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Prebiotics are non-digestible molecules produced by probiotic microorganisms [1]. Probiotic microrganisms are generally bacteria or fungi recognized as safe, with their properties based on the production of organic acids, reduction of biogenic amines, digestion/breakdown of carbohydrates and proteins, immunomodulatory and anti-inflammatory responses, reduction of carcinogenic amines, and production of antimicrobial peptides, among others [2]. These days probiotics are mostly consumed as probiotic yogurts and other probiotic dairy products, dietary supplements, spoonable forms, and probiotic cultured drinks for daily dosage packaging, among others. Prebiotics are also claimed to enhance wellbeing through immunomodulatory and metabolic activities, and act as a natural barrier against pathological processes [1]. These molecules are considered to be a targeted for human and animal production and health, and represents a multimillionaire market of the functional foods. Furthermore, the increasing market of prebiotics counts today with a thousands of patented invention, related to isolation, production, preparation, methods of use, or application of newly health enhancing molecules. The global production and consumption of functional foods is a multi-billion industry, with an estimated market size around US$ 60 billion in 2008-9, several times greater than the health treatment costs only in USA in that years, in the order of US$ 832 million (Figure 1). As a comparison, the global market of probiotic products was US$ 15.9 billion in 2008 and US$ 19 billion in 2009, with a compound annual growth rate (CAGR) of 11.7 % (2009-2014). Furthermore, the probiotic market predicted by 2014 for Europe and Asia comprises, respectively, US$ 12.9 billion (11.1 % CAGR), and US$ 8.7 billion. Japan, a global leader of functional foods, devoted US$ 4.5 billion to the study and commercialization of prebiotics, with US$ 1.5 billion verted exclusively for the oligosaccharide commerce in 2009 [3]. The USA have occupied the second position in the last decade, with a commercialization of US$ 110 million for functional oligosaccharides (35 % inulin, 20 % mannan oligosaccharides, and 10 % fructan), and with a CAGR rate of 20 % The European and the U.S. market for prebiotics is projected to reach nearly US$ 1.2 billion and US$225 million, respectively, by the year 2015 [3]. This has reached nearly US$ 21.6 billion in 2010 and is expected to reach US$ 31.1 billion in 2015, and at a CAGR of 7.6 % for the 5-year period.

Kefir D’Aqua and Its Probiotic Properties