Abstract
The aim of this paper was to perform a literature review of probiotics and their related benefits, regarding their presence in fermented milk foods, particularly in fermented milk. The functional foods are the ones that provide basic nutrition and bring satisfactory benefits to health. They include the probiotics which are living microorganisms that benefit human health. Probiotics are widely used in dairy industries, especially in fermented milk due to their easy adaptation to milk which is an ingredient used in formulations. Several benefits are associated with the consumption of food and supplements which contain probiotics microorganisms, such as in the prevention as in colon cancer, lactose intolerance, and antimicrobial activity, among others. Studies should be carried out in order to have a greater knowledge of the benefits conferred by probiotics in order to increase its use and promote the health of the population.
Highlights
The aim of this paper was to perform a literature review of probiotics and their related benefits, regarding their presence in fermented milk foods, in fermented milk
Probiotics are widely used in dairy industries
to their easy adaptation to milk which is an ingredient used in formulations
Summary
Cada vez mais as pessoas se preocupam com a sua qualidade de vida e bem estar, praticando exer cícios físicos e cuidando de sua alimentação. Conforme a Agência Nacional de Vigilância Sanitária (ANVISA) alimentos funcionais são alimentos ou ingredientes que alegam propriedades funcionais ou de saúde, que além de atribuírem funções nutricionais básicas, produzem efeitos metabólicos e ou fisiológicos, devendo ser seguros para o consumo humano sem supervisão médica (ANVISA, 1999). A indústria de laticínios vem se destacando nesse aspecto com o maior número de produtos funcionais, através da adição de probióticos e prebióticos em alimentos como o iogurte e os leites fermentados no geral (ANTUNES et al, 2007; SANTOS et al, 2011). Os principais prebióticos são o frutooligossacarídeos (FOS) e a inulina, que pertencem a uma classe de carboidratos denominados frutanos, sendo considerados ingredientes funcionais por exercerem influencia sobre processos fisiológicos e bioquímicos no organismo, resultando na otimização da saúde e na redução do risco de ocorrência de diversas doenças (SAAD, 2006; RENHE et al, 2008). Foram resgatados alguns estudos e pesquisas desenvolvidas com os probióticos em alimentos lácteos fermentados, mais especificamente nos leites fermentados
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