chapter  14
14 Pages

Probiotic and Prebiotic Fermented Foods

ByKasipathy Kailasapathy

Consumers are increasingly becoming aware of their personal health, and expect the foodstheyconsumenotonlytobesafeandhealthybutalsocapableofpreventing illnesses.Inboththedevelopinganddevelopedcountries,anagingpopulation,stressassociatedbusylifestyle,andaself-medicationapproachtothepreventionofhealthrelatedissuesratherthancuringthemarefactorsthatareincreasinglycontributingto narrowtheinterphasebetweenfoodanddrugs.Foodsarenolongerlikedbyconsumerssolelyfortasteandprovidingnutritionalneeds,butalsobecauseoftheirability toprovidespeci™cphysiologicalbene™tsaboveandbeyondtheirbasicnutritional values.Afermentedfunctionalfoodorbeverageimpartsaphysiologicalbene™tthat enhancesoverallhealth,helpstopreventortreatadisease/condition,orimproves

14.1 Introduction .................................................................................................... 377 14.2Probiotic Functional Foods ............................................................................ 379

14.2.1Probiotic Bacteria .............................................................................. 379 14.2.2Properties of Probiotic Bacteria ........................................................ 379 14.2.3Bene™cial Effects of Probiotics ......................................................... 380 14.2.4Viability Issues of Probiotic Bacteria ................................................ 381 14.2.5Applications of Probiotic Cultures in Functional Foods ................... 382 14.2.6Factors Affecting the Survival of Probiotic Bacteria ........................ 382

14.3Prebiotic Functional Foods ............................................................................ 383 14.3.1Types of Prebiotics ............................................................................ 383 14.3.2Health-Related Aspects and Claims ..................................................384