Probiotics in Processed Dairy Products and Their Role in Gut Microbiota Health

Abstract

Probiotics are the beneficial microorganisms, catalase negative which restore microbial balance inside the gut of humans as well as animals. Lactobacillus the earliest probiotic that have the beneficial impact on health. These “Good Microorganisms” can be obtained not only from various non-dairy products but also from processed dairy products like. Another economically viable method is microencapsulation for preserving probiotics and the stability is improved by glucose. Even the vitamins manufacturer the probiotic bacterial agents. The health benefits of probiotics include increased immunological responses, relief of lactose intolerance symptoms, therapy for diarrhea, reduction in serum of cholesterol, production of vitamin, anticarcinogenic. Probiotics play a wide range in the host body (e.g., decreasing illnesses and stress, enhancing immunity, modulation of gut microbiota, nutritional assistance, improving quality of water, etc.). So, the positive effects of probiotics help to boost animal feed value and growth and improve aquaculture breeding and hatching rates. Probiotics can lower the prevalence and severity of illnesses, showing their promise to cure or prevent COVID-19. Lactobacillus casei also interact with epithelial cells with Toll-like receptors (TLRs) to improve the production of cytokines that are important in the enhancement of cell productivity and prevent apoptosis during restoration, which promote survival and proliferation. The preservation of the human GI or lung microbiota might help prevent COVID-19, as dysbiosis plays an essential role in people’s vulnerability to infectious illnesses. Most of the experimental studies proved that bacteria isolated from processed dairy products belonged to lactic acid bacteria and are declared as probiotic bacteria. In present review, various research studies regarding significance of probiotics as well as their extraction from processed dairy products are discussed.

The Networked Interaction between Probiotics and Intestine in Health and Disease: A Promising Success Story

“…rhamnosus , S. thermophilus , and Bifidobacterium lactis . Lactobacilli shows antirotaviral and antibacterial activity by promoting metabolites like bacteriocins, non-bacteriocins and lactic acid [ 131 , 132 , 133 , 134 , 135 ]. Thus, they promote a healthy balance of gut bacteria, improve lactose digestion and support digestive health ( Figure 5 ).…”

A novel Lactiplantibacillus plantarum strain: probiotic properties and optimization of the growth conditions by response surface methodology

“…The viable cell count level of a probiotic products can differ according to countries. In Japan, at least 10 7 cfu/g of probiotic should be exist in a food sample to be consider as a probiotic, however in United States a product can be labeled as probiotic if only it contains a minimum of 10 8 cfu/g probiotic bacteria (Fatima Sherwani and Ara Abbas Bukhari 2022 ). The major genera used in probiotic products are grouped as (i) Bifidobacterium, Lactobacillus, Streptococcus which are lactic acid producing; (ii) Bacillus, Propionibacterium which are non-lactic acid producing; (iii) Saccharomyces that is non-pathogenic yeasts; (iv) rod or coccobacilli group which are non-spore forming and non-flagellated (Saraf et al 2010 ).…”

Effect of Immobilized Pediococcus acidilactici ORE5 Cells on Pistachio Nuts on the Functional Regulation of the Novel Katiki Domokou-Type Cheese Microbiome

“…Mechanistically, lactic acid bacteria adhere to the surface of cheese curds, forming biofilms that protect against contamination and provide an environment for microbial interactions. They also produce exopolysaccharides, contributing to the cheese's texture and rheological properties [16]. Hence, the incorporation of probiotics in cheese production not only enhances nutritional value and promotes health benefits, but also shapes microbial dynamics, ultimately influencing the quality, flavor, and texture of the cheese.…”