Abstract
Probiotic have become popular during the last few decades as a result of the continuously expanding scientific evidence pointing to their beneficial effects on human health. So they have been applied as various products with the food industry having been very active in studying and promoting them. Within this market the probiotics have been incorporated in various products, mainly fermented dairy foods. In present trend and despite the strong scientific evidence associating these microorganisms to various health benefits, further research is needed in order to establish them and evaluate their safety as well as their nutritional aspects. The purpose of this paper is to review the possible beneficial properties of probiotic bacteria in the literature.
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