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bifidobacteria species used as probiotics are Bifidobacterium breve, B. lactis, B.
longum, B. pseudolongum, B. infantis, and B. thermophilum. Many researchers
reported that bifidobacteria can help with improving glucose tolerance and lipid
levels in the blood. Bifidobacteria can also effectively improve GI discomfort, bloating, and digestive disorders (Jungersen et al. 2014).
Saccharomyces boulardii is a commonly used yeast probiotic and is effective in
treating traveler’s diarrhea. It has also been reported that Streptococcus thermophilus is effective in prevention of lactose intolerance because it produces a large
amount of lactase enzyme. Enterococcus faecium, commonly found in the intestinal
tract of humans by competing for binding sites and nutrients, inhibits pathogenic
bacteria. Probiotic or diet supplement with Enterococcus faecium is used to treat
tooth decay, infectious diarrhea, irritable bowel syndrome, and vaginal infections.
Leuconostoc mesenteroides has been used extensively in food processing throughout human history. The species is beneficial for cytokinin production. Leuconostoc
mesenteroides and Bacillus subtilis together showed a synergic effect for many beneficial properties (Malathi et al. 2014)
Historical evidence suggests use of dairy products with probiotic bacteria (Fuller
1993). Most such bacteria are found to be present in various parts of the human
body, including the mouth and digestive system. These probiotic bacteria are generally colonizing and mainly associated with fermentation of milk to various dairy
products. Probiotic-associated dairy products are an advantageous delivery vehicle
of useful bacteria (Tamime et al. 2003), such as the presence of lactic acid bacteria
in the food that provide good health conditions. Bacteria are included throughout
the fermentation process. Fermentation of carbohydrates to organic acids and alcohols by enzymes produced by microbes reduces the speed of decomposition and
thereby expands the period of storage of perishable foods.
Lactobacillus acidophilus and L. bulgaricus are generally present in yogurt and
curd along with Bifidobacterium bifidum and Streptococcus thermophilus, which
have a positive impact on microorganisms in the gut and thereby improve lactose
digestion and reduce lactose intolerance. They are also beneficial for treatment of
gastrointestinal diseases, type 2 diabetics, allergies, and cardiovascular and respiratory diseases, as well as to improve bone and dental strength. A well-established
probiotic drink in the market is sweetened acidophilus milk fortified with L. acidophilus or a combination of L. acidophilus and Bifidobacterium.
Kefir with Lactobacillus acidophilus, L. casei, and Bifidobacterium is considered as the most ideal probiotic dairy product that could be used by diabetic patients.
The hemoglobin A1c levels that show average glucose level for the past 2 months
were reported to be notably lower in persons with daily intake of kefir milk. Kimchi
is produced by fermentation of Chinese cabbage, radish, and green onion with garlic, red pepper powder, and ginger. Kimchi is found to be rich in beneficial bacteria
such as Lactobacillus lactis, L. brevis, L. sakei, and L. curvatus, with Leuconostoc
mesenteroides, Pediococcus pentosaceus, Weissella confusa, and W. koreensis. The
health benefits of kimchi have been recently linked with improvement of immunity
and brain and skin conditions, with factors for reduction of cholesterol, obesity,
constipation, and enhancement of colon health, with antioxidant and anti-aging
effects (Sanders 2003).
T.S. Swapna et al.
bifidobacteria species used as probiotics are Bifidobacterium breve, B. lactis, B.
longum, B. pseudolongum, B. infantis, and B. thermophilum. Many researchers
reported that bifidobacteria can help with improving glucose tolerance and lipid
levels in the blood. Bifidobacteria can also effectively improve GI discomfort, bloating, and digestive disorders (Jungersen et al. 2014).
Saccharomyces boulardii is a commonly used yeast probiotic and is effective in
treating traveler’s diarrhea. It has also been reported that Streptococcus thermophilus is effective in prevention of lactose intolerance because it produces a large
amount of lactase enzyme. Enterococcus faecium, commonly found in the intestinal
tract of humans by competing for binding sites and nutrients, inhibits pathogenic
bacteria. Probiotic or diet supplement with Enterococcus faecium is used to treat
tooth decay, infectious diarrhea, irritable bowel syndrome, and vaginal infections.
Leuconostoc mesenteroides has been used extensively in food processing throughout human history. The species is beneficial for cytokinin production. Leuconostoc
mesenteroides and Bacillus subtilis together showed a synergic effect for many beneficial properties (Malathi et al. 2014)
Historical evidence suggests use of dairy products with probiotic bacteria (Fuller
1993). Most such bacteria are found to be present in various parts of the human
body, including the mouth and digestive system. These probiotic bacteria are generally colonizing and mainly associated with fermentation of milk to various dairy
products. Probiotic-associated dairy products are an advantageous delivery vehicle
of useful bacteria (Tamime et al. 2003), such as the presence of lactic acid bacteria
in the food that provide good health conditions. Bacteria are included throughout
the fermentation process. Fermentation of carbohydrates to organic acids and alcohols by enzymes produced by microbes reduces the speed of decomposition and
thereby expands the period of storage of perishable foods.
Lactobacillus acidophilus and L. bulgaricus are generally present in yogurt and
curd along with Bifidobacterium bifidum and Streptococcus thermophilus, which
have a positive impact on microorganisms in the gut and thereby improve lactose
digestion and reduce lactose intolerance. They are also beneficial for treatment of
gastrointestinal diseases, type 2 diabetics, allergies, and cardiovascular and respiratory diseases, as well as to improve bone and dental strength. A well-established
probiotic drink in the market is sweetened acidophilus milk fortified with L. acidophilus or a combination of L. acidophilus and Bifidobacterium.
Kefir with Lactobacillus acidophilus, L. casei, and Bifidobacterium is considered as the most ideal probiotic dairy product that could be used by diabetic patients.
The hemoglobin A1c levels that show average glucose level for the past 2 months
were reported to be notably lower in persons with daily intake of kefir milk. Kimchi
is produced by fermentation of Chinese cabbage, radish, and green onion with garlic, red pepper powder, and ginger. Kimchi is found to be rich in beneficial bacteria
such as Lactobacillus lactis, L. brevis, L. sakei, and L. curvatus, with Leuconostoc
mesenteroides, Pediococcus pentosaceus, Weissella confusa, and W. koreensis. The
health benefits of kimchi have been recently linked with improvement of immunity
and brain and skin conditions, with factors for reduction of cholesterol, obesity,
constipation, and enhancement of colon health, with antioxidant and anti-aging
effects (Sanders 2003).
T.S. Swapna et al.