Probiotics

Abstract

Probiotics are live microorganisms that, when ingested regularly and in sufficient quantities, are capable of promoting benefits, including helping the gastrointestinal system to function properly, increasing immunity, and preventing allergies, among others. Such microorganisms have been applied in different food matrices such as dairy, meat, and vegetables to promote different alternatives of probiotic foods to the consumer. However, some characteristics of the food matrix can affect the viability of these microorganisms and, thus, influence the delivery at the site of action in sufficient quantities to promote the benefits. In this chapter, a brief history of the first reports of the use of probiotic microorganisms and their current definition will be presented. The main probiotics used, and the main benefits provided to health, will also be reported. The factors that generated the viability of these microorganisms were also reported, including pH, acidity, composition of the carrier matrix, oxygen, and temperature of the food processing stages. In addition, studies applying different probiotic microorganisms in vegetable matrices such as juices and snacks, in matrices of animal origin such as yogurt and dessert, and in matrices of animal and vegetable origin such as bread, jelly candies, and beverages. Such studies demonstrate and reinforce the wide application of these microorganisms in the food sector.