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Probiotic Fermented Foods and Health Promotion

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African Fermented Food Products- New Trends

Abstract

In recent years, there has been a rapid growth in the applications of food fermentation or its derived products like probiotics for the management and treatment of various diseases like/related to gastrointestinal tract, liver, allergies, diabetes, cardiovascular disorders and cancer. The positive effects of probiotics depend upon several factors, such as using single and combination of strains, or genetic, biochemical and physiological differences among the strains of the same species, as well as the bioactive components released into the foods as by-products of the fermentation process. Moreover, in general the most commonly used probiotic strains include lactic acid bacteria (LAB) and Bifidobacteria. Several scientific studies have pointed out the important role of probiotics as a part of a healthy diet for humans, animals and plays an important role in food bio-preservation. These health benefits of probiotics have an opportunity to provide a safe, cost-effective, and natural approach that adds a barrier against microbial infection. Although, a huge number of research investigations suggests probiotic health benefits, however information on probiotic species, probiotic strain therapeutic application, and its dosages, is not adequately studied to allow a generalized practical and rational consumption for the consumers. Current regulation of probiotics is been considered as inadequate. Therefore, further toxicological studies, safety, efficacy and assessment of probiotic strains must be defined clearly to gain the confidence of consumers. This chapter presents all the possible insight of probiotics, including the role of starter culture used in probiotics preparations, health benefits, probiotics mechanism of action as well as its safety aspects.

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Authors and Affiliations

  1. Department of Clinical Nutrition, College of Applied Medical Sciences, University of Hail, Hail, Saudi Arabia

    Syed Amir Ashraf & Abd Elmoneim O. Elkhalifa

  2. Department of Clinical Nutrition, College of Applied Medical Sciences, Jazan University, Jizan, Saudi Arabia

    Md Faruque Ahmad

  3. Bapalal Vaidya Botanical Research Centre, Department of Biosciences, Veer Narmad South Gujarat University, Surat, Gujarat, India

    Mitesh Patel

  4. Department of Biology, College of Science, University of Hail, Hail, Saudi Arabia

    Mohd Adnan & Abdel Moneim Elhadi Sulieman

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  1. Department of Biology, University of Hail, Hail, Saudi Arabia

    Abdel Moneim Elhadi Sulieman

  2. Indigenous Knowledge and Heritage Centre, Ghibaish College of Science & Technology, Ghibaish, Sudan

    Abdalbasit Adam Mariod

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Ashraf, S.A., Elkhalifa, A.E.O., Ahmad, M.F., Patel, M., Adnan, M., Sulieman, A.M.E. (2022). Probiotic Fermented Foods and Health Promotion. In: Elhadi Sulieman, A.M., Adam Mariod, A. (eds) African Fermented Food Products- New Trends. Springer, Cham. https://doi.org/10.1007/978-3-030-82902-5_6

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