Probiotics and Its Functionally Valuable Products—A Review

Abstract

During the past two decades probiotic bacteria have been increasingly proposed as health promoting bacteria in variety of food system, because of its safety, functional, and technological characteristics. Commonly, Lactobacillus spp., Bifidobacterium spp., Saccharomyces boulardii, and some other microorganisms have been considered as probiotic strains. Possibly these bacterial strains exerted several beneficial effects into gastrointestinal tract of host while administered with variety of food system. Lactic acid bacteria (LAB) usually produce antimicrobial substances like bacteriocin which have broad spectrum of antagonist effect against closely related Gram positive and Gram negative pathogens. LAB strains often produce polymeric substances such as exopolysaccharides (EPS) which increase the colonization of probiotic bacteria by cell-cell interactions in gastrointestinal tract. LAB also produces biosurfactant which showed that the wide range of antimicrobial activity against bacterial pathogen as well as its antiadhesive properties reduces the adhesion of pathogens into gastric wall membrane. Furthermore, LAB strains have also been reported for production of antioxidants which are ability to scavenge the free radicals such as superoxide anions and hydroxyl radicals. For this sense, this review article is mainly focused on the ecology, biosynthesis, genetics, target sites, and applications of bacteriocins and EPS from LAB strains. Moreover, this review discusses about the production and functions of nutritive essential element folate and iron chelating agent such as siderophores from LAB.

Probiotic properties of lactic acid bacteria isolated from traditionally fermented Xinjiang cheese

“…As a potential probiotic, antimicrobial activity is one important property to avoid gastrointestinal infection (Kanmani et al, 2013). In the present study, the antimicrobial activities of six selected strains were assayed.…”

The Culture of Pediococcus pentosaceus T1 Inhibits Listeria Proliferation in Salmon Fillets and Controls Maturation of Kimchi

“…The properties of LAB are numerous: the enhancement of food preservation and fl avour by their metabolites, antimicrobial eff ect against harmful bacteria, and supply of nutrients. The biological eff ects of LAB on human health have been studied in various research areas (1). These effects include activation of immunity, anticancer activity, reduction of cholesterol level and liver protection (3)(4)(5)(6).…”

“…Lactic acid bacteria (LAB), highly benefi cial microorganisms for humans, have been used for a long time in fermented products such as fermented milk, sausages and kimchi (1,2). They are usually Gram-positive, catalase-negative, and non-spore-forming bacteria (1).…”

“…They are usually Gram-positive, catalase-negative, and non-spore-forming bacteria (1). They are classifi ed into various genera including Lactobacillus, Leuconostoc, Streptococcus, Lactococcus and Pediococcus.…”

Viability of probiotic micro-organism Lactobacillus acidophilus in dairy chocolate dessert and its action against foodborne pathogens

“…The main probiotic foods are dairy products, especially yogurts and fermented milks (EJTAHED et al, 2011;LOLLO et al, 2013;KANMANI et al, 2013;NABAVI et al, 2014;MAGANHA et al, 2014). CRUZ et al, (2012) developed yogurts with glucose oxidase enzyme, as a potential alternative to increase the survival of probiotic bacteria in fermented milks, minimizing oxidative stress in probiotic yogurts.…”