Probiotics and the physiological & biological aspects of probiotic microorganisms

Triyugi Narain Kushwaha* and Shweta Maurya

Since ancient times, food fermentation has been practiced and evolved via changes in substrates, procedures, and technology. Microbial culture is performed using techniques such as enrichment and back-slopping to improve the organoleptic quality, nutrient availability, and storage life of food. In many cases, this also adds healthy microorganisms to the consumer’s diet. Lactic acid bacteria (LAB), many of which are known to have probiotic properties, are among the principal groups of microbes employed in conventional and industrial cereal fermentation, followed by yeast and mold. The end products of Probiotic products must contain viable cells 108 to 109 cfu/ml.   Probiotic products may be used to increase the health of plants, animals, humans, and also soils at certain limits. LAB converts cholesterol to coprostanol. They help to remove aflatoxins from foods and reform the antinutritional elements’ bioavailability. They become a good indicator before disease development.  Here, we scrutinized all the general possible probiotic microflora presence, their compositions, and possible concentrations for use in various applications. 

Keywords:

Published on: Apr 24, 2024 Pages: 44-56

Full Text PDF Full Text HTML DOI: 10.17352/jfsnt.000049
CrossMark Publons Harvard Library HOLLIS Search IT Semantic Scholar Get Citation Base Search Scilit OAI-PMH ResearchGate Academic Microsoft GrowKudos Universite de Paris UW Libraries SJSU King Library SJSU King Library NUS Library McGill DET KGL BIBLiOTEK JCU Discovery Universidad De Lima WorldCat VU on WorldCat