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Probiotics must meet with certain requirements: viability and number in the industrial processing, ability to survive under harsh conditions in the gastrointestinal tract, resistance to pH and bile, ability to adhere to epithelial cells in the intestinal walls, colonization in the human intestine, production of antimicrobial substances called bacteriocins, resistance to physical-chemical conditions during processing (Vera-Pingitore et al., 2016; Kandylis et al., 2016). Probiotic microorganisms mainly come from bacteria, principally in the Lactobacillus and bifid bacterium types, but not exclusively. There are probiotics in other groups such as yeasts and filamentous fungi (Prado et al., 2008; Tamang et al., 2016b).

food science and technology

Assessment of the use of the hydrolyzed liquid fraction of the kiwicha grain in the fermentation process of probiotic drinks from tarwi juice: microbiological, chemical and sensorial analysis