TITLE:
Probiotics Potential of Yeast and Lactic Acid Bacteria Fermented Foods and the Impact of Processing: A Review of Indigenous and Continental Food Products
AUTHORS:
Mabel Kyei Kwofie, Nafisatu Bukari, Oluwaseyi Adeboye
KEYWORDS:
Probiotics, Lactobacillus spp, Bifidobacterium spp, Yeast, Lactic Acid Bacterial (LAB), Fermentation, Food Products
JOURNAL NAME:
Advances in Microbiology,
Vol.10 No.9,
September
29,
2020
ABSTRACT: Probiotics have become essential in food safety and health discourse with interest in their availability, stability, nutrition, and health implications. In this paper, an overview of probiotics of yeast and lactic acid, bacterial fermented food is presented. Probiotics of Lactobacillus spp. and Bifidobacterium spp.’s activities and processes within the human intestinal system are examined. Yeast and lactic acid bacterial (LAB) fermented foods from classified food groups such as vegetables, cereals, and grains, soybean, milk, fish, meat, and beverages are examined. This paper focuses on probiotic (microorganism) strains identified with food and their potential health and nutrition benefits. Finally, the impact of processing parameters and non-process factors on probiotics potential in fermented food is investigated.