Functional metabolites of probiotic lactic acid bacteria in fermented dairy products

Abstract

Probiotic dairy products have gained popularity due to their potential for improving overall health. These products contain live bacteria, such as lactic acid bacteria (LAB), which help improve intestinal homeostasis and enhance the performance of the immune system. In addition to live bacteria, metabolites produced by probiotic bacteria and its nonviable counterparts also provide health benefits. Major metabolites produced includes organic acid, exopolysaccharides, bacteriocins, vitamins, peptides and amino acids. The quantification of these probiotic dairy metabolites holds future prospects for understanding their physiological effects and therapeutic actions. Spectroscopic techniques, chromatography, enzymatic assays and biosensors are being used for the quantification of LAB metabolites. The precise quantification of metabolites in dairy products offers several functional and technological advantages, thereby supporting the development of nutritious food products that provide improved health benefits. The paper gives an insight into the different LAB metabolites in dairy products, their probiotic properties, and quantification techniques.