Recent Application of Probiotics in Food and Agricultural Science

Probiotics 4Lactobacillus and Bifidobacterium are most commonly used probiotics in food and feed (Table 1).Other microorganisms such as yeast Saccharomyces cerevisiae and some Escherichia coli and Bacillus species are also used as probiotics.Lactic acid bacteria (LAB) which have been used for food fermentation since the ancient time, can serve a dual function by acting as food fermenting agent and potentially health benefits provider.LAB are GRAS (general recognized as safe) with no pathogenic, or virulence properties have been reported.For the use of LAB as probiotics, some desirable characteristics such as low cost, maintaining its viability during the processing and storage, facility of the application in the products, resistance to the physicochemical processing must be considered. Lactobacillus speciesBifidobacterium species Others