STM Journals Peer-reviewed research from Consortium e-Learning Network

Research & Reviews : Journal of Food Science & Technology

Probiotics in Food Science: Microbial Health Benefits and Future Trends

  1. Pooja Dahiya
  2. Anil Sindhu
  3. Yagyavalkya Sharma
  4. Roopsi Kaushik

Abstract

Probiotics are mostly recommended as supplements by the doctors to administer nutritive and healthy benefits. Probiotic foods vary in different forms from yogurts to granola bars. It contains lactic acid bacteria and Bifidobacterium which makes the gastrointestinal tract healthy and whose mode of action involves epithelial barriers, and enhancement in the rate of adhesion to the intestinal mucosa. It helps to get rid from inflammatory diseases, acne, photo-aging, cancer and lactose intolerance. It majorly concerns the digestive health and regulates the responses mediated by innate and adaptive immunity. It induces nutritional, physiological and antimicrobial effects. It can be provided in the form of facial creams as cosmetics and in the form of chocolate syrups. Proof reading and selection of probiotics includes the testing of molecular and physical compatibility, i.e., extra chromosomal stability and epithelial binding characters top the intestine. Hence, it improves host health, specifically guts microbiota in all possible ways and has future in the form of dietary suppliants and medications in the market

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