Probiotics in Dairy Foods: Advantages and Disadvantages | ||||
| Egyptian Journal of Agricultural Sciences | ||||
| Volume 74, Issue 1, January 2023, Page 1-18 PDF (661.39 K) | ||||
| Document Type: Review articles | ||||
| DOI: 10.21608/ejarc.2023.304665 | ||||
 View on SCiNiTO | ||||
| Author | ||||
Fouad M. F. Elshaghabee  
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| Associate Prof., Department of Dairy Science, Faculty of Agriculture, Cairo University | ||||
| Abstract | ||||
| Probiotics are beneficial microbes when they colonized well in the gut of the host. A great interest with probiotic dairy foods is increasing worldwide because of their health claims for consumers. Probiotics have two main genera, Lactobacillus and Bifidobacterium. Recently, Akkermansia muciniphila represents the next generation of probiotics. Modulations of gut microbiota and lowering the risk of metabolic syndrome by probiotics have taken a great attention in research. Survival of probiotics in different dairy products illustrates a struggle for these microorganisms, especially during the cold storage of these products. Cheddar cheese and ice cream are a good carrier for different probiotic species. Microencapsulation or adding prebiotics are the main strategies for enhancing the viability of different probiotic species during the cold storage of dairy products. Application of red laser technology could also enhance production of organic acids and flavor compounds of L. casei during the cold storage of Labneh. This review focuses on the evolution of probiotic definitions, health benefits and adverse effects of probiotics and challenges of probiotics in dairy foods. | ||||
| Keywords | ||||
| Probiotics; A. muciniphila; gut microbiota; probiotic dairy foods; omics | ||||
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