ABSTRACT
Probiotics hold immense promise for improved human health benefits on consumption (Table 19.1) and hence have consequent commercial value. Probiotics are live nonpathogenic microorganisms administered to improve microbial balance, particularly in the gastrointestinal tract, which is home to more than 500 different types of bacteria, which help keep the intestines healthy, assist in digesting food, and help the immune system. Researchers believe that some digestive disorders happen when the balance of friendly bacteria in the intestines becomes disturbed after an infection or after taking antibiotics. Intestinal problems can also arise when the lining of the intestines is damaged. Under such circumstances, probiotics can improve intestinal function and maintain the integrity of the lining of the intestines because these friendly organisms help fight bacteria that cause diarrhea. There’s also evidence that probiotics help maintain a strong immune system. A sharp increase in autoimmune and allergic diseases is noted in societies with very good hygiene, probably because the immune system is not being properly challenged by pathogenic organisms, whereas introducing friendly bacteria in the form of probiotics is
19.1 Introduction .................................................................................................................................. 445 19.2 Concept of Probiotics ................................................................................................................... 447 19.3 Traditional Fermented Foods That Serve the Role of Probiotics ................................................ 448
19.3.1 Cultured Dairy Products ................................................................................................. 449 19.4 Microorganisms as Probiotics ...................................................................................................... 449 19.5 Role of Enzymes in Probiotics ......................................................................................................453 19.6 Prebiotics .......................................................................................................................................453
