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Probiotics from Fermented Foods

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Mining of Microbial Wealth and MetaGenomics

Abstract

Probiotic food products and the beneficial microflora display several nutritional and health-promoting factors. The probiotic microorganisms are found to maintain a balance between the host immunity and gastrointestinal tract. The extensive use of probiotic food products has gained attraction in the global market, leading to an increase of a million dollar annually. Fermented vegetables, meat, plants, and dairy products are widely explored and commercialized in different parts of the world, spreading their proven benefits and a healthy inner ecosystem. The present chapter focuses on different fermented foods and the microbes involved and highlights about the functional properties exerted by probiotic microbes. The fermented foods with identified probiotic strains are found to show antiallergic, antimutagenic, anticarcinogenic, antimicrobial, and other properties. Apart from these, the intake of fermented foods by the consumers has established to stimulate host immunity and is described in this chapter. More industrial and clinical research activities would lead to a mechanism of probiotic strain interaction to host intestinal layer. Presently, the consumption of fermented foods has increased, and understanding the probiotic bacteria and their functionalities will open up the discovery of novel foods with traditional practices and health-stimulating/health-promoting benefits.

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Acknowledgments

The authors acknowledge Prof. Ram Rajasekharan, Director of CSIR-CFTRI for the encouragement. SMD extends her thanks to SERB-DST, New Delhi, for endorsing the study under start-up grant scheme (Project No. SB/YS/LS-353/2013).

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  1. Microbiology and Fermentation Technology Department, CSIR-Central Food Technological Research Institute, Mysore, 570020, Karnataka, India

    Sundru Manjulata Devi & Prakash M. Halami

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  1. Sundru Manjulata Devi
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  2. Prakash M. Halami
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Correspondence to Prakash M. Halami .

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  1. Microbial Biotechnology and Genomics, CSIR-Institute of Genomics and Integrative Biology, New Delhi, India

    Vipin Chandra Kalia

  2. Microbial Culture Collection, National Centre for Cell Science, Pune, India

    Yogesh Shouche

  3. Environmental Biotechnology and Genomics Division, National Environmental Engineering Research Institute (CSIR), Nagpur, India

    Hemant J. Purohit

  4. Microbial Culture Collection, National Centre for Cell Science, Pune, India

    Praveen Rahi

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Devi, S.M., Halami, P.M. (2017). Probiotics from Fermented Foods. In: Kalia, V., Shouche, Y., Purohit, H., Rahi, P. (eds) Mining of Microbial Wealth and MetaGenomics. Springer, Singapore. https://doi.org/10.1007/978-981-10-5708-3_20

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