Abstract
Probiotics are the living microbial consortia that confer the health benefits to humans when incorporated in diet in adequate amount. These bacteria, referred to as “good bacteria,” are present in human gut through various dietary sources and exhibit anti-inflammatory, anti-cancerous, immunity enhancing benefits. With enhancing knowledge about the field of probiotics, its potential sources are also been scrutinized so that cheap and easy availability of the probiotic product is produced. Traditionally fermented dairy products, fermented vegetables, fermented soy products are available throughout the world with different names. These traditional fermented products are conferring many health benefits owing to the presence of probiotic bacteria present in it. Presently, dairy companies are active producers of the probiotic rich yogurts, buttermilks, and tofu. These products are artificially supplemented with probiotics and are easy available options for the consumers. Also, many pharmaceutical companies are providing active probiotic supplements in the form of capsules and sachets which are recommended to patients with diarrhea, various infections, and allergies. However, with the fast emergence of the probiotic industry, it is imperative that the guidelines for bacteria to be termed as probiotic should be well defined so that the users can get a product with claimed benefits. These characteristics will ensure that the consumer is getting a standardized product with ensured efficiency.
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Kaur, S., Kaur, R., Rani, N., Sharma, S., Joshi, M. (2021). Sources and Selection Criteria of Probiotics. In: Goel, G., Kumar, A. (eds) Advances in Probiotics for Sustainable Food and Medicine. Microorganisms for Sustainability, vol 21. Springer, Singapore. https://doi.org/10.1007/978-981-15-6795-7_2
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