Open AccessFermented foods as probiotics: A review
Author(s) -
Yulistia Budianti Soemarie,
Tiana Milanda,
Melisa Intan Barliana
Publication year - 2021
Publication title -
journal of advanced pharmaceutical technology and research
Language(s) - Uncategorized
Resource type - Journals
SCImago Journal Rank - 0.325
H-Index - 33
eISSN - 2231-4040
pISSN - 0976-2094
DOI - 10.4103/japtr.japtr_116_21
Subject(s) - pathogenic bacteria , food spoilage , bacteria , bifidobacterium , fermentation , lactobacillus , biology , food science , fermentation in food processing , lactic acid , probiotic , antimicrobial , microorganism , pediococcus , microbiology and biotechnology , genetics
Fermented foods and drinks derived from animals as well as plants play an important role in diets. These foods usually contain lactic acid bacteria (LAB) grown during fermentation, and these naturally contain compounds, including organic acids, ethanol, or antimicrobial compounds with the ability to inhibit spoilage organisms and pathogenic bacteria in fermented foods. Furthermore, these bacteria are able to adapt well to the spontaneous fermentation process and play a role in human as well as animal health, especially in digestive tract, commonly known as probiotics. This study therefore aims to describe the microorganisms produced by fermented foods suitable for development as probiotics to improve human health, as these generally have the ability to improve the immune system against pathogenic bacteria. Several genera are used as probiotics, including Lactobacillus , Bifidobacterium , Bacillus , Pediococcus , and several yeasts. Therefore, LAB produced from fermented foods were concluded to be suitable potential candidates for probiotics, to replace antibiotics in overcoming pathogenic bacteria, and to possess the ability to improve the immune system and strengthen the body against pathogenic bacteria.