What are Probiotics?
Probiotics are live microorganisms that are intended to have health benefits when consumed. Although people often think of bacteria and other microorganisms as harmful “germs,” many are indeed helpful. Some bacteria help digest food, destroy pathogenic microorganisms or produce vitamins. One of the most significant groups of probiotic microorganisms are the lactic acid bacteria, commonly used in fermentation of dairy products. Many of the microorganisms in probiotic products are the same as or similar to the microorganisms that naturally live in our body. Probiotics may contain a variety of microflora. The most common are bacteria that belong to the genera of Lactobacillus and Bifidobacterium. Besides, there are other bacteria and yeasts such as Saccharomyces boulardii. Under Schedule VII, the FSSAI has approved the use of 28 strains of probiotic microorganisms in foods. These organisms may be used either singly or in combination. Different types of probiotics may have different effects. For example, if a specific kind of Lactobacillus helps prevent an illness, it does not necessarily mean that another species of Lactobacillus or any Bifidobacterium species would do the same thing. It is important to remember that realization of the intended benefits of probiotics would require the consumption of a minimum number of bacteria. It is recommended that a person consume at least 1×109 viable probiotic cells per day. Not all fermented products may contain enough active microorganisms. The fresher the product, the more will be the active microorganisms in it.
How Probiotics Work?
This story is from the April 2021 edition of Food & Beverages Processing.
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This story is from the April 2021 edition of Food & Beverages Processing.
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