Bifidobacterial probiotics through fermented foods

Abstract

The importance of bifidobacteria and its contribution to the health of human beings have made them attractive as a probiotic. Conventionally, fermented products served as a carrier for delivery of bifidobacteria. Little is known about the involvement of bifidobacteria in fermentation of such products. Foods fermented by bifidobacteria besides being a carrier may serve as a source of bioactive compounds, vitamins, amino acids, etc. However, maintaining viability of bifidobacteria in sufficient amount during storage has always been the concern for probiotic industry. The fermented foods associated with bifidobacteria and their roles in fermentation are described in this chapter. Furthermore, the significance of using fermented foods for delivering bifidobacteria and strategies employed to maintain the viability of bacteria are also discussed.