The potential of probiotics: a review

• Published in: Food technology and biotechnology Vol. 48; no. 4; pp. 413 - 434
• Main Authors: Soccol, Carlos Ricardo, Vandenberghe, Luciana Porto de Souza, Spier, Michele Rigon, Medeiros, Adriane Bianchi Pedroni, Yamaguishi, Caroline Tiemi, Lindner, Juliano De Dea, Pandey, Ashok, Thomaz-Soccol, Vanete
• Format: Journal Article
• Language: English
• Published: Sveuciliste U Zagrebu 01.10.2010; University of Zagreb Faculty of Food Technology and Biotechnology
• Subjects: Bacillus; Bifidobacterium; Composition; dairy and non-dairy products; Food additives; Forecasts and trends; Functional foods; Health aspects; intestinal microflora; Lactobacillus; Lactococcus; Pediococcus; probiotic production; Probiotics; Production processes; Varieties; Brazil
• ISSN: 1330-9862; 1334-2606

Probiotics, live cells with different beneficiary characteristics, have been extensivelly studied and explored commercially in many different products in the world. Their benefits to human and animal health have been proven in hundreds of scientific research. Lactobacillus and Bifidobacterium are the main probiotic groups; however, there are reports on the probiotic potential of Pediococcus, Lactococcus, Bacillus and yeasts. Some of the identified probiotic strains exhibit powerful anti-inflammatory, antiallergic and other important properties. Apart from that, the consumption of dairy and non-dairy products stimulates the immunity in different ways. Various food matrices have been used with probiotics, which are briefly documented. In this review, the history of probiotics, their application in the health and food areas and new trends in probiotic products and processes are presented. Key words: probiotics, intestinal microflora, Bifidobacterium, Lactobacillus, immune stimulation, probiotic production, food carriers, dairy products, non-dairy products