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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

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Probiotics and its functionally valuable products-a review.

Paulraj Kanmani¹, R Satish Kumar, N Yuvaraj

¹Department of Biotechnology, School of Life Sciences, Pondicherry University, Pondicherry, 605014, India.

Critical Reviews in Food Science and Nutrition

|May 1, 2013

Summary

Probiotic bacteria, especially lactic acid bacteria (LAB), offer health benefits through compounds like bacteriocins and exopolysaccharides (EPS). These substances enhance gut health by fighting pathogens and improving bacterial colonization.

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Area of Science:

Microbiology
Food Science
Biotechnology

Background:

Probiotic bacteria are increasingly incorporated into food systems due to their safety and functional properties.
Lactic acid bacteria (LAB) are commonly used probiotics, known for their beneficial effects in the gastrointestinal tract.

Purpose of the Study:

This review focuses on the ecology, biosynthesis, genetics, target sites, and applications of bacteriocins and exopolysaccharides (EPS) produced by LAB.
It also discusses the production and functions of folate and siderophores from LAB.

Main Methods:

Literature review of scientific articles on LAB probiotics.
Analysis of the properties and applications of bacteriocins, EPS, folate, and siderophores from LAB.

Main Results:

LAB produce bacteriocins with broad-spectrum antimicrobial activity against pathogens.
LAB synthesize exopolysaccharides (EPS) that promote probiotic colonization in the gut.
LAB also produce biosurfactants, antioxidants, folate, and siderophores, contributing to host health.

Conclusions:

LAB offer significant health benefits through various bioactive compounds.
Bacteriocins and EPS are key components for probiotic efficacy in food systems.
Further research into LAB-derived compounds like folate and siderophores can expand their applications.