Benefit of probiotic

A number of health benefits have been claimed for probiotic bacteria such as Lactobacillus acidophilus, Bifidobacterium spp., and L. casei. These benefits include antimutagenic effects, anticarcinogenic properties, improvement in lactose metabolism, reduction in serum cholesterol, and immune system stimulation. Because of the potential health benefits, these organisms are increasingly being incorporated into dairy foods, particularly yoghurt. In addition to yoghurt, fermented functional foods with health benefits based on bioactive peptides released by probiotic organisms, including Evoluss and Calpiss, have been introduced in the market. To maximize
effectiveness of bifidus products, prebiotics are used in probiotic foods. Synbiotics are products that contain both prebiotics and probiotics.

A number of health benefits are claimed in favour of products containing probiotic organisms including antimicrobial activity and gastrointestinal infections, improvement in lactose metabolism, antimutagenic properties, anticarcinogenic properties, reduction in serum cholesterol, anti-diarrhoeal properties, immune system stimulation, improvement in inflammatory bowel disease and suppression of Helicobacter pylori infection. (Kurmann & Rasic, 2004).

Yogurt has emerged as an outstanding new product recent time. Yogurt contains living Lactobacillus or other bacteria that ferment milk into yogurt beverage called kefir. Such microorganisms, or probiotics, may set up residence in the digestive tracts and alter in the way that are claimed to reduce disease such as colon cancer, ulcers and other digestive problems as well as reduce allergies or improve immunity. (Frances et al, 2010).

Traditionally, yoghurt is manufactured using Streptococcus thermophilus and L. delbrueckii ssp. bulgaricus as starter cultures. These organisms are claimed to offer some health benefits as postulated by Metchnikoff; however, they are not natural inhabitants of the intestine. Therefore, for yoghurt to be considered as a probiotic product, L. acidophilus, Bifidobacterium and L. casei are incorporated as dietary adjuncts.