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Article http://dx.doi.org/10.26855/ijfsa.2023.03.019

Probiotics and Probiotic Foods

TOTAL VIEWS: 1516

Lu Li

Shandong Institute for Product Quality Inspection, Jinan, Shandong, China.

*Corresponding author: Lu Li

Published: May 6,2023

Abstract

Probiotics are live and beneficial microorganisms that have been extensively studied and commercially explored in many different products around the world. Their strong benefits to human and animal health have been proven in hundreds of scientific research. Probiotics have shown strong advantages in balancing intestinal flora, reducing the risk of diarrhea and cancer, and lowering serum cholesterol. Therefore, probiotic food is regarded as a functional food. The lactic acid bacteria and Bifidobacterium genera are common probiotic organisms. Besides, the demand of probiotics and related productions are growing rapidly due to the increased awareness of consumers about the impact of healthy living and functional foods. However, development of foods with adequate doses of probiotics at the time of consumption is a challenge, because of several factors during processing and storage affect the activity and viability of probiotics organisms. Apart from that, the presence of probiotics in food products may also adversely affect their quality and sensory properties. In this review, probiotics and probiotic foods are presented along with their health benefits and challenges in food processing.

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How to cite this paper

Probiotics and Probiotic Foods

How to cite this paper:  Lu Li. (2023) Probiotics and Probiotic Foods. International Journal of Food Science and Agriculture7(1), 143-146.

DOI: http://dx.doi.org/10.26855/ijfsa.2023.03.019