Emergence of Probiotics in Therapeutic Applications

2009 ◽  
Vol 2 (1) ◽  
pp. 383-389
Author(s):  
Barun K Bhattacharyya
Keyword(s):  
Health Care ◽  
Lactic Acid ◽  
Gastrointestinal Tract ◽  
Lactic Acid Bacteria ◽  
Functional Foods ◽  
Saccharomyces Boulardii ◽  
Lactobacillus Species ◽  
Therapeutic Applications ◽  
Probiotic Strains ◽  
Good Number

The gastrointestinal tract of human body is considered as an ecosystem which had been developed physiologically and microbiologically. The probiotic organisms (lactic acid bacteria) are one of the most important groups present in the gastrointestinal tract. A good number of Lactobacillus species, Bifidobacterium species, Saccharomyces boulardii and some other microbes are now used as probiotic strains. These probiotic organisms are marketed as health care products, functional foods or food supplements. The details of clinical, therapeutic applications and safety aspects of probiotics are discussed.

scholarly journals Technological and Functional Assessment of Riboflavin Enriched Probiotic SoyCurd

Fermentation ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 47
Author(s):  
Kapil Singh Narayan ◽  
Sakshi Gaurkhede ◽  
Virat Sharma ◽  
Ankur Kumar ◽  
Bharat Bhushan ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Functional Assessment ◽  
Functional Food ◽  
Acid Production ◽  
Functional Foods ◽  
Lactic Acid Production ◽  
Novel Approach ◽  
Probiotic Strains ◽  
And Control ◽  
Test Cultures

Preparation of soymilk-based product with probiotics is reasonably a novel approach in the field of fermented functional foods. The aim of this study was to develop riboflavin enriched fermented soy curds with either or combination of the two riboflavin producing probiotic strains of Lactobacillus plantarum i.e., MTCC 25432 (BBC32B) and MTCC 25433 (BBC33), and to compare the technological and functional properties of its developed products. Acidification rate and lactic acid production were enhanced with L. plantarum and its combination in a shorter time to reach pH 4.7. Hardness and cohesiveness were significantly (p < 0.05) higher for fermented soymilk by co-culture of L. plantarum followed by individual strains. Similarly, higher G′ (6.25 × 102 Pa), G” (2.30 × 103 Pa) and G* (8.00 × 102 Pa) values observed for the combination of both L. plantarum strains showed that the gel formed was firmer and had solid character. The riboflavin content of product developed with a combination of test cultures was significantly higher (342.11 µg/L) than individual cultures and control. The final product had a higher probiotic count (more than 9 log cfu/mL), which is also required for functional food containing probiotics.

Metabolomics as a tool for the comprehensive understanding of fermented and functional foods with lactic acid bacteria

2013 ◽  
Vol 54 (1) ◽  
pp. 1152-1161 ◽  
Author(s):  
Fernanda Mozzi ◽  
Maria Eugenia Ortiz ◽  
Juliana Bleckwedel ◽  
Luc De Vuyst ◽  
Micaela Pescuma
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Functional Foods ◽  
Comprehensive Understanding

scholarly journals Sensory Evaluation of Yogurt-like Set and Yogurt-like Drink Produced by Indigenous Probiotic Strains for Market Test

2018 ◽  
Vol 15 (1) ◽  
pp. 1
Author(s):  
Fathyah Hanum Pamungkaningtyas ◽  
Mariyatun Mariyatun ◽  
Rafli Zulfa Kamil ◽  
Ryan Haryo Setyawan ◽  
Pratama Nur Hasan ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Plantarum ◽  
Sensory Evaluation ◽  
Starter Culture ◽  
Dairy Industry ◽  
Sensory Properties ◽  
Fermented Foods ◽  
Probiotic Strains ◽  
Market Test

Lactic acid bacteria have been isolated from several Indonesian indigenous fermented foods and screened for the potential strains as probiotic candidates. The aim of this study was to evaluate sensory properties and respondents’ preference of yogurt-like set and yogurt-like drink with various Indonesian indigenous probiotic strains produced by dairy industry. Indigenous probiotics of Lactobacillus plantarum MUT-7 and Lactobacillus plantarum DAD-13 were used to produce yogurt-like set and yogurt-like drink. Family perception toward yogurt-like drink was performed in Yogyakarta involving 100 family members. The yogurt-like products were also compared to yogurt containing commercial Lactobacilus bulgaricus and Streptococus thermophilus or commercial yogurt produced by dairy company. Several sensory evaluation toward sensory properties and panelist’s preference were performed in different cities.  The result showed that the indigenous probiotic L. plantarum DAD-13 and L. plantarum MUT-7 were potential to be used as a starter culture for the production of yogurt-like set and yogurt-like drink. The combination of indigenous probiotics and indigenous lactic acid bacteria S. thermophilus DAD-11 resulted in better sensory properties of yogurt set compared to combination of L. bulgaricus and S. thermophilus. 

Physicochemical property changes and aroma differences of fermented yellow pea flours: role of Lactobacillus species and fermentation time

2021 ◽  
Author(s):  
Chun Li ◽  
xiaoqian chen ◽  
Jin Zhao ◽  
ZIXAUN GU ◽  
Jiajia Rao ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Physicochemical Property ◽  
Physicochemical Properties ◽  
Lactobacillus Species ◽  
Fermentation Time ◽  
Property Changes

The aim of this study was to evaluate the physicochemical properties and aroma changes of yellow pea flours fermented by five lactic acid bacteria (LAB) including two Lactiplantibacillus, two Lactobacillus,...

scholarly journals Characterization of Lactic Acid Bacteria Isolated From the Gastrointestinal Tract of a Wild Boar as Potential Probiotics

2020 ◽  
Vol 7 ◽  
Author(s):  
Miao Li ◽  
Yi Wang ◽  
Hongyu Cui ◽  
Yongfeng Li ◽  
Yuan Sun ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Gastrointestinal Tract ◽  
Lactic Acid Bacteria ◽  
Wild Boar

scholarly journals Activity and viability of probiotic candidates consisting of lactic acid bacteria and yeast isolated from native poultry gastrointestinal tract

2018 ◽  
Author(s):  
Rima Shidqiyya Hidayati Martin ◽  
Erika Budiarti Laconi ◽  
Anuraga Jayanegara ◽  
Ahmad Sofyan ◽  
Lusty Istiqomah
Keyword(s):  
Lactic Acid ◽  
Gastrointestinal Tract ◽  
Lactic Acid Bacteria

Pectin-microfibrillated cellulose microgel: Effects on survival of lactic acid bacteria in a simulated gastrointestinal tract

2020 ◽  
Vol 158 ◽  
pp. 826-836 ◽  
Author(s):  
Bingyan Chen ◽  
Xiaozi Lin ◽  
Xiaojie Lin ◽  
Weixin Li ◽  
Baodong Zheng ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Gastrointestinal Tract ◽  
Lactic Acid Bacteria ◽  
Microfibrillated Cellulose

Antibiotic Resistance of Probiotic Strains of Lactic Acid Bacteria Isolated from Marketed Foods and Drugs

2009 ◽  
Vol 22 (5) ◽  
pp. 401-412 ◽  
Author(s):  
Chang LIU ◽  
Zhuo-Yang ZHANG ◽  
Ke DONG ◽  
Jian-Ping YUAN ◽  
Xiao-Kui GUO
Keyword(s):  
Antibiotic Resistance ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Probiotic Strains
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