Abstract
Probiotics have acquired an unavoidable role in human life which upon consumption in sufficient quantity confer numerous therapeutic benefits. Probiotics evidently affect the immune modulation and aid in the prevention of different types of cancers, including colon, breast, gall bladder, etc. Lactic acid bacteria (LAB) are recognised probiotics because they offer a vast range of benefits mainly in host nutrition and health. The most prominent probiotic strains of LAB include members of the genus Lactobacillus, Pediococcus, Bifidobacterium, and Enterococcus. Microencapsulation provides complete protection and an incredible tendency for shielded probiotics to overcome all of the challenges of the harsh gastric environment. Well developed and established practices of microencapsulation involve emulsion, spray-drying, and extrusion. Cell encapsulation is emerging as a viable alternative for incorporating probiotics into a range of food matrices. The international market for nutritional and probiotic foods are rising exponentially. Bacteriocins, immunomodulatory compounds, antimicrobial compounds, aromatic compounds, enzymes, and short-chain fatty acids are all produced by probiotic strains with different beneficial effects in the food industry to human health.
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Kaur, R., Simnani, F.Z., Singh, S. (2022). Enhancement of Probiotics for Functional Food. In: Kumar, A., Patruni, K., Singh, V. (eds) Recent Advances in Food Biotechnology. Springer, Singapore. https://doi.org/10.1007/978-981-16-8125-7_6
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