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Dairy propionibacteria as probiotics: recent evidences
1Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, via Napoli 25, 71122, Foggia, Italy. clelia.altieri@unifg.it.
World Journal of Microbiology & Biotechnology
|August 28, 2016
Summary
Dairy propionibacteria show promising probiotic properties and robust nature, suitable for fermented foods. Recent research highlights their potential health benefits, including gut microbiota modulation and immune system support.
Area of Science:
- Food Science
- Microbiology
- Probiotics
Background:
- Dairy propionibacteria possess underestimated probiotic properties.
- Their robust nature allows them to overcome technological challenges in food production.
Purpose of the Study:
- To review recent data on the probiotic potential of dairy propionibacteria.
- To explore both general and innovative selection criteria for these bacteria.
Main Methods:
- Review of existing scientific literature and data.
- Analysis of studies focusing on general probiotic selection criteria.
- Evaluation of innovative approaches to assess probiotic potential.
Main Results:
- Dairy propionibacteria demonstrate resilience to technological and digestive stresses.
- Potential health benefits include production of active molecules and enhanced gut adhesion.
- Positive impacts on gut inflammation, immune modulation, and potential cancer risk reduction were noted.
Conclusions:
- Dairy propionibacteria are viable candidates for use in various fermented probiotic foods.
- Their multifaceted health benefits warrant further investigation and application.
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