Probiotics are live microorganisms that provide health benefits when consumed. Common probiotic microorganisms include Lactobacillus and Bifidobacteria species. Probiotics can help treat intestinal disorders like diarrhea and inflammatory bowel disease by competing with pathogens for binding sites and stimulating the immune system. They may also help prevent allergies and reduce the risk of certain cancers developing.
Bacillus coagulans is a spore-forming probiotic bacterium that is heat-resistant and can be used in food production. It has been added to baked goods. Yeast enzymes produced through recombinant methods have food applications. Probiotics like certain Bifidobacteria strains can extend the shelf life of foods like fish and shrimp by inhibiting harmful bacteria. Probiotic bacteria have potential for use in fruit juices and dairy products. They may also improve immune function and help treat conditions like HIV in children by boosting the immune system. Vegetables and fruits can also act as carriers for probiotics. Probiotic survival in foods like ice cream has been demonstrated without affecting sensory properties.
This document discusses lactic acid bacteria (LAB) and their potential use as vaccines. It outlines that LAB naturally colonize mucosal membranes and could serve as ideal mucosal vaccine delivery vehicles. Examples are given of LAB like Lactococcus lactis being genetically engineered to express antigens from pathogens like Brucella abortis and Helicobacter pylori. The benefits of LAB vaccines are their safety, ability to survive the stomach, and lack of endotoxicity. Future work aims to develop multi-valent LAB vaccine vectors in clinical trials with biological containment to ensure environmental safety.
This document provides an overview of probiotics, focusing on the bacteria Lactobacillus and Bifidobacterium. It discusses the history of probiotics, why they are important for human health, examples of foods containing probiotics, and their mechanisms of action. The document also covers commercial probiotic strains, genetically engineered probiotics, prebiotics, and Indian probiotic manufacturers.
Probiotics, prebiotics, and synbiotics were defined. Probiotics are live microorganisms that provide health benefits when consumed. Prebiotics are non-digestible fibers that promote the growth of beneficial bacteria. Synbiotics combine probiotics and prebiotics. The document discussed the history of probiotic research from Metchnikoff's observations of Bulgarian longevity to current probiotic foods and strains. Potential health benefits of probiotics include managing diarrhea, allergies, and cholesterol, as well as supporting the immune system. Factors like processing, storage and the host's health impact probiotic survival.
This document defines probiotics as live bacteria and yeasts that are beneficial for digestive health. Probiotics colonize the intestinal tract and help fight disease-causing bacteria. They are live microorganism supplements or food products that improve health. Probiotics have advantages like improving mineral absorption, relieving diarrhea and constipation, preventing infections, and supporting the immune system. Common probiotic organisms include Lactobacillus, Bifidobacterium, Streptococcus thermophilus, and Saccharomyces cerevisiae.
This document discusses the history and current trends of probiotics. It provides definitions of probiotics, prebiotics, and symbiotics. Probiotics are live microorganisms that provide health benefits when consumed. The gut contains hundreds of probiotic bacteria that help maintain a healthy balance. Common probiotic strains include Lactobacillus and Bifidobacterium. Research on probiotics is exploring their potential effects on conditions like allergies, cholesterol, and colon cancer. However, evidence for their anti-cancer effects in humans remains limited and requires further clinical trials.
mixture of probiotics and prebiotics that beneficially affects the host by improving the survival and activity of beneficial microorganisms in the gut.
Bacillus coagulans is a spore-forming probiotic bacterium that is heat-resistant and can be used in food production. It has been added to baked goods. Yeast enzymes produced through recombinant methods have food applications. Probiotics like certain Bifidobacteria strains can extend the shelf life of foods like fish and shrimp by inhibiting harmful bacteria. Probiotic bacteria have potential for use in fruit juices and dairy products. They may also improve immune function and help treat conditions like HIV in children by boosting the immune system. Vegetables and fruits can also act as carriers for probiotics. Probiotic survival in foods like ice cream has been demonstrated without affecting sensory properties.
This document discusses lactic acid bacteria (LAB) and their potential use as vaccines. It outlines that LAB naturally colonize mucosal membranes and could serve as ideal mucosal vaccine delivery vehicles. Examples are given of LAB like Lactococcus lactis being genetically engineered to express antigens from pathogens like Brucella abortis and Helicobacter pylori. The benefits of LAB vaccines are their safety, ability to survive the stomach, and lack of endotoxicity. Future work aims to develop multi-valent LAB vaccine vectors in clinical trials with biological containment to ensure environmental safety.
This document provides an overview of probiotics, focusing on the bacteria Lactobacillus and Bifidobacterium. It discusses the history of probiotics, why they are important for human health, examples of foods containing probiotics, and their mechanisms of action. The document also covers commercial probiotic strains, genetically engineered probiotics, prebiotics, and Indian probiotic manufacturers.
Probiotics, prebiotics, and synbiotics were defined. Probiotics are live microorganisms that provide health benefits when consumed. Prebiotics are non-digestible fibers that promote the growth of beneficial bacteria. Synbiotics combine probiotics and prebiotics. The document discussed the history of probiotic research from Metchnikoff's observations of Bulgarian longevity to current probiotic foods and strains. Potential health benefits of probiotics include managing diarrhea, allergies, and cholesterol, as well as supporting the immune system. Factors like processing, storage and the host's health impact probiotic survival.
This document defines probiotics as live bacteria and yeasts that are beneficial for digestive health. Probiotics colonize the intestinal tract and help fight disease-causing bacteria. They are live microorganism supplements or food products that improve health. Probiotics have advantages like improving mineral absorption, relieving diarrhea and constipation, preventing infections, and supporting the immune system. Common probiotic organisms include Lactobacillus, Bifidobacterium, Streptococcus thermophilus, and Saccharomyces cerevisiae.
This document discusses the history and current trends of probiotics. It provides definitions of probiotics, prebiotics, and symbiotics. Probiotics are live microorganisms that provide health benefits when consumed. The gut contains hundreds of probiotic bacteria that help maintain a healthy balance. Common probiotic strains include Lactobacillus and Bifidobacterium. Research on probiotics is exploring their potential effects on conditions like allergies, cholesterol, and colon cancer. However, evidence for their anti-cancer effects in humans remains limited and requires further clinical trials.
mixture of probiotics and prebiotics that beneficially affects the host by improving the survival and activity of beneficial microorganisms in the gut.
covers Introduction.
History of probiotics.
General characteristics of probiotics.
Why are probiotics important to human health?
Some probiotics strains.
Mechanism of action
Advantages of host and type of advantages.
Classification of probiotics and examples.
Probiotics but not antibiotics, explanation with AAD.
Some probiotic food.
Probiotics and cancer.
Disadvantages of probiotics
Status of probiotics in india
India and global probiotics manufactures.
This document discusses the potential health benefits and mechanisms of action of probiotics. It describes how probiotics can promote gastrointestinal health through competitive exclusion of pathogens, production of antimicrobial compounds, immunomodulation, and reinforcement of the intestinal barrier. The document also discusses how probiotics may help alleviate lactose intolerance by digesting lactose and increasing lactose tolerance. It explores the potential for probiotics to inhibit harmful bacteria like Helicobacter pylori through organic acid production, bacteriocin secretion, and inhibition of adhesion to gastric cells.
Probiotics are live microorganisms that are similar to beneficial microorganisms in the human gut. They are available as dietary supplements, foods, and alternative medicines in various forms. Probiotics work by crowding out bad bacteria in the digestive system and attaching to the intestinal wall to increase beneficial bacteria. Common probiotic strains include Lactobacillus acidophilus and Bifidobacterium. Probiotics may have benefits like enhancing immune response and aiding digestion, but also potential side effects like gas, bloating, and diarrhea in some people. Prebiotics are fibers that promote the growth of beneficial bacteria, and a symbiotic contains both prebiotic and probiotic components.
This document discusses the fermentation process of idli, a traditional Indian steamed snack. It begins by introducing idli and its key ingredients of rice and black gram. It then describes the procedure for idli production, which involves soaking, grinding, mixing, and allowing the batter to ferment overnight before steaming. During fermentation, biochemical changes occur as bacteria and yeasts break down starches and sugars, producing acids and gases that give idli its soft, spongy texture and sour flavor. The predominant microbes involved are various lactic acid bacteria and yeasts such as Leuconostoc mesenteroides and Saccharomyces cerevisiae. Fermentation increases the nutritional value of idli by
The document discusses probiotics, their history, functions, and food sources. It begins by defining probiotics as live microorganisms that provide health benefits when consumed in adequate amounts. The concept of probiotics was first proposed in the early 20th century by Elie Metchnikoff, who suggested certain bacteria in fermented milk could promote intestinal and overall health. The document then outlines the characteristics, mechanisms of action, advantages, and functions of probiotic consumption before providing examples of probiotic foods and the probiotic strains they contain.
This is a presentation on probiotic foods, where I have described what probiotic food is, their mechanism of action, adequacy, and some popular forms of probiotic foods present in the market.
Probiotics are live microorganisms that provide health benefits when consumed. The document defines probiotics and discusses their mechanisms of action, health benefits, common types found in foods, and uses in treating various conditions like diarrhea, IBS, and H. pylori infections. Key points are that probiotics can help restore gut balance, produce antibacterial substances, and improve immune function. Common probiotic bacteria are lactobacilli and bifidobacteria.
Probiotics and prebiotics can modify the composition and activities of gut microflora. Probiotics include bacteria like Lactobacillus, Bifidobacterium, Enterococcus, and yeasts. They are found naturally in foods like yogurt and kimchi. Prebiotics are non-digestible fibers that feed beneficial bacteria in the gut. Sources include onions, garlic, chicory root and asparagus. Both probiotics and prebiotics help maintain a healthy gut microbiome and provide various health benefits such as treating diarrhea, aiding digestion, and boosting immunity."
Fermented foods may provide several health benefits:
- They contain probiotics that support gut and immune health. Probiotics help balance gut bacteria and reduce inflammation.
- Studies link fermented dairy, kimchi, and other foods to lower risks of heart disease, obesity, high blood pressure, diabetes and some cancers.
- The probiotics in fermented foods like yogurt may help regulate blood sugar, lower cholesterol, and reduce cancer and heart disease risks.
- A healthy gut biome supported by fermented foods also benefits brain function and mental health by increasing serotonin production.
An overview of lactic acid bacteria - IJBInnspub Net
Lactic acid bacteria (LAB) are renowned for the potential of producing antimicrobial compound and other value added products. Undeniable to concern these probiotic has contributed to the importance of human life. Deserving an attention for its capabilities, this paper will discuss on the general description of lactic acid bacteria, genetics, metabolism and its application to the industries. Get the full articles at: http://www.innspub.net/volume-1-number-3-june-2011/
Probiotics are useful microorganisms to fight against pathogenic bacteria in human gut . Commercially bacteria and fungus are being used as probiotic organisms
1) The document discusses the history and characteristics of probiotics, with a focus on their health benefits. Probiotics were first conceptualized in 1907 by Elie Metchnikoff, who proposed that certain bacteria could lead to a longer, healthier life.
2) Probiotics are defined as live microorganisms that confer health benefits when consumed in adequate amounts. Effective probiotic strains must survive the digestive system and establish residence in the intestines.
3) The document outlines several health benefits of probiotics, including reducing risks of colon cancer, lowering cholesterol, preventing antibiotic-associated diarrhea, treating allergies, and aiding weight management and bone health. Food sources of probiotics discussed include yogurt
Beneficial Effects of Probiotics
Introduction: PROBIOTICS are living microorganisms, when taken by mouth, benefit your health by improving the balance of bacteria in the intestines.
Often bacteria, but also include some kinds of yeast.
PROBIOTICS are “good” bacteria or non-pathogenic in healthy people.
Gut contains over 500 different types of beneficial bacteria.
Beneficial functions such as inhibiting the growth of pathogenic bacteria, aiding in digestion, and vitamin-B synthesis.
To consider Bacterium as Probiotics, must meet the following criteria:
It is a microbial organism which is not harmful
It remains alive during processing and the shelf life of the food
It must survive digestion and remain alive in the gut
It is able to bring about a response in the gut
It is associated with health benefits
Common Probiotic Bacteria
Lactobacillus acidophilus
Lactobacillus casei
Lactobacillus reuteri
Lactobacillus plantarum
Lactobacillus rhamnosus
Bifidobacterium animalis
Bifidobacterium infantis
Bifidobacterium lactis
Bifidobacterium longum
Beneficial Effects of Probiotics
Absorbing and/or destroying toxins released by certain “bad” bacteria that can make you sick.
Producing substances that prevent infection.
Preventing harmful bacteria from attaching to the gut wall and growing there.
Boosting your immune system
Sending signals to your cells to strengthen the mucus in your intestine, which helps it act as a barrier against infection.
Production of B vitamins. Vitamin B is important in maintaining healthy skin, a healthy nervous system and preventing anemia
Decrease gas production and bloating
This is the unedited version of the "Probiotics" presentation given at the University of Arizona's College of Medicine. Its intent was to demonstrate that even in the "hard sciences" base emotional biases can interfere with good scientific data and interpretation. To fully appreciate this presentation, you must be eating yogurt prior to beginning to view it, and proceed through the slides one at a time without skipping ahead. This is the actual slide show that was shown at the seminar and is not for the squeamish. I'll post a more benign version for those not wishing to test their boundaries and "good taste."
This document discusses the use of probiotics and prebiotics in food industries. It defines probiotics as live microorganisms that provide health benefits when consumed, and prebiotics as non-digestible compounds that stimulate the growth of beneficial bacteria. The document outlines the characteristics and uses of probiotics and prebiotics in food products. It describes how probiotics can be used in dairy, cereals, fruits and vegetables, and for enzyme and organic acid production. Prebiotics are discussed as dietary fibers that selectively promote beneficial bacteria. Their use in foods, cheese, dairy beverages and cereals is covered. Advantages and disadvantages of both probiotics and prebiotics are also summarized.
This document discusses prebiotics and probiotics. It begins by providing background on the physiology of the human gastrointestinal tract (GIT) and development of GIT immunity. It defines probiotics as live microorganisms that provide health benefits when consumed, and lists common probiotic bacteria genres and species. Potential health benefits of probiotics are outlined. Prebiotics are defined as non-digestible food ingredients that promote the growth of beneficial bacteria. Established prebiotic foods are listed along with their effects. Potential health benefits of prebiotic supplementation in infant formulas are reviewed based on literature.
This document discusses the health benefits of fermented foods. It begins with an introduction to fermentation and some history of fermented foods. It then discusses the microorganisms involved in fermentation like bacteria and yeast. Some common fermented foods are mentioned like sauerkraut, kimchi, and natto. The document outlines several health benefits of various fermented foods such as improving digestion, providing probiotics, and reducing risks of cancer, diabetes and high blood pressure. It also discusses how fermentation can remove antinutrients from foods and increase their nutritional quality.
This document discusses the microbiology of idly, a popular South Indian breakfast food. It begins by introducing idly and its variations. The key microorganisms involved in idly fermentation are lactic acid bacteria like Leuconostoc mesenteroidies and yeasts like Saccharomyces cerevisiae. These microbes lower the pH and increase volume during fermentation. Biochemical changes increase nutrients like proteins, amino acids, and vitamins. Finally, the document discusses methods to improve the shelf life of idly batter and cooked idly.
Probiotics are live bacteria or yeasts that are good for the digestive system.
Prebiotics as non-digestible ingredients in the food that can stimulate the activity of desirable microbiota
Probiotics are live microorganism which when administrated in adequate amount confers health benefit in humans. Prebiotics are non-digestible Food ingredients which beneficially affects the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria in the colon and thus improving host health.
Probiotics are live microorganisms that confer health benefits when colonize the gastrointestinal tract. The various microbial strains are now found to provide therapeutic effects through the metabolites they produce, digestion of dietary fibers, inhibition of pathogen adhesion, provide missing enzyme, maintaining homeostasis and also controlling brain activities which may lead to autism if disturbed.
Beneficial effects of Bifidobacterium longum subsp. longum BB536 on human.pdfNgnH133
Bifidobacterium longum subsp. longum BB536 is a probiotic strain with demonstrated health benefits in humans. It has been shown to:
1) Improve gastrointestinal disorders like constipation by modulating gut motility and normalizing defecation frequency.
2) Alleviate antibiotic-associated diarrhea by reducing antibiotic-induced alterations to the gut microbiota.
3) Act as a microbiome modulator by stabilizing the gut microbiota composition during consumption of animal-based diets that typically cause fluctuations. Clinical studies have established BB536 as an effective probiotic for maintaining intestinal homeostasis and health.
covers Introduction.
History of probiotics.
General characteristics of probiotics.
Why are probiotics important to human health?
Some probiotics strains.
Mechanism of action
Advantages of host and type of advantages.
Classification of probiotics and examples.
Probiotics but not antibiotics, explanation with AAD.
Some probiotic food.
Probiotics and cancer.
Disadvantages of probiotics
Status of probiotics in india
India and global probiotics manufactures.
This document discusses the potential health benefits and mechanisms of action of probiotics. It describes how probiotics can promote gastrointestinal health through competitive exclusion of pathogens, production of antimicrobial compounds, immunomodulation, and reinforcement of the intestinal barrier. The document also discusses how probiotics may help alleviate lactose intolerance by digesting lactose and increasing lactose tolerance. It explores the potential for probiotics to inhibit harmful bacteria like Helicobacter pylori through organic acid production, bacteriocin secretion, and inhibition of adhesion to gastric cells.
Probiotics are live microorganisms that are similar to beneficial microorganisms in the human gut. They are available as dietary supplements, foods, and alternative medicines in various forms. Probiotics work by crowding out bad bacteria in the digestive system and attaching to the intestinal wall to increase beneficial bacteria. Common probiotic strains include Lactobacillus acidophilus and Bifidobacterium. Probiotics may have benefits like enhancing immune response and aiding digestion, but also potential side effects like gas, bloating, and diarrhea in some people. Prebiotics are fibers that promote the growth of beneficial bacteria, and a symbiotic contains both prebiotic and probiotic components.
This document discusses the fermentation process of idli, a traditional Indian steamed snack. It begins by introducing idli and its key ingredients of rice and black gram. It then describes the procedure for idli production, which involves soaking, grinding, mixing, and allowing the batter to ferment overnight before steaming. During fermentation, biochemical changes occur as bacteria and yeasts break down starches and sugars, producing acids and gases that give idli its soft, spongy texture and sour flavor. The predominant microbes involved are various lactic acid bacteria and yeasts such as Leuconostoc mesenteroides and Saccharomyces cerevisiae. Fermentation increases the nutritional value of idli by
The document discusses probiotics, their history, functions, and food sources. It begins by defining probiotics as live microorganisms that provide health benefits when consumed in adequate amounts. The concept of probiotics was first proposed in the early 20th century by Elie Metchnikoff, who suggested certain bacteria in fermented milk could promote intestinal and overall health. The document then outlines the characteristics, mechanisms of action, advantages, and functions of probiotic consumption before providing examples of probiotic foods and the probiotic strains they contain.
This is a presentation on probiotic foods, where I have described what probiotic food is, their mechanism of action, adequacy, and some popular forms of probiotic foods present in the market.
Probiotics are live microorganisms that provide health benefits when consumed. The document defines probiotics and discusses their mechanisms of action, health benefits, common types found in foods, and uses in treating various conditions like diarrhea, IBS, and H. pylori infections. Key points are that probiotics can help restore gut balance, produce antibacterial substances, and improve immune function. Common probiotic bacteria are lactobacilli and bifidobacteria.
Probiotics and prebiotics can modify the composition and activities of gut microflora. Probiotics include bacteria like Lactobacillus, Bifidobacterium, Enterococcus, and yeasts. They are found naturally in foods like yogurt and kimchi. Prebiotics are non-digestible fibers that feed beneficial bacteria in the gut. Sources include onions, garlic, chicory root and asparagus. Both probiotics and prebiotics help maintain a healthy gut microbiome and provide various health benefits such as treating diarrhea, aiding digestion, and boosting immunity."
Fermented foods may provide several health benefits:
- They contain probiotics that support gut and immune health. Probiotics help balance gut bacteria and reduce inflammation.
- Studies link fermented dairy, kimchi, and other foods to lower risks of heart disease, obesity, high blood pressure, diabetes and some cancers.
- The probiotics in fermented foods like yogurt may help regulate blood sugar, lower cholesterol, and reduce cancer and heart disease risks.
- A healthy gut biome supported by fermented foods also benefits brain function and mental health by increasing serotonin production.
An overview of lactic acid bacteria - IJBInnspub Net
Lactic acid bacteria (LAB) are renowned for the potential of producing antimicrobial compound and other value added products. Undeniable to concern these probiotic has contributed to the importance of human life. Deserving an attention for its capabilities, this paper will discuss on the general description of lactic acid bacteria, genetics, metabolism and its application to the industries. Get the full articles at: http://www.innspub.net/volume-1-number-3-june-2011/
Probiotics are useful microorganisms to fight against pathogenic bacteria in human gut . Commercially bacteria and fungus are being used as probiotic organisms
1) The document discusses the history and characteristics of probiotics, with a focus on their health benefits. Probiotics were first conceptualized in 1907 by Elie Metchnikoff, who proposed that certain bacteria could lead to a longer, healthier life.
2) Probiotics are defined as live microorganisms that confer health benefits when consumed in adequate amounts. Effective probiotic strains must survive the digestive system and establish residence in the intestines.
3) The document outlines several health benefits of probiotics, including reducing risks of colon cancer, lowering cholesterol, preventing antibiotic-associated diarrhea, treating allergies, and aiding weight management and bone health. Food sources of probiotics discussed include yogurt
Beneficial Effects of Probiotics
Introduction: PROBIOTICS are living microorganisms, when taken by mouth, benefit your health by improving the balance of bacteria in the intestines.
Often bacteria, but also include some kinds of yeast.
PROBIOTICS are “good” bacteria or non-pathogenic in healthy people.
Gut contains over 500 different types of beneficial bacteria.
Beneficial functions such as inhibiting the growth of pathogenic bacteria, aiding in digestion, and vitamin-B synthesis.
To consider Bacterium as Probiotics, must meet the following criteria:
It is a microbial organism which is not harmful
It remains alive during processing and the shelf life of the food
It must survive digestion and remain alive in the gut
It is able to bring about a response in the gut
It is associated with health benefits
Common Probiotic Bacteria
Lactobacillus acidophilus
Lactobacillus casei
Lactobacillus reuteri
Lactobacillus plantarum
Lactobacillus rhamnosus
Bifidobacterium animalis
Bifidobacterium infantis
Bifidobacterium lactis
Bifidobacterium longum
Beneficial Effects of Probiotics
Absorbing and/or destroying toxins released by certain “bad” bacteria that can make you sick.
Producing substances that prevent infection.
Preventing harmful bacteria from attaching to the gut wall and growing there.
Boosting your immune system
Sending signals to your cells to strengthen the mucus in your intestine, which helps it act as a barrier against infection.
Production of B vitamins. Vitamin B is important in maintaining healthy skin, a healthy nervous system and preventing anemia
Decrease gas production and bloating
This is the unedited version of the "Probiotics" presentation given at the University of Arizona's College of Medicine. Its intent was to demonstrate that even in the "hard sciences" base emotional biases can interfere with good scientific data and interpretation. To fully appreciate this presentation, you must be eating yogurt prior to beginning to view it, and proceed through the slides one at a time without skipping ahead. This is the actual slide show that was shown at the seminar and is not for the squeamish. I'll post a more benign version for those not wishing to test their boundaries and "good taste."
This document discusses the use of probiotics and prebiotics in food industries. It defines probiotics as live microorganisms that provide health benefits when consumed, and prebiotics as non-digestible compounds that stimulate the growth of beneficial bacteria. The document outlines the characteristics and uses of probiotics and prebiotics in food products. It describes how probiotics can be used in dairy, cereals, fruits and vegetables, and for enzyme and organic acid production. Prebiotics are discussed as dietary fibers that selectively promote beneficial bacteria. Their use in foods, cheese, dairy beverages and cereals is covered. Advantages and disadvantages of both probiotics and prebiotics are also summarized.
This document discusses prebiotics and probiotics. It begins by providing background on the physiology of the human gastrointestinal tract (GIT) and development of GIT immunity. It defines probiotics as live microorganisms that provide health benefits when consumed, and lists common probiotic bacteria genres and species. Potential health benefits of probiotics are outlined. Prebiotics are defined as non-digestible food ingredients that promote the growth of beneficial bacteria. Established prebiotic foods are listed along with their effects. Potential health benefits of prebiotic supplementation in infant formulas are reviewed based on literature.
This document discusses the health benefits of fermented foods. It begins with an introduction to fermentation and some history of fermented foods. It then discusses the microorganisms involved in fermentation like bacteria and yeast. Some common fermented foods are mentioned like sauerkraut, kimchi, and natto. The document outlines several health benefits of various fermented foods such as improving digestion, providing probiotics, and reducing risks of cancer, diabetes and high blood pressure. It also discusses how fermentation can remove antinutrients from foods and increase their nutritional quality.
This document discusses the microbiology of idly, a popular South Indian breakfast food. It begins by introducing idly and its variations. The key microorganisms involved in idly fermentation are lactic acid bacteria like Leuconostoc mesenteroidies and yeasts like Saccharomyces cerevisiae. These microbes lower the pH and increase volume during fermentation. Biochemical changes increase nutrients like proteins, amino acids, and vitamins. Finally, the document discusses methods to improve the shelf life of idly batter and cooked idly.
Probiotics are live bacteria or yeasts that are good for the digestive system.
Prebiotics as non-digestible ingredients in the food that can stimulate the activity of desirable microbiota
Probiotics are live microorganism which when administrated in adequate amount confers health benefit in humans. Prebiotics are non-digestible Food ingredients which beneficially affects the host by selectively stimulating the growth and/or activity of one or a limited number of bacteria in the colon and thus improving host health.
Probiotics are live microorganisms that confer health benefits when colonize the gastrointestinal tract. The various microbial strains are now found to provide therapeutic effects through the metabolites they produce, digestion of dietary fibers, inhibition of pathogen adhesion, provide missing enzyme, maintaining homeostasis and also controlling brain activities which may lead to autism if disturbed.
Beneficial effects of Bifidobacterium longum subsp. longum BB536 on human.pdfNgnH133
Bifidobacterium longum subsp. longum BB536 is a probiotic strain with demonstrated health benefits in humans. It has been shown to:
1) Improve gastrointestinal disorders like constipation by modulating gut motility and normalizing defecation frequency.
2) Alleviate antibiotic-associated diarrhea by reducing antibiotic-induced alterations to the gut microbiota.
3) Act as a microbiome modulator by stabilizing the gut microbiota composition during consumption of animal-based diets that typically cause fluctuations. Clinical studies have established BB536 as an effective probiotic for maintaining intestinal homeostasis and health.
2018 Advances in Probiotic Regulation of Bone and Mineral Metabolism.pdfRafaelSoares161650
This document discusses advances in understanding how probiotics can regulate bone and mineral metabolism. It summarizes that probiotics have been consumed for thousands of years and reside in the gastrointestinal tract where they can modify the microbiota composition and intestinal barrier function, resulting in benefits to bone health. Specifically, probiotics may benefit bone through multiple potential mechanisms including modifying the intestinal microbiome, improving intestinal barrier function, and impacting immune cells involved in bone remodeling. Future studies are still needed to further identify the specific mechanisms of how probiotics signal from the gut to the bone to provide benefits.
The document summarizes an annual probiotic symposium held in Chennai, India in December 2016. It includes an agenda with presentations on the role of probiotics in gastrointestinal diseases, the equilibrium of the gut flora, the history and definitions of probiotics and prebiotics, how probiotics function and their anti-inflammatory and immunomodulatory effects. It also discusses the clinical applications of probiotics in gastrointestinal disorders like diarrhea, IBD, IBS, obesity, and intestinal pain. Studies presented show probiotics can reduce NAFLD in obese children and infections in critical illness.
The document summarizes an annual probiotic symposium held in Chennai, India in December 2016. It includes the following:
- An agenda for the symposium that covers definitions of probiotics, prebiotics, and synbiotics; the history of probiotics; the role of probiotics in gastrointestinal diseases; their functions and mechanisms of action; clinical applications in gastroenterology; dosage and safety issues; and conclusions.
- Presentations on the topics of probiotics in gastrointestinal diseases, their equilibrium in nature and the human body, and the gut flora.
- Evidence that certain probiotic strains like Lactobacillus and Bifidobacterium can reduce disease activity and symptoms
Which probiotic for acute diarrheea in childrengfalakha
The document discusses probiotics for treating acute diarrhea in children. It summarizes several studies that found probiotics like L. GG, L. reuteri and S. boulardii reduced the risk of diarrhea lasting 3 or more days in children aged 1-48 months with acute infectious diarrhea by 40-60% compared to placebo. A randomized clinical trial of 5 probiotic preparations found L. reuteri was effective in reducing diarrhea duration in children. A Cochrane review analyzed 63 studies and found probiotics were effective for treating acute infectious diarrhea in children.
Probiotics are live microorganisms that are similar to beneficial microorganisms found in the human gut. They are derived from Greek and mean "for life". Probiotics are available to consumers mainly in dietary supplements and foods and can have health benefits such as reducing cholesterol levels and preventing diarrhea. However, there is a risk of probiotic bacteria developing antibiotic resistance as they can act as conduits for spreading antibiotic resistance genes between animals and humans. This document examines the antibiotic resistance and susceptibilities of Lactobacillus bacteria, an important probiotic, and the potential effects of antibiotic resistance in probiotics.
The document discusses the health benefits of probiotic foods. It begins with a brief history of probiotics and defines them as live microorganisms that benefit the host. Probiotics can establish a healthy gut flora, produce antimicrobial substances, and boost immunity. They help treat conditions like antibiotic-associated diarrhea, hepatic encephalopathy, and H. pylori infections. The document examines the selection of probiotic strains and establishes their role in supporting digestive and overall health.
IOSR Journal of Pharmacy (IOSRPHR), www.iosrphr.org, call for paper, research...iosrphr_editor
This document summarizes research on the use of probiotics for the management of periodontal disease. It begins with background on probiotics and criteria for probiotic strains. It then reviews the potential mechanisms by which probiotics could help treat periodontal disease, such as inhibiting pathogenic bacteria, reducing inflammation, and modulating the immune response. Several clinical studies are summarized that showed probiotics like certain Lactobacillus and Bifidobacterium strains reduced plaque, gingivitis symptoms and periodontal pathogens. Finally, some commercially available probiotic products for periodontal disease are listed.
Probiotics are live microorganisms that provide health benefits when consumed. The root word means "for life" and they promote gut health by regulating microflora balance. Common probiotic bacteria include Lactobacillus, Bifidobacterium, and Saccharomyces. Food sources include yogurt, kefir, kimchi and they are also available as supplements. Research shows probiotics may help treat conditions like diarrhea, IBS, eczema and H. pylori infections by competing with pathogens and strengthening gut immunity. More studies are still needed to better understand probiotic strains, efficacy and applications in new products.
Probiotics are live microorganisms that provide health benefits when consumed in adequate amounts by stimulating immune function, interacting with inflammation mediators, and reducing harmful interactions in the body. Probiotics help maintain intestinal balance and human health. They increase beneficial bacteria that regulate the balance between helpful and harmful microbes. Probiotics have been shown to prevent and treat conditions like immune diseases, inflammatory bowel disease, colic, infections, irritable bowel syndrome, vaginal infections, eczema, diarrhea, and allergies.
This document summarizes a presentation on probiotics, prebiotics, and synbiotics. It discusses the gut microbiome and how critical illness can disrupt it. It defines probiotics, prebiotics, and synbiotics and provides examples of each. It outlines proposed mechanisms of action and potential health benefits, particularly in treating ICU patients. However, the document also notes challenges in using probiotics for critically ill patients, as a large recent trial found that the probiotic L. rhamnosus GG did not significantly reduce ventilator-associated pneumonia in ICU patients.
Inhibitory Effects of Lactobacillus acidophilus and Lactobacillus casei Isola...Premier Publishers
The attempt to use probiotic lactic acid bacteria from a popular fermented beverage in a Nigeria (kunun zaki) is a quest to find an ideal cure for Helicobcter pylori-induced gastritis, gastric malignancies and peptic ulcer. The lactic acid bacteria counts of the samples of the beverage were determined and the organisms were identified using standard bacteriological methods and tested against Helicobacter pylori.The results showed the mean Lactic acid bacterial count to be 4.5x 108 cfu/ml while the microbial flora in the beverage were Lactobacillus acidophilus (50%), Lactobacillus casei (20%), Lactobacillus plantarum (10%), Bacillus cereus (10%) and Saccharomyces cerevisiae (10%) with their respective frequencies of occurrences in parentheses. The inhibitory effect of Lactobacillus acidophilus with the mean zone of inhibition of 51.25mm was found to be more effective against Helicobacter pylori strain J99, while Lactobacillus casei with the zone of inhibition of 39.50mm was more effective against strain P12. The synergistic effect of the two lactobacilli combined in equal proportion against both strain J99 and strain P12 with the mean zones of inhibition of 80.00mm and 77.75mm respectively for the H. pylori strains were significantly higher than those of the individual lactobacilli used. It could be concluded from this study that the two Lactobacillus sp from ‘kununzaki’ demonstrated strong inhibitory effects against Helicobacter pylori and further studies are recommended to validate if they could serve as probiotic alternatives to the treatment of H. pylori- induced peptic ulcers.
criteria of selecting probiotics (1).pptxMadiha Khan
Lactic acid bacteria and probiotics provide several health benefits to humans and animals. Probiotics are defined as live microorganisms that confer health benefits when consumed in adequate amounts. Lactic acid bacteria are used widely in fermented foods and probiotic supplements due to their ability to ferment sugars into lactic acid. When selecting probiotic strains, factors like safety, functionality, and ability to survive processing and storage must be considered. Common health benefits of probiotics include maintaining intestinal balance and protecting against gastrointestinal disorders.
Concise description on various aspects of Food Microbiology and importance in Medical Microbiolgy and healthcare for Medical PG Students, Medical UG Students, Nursing students.
Identification of probiotic bacteria in commercially available food products ...Thilina Abhayarathne
This document discusses lactobacillus bacteria, their sources, and analysis of their antibiotic resistance. It summarizes that:
Lactobacillus bacteria are commonly found in the digestive and reproductive systems and are used in fermented foods like yogurt. Sources of lactobacillus include foods like yogurt as well as plants. Studies have found that certain lactobacillus strains can help reduce cholesterol levels and prevent diarrhea.
Analysis of 29 lactobacillus strains found high levels of resistance to various antibiotics. Indiscriminate antibiotic use has led to increased antibiotic resistance in both harmful and beneficial bacteria. Most commercial foods are now supplemented with probiotic bacteria.
Symptomatic treatment of Dysbacteriosis & Gaseous bowelEneutron
Dysbacteriosis is an imbalance in the intestinal microflora. A healthy gut contains over 1200 bacterial species that aid digestion and support immunity. Antibiotics and poor diet can disrupt this balance. Symptoms include diarrhea, flatulence, fatigue and yeast infections. Treatment focuses on probiotics like lactobacillus to support beneficial bacteria, prebiotics like FOS to feed them, and synbiotics combining both for synergistic effects. Managing dysbacteriosis helps regulate digestion, absorption, and prevent overgrowth of pathogenic bacteria and fungi.
This document discusses several non-lactic acid bacteria used as starter cultures in food fermentation and their properties, including Bifidobacterium, Propionibacterium, Brevibacterium, and Acetobacter. Bifidobacterium produces acetic and lactic acid and can grow from 25-45°C, with an optimal pH of 6.5-7.0. Propionibacterium is essential for flavor development in Swiss cheeses and grows internally from 25-32°C with an optimal pH of 6.5-7.0. Brevibacterium linens produces enzymes and compounds responsible for flavor and color in surface-ripened cheeses, growing aerobically from 20-
The document discusses yeasts that are used as starter cultures in fermented foods. It provides background on the early history of fermentation and then discusses the properties of yeast cells. It outlines the different types of metabolisms in yeasts and how they are classified. The document then examines the various roles yeasts play in fermenting different types of foods like dairy products, meats, cereals, beverages and more. It provides examples of common yeast species used in fermenting these different food categories.
This document discusses molds used as starter cultures in foods and their properties. It provides information on the structure and growth conditions of molds. Major molds used in food production include Penicillium camemberti and P. roqueforti for cheesemaking, and P. nalgiovense for fermented meat sausages. Aspergillus oryzae and A. niger are also used for producing enzymes in foods. Molds are useful in the food industry due to their lytic enzymes and ability to produce flavors and textures in fermented products like cheese and cured meats.
Lactic acid bacteria (LAB) such as Lactobacillus, Lactococcus, Leuconostoc, and Pediococcus are important in food fermentation processes. They produce lactic acid which preserves foods and improves safety. Lactobacillus is the largest LAB genus and includes species used in dairy, bread, meat and vegetable fermentations. Lactococcus lactis is used as a starter culture for cheeses and cultured dairy. These LAB vary in their temperature and pH preferences, as well as metabolic pathways, contributing to flavor development in fermented foods through production of organic acids, aromas, and proteolysis.
The document discusses the synergistic and antagonistic effects of microorganisms interacting in mixed cultures. Synergistic effects occur when microbes work cooperatively to produce an enhanced effect, like the interaction between Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in yogurt production. Antagonistic effects happen when microbes inhibit each other through mechanisms like pH changes, toxin production, or competition for resources. These interactions are important in food fermentation processes and can be exploited to obtain desired product characteristics or extend shelf life.
Starter cultures are microorganisms used to initiate fermentation processes and produce desirable qualities in fermented foods. They are selected based on their ability to produce acids that preserve foods while inhibiting spoilage. Factors like antibiotics, bacteriophages, residual detergents and disinfectants can inhibit starter cultures and negatively impact food quality. Proper selection and handling of starter cultures is important for producing foods with consistent quality through controlled fermentation.
This is a presentation on the Principe and Application of ELISA in food industries explained by showing the different methods (competitive and non competitive)
Heritage Conservation.Strategies and Options for Preserving India HeritageJIT KUMAR GUPTA
Presentation looks at the role , relevance and importance of built and natural heritage, issues faced by heritage in the Indian context and options which can be leveraged to preserve and conserve the heritage.It also lists the challenges faced by the heritage due to rapid urbanisation, land speculation and commercialisation in the urban areas. In addition, ppt lays down the roadmap for the preservation, conservation and making value addition to the available heritage by making it integral part of the planning , designing and management of the human settlements.
2. Introduction
– Modern lifestyle has a strong impact on eating habits. The increased consumption
of processed foods and so-called fast foods is causing perceptible effects on
health. Eating is a fundamental aspect of life that goes well beyond nutrition,
having strong social and psychological implications. Eating is associated with
pleasure, so the compromise between health and indulgence is a profound
dilemma in modern society (Illanes & Guerrero, 2016). Foodborne illness has a
significant impact on public health, and also has economic consequences due to
lost working time and use of medical resources. Measures to reduce foodborne
illness therefore benefit both the individual and the society as a whole (Likotrafiti
& Rhoades, 2016). Hence the importance of bacteriotherapy in the production of
food in order to provide consumers with a food containing bio-active compounds
which confer benefits, in particular by preventing infections. In the rest of this
paper, we will present the prebiotics.
3. Concept of probiotic
– Microbes have been part of daily diet for centuries, but the concept of
‘probiotics’ has evolved relatively recently. In 1907, Elie Metchnikoff, the
Russian-born Nobel Prize winner, suggested the use of beneficial microbes to
replace harmful microbes and pathogens in the human gut. The term ‘probiotic’
was extensively acknowledged in 1960 by Lilly and Stillwell, who suggested
probiotics as substances produced by microorganism that promote the growth
of other microbes. Fuller defined a probiotic in 1989 as “a live microbial feed
supplement, which beneficially affects the host animal by improving its
intestinal balance.”
4. Concept of probiotic
– Another definition was suggested by Havenaar and Huis in’t Veld in 1992, which
defines a probiotic as “a viable mono or mixed culture of bacteria which when
applied to animal or man, beneficially affects the host by improving the
properties of indigenous flora.” Keeping all the recent developments and trends
in consideration, FAO/WHO 2002 guidelines defined probiotics as “live
microorganisms which when administered in adequate amount confer a health
benefit on the host.” (Kumar & Salminen, 2016).
5. Types of Microorganisms
– Lactobacillus and Bifidobacteria genera from lactic acid bacteria (LAB)
constitute the majority of the probiotics products (Abdollahi, Abdolghaffari,
Gooshe, & Ghasemi-Niri, 2016; Kumar & Salminen, 2016). Moreover, most of
them have a long history of safe use in food and are listed in the European QPS
list and/or the US GRAS notification list as safe for specific food uses. Therefore,
lactic acid bacteria and Bifidobacterium are probably the best models for
probiotic use or health effect characterization. However, members of the
genera Streptococcus, Enterococcus, Saccharomyces, Bacillus, Escherichia,
Propionibacterium, and Lactococcus have also been explored for probiotic
attributes. In each case, the assessment should start from the potential safety
issues and then continue to the demonstration of efficacy and health benefits
(Kumar & Salminen, 2016).
6. Types of Microorganisms
– The major Lactobacillus species that are considered or studied for probiotic
attributes include Lactobacillus acidophilus, Lactobacillus amylovorus,
Lactobacillus casei, Lactobacillus crispatus, Lactobacillus delbrueckii subsp.
bulgaricus, Lactobacillus gallinarum, Lactobacillus gasseri, Lactobacillus
johnsonii, Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus reuteri,
and Lactobacillus rhamnosus. Lactic acid bacteria are acid-tolerant and
fermentative in nature and have been used as starter cultures in the majority of
fermented foods (Kumar & Salminen, 2016).
– Lactic acid bacteria in general have the intrinsic capacity to tolerate low pH
values and high bile concentrations and to adhere to intestinal cell lines.
7. Types of Microorganisms
– Molecular studies have revealed that a large proportion of their genomes are
attributed to sugar utilization and transportation.
– Additionally, intestinal adaptation is also apparent, for example, with respect to
the presence of mucous-binding protein and bile salt hydrolase genes in
Lactobacillus plantarum and adhesion protein in Lactobacillus acidophilus
(Kumar & Salminen, 2016).
– Bifidobacterium spp. have also been extensively used in product formulations
and probiotic applications as they share many phenotypic characteristics with
lactobacilli. In comparison with lactobacilli, bifidobacteria inhabit very limited
niches, such as human and animal GI tracts and, in some cases, insect
intestines.
8. Types of Microorganisms
– The major species that were isolated and studied include B. adolescentis, B.
angulatum, B. animalis subsp. lactis, B. bifidium, B. breve, B. catenulatum, B.
dentium, B. longum, and B. pseudocatenolatum.
– Genomic studies of Bifidobacterium strains revealed that they can utilize a
broad range of complex carbohydrates such as inulin-type fructans,
arabinogalactans, arabinoxylans, and starch. Exclusive operons have been
evolved for specialized purposes, as the degradation of amylopectin by B. breve
strains and the utilization of a broad range of simple sugars by B. dentium.
Bifidobacterium strains also show changes at transcriptome and proteome level
in intestinal conditions or gut environment (Kumar & Salminen, 2016).
9. Types of Microorganisms
– Among a variety of existing strains, there are several properties that should be
present in a strain to be considered for probiotic usage. They should have
resistance to gastric and bile acidity, capability of adherence to mucus or
epithelial cells, antimicrobial activity against potential pathogenic bacteria or
fungi, capacity to reduce adhesion of pathogens to intestinal surfaces, and bile
salt hydrolase activity (Chang Hwan Choi et al., 2011; Seale & Millar, 2013;
Tulumoglu et al., 2013)
– Additionally, all initial screening and detailed characterization should follow
WHO/FAO guidelines. The major steps include strain identification using
molecular tools, functional characterization using in vitro and in vivo models,
double-blind controlled human trials, and formulation assessment and quality
control (Kumar & Salminen, 2016).
10. Health Effects
–
Apart from the positive effect of
probiotics on general wellbeing,
there are several particular
clinical symptoms or conditions
that are reported to be
beneficially affected by the use
of specific probiotics. Such
conditions include diarrhea,
gastroenteritis, inflammatory
bowel disease, irritable bowel
syndrome, Crohn’s disease, and
alleviation of symptoms of
lactose intolerance.
11. Health Effects
Effects on Intestinal Disorders
– Probiotics find applicability in diarrheal cases that could be caused by viral or
bacterial infection or could be antibiotic associated diarrhea. It should also be
noted that efficacy of probiotic strains depends on the type of diarrhea. For
instance, probiotics are found to be effective against rotavirus-associated
diarrhea. The major probiotic strains used for clinical applications in children
belong to Saccharomyces boulardii, Lactobacillus rhamnosus, and Lactobacillus
reuteri. For instance, some studies highlight the use of Lactobacillus rhamnosus
GG for Clostridium difficile-associated diarrhea and the prevention of the onset
of pouchitis. The possible mechanism could be due to an immunomodulatory
role, probably by increase in secretory IgA.
12. Health Effects
Effects on Intestinal Disorders
– Some probiotic bacteria also secrete antimicrobial peptides, that is,
bacteriocins, which could inhibit the growth of certain enteric pathogens. It is
also believed that probiotic microorganisms compete with pathogenic viruses or
bacteria for intestinal binding sites. Inflammatory bowel diseases, such as
Crohn’s disease and ulcerative colitis, are marked by high immune responses to
gut microbes. Probiotics have found application in alleviating inflammatory
conditions in the gut, which could be due to the stimulation of host immune
response that may include immune cell proliferation, enhanced phagocytic
activity, increase in secretory IgA, and shifts in overall microbial composition.
13. Health Effects
Effects on Intestinal Disorders
– Some lactic acid bacteria, including Lactobacillus delbrueckii subsp. bulgaricus
and Streptococcus thermophilus, also may improve lactose intolerance through
the production of lactase. Therefore, fermented dairy products like yogurt are
widely recommended for regulating lactose intolerance. In case of constipation,
it is believed that lactic acid bacteria secrete organic acids that modify the
intestinal microbiota and increase intestinal motility due to lowering of pH or
shortening of transit time (Kumar & Salminen, 2016).
14. Health Effects
Prevention of Allergies
– Probiotics may exhibit antiallergic effects by degradation or structural
modification of enteral antigens, stabilization of aberrant microbiota,
improvement of the gut-barrier function, regulation of the secretion of pro
inflammatory mediators, and development of the immune system. Probiotic
intervention studies in children have shown that there is significant reduction in
cumulative incidence of eczema and IgE-associated eczema. Evidence also
suggests that probiotic administration during pregnancy may reduce the risk of
eczema during the first year of life. In the case of food allergies, infants that
were fed with Lactobacillus rhamnosus GG showed an increase in tolerance to
cow’s milk protein.
15. Health Effects
Prevention of Allergies
– Interactions between gut microbiota and probiotics have significant roles in
immune regulation and predisposition to allergy. Moreover, present knowledge
suggests that singular clinical reports cannot be extrapolated for general usage
or as a therapeutic alternative for allergy treatment yet. Indeed, properties are
strain-specific and the exact mechanisms of action remain to be elucidated
(Kumar & Salminen, 2016).
16. Health Effects
Anticarcinogenic Activities
– Several probiotic strains belonging to Bifidobacterium spp. And Lactobacillus
spp. were claimed to have anticarcinogenic, antimutagenic, and antitumorigenic
activities in different animal models. Short-chain fatty acids produced by the
intestinal microbiota play very important roles in the maintenance of colonic
mucosal health. Yet, probiotic strains in general do not produce anticarcinogenic
butyrate, in contrast to gut bacteria from the clostridial clusters IV and XIVa. The
latter butyrogenic bacteria may nevertheless be stimulated by the
administration of certain probiotics through cross-feeding mechanisms.
17. Health Effects
Anticarcinogenic Activities
– Mechanism for anticarcinogenic activity of butyrate may be due to the
inhibition of proliferation, induction of apoptosis, or differentiation of tumor
cells. Probiotics also influence carbohydrate and protein fermentation,
enriching microbiota with high saccharolytic activity and low proteolytic activity.
Proteolytic fermentation end products or metabolites are potentially toxic and
microbial manipulation or dietary modification toward saccharolytic
fermentation is highly desirable. However, there are very few studies that claim
efficacy of probiotics, prebiotics, or synbiotics with potential anticarcinogenic
activity in humans (Kumar & Salminen, 2016).
18. Health Effects
Use of Probiotic in Controlling Blood Cholesterol
– Elevated blood cholesterol levels signify increased risks for cardiovascular and
related diseases. It has been suggested that incorporation of probiotics in
dietary supplements may help control serum cholesterol levels. Lactobacillus
acidophilus and lactis that were incorporated in yogurt may thus lower total
cholesterol levels in serum. In vitro assays revealed that lactobacilli can
precipitate cholesterol from the media and deconjugate bile salts. However, the
cholesterol lowering capacity is possibly strain-specific and, more importantly,
human intervention studies are not conclusive (Kumar & Salminen, 2016).
19. Probiotic fermented foods
– Probiotics can be included in many different foods, fermented and unfermented.
The food matrix is known to have an important role in the stability of probiotics
(Forssten et al., 2011). Manufacturers take this into account when developing such
foods. However, which role the matrix plays in efficacy is less well understood. For
some strains it does not seem to play a role, while it does for others. This topic
requires further investigation and is not discussed here owing to lack of information.
It is important to realise that diet is likely to be a bigger cause of variation than the
matrix of one or another probiotic food (Kelly, Colgan, & Frank, 2012).
– Numerous fermented foods exist, but not all of these food classes can be linked with
the probiotic concept, such as alcoholic beverages and fermented meats, or foods in
which the fermentations merely fulfil a technological function in the processing of
the food, such as in coffee, tea and cocoa (Ouwehand & Röytiö, 2015).
20. Fermented dairy foods/beverages
– Fermented dairy foods are the most widely used carriers of probiotics in
Western societies, in particular yogurt and yogurt-type drink products. This may
have historic reasons as mentioned above, but it has also practical reasons.
Most commercially available probiotics belong to the genera Bifidobacterium
and Lactobacillus. Members of these genera tend to grow well in milk, and it
may even be their most common habitat. In fermented probiotic dairy products,
probiotics are usually accompanied by starter cultures such as Lactobacillus
delbrueckii subsp. bulgaricus and/or Staphylococcus thermophilus. There are
two main reasons for the inclusion of starter cultures in a probiotic product. The
first is technological: starter cultures provide structure and flavor to the
product.
21. Fermented dairy foods/beverages
– In addition, starter cultures support functionality; some probiotics do not grow
well as a pure culture in milk and grow better in symbiosis with a starter culture.
Besides fresh fermented dairy products, probiotics can be included in non
fermented milk such as the so-called “sweet acidophilus milk”. The milk is not
sweet in the sense of sweet taste, but is referred to as such because it is not
sour. Furthermore, probiotics can be included in cheese. Despite the long
ripening and shelf life of cheese, probiotic counts appear to be stable in cheese
for months. By optimizing fermentation techniques, it is feasible to produce a
good-quality cheese with high probiotic counts so that a standard portion of
cheese (15g) provides a dose of at least 109CFU (Ouwehand & Röytiö, 2015).
22. Fermented plant foods/beverages
– Lactic fermented plant foods are common in Asian, African and East European
societies. These are fermented vegetables such as sauerkraut and kimchi, which
are mainly based on spontaneous fermentations dictated by the storage
conditions and ingredients used for this fermentation (Jung et al., 2011). Lactic
fermented cereals are common, such as in sourdough, although obviously
subsequent processing (baking) will not allow survival of microbes. Lactic
fermentation of cereals otherwise contributes to improved flavour and reduces
phytic acid activity, thereby improving biological availability of minerals such as
iron (Ouwehand & Röytiö, 2015).
23. Fermented plant foods/beverages
– Lactic acid bacteria involved in the fermentation may also produce vitamins, in
particular B vitamins. Traditionally, fermented foods of vegetable or cereal
origin have not been used as carriers for probiotics. However, it cannot be
excluded that the microbes involved in these fermentations have a direct
influence on health, similar to a probiotic. Specifically designed foods are
successfully marketed, usually on the basis of fermented cereals, and have been
studied as probiotic carriers. Such products have only sporadically been used as
carriers of probiotics. The stability of selected probiotics in fermented cereal-
based products has been documented to be good (Ouwehand & Röytiö, 2015).
24. Other carriers of probiotics
– Probiotics have been included successfully in ice cream. Relevant to this book is
the production of ice cream based on frozen yogurt, which basically follows the
same manufacturing as probiotic yogurt. But probiotics can also be included in the
ice cream base or in a chocolate coating of the ice cream. As mentioned earlier,
supplements are probably the most common format for probiotic consumption, in
addition to dairy products. Furthermore, probiotics have been included in fruit
juices, which is particularly challenging because of the low pH (<4) and the
presence of various natural antimicrobial components in fruits (such as benzoate
and anthocyans). Probiotics have also been included in chocolate, providing
extremely long shelf lives of up to 2 years – not so much to produce probiotic
chocolate bars, but to provide a probiotic-carrying chocolate coating to various
foods. These applications fall outside the focus of this chapter, but indicate that
formats for probiotics exist (Ouwehand & Röytiö, 2015).
25. Some of the commercially available
probiotic microorganisms adapted from (Kumar &
Salminen, 2016)
26. References
– Illanes, A., & Guerrero, C. (2016). Functional Foods and Feeds.
35-86. doi:10.1016/b978-0-12-802724-0.00002-0
– Kumar, H., & Salminen, S. (2016). Probiotics Encyclopedia of
Food and Health (pp. 510-515). Oxford: Academic Press.
– Likotrafiti, E., & Rhoades, J. (2016). Probiotics, Prebiotics,
Synbiotics, and Foodborne Illness. 469-476. doi:10.1016/b978-
0-12-802189-7.00032-0
– Ouwehand, A. C., & Röytiö, H. (2015). Probiotic fermented foods
and health promotion. 3-22. doi:10.1016/b978-1-78242-015-
6.00001-3
– Seale, J. V., & Millar, M. (2013). Probiotics: a new frontier for
infection control. J Hosp Infect, 84(1), 1-4.
doi:10.1016/j.jhin.2013.01.005
– Tulumoglu, S., Yuksekdag, Z. N., Beyatli, Y., Simsek, O., Cinar, B.,
& Yasar, E. (2013). Probiotic properties of lactobacilli species
isolated from children's feces. Anaerobe, 24, 36-42.
doi:10.1016/j.anaerobe.2013.09.006
– Jung, J. Y., Lee, S. H., Kim, J. M., Park, M. S., Bae, J. W., Hahn, Y., et
al. (2011). Metagenomic analysis of kimchi, a traditional Korean
fermented food. Applied and Environmental Microbiology, 77,
2264–2274.
– Forssten, S. D., Sindelar, C. W., & Ouwehand, A. C. (2011).
Probiotics from an industrial perspective. Anaerobe, 17, 410–413.
– Kelly, C. J., Colgan, S. P., & Frank, D. N. (2012). Of microbes and
meals: the health consequences of dietary endotoxemia. Nutrition
in Clinical Practice, 27, 215–225.
– Abdollahi, M., Abdolghaffari, A. H., Gooshe, M., & Ghasemi-Niri, F.
(2016). Safety of Probiotic Bacteria. 227-243. doi:10.1016/b978-0-
12-802189-7.00015-0
– Chang Hwan Choi, Sun Young Jo, Hyo Jin Park, Sae Kyung Chang,
Jeong-Sik Byeon, & Myung, S.-J. (2011). A Randomized, Double-
blind, Placebo-controlled Multicenter Trial of Saccharomyces
boulardii in Irritable Bowel Syndrome Effect on Quality of Life.
– Illanes, A., & Guerrero, C. (2016). Functional Foods and Feeds. 35-
86. doi:10.1016/b978-0-12-802724-0.00002-0