Please use this identifier to cite or link to this item: http://localhost:8080/xmlui/handle/123456789/492
Title: Probiotic fermented foods for health benefits
Authors: Divya, J B
Varsha, K K
Nampoothiri, K M
Bindhumol, I
Pandey, A
Keywords: Functional foods
Lactic acid bacteria
Nutraceuticals
Prebiotics
Probiotics
Issue Date: 2012
Publisher: Wiley-VCH
Citation: Engineering of Life Sciences 12(4):377-390;Aug 2012
Abstract: The history of fermented foods used by humans can be traced back to centuries. The medicinal as well as flavor enhancing properties of fermented foods are mainly due to the presence of bacteria known as probiotics. Probiotics aid in digestion and nutrient assimilation. These bacteria are also known for their beneficial effects for the immune system and health. Many of them produce antimicrobial bioactive molecules that make them effective biopreservatives and produce nutraceuticals to create functional foods with increased bioavailability of nutrients. Thus, these lactic acid bacteria have undeniable favorable effects. This reviewwill summarize the health benefits of probiotic fermented foods
URI: http://hdl.handle.net/123456789/492
Appears in Collections:2012

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