Use of Probiotic/ Postbiotic along with Starter Bacteria for Enhancing Fermentation Processes –A Review

Abstract

Postbiotics or/ and inactivated probiotics recently have driven attention and it seems they can overcome the problems of probiotics. This paper explores a comparison between inactivated probiotics (postbiotics) and probiotics containing starter bacteria in fermented products. The study focused on the potential synergies and benefits of incorporating inactivated probiotic cells into the fermentation process especially to enhance the viability of starter cultures, physicochemical and nutritional properties, and elevate overall product quality. In this context, the substitution of probiotics with postbiotics is being considered.