Traditional Fermented Products: Potential Origin for Probiotic Strains

• Published in: Current Food Science and Technology Reports Vol. 2; no. 2; pp. 201 - 211
• Main Authors: Caetano, Renata Gomes, Xavier, Isabella Bassoto, Feldmann, Vanessa, Lacerda, Inayara Cristina Alves
• Format: Journal Article
• Language: English
• Published: Cham Springer International Publishing 12.04.2024
• Subjects: Biomedical and Life Sciences; Biomedicine; Life Sciences; Review; Topical Collection on Food Microbiology; Potential probiotics; Lactic acid bacteria; Yeast; Fermentation; Traditional foods
• ISSN: 2662-8473; 2662-8473
• DOI: 10.1007/s43555-024-00030-y

Purpose of Review This review highlights the importance of exploring microorganisms with probiotic potential—mainly lactic acid bacteria and yeasts—which are isolated from traditional fermented products that come from Africa, Asia, and Latin America. We greatly underline the potential these microorganisms have when it comes to conceiving non-dairy foods. After all, these microorganisms resulted in products with greater nutritional value and improved sensory characteristics, such as aroma, texture, and flavor. Recent Findings Studies indicate that demand for products containing probiotics is increasing in markets as consumers seek healthier options for their diets. In response to this trend, the food industry has strived to produce more fermented products based on cereals, legumes, roots, and tubers so as to serve specific target groups. It is well known that consuming probiotics has several health benefits, including reduced acute inflammation and decreased risk of cardiovascular disease. These benefits occur due to the ability these microorganisms have of reducing cholesterol through the deconjugation of bile salts. Summary Microorganisms play a fundamental role in our existence, being essential assets in the production of a variety of fermented foods and drinks that are part of our diets. Much research has focused on elucidating the benefits these microorganisms can bestow our health. This study emphasizes the relevance of microorganisms with probiotic potential, which are isolated from various food sources, including cereals, roots, tubers, and vegetables. These sources are of great economic and social importance in African, Asian, and South American countries, as they represent a source of income for thousands of families and small farmers, in addition to comprising the nutritional foundation of these populations. The utilization of these probiotic strains presents a significant economic impact, as it improves the quality and safety of food as well as contributing towards the improvement of human health.