Fermented and dairy beverages of Bangladesh: a rich source of probiotic lactic acid bacteria

Abstract

Fermented and dairy beverages, enriched with probiotics, are integral components of Bangladesh's culinary heritage. This article explores the diverse landscape of these beverages, emphasizing their role as reservoirs of probiotic lactic acid bacteria. From iconic fermented beverage date-palm sap to dairy staples like milk, borhani, and laban, each beverage presents unique microbial profile. Studies isolating strains within these drinks underscore their probiotic potential, exhibiting multifaceted benefits including antimicrobial and antioxidant capabilities, cholesterol-lowering effect, exopolysaccharide-production etc. In-vitro probiotic assessments further unveil their potential to withstand gastric conditions and colonize gastrointestinal tract. The exploration extends to genomic dimensions, unraveling the genetic basis for probiotic effects and insights into the mechanisms of action including identification of genes encoding bioactive metabolites, antimicrobial peptides, nutraceuticals, and flavor compounds. Despite advancements, further research is needed to bridge gaps in understanding exact mechanisms of probiotic functionalities, specific health-effects, and unexplored probiotic properties. The interplay between the beverages and probiotics opens avenues for innovative applications beyond tradition, leveraging the full potential of these probiotic-rich beverages for functional food development and health-focused interventions. Importantly, while this research is rooted in Bangladesh's culinary tradition, the implications of probiotics extend globally, enriching our understanding of their health-benefits, offering potential impact worldwide.