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Food Technology and Biotechnology, Vol. 48 No. 4, 2010.

Review article

The Potential of Probiotics: A Review

Carlos Ricardo Soccol ; Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), 81531-990 Curitiba-PR, Brazil
Luciana Porto de Souza Vandenberghe ; Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), 81531-990 Curitiba-PR, Brazil
Michele Rigon Spier ; Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), 81531-990 Curitiba-PR, Brazil
Adriane Bianchi Pedroni Medeiros ; Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), 81531-990 Curitiba-PR, Brazil
Caroline Tiemi Yamaguishi ; Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), 81531-990 Curitiba-PR, Brazil
Juliano De Dea Lindner ; State University of Santa Catarina, Food Engineering Department, BR 282, Km 573 Santa Teresinha, 89870-000 Pinhalzinho SC, Brazil
Ashok Pandey ; Biotechnology Division, National Institut for Interdisciplinary Science and Technology, CSIR, Trivandrum, 695 019, India
Vanete Thomaz-Soccol ; Positivo University, Industrial Biotechnology Department, Av. Pedro Parigot de Souza 5300, 81280-330, Curitiba-PR, Brazil

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Abstract

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.

Keywords

probiotics; intestinal microflora; Bifidobacterium; Lactobacillus; probiotic production; dairy and non-dairy products

Hrčak ID:

61713

URI

https://hrcak.srce.hr/61713

Publication date:

15.12.2010.

Article data in other languages: croatian

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