From Kimchi to Kefir: An Exploration of Probiotics, Benefits, and Future

Abstract

Live microorganisms known as probiotics, which have various beneficial claims, have undergone substantial research and commercial exploration in a wide range of goods across the world. Many scientific studies have demonstrated their advantages for both human and animal health. The two primary probiotic bacterial species are Lactobacillus sp. and Bifidobacterium sp. The multi-billion health food industry has employed probiotics with a variety of dietary matrices, which are briefly reported. The history of probiotics, their use in food and medicine, and the latest developments in probiotic processes such as microencapsulation and genetically engineered probiotics are all covered in this review.

Keywords

• antibiotics
• engineered probiotics
• fermentation
• freeze-drying
• lactic acid bacteria
• lactobacillus
• microencapsulation