Probiotic as a term is a relatively new word meaning “for life” and it is currently used to describe a group of bacteria when administered in sufficient quantity, confer beneficially
effects on humans and animals. The concept of probiotic bacteria is very old, and is
associated with the consumption of fermented foods by human beings, for thousands of
years. Since ancient times, man has made and eaten probiotic foods. The earliest types of
probiotic food were cheeses and milk made by lactic acid bacterial (LAB) and fungal
fermentation and leavened bread fermented by yeasts fermentation.
Fermented food’s
health benefit has also been long known. Hippocrates and other scientists in the early ages
had observed that some disorders of the digestive system could be cured by fermented milk,
also, Plinius, the Roman historian, stated that fermented milk products can be used for
treating gastroenteritics.
it include a summary for stater culture (Def, types, application, factors) beside the fermented dairy products as yogurt including its manufacture . the lecture was presented 27.2.2020
This document provides information on various fermented dairy products. It begins with an introduction to fermented dairy products in general and how they are produced through microbial fermentation. It then discusses specific fermented dairy products like curd, yogurt, sour cream, buttermilk, kefir, and cheese. For each product, it provides details on the production process and microbial cultures used, as well as nutritional and health benefits. The document aims to educate the reader on the wide variety of traditional and commercially produced fermented dairy foods from around the world.
This document discusses the scope and application of microbiology in the dairy field. It describes how microorganisms like bacteria, yeasts and molds are used in fermenting milk to produce foods like yogurt and cheese. Specific bacteria, including strains of Streptococcus, Lactococcus, Lactobacilli and others are commonly used as starter cultures to control fermentation and impart desired flavors. Enzymes are also discussed and used for processes like coagulating casein in milk for cheese production. Overall the document provides an overview of microbiology's role in the dairy industry through controlled use of microbes and enzymes.
Dairy products like cheese, yogurt, kefir and acidophilus milk are produced through fermentation.
Cheese is made through lactic acid fermentation of milk using starter cultures like Lactococcus lactis. Yogurt is produced using Streptococcus thermophilus and Lactobacillus delbrueckii subspecies bulgaricus. Kefir uses Lactococcus lactis, Lactobacillus delbrueckii subspecies bulgaricus and yeasts. Acidophilus milk production involves Lactobacillus acidophilus.
These fermented dairy products can deliver health benefits like aiding digestion, lowering cholesterol and potentially reducing cancer risks due to the probiotic
Food microbiology studies microorganisms that affect foods, including those involved in fermentation and spoilage. Many fermented foods use bacteria like Lactobacillus and Streptococcus. Milk products provide nutrition but raw milk can harbor pathogens. Pasteurization kills harmful bacteria in milk while allowing production of foods like yogurt, cheese and butter using cultures of Lactobacillus, Lactococcus, and Streptococcus.
Recent Updates in the Commercialization of ProbioticsLokeshP38
This document discusses recent updates on the commercialization of probiotic foods. It begins by introducing probiotics and their health benefits. It then discusses the commercialization of cereal-based and dairy-based probiotic foods. For cereal-based foods, it provides a history and examples of traditional fermented cereal foods from various countries. It also discusses factors involved in developing commercial cereal-based probiotic products. For dairy-based foods, it discusses factors involved in viability of probiotics in fermented milks and fresh milk and provides examples of commercial probiotic dairy beverages currently available.
This document discusses various fermented milk products including cheese, yogurt, cultured buttermilk, acidophilus milk, and kefir. It provides details on the production processes and microorganisms involved in each product. Cheese is produced through fermentation of milk proteins and fats using bacteria and ripening. Yogurt is made by fermenting milk with Lactobacillus bulgaricus and Streptococcus thermophilus. Cultured buttermilk is the fluid remaining after sour cream or ripened cream is churned into butter. Acidophilus milk contains Lactobacillus acidophilus for potential health benefits. Kefir uses "kefir grains" containing various bacteria and yeasts to ferment milk
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.
it include a summary for stater culture (Def, types, application, factors) beside the fermented dairy products as yogurt including its manufacture . the lecture was presented 27.2.2020
This document provides information on various fermented dairy products. It begins with an introduction to fermented dairy products in general and how they are produced through microbial fermentation. It then discusses specific fermented dairy products like curd, yogurt, sour cream, buttermilk, kefir, and cheese. For each product, it provides details on the production process and microbial cultures used, as well as nutritional and health benefits. The document aims to educate the reader on the wide variety of traditional and commercially produced fermented dairy foods from around the world.
This document discusses the scope and application of microbiology in the dairy field. It describes how microorganisms like bacteria, yeasts and molds are used in fermenting milk to produce foods like yogurt and cheese. Specific bacteria, including strains of Streptococcus, Lactococcus, Lactobacilli and others are commonly used as starter cultures to control fermentation and impart desired flavors. Enzymes are also discussed and used for processes like coagulating casein in milk for cheese production. Overall the document provides an overview of microbiology's role in the dairy industry through controlled use of microbes and enzymes.
Dairy products like cheese, yogurt, kefir and acidophilus milk are produced through fermentation.
Cheese is made through lactic acid fermentation of milk using starter cultures like Lactococcus lactis. Yogurt is produced using Streptococcus thermophilus and Lactobacillus delbrueckii subspecies bulgaricus. Kefir uses Lactococcus lactis, Lactobacillus delbrueckii subspecies bulgaricus and yeasts. Acidophilus milk production involves Lactobacillus acidophilus.
These fermented dairy products can deliver health benefits like aiding digestion, lowering cholesterol and potentially reducing cancer risks due to the probiotic
Food microbiology studies microorganisms that affect foods, including those involved in fermentation and spoilage. Many fermented foods use bacteria like Lactobacillus and Streptococcus. Milk products provide nutrition but raw milk can harbor pathogens. Pasteurization kills harmful bacteria in milk while allowing production of foods like yogurt, cheese and butter using cultures of Lactobacillus, Lactococcus, and Streptococcus.
Recent Updates in the Commercialization of ProbioticsLokeshP38
This document discusses recent updates on the commercialization of probiotic foods. It begins by introducing probiotics and their health benefits. It then discusses the commercialization of cereal-based and dairy-based probiotic foods. For cereal-based foods, it provides a history and examples of traditional fermented cereal foods from various countries. It also discusses factors involved in developing commercial cereal-based probiotic products. For dairy-based foods, it discusses factors involved in viability of probiotics in fermented milks and fresh milk and provides examples of commercial probiotic dairy beverages currently available.
This document discusses various fermented milk products including cheese, yogurt, cultured buttermilk, acidophilus milk, and kefir. It provides details on the production processes and microorganisms involved in each product. Cheese is produced through fermentation of milk proteins and fats using bacteria and ripening. Yogurt is made by fermenting milk with Lactobacillus bulgaricus and Streptococcus thermophilus. Cultured buttermilk is the fluid remaining after sour cream or ripened cream is churned into butter. Acidophilus milk contains Lactobacillus acidophilus for potential health benefits. Kefir uses "kefir grains" containing various bacteria and yeasts to ferment milk
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.
The document discusses the microbiology of fermented foods like yogurt. It begins by describing the composition of milk and how heating milk and adding lactic acid bacteria cultures like Lactobacillus bulgaricus and Streptococcus thermophilus causes the milk proteins and sugars to ferment, producing yogurt. These bacteria grow symbiotically, with one species creating an environment for the other to thrive. The fermentation process turns milk sugar into lactic acid, causing the milk to thicken into a yogurt consistency. Precise temperature and time controls are needed during incubation to ensure the proper growth of bacteria and flavor development.
Fermented foods like cheese, yogurt, and kefir are produced through microbial fermentation. Microorganisms like bacteria, yeasts, and molds interact with foods biochemically, physically, and biologically to produce the final fermented product. In cheese production, a starter culture is added to pasteurized milk, which is fermented to produce curd. The curd is then drained, cut, scalded, stretched, milled, salted, and ripened to produce cheese. Yogurt is made by inoculating milk with bacterial cultures of Lactobacillus bulgaricus and Streptococcus thermophilus, which ferment the milk sugars to produce lactic acid and cause the milk to thicken
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.
Food produced by microorganisms 2.pptxGanthimathi2
Microorganisms play an important role in food fermentation and preservation processes. They are used to produce various fermented foods through the production of organic acids and other inhibitory compounds. Common microbes used include lactic acid bacteria, yeasts and molds. Fermentation allows foods to be preserved while also improving their nutritional value and sensory qualities.
Milk fermentation is used to preserve nutrients in milk and produce fermented dairy products. It involves adding lactic acid bacteria starter cultures to milk which ferment the lactose into lactic acid, lowering the pH and allowing the casein to coagulate. Common fermented milk products include yogurt, cheese, and buttermilk which are produced through controlled fermentation using specific bacterial strains. Fermentation enhances safety, nutrition, flavor and texture of milk-based foods.
The document discusses various fermented dairy products. It provides information on the history and types of fermentation. Fermented dairy products are produced through the lactic acid fermentation of milk by bacteria such as streptococcus thermophilus and lactobacillus. Common fermented dairy products described include yogurt, kefir, cheese, and cultured buttermilk. The production processes and health benefits of specific products like yogurt and sour cream are also summarized.
This document studied the effects of supplementing milk with various dairy and non-dairy ingredients on the growth and viability of starter and probiotic bacteria in yogurt during refrigerated storage. Key findings include:
- The time to reach a pH of 4.5 during fermentation and the titratable acidity at pH 4.5 varied depending on the supplement added to the milk.
- Supplements like tryptone, whey powder, and milk powder plus a higher starter culture dose improved the growth of Lactobacillus delbrueckii subsp. bulgaricus initially and maintained higher counts during storage.
- Supplements like tryptone and milk powder plus a higher
This document discusses probiotics, which are live microorganisms that provide health benefits when consumed. Probiotics include various Lactobacillus and Bifidobacterium species. They survive stomach acid, attach to intestines, and impart benefits. Potential health benefits include improved digestion, reduced risk of colon cancer, cholesterol lowering, reduced inflammation, and improved immunity and mineral absorption. Probiotic products are available in foods like yogurt, juice, and bars. Rare side effects can include gastrointestinal issues. Synbiotics combine probiotics with prebiotics to promote probiotic survival.
This document discusses fermented dairy products such as yogurt and soft white cheese. It provides details on the production processes, bacterial cultures used, nutritional profiles, and characteristics of these foods. Yogurt is made through bacterial fermentation of milk using cultures of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Soft white cheeses like Brie and Camembert are produced using Penicillum candidum cultures that encourage the growth of a white, bloomy rind. Both yogurt and soft white cheeses undergo controlled bacterial fermentation and aging to develop flavors and textures.
Salminen research advocates for adding fermented foods to food guide - yini...Yogurt in Nutrition #YINI
Sauerkraut, kimchi, kombucha, … and of course, fermented milks like yogurt are growing in popularity propelled by health claims and increasing knowledge about the gut microbiota. Several researchers around the world want therefore Health Organizations to add a new category to the National Food Guide that’s is fermented foods. For Seppo Salminen (University of Turku, Finland), it’s even time to go further!
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 discusses probiotics and fermented foods. It defines probiotics as live microorganisms that are similar to beneficial microorganisms found in the human gut. Probiotics must be able to survive passage through the digestive system, attach to intestinal cells, and exert beneficial health effects. Fermented foods are produced through the metabolic process of microbes like bacteria and yeast, through processes like lactic acid fermentation. Fermented foods can provide health benefits like improved nutrient absorption and promotion of a healthy gut microbiome. Examples of fermented foods mentioned include yogurt, sauerkraut, and kefir.
The document discusses various fermented food products and the microbes involved in their production. It describes how bread and idli are produced through fermentation using microbes like Saccharomyces cerevisiae and Lactobacillus mesenteroides. It also discusses various cheeses like cheddar and their microbes such as Lactococcus lactis. Other fermented products mentioned include yogurt, kefir and acidophilus milk along with their associated health benefits and microbes.
This document discusses various fermented foods and the microbes involved in their production. It describes how bread and idli are produced through fermentation using yeasts and lactic acid bacteria. Several fermented milk products are also outlined, including their microbial content and health benefits. The role of microorganisms such as Lactobacillus and Streptococcus in the fermentation of yogurt, cheese, and other foods is explored.
The document discusses various fermented food products and the microbes involved in their production. It describes how bread and idli are produced through fermentation using Saccharomyces cerevisiae and Lactobacillus species. It also discusses various cheeses like cheddar and their microbes such as Lactococcus lactis. Other fermented products mentioned include yogurt, kefir and acidophilus milk which use bacteria like Lactobacillus acidophilus to aid digestion.
This document discusses food safety and spoilage of fermented foods. It begins by defining food safety and the properties of fermented foods, noting they are generally safer than unfermented foods due to inhibition of pathogenic bacteria and toxins. However, some hazards like E. coli and viruses may survive fermentation. It emphasizes using good practices like hygiene and a Hazard Analysis Critical Control Point (HACCP) system to ensure safety. The document then discusses causes of spoilage in fermented products like beer, wine, vegetables and cheeses by various microorganisms. It concludes by outlining advances in fermentation including engineering microorganisms and metabolic pathways.
presented by HAFIZ M WASEEM
university of education LAHORE Pakistan
i am from mailsi vehari and studied in lahore
bsc in science college multan
msc from lahore
Importance of microorganism in dairy industryking khan
Microorganisms play an important role in the dairy industry by fermenting milk into products like cheese, yogurt, butter, curd, and acidophilus milk. Fermentation is a process where microbes like lactic acid bacteria convert sugars into acids or alcohol. Cheese is produced when lactic acid bacteria ferment lactose in milk into lactic acid, causing curdling. Yogurt results from fermentation of milk by Lactobacillus bulgaricus and Streptococcus thermophilus. Butter is made by churning soured cream, using bacteria like Streptococcus cremoris. Curd is formed when Lactobacillus converts lactose to lactic acid. Acidophilus milk
This document provides information about starter cultures used in dairy fermentation. It discusses the production of starter cultures, including traditional and DVS methods. A variety of lactic acid bacteria are used as starter cultures for different dairy products like cheese, yogurt, and buttermilk. Probiotic starter cultures can provide health benefits. The functions, types, and applications of starter cultures in fermented foods are outlined in detail.
The document discusses the microbiology of fermented foods like yogurt. It begins by describing the composition of milk and how heating milk and adding lactic acid bacteria cultures like Lactobacillus bulgaricus and Streptococcus thermophilus causes the milk proteins and sugars to ferment, producing yogurt. These bacteria grow symbiotically, with one species creating an environment for the other to thrive. The fermentation process turns milk sugar into lactic acid, causing the milk to thicken into a yogurt consistency. Precise temperature and time controls are needed during incubation to ensure the proper growth of bacteria and flavor development.
Fermented foods like cheese, yogurt, and kefir are produced through microbial fermentation. Microorganisms like bacteria, yeasts, and molds interact with foods biochemically, physically, and biologically to produce the final fermented product. In cheese production, a starter culture is added to pasteurized milk, which is fermented to produce curd. The curd is then drained, cut, scalded, stretched, milled, salted, and ripened to produce cheese. Yogurt is made by inoculating milk with bacterial cultures of Lactobacillus bulgaricus and Streptococcus thermophilus, which ferment the milk sugars to produce lactic acid and cause the milk to thicken
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.
Food produced by microorganisms 2.pptxGanthimathi2
Microorganisms play an important role in food fermentation and preservation processes. They are used to produce various fermented foods through the production of organic acids and other inhibitory compounds. Common microbes used include lactic acid bacteria, yeasts and molds. Fermentation allows foods to be preserved while also improving their nutritional value and sensory qualities.
Milk fermentation is used to preserve nutrients in milk and produce fermented dairy products. It involves adding lactic acid bacteria starter cultures to milk which ferment the lactose into lactic acid, lowering the pH and allowing the casein to coagulate. Common fermented milk products include yogurt, cheese, and buttermilk which are produced through controlled fermentation using specific bacterial strains. Fermentation enhances safety, nutrition, flavor and texture of milk-based foods.
The document discusses various fermented dairy products. It provides information on the history and types of fermentation. Fermented dairy products are produced through the lactic acid fermentation of milk by bacteria such as streptococcus thermophilus and lactobacillus. Common fermented dairy products described include yogurt, kefir, cheese, and cultured buttermilk. The production processes and health benefits of specific products like yogurt and sour cream are also summarized.
This document studied the effects of supplementing milk with various dairy and non-dairy ingredients on the growth and viability of starter and probiotic bacteria in yogurt during refrigerated storage. Key findings include:
- The time to reach a pH of 4.5 during fermentation and the titratable acidity at pH 4.5 varied depending on the supplement added to the milk.
- Supplements like tryptone, whey powder, and milk powder plus a higher starter culture dose improved the growth of Lactobacillus delbrueckii subsp. bulgaricus initially and maintained higher counts during storage.
- Supplements like tryptone and milk powder plus a higher
This document discusses probiotics, which are live microorganisms that provide health benefits when consumed. Probiotics include various Lactobacillus and Bifidobacterium species. They survive stomach acid, attach to intestines, and impart benefits. Potential health benefits include improved digestion, reduced risk of colon cancer, cholesterol lowering, reduced inflammation, and improved immunity and mineral absorption. Probiotic products are available in foods like yogurt, juice, and bars. Rare side effects can include gastrointestinal issues. Synbiotics combine probiotics with prebiotics to promote probiotic survival.
This document discusses fermented dairy products such as yogurt and soft white cheese. It provides details on the production processes, bacterial cultures used, nutritional profiles, and characteristics of these foods. Yogurt is made through bacterial fermentation of milk using cultures of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Soft white cheeses like Brie and Camembert are produced using Penicillum candidum cultures that encourage the growth of a white, bloomy rind. Both yogurt and soft white cheeses undergo controlled bacterial fermentation and aging to develop flavors and textures.
Salminen research advocates for adding fermented foods to food guide - yini...Yogurt in Nutrition #YINI
Sauerkraut, kimchi, kombucha, … and of course, fermented milks like yogurt are growing in popularity propelled by health claims and increasing knowledge about the gut microbiota. Several researchers around the world want therefore Health Organizations to add a new category to the National Food Guide that’s is fermented foods. For Seppo Salminen (University of Turku, Finland), it’s even time to go further!
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 discusses probiotics and fermented foods. It defines probiotics as live microorganisms that are similar to beneficial microorganisms found in the human gut. Probiotics must be able to survive passage through the digestive system, attach to intestinal cells, and exert beneficial health effects. Fermented foods are produced through the metabolic process of microbes like bacteria and yeast, through processes like lactic acid fermentation. Fermented foods can provide health benefits like improved nutrient absorption and promotion of a healthy gut microbiome. Examples of fermented foods mentioned include yogurt, sauerkraut, and kefir.
The document discusses various fermented food products and the microbes involved in their production. It describes how bread and idli are produced through fermentation using microbes like Saccharomyces cerevisiae and Lactobacillus mesenteroides. It also discusses various cheeses like cheddar and their microbes such as Lactococcus lactis. Other fermented products mentioned include yogurt, kefir and acidophilus milk along with their associated health benefits and microbes.
This document discusses various fermented foods and the microbes involved in their production. It describes how bread and idli are produced through fermentation using yeasts and lactic acid bacteria. Several fermented milk products are also outlined, including their microbial content and health benefits. The role of microorganisms such as Lactobacillus and Streptococcus in the fermentation of yogurt, cheese, and other foods is explored.
The document discusses various fermented food products and the microbes involved in their production. It describes how bread and idli are produced through fermentation using Saccharomyces cerevisiae and Lactobacillus species. It also discusses various cheeses like cheddar and their microbes such as Lactococcus lactis. Other fermented products mentioned include yogurt, kefir and acidophilus milk which use bacteria like Lactobacillus acidophilus to aid digestion.
This document discusses food safety and spoilage of fermented foods. It begins by defining food safety and the properties of fermented foods, noting they are generally safer than unfermented foods due to inhibition of pathogenic bacteria and toxins. However, some hazards like E. coli and viruses may survive fermentation. It emphasizes using good practices like hygiene and a Hazard Analysis Critical Control Point (HACCP) system to ensure safety. The document then discusses causes of spoilage in fermented products like beer, wine, vegetables and cheeses by various microorganisms. It concludes by outlining advances in fermentation including engineering microorganisms and metabolic pathways.
presented by HAFIZ M WASEEM
university of education LAHORE Pakistan
i am from mailsi vehari and studied in lahore
bsc in science college multan
msc from lahore
Importance of microorganism in dairy industryking khan
Microorganisms play an important role in the dairy industry by fermenting milk into products like cheese, yogurt, butter, curd, and acidophilus milk. Fermentation is a process where microbes like lactic acid bacteria convert sugars into acids or alcohol. Cheese is produced when lactic acid bacteria ferment lactose in milk into lactic acid, causing curdling. Yogurt results from fermentation of milk by Lactobacillus bulgaricus and Streptococcus thermophilus. Butter is made by churning soured cream, using bacteria like Streptococcus cremoris. Curd is formed when Lactobacillus converts lactose to lactic acid. Acidophilus milk
This document provides information about starter cultures used in dairy fermentation. It discusses the production of starter cultures, including traditional and DVS methods. A variety of lactic acid bacteria are used as starter cultures for different dairy products like cheese, yogurt, and buttermilk. Probiotic starter cultures can provide health benefits. The functions, types, and applications of starter cultures in fermented foods are outlined in detail.
1. FT – 549 – Recent Trends in Fermentation
Technology
PROBIOTICS IN VARIOUS FOODS:
FERMENTED PRODUCTS
BY
SRIRAM M (FEM21004)
M. Tech in Food Engineering and Technology
Department of Food Engineering and Technology
Tezpur University, Tezpur, Assam
2. Definitions
The World Health Organization defines that –
Common definition – Probiotics defined as micro-organisms that have a beneficial
effects on the host intestinal microbial balance.
Probiotics organisms are the microorganisms thought to be beneficial to the host
organisms.
A bacterial strains that -
The most common type of these beneficial bacteria are Lactobacillus and
Bifidobacterium.
Probiotics as “live micro-organisms which, when administrated adequate
amounts, confer health benefits on hosts”
• Survive stomach acid and bile
• Adhere in intestinal lining
• Grows and establish temporary resistance in intestine
• Import health benefits
3. History of Probiotics
Year Authors and their discovery/finding
1857 Louis Pasteur discovered lactic acid bacteria (Potential benefits of Lactobacillus)
1900 Moro described the Bacillus acidophilus
1905 Russian noble prize winner and father of modern immunology, Metchnikoff Elie, a scientist at the
Pasteur Institute was the first conceptualize the term “Probiotics”
1907 Metchnikoff proposed that the acid producing bacteria in fermented milk products could prevent
“fouling” in the large intestine (Health benefits of Lactic acid bacteria)
1965 Lilley and Stillwell coined the term “ Probiotics”
1980’s Fuller establishes first definition of probiotics – A live microbial feed supplement beneficially affects
host micro-organisms by improving its intestinal microbial balance
1991 Henry Tissier isolated the Bifidobacterium
The root of the word ‘Probiotics’ comes from the Greek word Pro means ‘Promoting’ and biotic means ‘Life’.
Metchnikoff Elie
(1846-1926)
Louis Pasteur
(1822-1895)
4. Characteristics of Probiotics
Probiotic micro-organisms are:
Able to survive the passage through the digestive system
Able to attach to the intestinal epithelia and colonize
Able to maintain good viability
Able to utilize the nutrients and substrates in a normal diet
Non-pathogenic and non-toxic
Capable of exerting a beneficial effect on the host
Stability of desired characteristics during processing,
storage and transportation
Anti-inflammatory, anti-mutagenic & immunostimulatory
Advantages
Producing lactic acid: lowers the pH of the intestine and
inhibits bacterial villains such as E. coli, Salmonella &
Clostridium.
Aid absorption of minerals, especially calcium, due to
increased intestinal acidity.
Produce a wide range of antimicrobial substance
acidophilin and bacitracin etc. helps to control pathogenic
bacteria
Acts as barrier to prevent harmful bacteria from colonizing
the intestine
Mode of action of Probiotics
Production of inhibitory compounds
Competition for chemical/available energy
Enhancement of the immune response
Improvement in water activity
A source of macro and micro-nutrients
Mechanism of action of Probiotics
5. Most common Probiotics strains
Types of Lactobacillus species
Types of Bifidobacterium species
Streptococcus species
6. Probiotics Food Products
Dairy Probiotic Products
Fermented milks and yogurt (bio-yogurt)
probiotic products.
Ice-cream and frozen probiotic products.
Cheese probiotic products.
Non-dairy Probiotic Products
Fruits and vegetable probiotic products.
Cereals and soya based probiotic products.
Meat probiotics products.
7. Dairy Probiotic Products
Fermented milk and yogurt (bio-yogurt) probiotic products
Fermented milks refers to those milk which have been made by employing selected micro-organisms to develop
the characteristics flavor and/or body and texture.
Types: Natural butter milk, cultured buttermilk, Acidophilus milk, Bulgarian buttermilk, Kumiss, Kefir, Yoghurt
and Dahi.
Starter Propagation: Starter species most commonly used in the industry are: Str. lactis, Str. diacetilactis, Leuc.
Citrovorum and Leuc. dextranicum.
Natural Buttermilk
This is a by products of churning cream for butter making. Ripened cream which undergoes a clean, lactic
fermentation is usually preferred. In Indian condition, a country buttermilk obtained as a by-products of churning
whole milk curd for production of country butter.
8. Cultured Buttermilk
This is obtained by inoculation and incubation of pasteurized skim
milk with lactic starter.
Cream is a starting substrate, butter is normally made by churning
the cream that has been sourced by lactic acid bacteria.
Sour cream uses Str. cremoris or Str. lactis to producing lactic
acid and Leuc. cremoris for characteristic flavor.
Ripened cream uses Str. cremoris or S. lactis to producing lactic
acid rapidly and Leuc. citrovorum produce the necessary flavors.
Acidophilus milk
It is obtained by whole milk or skimmed milk to be fermented with
a culture of Lactobacillus acidophilus.
It is claimed that acidophilus milk has therapeutic and health-
promoting properties.
It has as an overall beneficial effect on people especially those
suffering from frequent diarrhoea and intestinal gas.
When this milk is consumed, the beneficial bacteria was activated
in the worm stomach and intestinal tract.
9. Bulgarian Buttermilk
Bulgarian sour milk comes under the category of yoghurts which
contain live bacteria. It is consider as best probiotic food.
Usually, a pure single strain of Lact. bulgaricus is propagated
for product manufacturing.
Now-a-days, It is prepared by combination of two strains such as
Lact. bulgaricus and Str. Thermophilus.
This finished product is characterized by a higher acidity (1.2-
1.5%)
Kumiss
This is a lactic acid-alcohol fermented milk (made from mare’s
milk), Originated in Russia.
The culture consists of Lact. bulgaricus or acidophilus.
Kumiss (2.5%) has a higher alcohol content than kefir.
The first incubation period is followed by the addition of yeast
and a second incubation period.
10. Kefir
This is originated in the Caucasian Mountain.
It is made with fermenting agent called ‘Kefir grains’ which contains Str. lactis,
Betabacterium caucasicum, kefir bacilli and lactose fermenting yeasts.
It is a self-carbonated beverage containing 1% lactic acid and 1% alcohol.
Yogurt
Yogurt, as a fermented milk product, is one of the most popular food carriers for the
delivery of probiotic.
Yogurt has long been recognized as a product with many desirable effects for
consumers, and it is also important that most consumers consider yogurt to be
‘healthy’, add to that incorporation of probiotic bacteria, such as L. acidophilus and
B. bifidum, into yogurt may add extra nutritional and physiological values.
Yogurt is a fermented milk product that has been prepared traditionally by allowing
milk to ferment at 42–45°C.
Modern yogurt production is a well-controlled process that utilizes ingredients of
milk, milk powder, sugar, fruit, flavors, colorings, emulsifiers, stabilizers, and
standard pure cultures of LAB (Str. thermophilus and L. bulgaricus) to conduct the
fermentation process. S. thermophilus and L. bulgaricus exhibit a symbiotic
relationship during fermentation process of yogurt, with the ratio between the species
changing constantly.
Types of yogurt
Natural set yogurt Stirred yogurt
Drinkable yogurt
11. Bio-yogurt
Recently, the Bio-Yogurt products have been formulated
with different types of probiotic strains: mainly species of
Lactobacillus and Bifidobacterium include L. acidophilus;
L. casei; L. gasseri; L. rhamnosus; L. reuteri; B. bifidum;
B. animalis; B. infantis; and B. longum.
Different types of Bio-yogurts are produced by far
including plain, stirred, flavored, and fruits added Bio-
Yogurts.
Dahi
Dahi or curd is a product made by fermenting milk of the
cow or buffalo milk with lactic acid bacteria.
The pH of curd is 4.5-4.7
Designation Culture used
Sweet dahi Str. lactis Single or in combination
Str. diacetilactis with or without Leuc.
Str. Cremoris species
Sour dahi Same as above, along with L. bulgaricus or Str.
Thermophilus or both
12. Ice-cream and frozen probiotic products
Ice-cream is a frozen dairy product, consists of a mixture of
components, include, milk, flavoring, sweeteners, stabilizers, and
emulsifiers agents.
During the last few decades, new type of the ice-cream products have
been introduced to the markets, these products were developed by
incorporating probiotic cultures into ice-cream products.
The incorporation of probiotic cultures into ice-cream resulted in
adding value to the ice-cream product and being considered as a
functional product, in addition to being a rich food from the nutritional
point of view, containing dairy based material, vitamins and minerals in
its composition.
As a result to the composition/structure, manufacturing procedures,
and storage conditions, ice-cream and frozen dairy desserts
demonstrated great potential for use as vehicles for probiotic cultures.
General steps involved in probiotic
ice-cream manufacturing
Mixing of Ingredients
(Milk, milk powder, sugar, emulsifiers,
stabilizers)
Pasteurization
Cooling around 37–40°C for the soured ice-
cream
The freeze-dried starter cultures (usually
yoghurt cultures)
The probiotic cultures is added
Cooling and keeping the mixture at 4◦C for
24h for the maturation
Probiotics Ice-cream is produced
Storage and transport
Probiotic micro-organisms in ice-cream
L. acidophilus; Bifidobacterium animalis; B. lactis; L. johnsonii; L.
rhamnosus; L. agilis; Bifidobacterium longum; Bifidobacterium
lactis; L. paracasei; Bifidobacterium bifidum; L. gasseri & L. reuteri
13. Amul Prolife Sugar Free Probiotic Wellness Frozen Dessert
Now with the changing trends, Amul has introduced first time in India – Amul pro-life sugar free probiotic
wellness frozen dessert: Low fat low calorie
It has been made by reduced fat content and sugar replacement with the combination of low calorie sweetener
(Fructo-oligosaccharides and sucralose) denotes that the probiotic compounds has the most beneficial effects on
probiotic stability.
These sweetener has very low glycemic index because they sparingly gets digested by digestive enzymes in
stomach and small intestine.
Low Fat: Amul pro-life sugar free delight is containing 50% less fat than the normal ice-cream.
Low Calorie: Sugar replaced with low calorie sweetener.
Available in five different flavor – Vanilla, chocolate, strawberry, fresh litchi and shahi anjir.
14. Amul Prolife Probiotic Wellness Ice-cream
Again, Amul has launched, India’s First Probiotic Ice-cream aimed at the
total health conscious of consumers.
Available in five different flavor – Vanilla, chocolate, strawberry, fresh litchi
and shahi anjir.
Frozen Yogurt
Frozen yogurt is generally referred to as the frozen ice milk processing a
typical yogurt flavour.
In United states, frozen yogurt is a blend of 90% ice-cream, 10% plain
yogurt with pH is around 6.
Frozen yogurt in Netherlands must contain at least 70% yogurt and the pH is
less than 5.0. On the other hand, Australia requires in production of frozen
yogurt with greater than 45% yogurt and the pH should be less than 4.5.
In recent years, frozen yogurt has become the base for development of other
innovative products such as frozen flavoured yogurt dessert, frozen yogurt
novelties on a stick or sandwiches.
Probiotic organisms such as Bifidobacterium spp and L. acidophilus have
been successfully added into frozen yogurt.
15. Cheese Probiotic Products
Cheese means the product obtained by draining after the
coagulation of milk with a harmless milk coagulating agents,
under the influences of harmless bacterial cultures.
During production, the milk is usually acidified and adding the
enzymes rennet causes coagulation.
Cheese is a concentrated form of two milk components – Milk
protein (casein) and milk fat.
Types of cheese and micro-organisms involve
1. Soft cheese – Str. cremoris; Penicillum camemberti
2. Semi soft cheese – Lactococcus lactis; Brevibacterium linens
3. Hard cheese – L. casei; L. plantarum
4. Semi hard cheese - L. casei; Str. cremoris
5. Fresh cheese– Str. sp
6. Blue cheese– Penicillum roqueforti; Lactococcus lactis
7. Processed cheese (fungi or fungal spores used during ripening
17. Example of Probiotic cheese
Probiotic cheddar cheese
Cheddar cheese has a great potential as a probiotic ‘functional food’.
Currently, these are the probiotic strains including L. acidophilus; L.
casei; B. longum; L. paracasei and B. lactis were examined as
potential candidate for incorporation in Cheddar cheeses.
These strains have been selected based on their acid and bile
tolerance, adhesion to intestinal cell line, anticarcinogenic properties,
oxygen sensitivity and ability to modify gut microflora of human
subjects.
In general, a probiotic cheese should have the same performance as a
conventional cheese: the incorporation of probiotic bacteria should
not imply a loss of quality of the product.
Manufacture of Probiotic Cheddar cheese
(Flow diagram of manufacturing)
18. Non-dairy Probiotic Products
Fruits and Vegetables Probiotic Products
Fruits and vegetables are considered healthy foods, as they contain several
beneficial nutrients, such as minerals, vitamins, dietary fibers, and antioxidants.
Unlike dairy products, fruits and vegetables lack allergens, lactose, and cholesterol,
which adversely affect certain segments of the population.
Moreover, recent technologies advances have made alterations to some structural
characteristics of fruits and vegetables matrices by modifying food components in
a controlled way such as pH modification, and fortification of culture media, that
might make fruits and vegetables ideal substrates for probiotic bacteria delivery to
human
Several type of probiotic fruits and vegetables products have been developed such
as fruits and vegetables juices, dried fruits, fermented vegetables, and vegetarian
deserts.
Wide range of probiotic strains, mainly species of Lactobacillus and
Bifidobacterium such as L. acidophilus; L. casei; L. paracasei; L. rhamnosus
GG; L. plantarum; L. fermentum and B. bifidum have been widely used in the
development of many fruit and vegetable products, specially juice products,
include orange, pineapple, cranberry, cashew apple, tomato, cabbage, beet and
carrot juices.
Gundruk
Sinki
Khalpi
Soidon
19. Examples of traditional fermented fruits and vegetables, which are used in various parts of Asian subcontinent
22. Cereal probiotic products
Cereals have complex nutrient composition and are being consumed
on a daily basis all over the world as one of the staple foods.
Benefit of consuming fermented cereal based foods is the availability
of dietary fiber and presence of non-digestible carbohydrates like
oligosaccharides can act as a probiotic which can stimulate the
growth of probiotic LAB.
Cereal grains like maize, sorghum, millet, oats, barley, wheat and
rye are being used for this purpose.
Fermentation of cereals increase the bioavailability of minerals such
as phosphorous, iron and zinc due to the action of microbial enzymes
such as phytases, or due to the organic acids produced during
fermentation of cereals.
Commercial cereal based probiotic products includes cereal-based
puddings; Rice-based yogurt; Oat-based drink; barley, and malt
based; Yosa (oat-bran pudding); Mahewu (fermented maize
beverage) Maize-based beverage
Examples of the traditional non-dairy cereal- based fermented
beverages include Boza, Tarhana, Kishk, Chicha, Kisra,
Kenkey…etc.
Cereal and soya based probiotic products
23. Soya based probiotic products
Soya, the most important legume in the traditional Asian diet, is
rich in high-quality protein. The products of soybean play an
important role in the prevention of chronic diseases such as
menopausal disorder, cancer, atherosclerosis, and osteoporosis.
Soya probiotics products include, soymilk, soy-based yogurt,
vegetarian frozen desert, fermented soy tempeh, and soy cheese,
are a good substrate for the growth of probiotic bacteria.
Soy yogurts were prepared with a yogurt starter in conjunction
with either the probiotic bacteria L. johnsonii, L. rhamnosus
GG or human derived Bifidobacterium.
Probiotic frozen vegetarian soy desserts were developed with
the incorporation of L. acidophilus, L. rhamnosus, L. paracasei
ssp. paracasei, Saccharomyces boulardii and B. lactis.
The soy cheese was made from soymilk fermented with soy
cheese bacterial starter cultures and L. rhamnosus.
24. Meat probiotic products
Meat is a highly nutritious food with a high degree of nutrients bioavailability and
consumers have a high degree of preference for its taste, flavor, and texture. Meat had
shown an excellent vehicle for probiotics as a result to meat composition and structure.
Meat was found to have a protection effect on LAB against the lethal action of bile.
The most common processed probiotic meat products is the dry fermented sausages
without heating.
A raw cured sausage is a mixture of different meat grades preserved by curing, stuffed
into casings and microbiologically fermented with salt, nitrate or nitrite, sugar and
spices (mostly garlic and black pepper) added.
Salami-type raw cured sausages are a wide group of products which differ in raw
material composition, ripening time, external appearance and flavor. The original
recipe for the salami-type raw cured sausage, initially made from donkey meat, was
developed in Italy
Lactic acid bacteria: L. plantarum; L. sake; L. pentosus; L. casei; L. curvatus; L.
alimentarius; Pediococcus acidilacti; Pediococcus pentosaceus.
Gram-positive cocci: Staphylococcus carnosus; Staphylococcus xylosus;
Micrococcus varians.
Yeasts: Debaryomyces hansenii; Candida famata.
Moulds: Penicillium nalgiovense; Penicillium camamberti; Penicillium chrysogenum
Types of fermented meat
products
Hams
Loins
Sausage