Abstract

The aim of this chapter is to review studies where prebiotic substances as well as probiotic bacteria have been applied to foods. Numerous studies have described the application of prebiotics (galactooligosaccharides, soy oligosaccharides, xylooligosaccharides, pyrodextrins, isomaltooligosaccharides, or lactulose) but the most frequently investigated are fructans, such as inulin, fructooligosaccharides, and oligofructose. Prebiotics and probiotic bacteria have been applied in foods, such as dairy products, beverages, bakery goods, meat products, and many others. This chapter shows that symbiotic food, containing both prebiotics and probiotics, can be an alternative to traditional foods. Prebiotic, probiotic, and symbiotic foods can positively affect health and prevent civilization diseases.

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