Probiotic Food Products Classes, Types, and Processing

Abstract

Probiotic as a term is a relatively new word meaning “for life” and it is currently used to describe a group of bacteria when administered in sufficient quantity, confer beneficial effects for humans and animals [1]. The concept of probiotic bacteria is very old, and is associated with the consumption of fermented foods by human beings, for thousands of years. Since ancient times, man has made and eaten probiotic foods. The earliest types of probiotic food were cheeses and milks made by lactic acid bacterial (LAB) and fungal fermentation, and leavened bread fermented by yeasts fermentation [2]. Fermented food’s health benefit has also been long known. Hippocrates and other scientists in the early ages had observed that some disorders of the digestive system could be cured by fermented milk, also, Plinius, the Roman historian, stated that fermented milk products can be used for treating gastroenteritis [3].