Potential of Probiotics as Alternative Sources for Antibiotics in Food Production Systems

Abstract

The common probiotics that exert beneficial effects to the host are Lactobacillus and Bifidobacterium . They have been shown to reduce diseases such as diarrhea and respiratory tract infection, encouraging their application in preventing antibiotic-related infections. The rampant use of antibiotics increases resistance among pathogenic microbes. The concomitant use of probiotics and antibiotics has shown promising results in reducing antibiotic-associated infections. This contributes to better adherence to the antibiotic prescription and, therefore, reduces the evolution of resistance. What is unknown is the extent to which probiotics aid in decreasing the spread of antibiotic resistance, but maintaining a balanced microbiota through the administration of probiotics and probiotic-based foods and beverages will certainly reduce antibiotic-associated infections.