Kariyawasam Kariyawasam Majuwana Gamage Menaka Menike, Lee Na-Kyoung, Paik Hyun-Dong
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029 Korea.
J Food Sci Technol. 2021 Jul;58(7):2467-2478. doi: 10.1007/s13197-020-04857-w. Epub 2020 Oct 23.
The screening of novel probiotic strains from various food sources including fruits, vegetables, herbs, and traditional fermented foods, have been of growing concern recently. Most of these potential probiotic lactic acid bacteria isolates were distinguished from the commercial probiotics based on multiple therapeutic effects and functionalities. Recent in vitro and in vivo investigates have also verified the usage of probiotics to lower the risk of diseases. Application of these novel strains in fermented dairy products is also an emerging trend to improve the physical and quality characteristics, functional properties, and safety of dairy products. Moreover, since dairy products are one of the highest consumed products in the globe, the dispatch channels for fermented dairy products are already established. Therefore, incorporating novel probiotic strains into fermented dairy products might be the most feasible approach for their delivery. In this context, our aim is to discuss the feasibility of dairy products as delivery vehicles for novel probiotic strains. Thus, we summarize the scientific evidence that points to a dynamic future for the production of fermented dairy-based probiotics.
从包括水果、蔬菜、草药和传统发酵食品在内的各种食物来源中筛选新型益生菌菌株，近来受到越来越多的关注。这些潜在的益生菌乳酸菌分离株大多基于多种治疗作用和功能特性，与商业益生菌有所区别。近期的体外和体内研究也证实了益生菌可用于降低疾病风险。将这些新型菌株应用于发酵乳制品也是一种新兴趋势，有助于改善乳制品的物理和品质特性、功能特性及安全性。此外，由于乳制品是全球消费量最高的产品之一，发酵乳制品的配送渠道已经建立。因此，将新型益生菌菌株纳入发酵乳制品可能是其最可行的递送方式。在此背景下，我们的目的是探讨乳制品作为新型益生菌菌株递送载体的可行性。因此，我们总结了指向基于发酵乳制品的益生菌生产充满活力的未来的科学证据。
