Fermented foods as probiotics: A review

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...

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Autores principales:	Yulistia Budianti Soemarie, Tiana Milanda, Melisa Intan Barliana
Formato:	article
Lenguaje:	EN
Publicado:	Wolters Kluwer Medknow Publications 2021
Materias:	fermented foods lactic acid bacteria probiotics Therapeutics. Pharmacology RM1-950 Pharmacy and materia medica RS1-441
Acceso en línea:	https://doaj.org/article/4d90a458ee6a485a893fa6fac8095155
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spelling	oai:doaj.org-article:4d90a458ee6a485a893fa6fac80951552021-11-12T10:17:53ZFermented foods as probiotics: A review2231-40400976-209410.4103/japtr.japtr_116_21https://doaj.org/article/4d90a458ee6a485a893fa6fac80951552021-01-01T00:00:00Zhttp://www.japtr.org/article.asp?issn=2231-4040;year=2021;volume=12;issue=4;spage=335;epage=339;aulast=Soemariehttps://doaj.org/toc/2231-4040https://doaj.org/toc/0976-2094Fermented 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.Yulistia Budianti SoemarieTiana MilandaMelisa Intan BarlianaWolters Kluwer Medknow Publicationsarticlefermented foodslactic acid bacteriaprobioticsTherapeutics. PharmacologyRM1-950Pharmacy and materia medicaRS1-441ENJournal of Advanced Pharmaceutical Technology & Research, Vol 12, Iss 4, Pp 335-339 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	fermented foods lactic acid bacteria probiotics Therapeutics. Pharmacology RM1-950 Pharmacy and materia medica RS1-441
spellingShingle	fermented foods lactic acid bacteria probiotics Therapeutics. Pharmacology RM1-950 Pharmacy and materia medica RS1-441 Yulistia Budianti Soemarie Tiana Milanda Melisa Intan Barliana Fermented foods as probiotics: A review
description	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.
format	article
author	Yulistia Budianti Soemarie Tiana Milanda Melisa Intan Barliana
author_facet	Yulistia Budianti Soemarie Tiana Milanda Melisa Intan Barliana
author_sort	Yulistia Budianti Soemarie
title	Fermented foods as probiotics: A review
title_short	Fermented foods as probiotics: A review
title_full	Fermented foods as probiotics: A review
title_fullStr	Fermented foods as probiotics: A review
title_full_unstemmed	Fermented foods as probiotics: A review
title_sort	fermented foods as probiotics: a review
publisher	Wolters Kluwer Medknow Publications
publishDate	2021
url	https://doaj.org/article/4d90a458ee6a485a893fa6fac8095155
work_keys_str_mv	AT yulistiabudiantisoemarie fermentedfoodsasprobioticsareview AT tianamilanda fermentedfoodsasprobioticsareview AT melisaintanbarliana fermentedfoodsasprobioticsareview
_version_	1718430986360848384

Fermented foods as probiotics: A review

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