Probiotics are defined as live microorganisms that provide many benefits on host health when consumed in sufficient quantities.
Probiotics; They are one or mixed cultures of living microorganisms that develop and reproduce the characteristics of the natural microflora of humans or animals, and when used in certain doses, they cause an improvement in the health of the host with beneficial effects in the mouth, gastrointestinal tract, upper respiratory tract or urogenital tract.
Probiotic bacteria isolated from the natural microbiota of the human intestinal tract are used in multiple products such as baby foods, especially fermented milk products such as sour cream and yogurt, due to their various positive and therapeutic properties.
The functional properties of probiotics should be determined by in vitro methods and the results of these studies should be evaluated within the scope of controlled human studies.
The European Food Safety Authority (EFSA) stated that for a species to be added to the safety assessment guideline, it would not be sufficient to have only a certain microorganism in a fermented food product, but also the findings and evidence should be documented whether the microorganism is beneficial or not.
In order for a food component to have prebiotic properties, it is expected to have properties such as being resistant to digestion, hydrolyzed by colon microflora bacteria, stimulating the proliferation of one or a limited number of bacteria, and having positive effects on the health of the host.
One serving of leek meal, one small banana, one small onion and garlic meets the daily prebiotic requirement.
Fermented foods are the most common natural source of potentially probiotic strains of lactic acid bacteria (LAB).
Food fermentation is a food processing technology that uses the growth and metabolic activity of microorganisms for the stabilization and transformation of food materials.
