Development of Probiotic Food Ingredients

Apajalahti, Juha; Hansen, Egon Bech; Friedrich, Udo; Schlothauer, Ralf-Christian; Schmid, K.; Staudt, C.

doi:10.1201/9781420027570.ch2

Cited by 3 publications

(2 citation statements)

References 141 publications

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“…There has been substantial evidence for the benefits of probiotics and prebiotics in the lowering of (i) lactose intolerance through the activity of β-galactosidase; (ii) antibiotic-associated diarrhea; (iii) colon carcinogenesis; (iv) hypocholesterolemic effect, and (v) gut mucosal dysfunction [34][35][36][37][38].…”

Section: Contributions Of Fermented Foods To Human Nutritionmentioning

confidence: 99%

Indian Traditional Fermented Foods: The Role of Lactic Acid Bacteria

Roopashri¹,

Janakiraman²,

Divyashree³

et al. 2023

Lactobacillus - A Multifunctional Genus

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Fermentation technology is an important field comprising the use of microorganisms and enzymes to produce the compounds that have applications in the food, pharmaceutical, energy, and chemical industries. Although food fermentation processes have been used for generations as a prerequisite for sustainable food production, today it has become more demanding to obtain functional and therapeutic food products through the application of continuous creations and advancement of innovative fermentation processes. For these reasons, efforts are directed toward designing new processes, concepts, and technologies. Fermentation is a natural process whereby microorganisms such as lactic acid bacteria and yeast convert carbohydrates such as starch and sugar into alcohol or acids, both of these act as a natural preservatives. This process is still used today to produce foods such as wine, cheese, sauerkraut, yogurt, and other types of traditional foods. Traditional fermented foods are popularly consumed and form an integral part of our diet since early history. They are recognized as having multiple benefits related to nutritive values, therapeutic properties, and sensory attributes. In most fermented foods, the fermentation process is predominantly initiated by lactic acid bacteria. These organisms have been termed as probiotic bacteria—a group that appears to have specific health-promoting attributes.

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Section: Contributions Of Fermented Foods To Human Nutritionmentioning

confidence: 99%

Indian Traditional Fermented Foods: The Role of Lactic Acid Bacteria

Roopashri¹,

Janakiraman²,

Divyashree³

et al. 2023

Lactobacillus - A Multifunctional Genus

View full text Add to dashboard Cite

show abstract

“…Products with an unfavourable water activity are, for example, cereals, chocolate, marmalade, honey and toffees. These products are ''too dry'' for applying live bacteria and ''too wet'' for the application of freeze-dried bacteria (Schmid et al, 2006). Other vehicles not suitable for viable probiotic bacteria but potential food matrixes for dried cell-free fractions would be soups, sweets, muffins, snacks, tea, chewinggums, high acidic beverages, infant foods, dressings, energy drinks, biscuits, jams, cakes, sweeteners or sports drinks.…”

Section: Fate Of Ingested Bioactive Molecules In Vivo: Safety Aspectsmentioning

confidence: 99%

Dried cell-free fraction of fermented milks: new functional additives for the food industry

Vinderola

2008

Trends in Food Science & Technology

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Microbial metabolites in fermented food products and their potential benefits

Nagarajan¹,

Rajasekaran²,

Venkatachalam³

2022

IFRJ

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Fermented food products are unique, and their consideration and consumption rates have significantly increased as they have various functional properties which include beneficial health activities to the consumers. Fermented food products contain a plethora of microbial metabolites. Microorganisms are the key factors that determine the characteristics of the food and metabolites produced during fermentation. The major microbial metabolites are enzymes, amino acids, bacteriocins, organic acids, pigments, bioactive compounds (polyphenolics, alkaloids, and antibiotics), and vitamins that enhance the sensorial and nutritional quality of fermented foods. Furthermore, the metabolites possess various probiotic, antioxidant, and antimicrobial activities, and also help control multiple acute and chronic diseases including cancers, cardiovascular diseases, allergies, diabetes, and gastrointestinal disorders. Therefore, the present review elaborates the microbial metabolites of various fermented food products and their functional properties, as well as their impacts on consumers’ health.

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Development of Probiotic Food Ingredients

Cited by 3 publications

References 141 publications

Indian Traditional Fermented Foods: The Role of Lactic Acid Bacteria

Indian Traditional Fermented Foods: The Role of Lactic Acid Bacteria

Dried cell-free fraction of fermented milks: new functional additives for the food industry

Microbial metabolites in fermented food products and their potential benefits

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