ABSTRACT
The search for a better quality of life enhanced the introduction of probiotics in daily consumption. However, the application of probiotic microorganisms in industrial processes demands some care to maintain its viability and beneficial effects on human health. Probiotic lactic acid bacteria, depending on the species and strains, present unique characteristics of utilization, metabolization, and degradation of substrates as well as xenobiotics, which makes them even more interesting for application in foods with functional aspects. The protection of probiotics by substances considered prebiotics or non-prebiotic components such as mucilages and other polysaccharides is an alternative to increase the viability of microorganisms in the gastrointestinal system. Processing conditions during food production containing probiotic microorganisms can lead to significant losses in cell viability due to heating, mechanical, and osmotic stresses, causing cellular injuries. Fermented foods have linked healthy aspects to their image and safe use by mankind.
