391
Many other fermented foods, without any elaborate research, were also used
commonly such as aged cheese, sauerkraut, miso from soybean; sour bread and
pickles; gundruk, sinki from radish; khalpi from cucumber; traditionally used in
ziangsang, which is produced from fermented mustard leaves; soidonis from bamboo shoots, etc. (Parvez et al. 2006). Aged soft cheese can boost the immune system
and act as a carrier for probiotics. Probiotic-filled miso contains more than 160 species of bacteria and is commonly used as a salty soup with low calories and high
vitamin B and antioxidant content. Buttermilk, which is rich in Lactobacillus acidophilus, is also reported to be a good probiotic. Probiotic fermented oat yosa with
a lot of oat fiber and Bifidobacterium has health benefits similar to those of fortified
porridge with flavor enhancers (Blandino et al. 2003). Many types of vegetable- and
fruit-based products, such as juices of orange, cranberry, cashew apple, beet root,
carrot, tomato, and cabbage, were commonly produced using diverse probiotic bacteria, including various species of Lactobacillus and Bifidobacterium, such as L.
acidophilus, L. casei, L. fermentum, L. paracasei, L. rhamnosus, L. plantarum, and
B. bifidum. These products have been evaluated for consumer acceptance and convenience as carriers for probiotic bacteria (Luckow et al. 2006; Yoon et al. 2006;
Pereira et al. 2011). Meat has been considered as an ideal carrier for probiotic
organisms because of its structure and components. Meat also is protective and
effective against the mortal effect of bile on lactic acid bacteria. Introduction of
probiotic bacteria through dry fermented sausages is not much reported except for
the use of L. gasseri for meat fermentation and enhancement of safety (Arihara
et al. 1998). Probiotic organisms should be sheathed by the fat and protein for protection in probiotic-based food (Lucke 2000). Encapsulated L. helveticus and B.
longum in a chocolate base were tested for effectiveness as a safe carrier for oral
delivery (Possemiers et al. 2010). Protection of probiotic bacteria from external
adverse conditions is successful with the chocolate coating, which also helps for
optimal delivery.
16.7 Therapeutic Properties
The probiotic microflora is often associated with some special therapeutic properties and related prophylactic properties, such as necrotizing enterocolitis in neonates that can be reduced by Bifidobacterium species (Caplan and Jilling 2000), and
reduced duration of gastroenteritis-related acute diarrhea (Marteau et al. 2001). A
mixed probiotic application that includes Lactobacillus strains is also effective in
the satisfactory treatment of pouchitis (Vanderhoof 2000), reducing symptoms of
lactose intolerance and diarrhea (Marteau et al. 1990). Probiotics are used for interference therapy, which means the elimination of harmful microbes using nonpathogenic bacteria (Bengmark 2000). Improved mucosal immune function using
probiotic microbes was reported by Schultz and Sartor (2000) and prevention of
disease by MacFarlane and Cummings (2002). Fermented food fortified with
Lactobacillus acidophilus can decrease the side effects of pelvic irradiation such as
diarrhea in cancer patients (Marteau et al. 2002).
16 Probiotics
Many other fermented foods, without any elaborate research, were also used
commonly such as aged cheese, sauerkraut, miso from soybean; sour bread and
pickles; gundruk, sinki from radish; khalpi from cucumber; traditionally used in
ziangsang, which is produced from fermented mustard leaves; soidonis from bamboo shoots, etc. (Parvez et al. 2006). Aged soft cheese can boost the immune system
and act as a carrier for probiotics. Probiotic-filled miso contains more than 160 species of bacteria and is commonly used as a salty soup with low calories and high
vitamin B and antioxidant content. Buttermilk, which is rich in Lactobacillus acidophilus, is also reported to be a good probiotic. Probiotic fermented oat yosa with
a lot of oat fiber and Bifidobacterium has health benefits similar to those of fortified
porridge with flavor enhancers (Blandino et al. 2003). Many types of vegetable- and
fruit-based products, such as juices of orange, cranberry, cashew apple, beet root,
carrot, tomato, and cabbage, were commonly produced using diverse probiotic bacteria, including various species of Lactobacillus and Bifidobacterium, such as L.
acidophilus, L. casei, L. fermentum, L. paracasei, L. rhamnosus, L. plantarum, and
B. bifidum. These products have been evaluated for consumer acceptance and convenience as carriers for probiotic bacteria (Luckow et al. 2006; Yoon et al. 2006;
Pereira et al. 2011). Meat has been considered as an ideal carrier for probiotic
organisms because of its structure and components. Meat also is protective and
effective against the mortal effect of bile on lactic acid bacteria. Introduction of
probiotic bacteria through dry fermented sausages is not much reported except for
the use of L. gasseri for meat fermentation and enhancement of safety (Arihara
et al. 1998). Probiotic organisms should be sheathed by the fat and protein for protection in probiotic-based food (Lucke 2000). Encapsulated L. helveticus and B.
longum in a chocolate base were tested for effectiveness as a safe carrier for oral
delivery (Possemiers et al. 2010). Protection of probiotic bacteria from external
adverse conditions is successful with the chocolate coating, which also helps for
optimal delivery.
16.7 Therapeutic Properties
The probiotic microflora is often associated with some special therapeutic properties and related prophylactic properties, such as necrotizing enterocolitis in neonates that can be reduced by Bifidobacterium species (Caplan and Jilling 2000), and
reduced duration of gastroenteritis-related acute diarrhea (Marteau et al. 2001). A
mixed probiotic application that includes Lactobacillus strains is also effective in
the satisfactory treatment of pouchitis (Vanderhoof 2000), reducing symptoms of
lactose intolerance and diarrhea (Marteau et al. 1990). Probiotics are used for interference therapy, which means the elimination of harmful microbes using nonpathogenic bacteria (Bengmark 2000). Improved mucosal immune function using
probiotic microbes was reported by Schultz and Sartor (2000) and prevention of
disease by MacFarlane and Cummings (2002). Fermented food fortified with
Lactobacillus acidophilus can decrease the side effects of pelvic irradiation such as
diarrhea in cancer patients (Marteau et al. 2002).
16 Probiotics