The DOI matches its Crossref record; 218 of the 219 references it cites were found in a registry or an index.
Probiotics and Its Functionally Valuable Products—A Review
Abstract
During the past two decades probiotic bacteria have been increasingly proposed as health promoting bacteria in variety of food system, because of its safety, functional, and technological characteristics. Commonly, Lactobacillus spp., Bifidobacterium spp., Saccharomyces boulardii, and some other microorganisms have been considered as probiotic strains. Possibly these bacterial strains exerted several beneficial effects into gastrointestinal tract of host while administered with variety of food system. Lactic acid bacteria (LAB) usually produce antimicrobial substances like bacteriocin which have broad spectrum of antagonist effect against closely related Gram positive and Gram negative pathogens. LAB strains often produce polymeric substances such as exopolysaccharides (EPS) which increase the colonization of probiotic bacteria by cell-cell interactions in gastrointestinal tract. LAB also produces biosurfactant which showed that the wide range of antimicrobial activity against bacterial pathogen as well as its antiadhesive properties reduces the adhesion of pathogens into gastric wall membrane. Furthermore, LAB strains have also been reported for production of antioxidants which are ability to scavenge the free radicals such as superoxide anions and hydroxyl radicals. For this sense, this review article is mainly focused on the ecology, biosynthesis, genetics, target sites, and applications of bacteriocins and EPS from LAB strains. Moreover, this review discusses about the production and functions of nutritive essential element folate and iron chelating agent such as siderophores from LAB.
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“Hence, tolerance to gastrointestinal conditions, including resistance to gastric acidity, digestive enzymes, and bile salts, has been used as an indicator of the probiotic potential of LAB [15].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [15]
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Cited by
Sorted by citations
Bacteriocins as a new generation of antimicrobials: toxicity aspects and regulations
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Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions
Coelho, M. C., Malcata, F. X., & Silva, C. C. G. (2022) · Foods · doi:10.3390/foods11152276 · Cited by 276
“Hence, tolerance to gastrointestinal conditions, including resistance to gastric acidity, digestive enzymes, and bile salts, has been used as an indicator of the probiotic potential of LAB [15].”
Background
Metadata
- Authors
- Kanmani, P., Satish Kumar, R., Yuvaraj, N., Paari, K. A., Pattukumar, V., & Arul, V.
- Affiliations
- Pondicherry University (IN)
- Venue
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 2013-01
- Volume
- 53
- Issue
- 6
- Pages
- 641-658
- ISSN
- 1040-8398 (ISSN-L)
- 1549-7852
- OpenAlex
- W2078781178
- Cited by
- 219
- References
- 219
- Citations by year
- 2026: 5 · 2025: 16 · 2024: 11 · 2023: 16 · 2022: 23 · 2021: 21 · 2020: 16 · 2019: 20 · 2018: 20 · 2017: 16 · 2016: 14 · 2015: 20 · 2014: 15 · 2013: 6
- FWCI
- 2.44
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Critical Reviews in Food Science and Nutrition (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Health Sciences › Nursing › Nutrition and Dietetics › Infant Nutrition and Health
- Life Sciences › Immunology and Microbiology › Microbiology › Reproductive tract infections research
- Keywords
- probiotics, lactic acid bacteria, bacteriocins, exopolysaccharides, biosurfactants, siderophores, folic acid, iron chelation, antimicrobial activity, pathogen adhesion, antioxidant activity, probiotic functional foods, Lactobacillus, Bifidobacterium, Saccharomyces boulardii
- MeSH terms
- Antioxidants, Bacteriocins, Bifidobacterium, Folic Acid, Food Preservation, Food Preservatives, Humans, Lactobacillus, Polysaccharides, Bacterial, Surface-Active Agents, Siderophores, Probiotics, Gastrointestinal Tract
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