Formulation of probiotics from fermented food products: A review

Sivaranjani, K. and Rajesh, M. and Subramanian, L. and Kaviya, G. and Rajeshwari, V. and Selvalakshmi, K. and Lakshmanan, K. (2025) Formulation of probiotics from fermented food products: A review. World Journal of Biology Pharmacy and Health Sciences, 21 (2). pp. 521-531. ISSN 2582-5542

Probiotics are living microorganism which may that they provide health benefits when consumed. The most common fermented foods are, yogurt, sauerkraut, soyabean, Honey, Apple cider vinegar etc…, Yogurt: Probiotic fermented milks and yoghurts are acidified and fermented by viable bacteria, usually L. bulgaricus and S. thermophilus, resulting in a thicker product with a longer shelf life. They are a nutrition-dense food, providing a good source of calcium, phosphorus, potassium, vitamin A, vitamin B2, and vitamin B12. Sauerkraut: Probiotic properties of Lactobacillus plantarum. During the fermentation process, the antioxidant content (vitamins, minerals, phenolics) of fruits and vegetables is increased due to the involvement of LAB in the decomposition and metabolism, enhancing the antioxidant capacity is enhanced. Soyabean: Bacillus subtilis is the most broadly used strain for soybean fermentation, which can increase antioxidant activity, anti-allergic activity and fibrinolytic function of the soybean. Honey: Evaluation of L. casei antimicrobial activity; test was conducted to determine the ability of L. casei to inhibit the growth of pathogenic bacteria. Probiotics have been used to treat bowel problems (such as diarrhoea, irritable bowel), eczema, vaginal yeast infections, lactose intolerance, and urinary tract infections.