Probiotics Potential of Yeast and Lactic Acid Bacteria Fermented Foods and the Impact of Processing: A Review of Indigenous and Continental Food Products

Abstract

Probiotics have become essential in food safety and health discourse with interest in their availability, stability, nutrition, and health implications. In this paper, an overview of probiotics of yeast and lactic acid, bacterial fermented food is presented. Probiotics of Lactobacillus spp. and Bifidobacterium spp.'s activities and processes within the human intestinal system are examined. Yeast and lactic acid bacterial (LAB) fermented foods from classified food groups such as vegetables, cereals, and grains, soybean, milk, fish, meat, and beverages are examined. This paper focuses on probiotic (microorganism) strains identified with food and their potential health and nutrition benefits. Finally, the impact of processing parameters and non-process factors on probiotics potential in fermented food is investigated.

The impact of rural alimentation on community health workers’ motivation and retention in Jharkhand, India

“…Indian cuisine includes a range of regional foods indigenous to Indian territory. Continental is a blanket word that refers to all Western nations, including Europe (33). Several studies provide insights into key factors influencing food habits and taste preferences.…”

Probiotic properties of yeasts in traditional fermented foods and beverages

“…Bacteria are generally dominant microorganisms in majority of traditional fermented foods, where the yeasts co‐exist with bacteria in many naturally fermented foods and beverages (Furukawa et al, 2013). Some yeasts interact with probiotic bacteria by enhancing their survival and stimulating the growth (Kwofie et al, 2020; Suharja et al, 2014), and their coexistence and interactions may influence the fermentation (Carbonetto et al, 2020; Torres‐Guardado et al, 2021). Based on the substrates (Landis et al, 2021; Tamang et al, 2020, 2021; Voidarou et al, 2021), traditional fermented foods are of different types such as fermented vegetable products, for example kimchi of Korea, sauerkraut of Germany, gundruk of India and Nepal, suan cai of China, etc.…”

“…Saccharomyces boulardii is the only commercialized probiotic yeast (Roohvand et al, 2020) and its probiotic properties are supported by scientific evidence based on clinical trials (McFarland, 2017). In comparison to bacterial probiotics, the potentiality of yeasts as probiotics in traditional fermented foods is still insufficiently studied, although few researchers have reviewed the potentialities of probiotic yeasts in food fermentation (Kwofie et al, 2020; Menezes et al, 2020; Sambrani et al, 2021; Staniszewski & Kordowska‐Wiater, 2021). Hence, this study is aimed to review probiotic properties of yeasts in some traditional fermented foods.…”

“…World Health Organization (WHO) and the Food and Agriculture Organization (FAO) have defined probiotics as “viable microorganisms which, when administered in adequate amount, provide health benefits to the host” (Hill et al, 2014) and are considered as dietary supplements (Binda et al, 2020) that stabilize the gut microbiome (Ma et al, 2020). Probiotic strains should exhibit the subsequent characteristics to be observed as functional food ingredients such as acid and bile‐stability, tolerance to digestive enzymes, adhesion to intestinal wall, antagonistic activity, anti‐carcinogenic and anti‐mutagenic activity, cholesterol‐reducing effects, stimulation of the immune system without inflammatory effects, improvement of bowel motility, conservation of mucosal stability, antioxidant, auto‐aggregation, development of bioavailability of food ingredients and production of vitamins and enzymes (Krausova et al, 2019; Kwofie et al, 2020; Menezes et al, 2020; Staniszewski & Kordowska‐Wiater, 2021). Probiotics have diverse mechanisms to operate such as production of antimicrobial compounds (Silva et al, 2020), regulation of the immune response through the secretion of IgA against potential pathogens (Ahiwe et al, 2021), improvement of function of the intestinal mucosal barrier (Roohvand et al, 2020) and modulation of expression of host genes in gut (Plaza‐Diaz et al, 2019).…”

Mejora de la calidad funcional de un snack con efecto probiótico y antioxidante mediante la incorporación de trehalosa y la aplicación de altas presiones de homogenización

“…La mayoría de los probióticos con efectos probados sobre la salud actúan a nivel del tracto gastrointestinal (TGI). El TGI es un ecosistema complejo colonizado por multitud de microbios aproximadamente 1000 especies de anaerobios facultativos o estrictos, cuya composición y actividad son esenciales para la salud humana ( Kerry et al, 2018;Kwofie et al, 2020).…”