lactose intolerance, lower serum cholesterol, stimulate the immune system, control infections, act as antibiotics, suppress tumors, and protect against colon or bladder cancer by maintaining a healthy intestinal microflora balance. Lactic acid bacteria produce biopreservatives such as lactic acid, hydrogen peroxide, and bacteriocins that are used to retard both spoilage and the growth of pathogenic bacteria. Food, particularly dairy products are considered as an ideal vehicle for delivering probiotic bacteria to the human gastrointestinal tract. Cereals being rich source of prebiotics such as β-glucan and arabinoxylan, galacto-, and fructooligosaccharides are considered for development of probiotic foods. Good manufacturing practices must be applied in the manufacture of probiotic foods with quality assurance, and shelf-life conditions established.

Development of a Potential Probiotic Fresh Cheese Using TwoLactobacillus salivariusStrains Isolated from Human Milk

“…Probiotics are defined as “live microorganisms which when administered in adequate amounts confer a health benefit on the host” [2], being Lactobacillus and Bifidobacterium the most frequently used genera [3]. Yogurt and fermented milks are the most common foods for delivery of probiotic bacteria, but some studies have found that their characteristics may compromise the viability of the probiotic strains [4–6].…”

Development of sprouted wheat based probiotic beverage

“…There is growing scientific evidence to support the concept that live microorganisms when administered in adequate amounts confer a health benefit on the host by improving its intestinal microbial balance (FAO/WHO 2001;Holzapfel et al 2001;Fuller 1992). A number of genera of bacteria (and yeast) are used as probiotics, including Lactobacillus, Leuconostoc, Pediococcus, Bifidobacterium, and Enterococcus, but the main species believed to have probiotic characteristics are L. acidophilus, Bifidobacterium spp., and L. casei (Sharma and Mridula 2013). Considering the different intestinal bacterial groups, it is well known that bifidobacteria and lactobacilli can be used as probiotics, i.e.…”

Probiotic Supplements and Food Products: A Comparative Approach

“…Therefore, the matrix and process engineering in food probiotic production are nowadays an advanced and developed science and technology [17][18][19]. However, although production and maintenance of probiotic food products are considerably more difficult than the drug ones, the consumers are expected and enjoy inherently ingesting medicinal additives via food stuffs rather than the drugs.…”