From probiotics to fermentation: A review of microbes in food and supplements

Ijaz Usman Ali; Sibgha Tul Fatima; Hina Naz; Ahmad Waheed

doi:10.71320/bcs.0010

Authors

Ijaz Usman Ali Department of Microbiology and Molecular Genetics, Faculty of Life Sciences, University of Okara, Okara 56130, Pakistan https://orcid.org/0009-0008-3416-0703
Sibgha Tul Fatima Department of Microbiology and Molecular Genetics, Faculty of Life Sciences, University of Okara, Okara 56130, Pakistan
Hina Naz Department of Zoology, Faculty of Life Sciences, University of Okara, Okara 56130, Pakistan https://orcid.org/0000-0003-0503-398X
Ahmad Waheed Department of Zoology, Faculty of Life Sciences, University of Okara, Okara 56130, Pakistan https://orcid.org/0000-0001-5810-3369

DOI:

https://doi.org/10.71320/bcs.0010

Keywords:

Prebiotics, Postbiotics, Synbiotics, technological hurdles, global regulations

Abstract

Microorganisms have a crucial role in processing food and preservation, as well as enhancing the nutritional and sensory qualities of food products. Microorganisms are utilized as additives for altering the nature of a substance and have a significant role in fermentation. Molds (e.g., Penicillium roqueforti and Geotrichum candidum), yeasts (e.g., Saccharomyces cerevisiae), and lactic acid bacteria are used to increase the shelf life of foodstuffs and the nutritional quality of processed foods in the fermentation process. Acetic acid bacteria and lactic acid bacteria are used in applied microbiology to increase the flavor of different manufactured foods. Further, bacteria, in the form of probiotics, are involved in the processing of food. Various strains of different bacteria are used as probiotics to increase the quality and preservation of foodstuffs. Bifidobacterium and Lactobacillus are used to produce prebiotics and postbiotics as well. This article discusses the many ways that microorganisms may be added to food and supplements such as probiotics, prebiotics, postbiotics, and symbiotics in order to fulfill the world's food demand and make up for the scarcity of arable land. It also discusses the future prospects and challenges of this field.

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