The phrase “probiotic” originates from a Greek word meaning “for life”. It is basically the live microorganisms which when taken in appropriate amounts gives a beneficial health effect to the host (mostly human beings). The probiotics have been widely used in dairy products, however, their application in the non-dairy foods is yet to be recognized. As per the statements given by The Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO), there is enough scientific substantiation to signify that some specific microbial strains are safe for human use and the probiotics provide health benefits. Characteristics of probiotics
The specific strains are selected based on the different characteristics
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Oral and vaginal administration of Lactobacilli (in the form of yoghurt) is done by women to treat yeast infection. There is not much confidence yet to recommend this method professionally.
Besides people with impaired immune function, probiotics are already present present in the digestive system. It is important to be aware of the ingredients and read the labels carefully.
Food applications of probiotics
The easy access to knowledge these days have led to the development of a diverse range of healthy food. The consumers have shown an increased amount of interest in functional foods including probiotics as seen in the last 20 years. The presence of probiotics in commercial food products have various health benefits. Because of the same reason, food industries are really focusing on creating a new generation of ‘probiotic health’ foods.
The food applications are :
Dairy-based probiotic foods
Most milk and milk products are stored at refrigerated temperatures which makes it a good vehicle of probiotic strains. Various examples of foods containing probiotics are fresh milk, yogurt, cheese, etc. the reason why dairy products are used is because they provide a suitable environment for growth and viability of healthy bacteria. Factors that need to be addressed