Probiotic Food Products Classes, Types, and Processing

Awaisheh, Saddam S.

doi:10.5772/51267

Cited by 8 publications

(5 citation statements)

References 110 publications

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“…These if included in day to day diet will help maintain a healthy gut environment for commensal gut flora as well as probiotic bacteria to grow. Additionally, prebiotic substances like indigestible carbohydrates, such as fructooligosaccharides and inulin have also been incorporated in a number of products like cheese and yoghurt, to maintain and enhance probiotic viability 17 . Thus, knowledge about prebiotics should not be neglected.…”

Section: Resultsmentioning

confidence: 99%

Awareness and Knowledge about Probiotics among College Students

Sharma¹,

Gupta²,

Gupta³

et al. 2019

J Pure Appl Microbiol

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Section: Resultsmentioning

confidence: 99%

Awareness and Knowledge about Probiotics among College Students

Sharma¹,

Gupta²,

Gupta³

et al. 2019

J Pure Appl Microbiol

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“…Commonly, in fermented products, the viability of numerous probiotic strains could be compromised due to the antagonistic interplay between starter cultures and probiotics, alongside the acidification inherent to these cultured products. Consequently, a novel trend has surfaced: non-fermented dairy products have been developed and brought to the market, reflecting this evolving approach ( Awaisheh, 2012 ).…”

Section: Fermentation and Non-fermentationmentioning

confidence: 99%

Overview of Dairy-based Products with Probiotics: Fermented or Non-fermented Milk Drink

Jang,

Lee,

Paik

2024

Food Sci Anim Resour

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Probiotic products have long been recognized for their health benefits. Additionally, milk has held a longstanding reputation as a dairy product that offers high-quality proteins and essential micronutrients. As awareness of the impact of food on health grows, interest in functional products such as probiotic dairy products is on the rise. Fermentation, a time-honored technique used to enhance nutritional value and food preservation, has been used for centuries to increase nutritional value and is one of the oldest food processing methods. Historically, fermented dairy products have been used as convenient vehicle for the consumption of probiotics. However, addressing the potential drawbacks of fermentation has recently led to increase in research on probiotic dairy drinks prepared without fermentation. These non-fermented dairy drinks have the advantage of maintaining the original flavors of milk drinks, containing potential health functional probiotics, and being an alternative dairy product that is helpful for probiotics intake. Currently, research on plant-based dairy products is rapidly increasing in the market. These developments might suggest the potential for novel forms of non-fermented dairy beverages with substantial prospects in the food market. This review aims to provide an overview of milk-based dairy beverages, both fermented and non-fermented, and discuss the potential of non-fermented dairy products. This exploration paves the way for innovative approaches to deliver probiotics and nutrition to consumers.

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“…Several probiotics has several mechanisms of actions and they all differ significantly in species and strains [8]. Their activity are not limited to the intestinal tract.…”

Section: Mechanism Of Action Of Probioticsmentioning

confidence: 99%

Probiotics: Current Trend in Combating Antimicrobial Resistance

Ezeanya-Bakpa,

Omorinbola

2024

Int J Health Sci Res

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Probiotics are live bacteria, most commonly belonging to the Lactobacillus and Bifidobacterium genera, although strains of other species are also commercially available and beneficial to the host. From an antibiotic perspective, probiotics have been shown to reduce the risk of certain infections, such as certain types of gastro-intestinal, respiratory and other reproductive infections. This may be accompanied by a reduced need for antibiotics for secondary infections. Although antibiotics appear to be effective against most infections, resistance is increasing among bacteria. Probiotics are specifically selected to prevent cross-contamination or transmission of antibiotic resistance. It is recommended to use probiotics together with antibiotics to reduce incidence, duration and/or severity of antibiotic resistance. This provides better compatibility with antibiotics and thus reduces the development of resistance. The extent to which probiotics directly reduce the spread of antibiotics resistance has not yet been fully studied. However, maintaining the balance of the microbiome while using antibiotics has been the potential to reduce infection and consequently resistance. Probiotics may reduce the need for antibiotics thus the risk of infection. Key words: Probiotics, Antibiotic-resistant bacteria, Methicillin-resistant Staphylococcus aureus, Lactobacillus, Antimicrobial resistance

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Probiotic Food Products Classes, Types, and Processing

Cited by 8 publications

References 110 publications

Awareness and Knowledge about Probiotics among College Students

Awareness and Knowledge about Probiotics among College Students

Overview of Dairy-based Products with Probiotics: Fermented or Non-fermented Milk Drink

Probiotics: Current Trend in Combating Antimicrobial Resistance

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