Ethnic and industrial probiotic foods and beverages: efficacy and acceptance

Journal Pre-proof Ethnic and industrial probiotic foods and beverages: efficacy and acceptance Sudhanshu S Behera, Sandeep K Panda

PII:

S2214-7993(20)30006-0

DOI:

https://doi.org/10.1016/j.cofs.2020.01.006

Reference:

COFS 546

To appear in:

Current Opinion in Food Science

Please cite this article as: Behera SS, Panda SK, Ethnic and industrial probiotic foods and beverages: efficacy and acceptance, Current Opinion in Food Science (2020), doi: https://doi.org/10.1016/j.cofs.2020.01.006

This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. © 2019 Published by Elsevier.

Ethnic and industrial probiotic foods and beverages: Efficacy and acceptance

Sudhanshu S. Behera1 and Sandeep K. Panda2*

Addresses 1

Ayurinno Legacy, Foundation for Technology and Business Incubation, National Institute of Technology, Rourkela, Odisha, India

ro

of

2

School of Biotechnology, KIIT University, Bhubaneswar, Odisha, India

*Corresponding author: Panda, Sandeep Kumar ([email protected])

-p

Abstract

re

Microbial fermentation is an indigenous process known to be adapted for centuries by different communities and folks for the improvement of the quality of the food. Quality enhancement of

lP

the food is mostly carried out by lactic acid fermentation and sometimes probiotic fermentation mainly for the elongation of shelf-life, nutritional value addition and improvement of the sensory

ur na

property. Technological interventions have led to the commercial production of many indigenous probiotic foods and beverages. The article reviews varieties of ethnic and industrial probiotic food and their distribution throughout the globe. Also, the health perspective, the involvement of microorganisms and their impact on the development of the food product have been elucidated in

Jo

the article. Moreover, bottlenecks and the direction of research and commercialization with regards to ethnic and industrial probiotic food is of crucial importance and are also discussed in this review.

Keywords: Ethnic, Probiotics, Fermented food, Lactic acid bacteria

1

Introduction Traditional fermented/preserved foods and beverages are known to be associated with some ethnic practice and culture; they are regarded for having a vital role in ancient cultures and diversity which are widely acknowledged across the countries and continents [1]. Earlier the traditional foods were prepared without recognizing the science of the application and role of microorganisms. Nowadays, food scientists concentrate on the application of lactic acid bacteria

of

(LAB) with probiotic properties to develop indigenous foods and beverages into novel

ro

formulations in order to meet the need of the consumer.

This formulation of the traditional food product has been claimed beneficial for human health by

-p

several researchers [2]. The vast majority of probiotics are LAB such as Lactobacillus and

re

Bifidobacterium and other genera such as Enterococcus, Saccharomyces and Pediococcus [1]. Lactic acid bacteria (LAB) have drawn maximum attention in food and nutrition due to their

lP

nutraceutical potential, along with other functional and probiotic attributes and most importantly having Generally Recognized as Safe (GRAS) status [3]. Many companies dealing with probiotic

ur na

food and beverages have launched their products with a minimum standard dose of microbes, i.e. 106 - 107 CFU/g probiotic culture [4]. Fermented ethnic and industrial probiotic food products provide a suitable environment for the fermenting microbes to enhance their survival rates through their protective property against the adverse conditions of gastrointestinal tracts.

Jo

In addition, fermented ethnic and industrial probiotic foods are products generally in ready-to-eat form, hence fulfill the current requirement and convenience of the consumer [5]. Thus, the effects of ethnic and industrial fermented food with active microorganisms, which are regarded as probiotics are highly beneficial and prescribed by medical practitioners and dieticians. The

2

review focuses on the ethnic and modern probiotic food products around the world with an emphasis on the probiotic characteristics. Ethnic probiotic foods Ethnic probiotic foods and beverages can be both dairy and nondairy and are vital for the wellness of man (Fig. 1). The foods are diverse and vary from culture to culture and also vary

of

region-wise, they work as a carrier of probiotic microorganisms in diet [6]. The ethnic probiotic

ro

food and beverages along with their microorganisms are described in Table 1.

-p

Dairy probiotic foods

Several research reports are in agreement about the superiority of the application of probiotics in

re

dairy-based food and beverages. Hence, the expansion of dairy industries in almost all countries

Probiotic yogurt

lP

and continents can be noticed.

ur na

For thousands of years, yogurt is a regular fermented food in the diet of various societies/communities and it is derived for the Turkish word “yogurmak” which refers to thickening, coagulating, or curdling [7]. The production of yogurt requires milk to acidify, whereupon curd is formed. Moreover, the yogurt formation is an acidification process and

Jo

largely depends on the growth of indigenous probiotic LAB (e.g., Lactobacillus delbrueckii, Streptococcus thermophilus, L. acidophilus, L. casei, L. paracasei and Bifidobacterium lactis [8]. Numerous studies have revealed that the probiotic yogurt with potential probiotic strains has certain health benefits such as to decrease cholesterol levels in the blood, lowering the blood pressure and heart rate and have antihypertensive effects [9, 10, 11, 12, 13].

3

Probiotic milk Various types of fermented milk in different local names are prepared by ethnic communities in different regions. Such a region includes a part of India, Nepal, Bhutan and China (the Himalayan region) and the locally fermented milk developed from the milk of cow and yak are dahi, mohi, chhirpi, somar, philu and shyow [14]. The dominant probiotic microorganisms

of

present in fermented milk are L. bifermentans, L. paracasei, L. kefir, L. hilgardii, L. alimentarius, L. plantarum, L. lactis, L. cremoris, Enterococcus faecium, and B. longum. The

ro

probiotic fermented milk has been suggested to have a beneficial effect on plasma cholesterol

-p

levels, help to reduce low-density lipoprotein (LDL) levels in hypercholesterolemic individuals, blood pressure and prevention of hypertension [15]. Dong and team [16] have reported the impact

of

the

probiotic

milk

in

reducing

the

blood

pressure

in

re

positive

hypertensive/prehypertensive subjects. Some researchers have conducted important studies on

lP

the fermented milk of goat and sheep and have elucidated the probiotic viability as well as the

ur na

the bioactivity of the products [17, 18].

Other probiotic dairy-based beverage Cheese is a cultured dairy product and is a popular component in the diets of many cultures. As per the archeological evidence, cheese preparation was found to be practiced in Poland, Europe

Jo

at 5500BC. Later, the culture and art of cheese-making was spread to all the parts of Europe, the Middle East, South America, North America, etc. The whey of cheese and buttermilk provide appropriate physicochemical conditions for the growth and protection of probiotic microbes, therefore currently probiotic cultures are applied for the fermentation step of cheese processing [9]. Several researchers have developed procedures for formulation of novel cheese and cheese-

4

like products with certain health claims and improvement of sensory properties such as probiotic prato cheese (found to reduce oxidative stress in lungs, liver and intestine), production of tulum cheese with L. acidophilus [19, 20, 21, 22]. Nondairy probiotic foods Dairy probiotics have gained popularity in Europe and are being commercialized in many

of

different forms [23].

ro

Yogurt is regarded as the prime medium for propagation of probiotics among masses, presently, contributes to 78% of the global probiotic business share. On the other hand, the intake of yogurt

-p

and other dairy products are associated with the risks of intolerance to lactose and milk protein in

re

some consumers [24]. Also, the higher content of fat and cholesterol are also the inhibiting factors among some health-conscious consumers. The aforesaid concerns in conjugation with the

lP

increased preference for vegetarianism have become a hindrance in the consumption of dairy products in many countries, mostly in Asia and Africa and paving the path for the nondairy

ur na

probiotic food and beverages. The flavor and refreshing nature are the major advantages of nondairy probiotics, these include fermented products of cereals, soy, meat, fruits and vegetables, enriched in several nutrients, vitamins and antioxidants.

Jo

Cereal-based probiotic food products

India beholds the art and culture of making fermented food and beverages from various cereals and pulses as well as a mixture of both [25]. Rice is a commonly used cereal for the preparation of different types of beverages particularly in the Asian and the South American region. Haria is a cultural drink produced by the fermentation of milk in East-Central India [6]. Ricera is a ricebased probiotic food product and is developed through the application of Streptococcus 5

thermophilus, L. acidophilus, L. bulgaricus, B. bifidum [26]. Fermented cooked rice (handia) is an undistilled rice beverage (wine) consumed throughout the state of Odisha, India mostly by tribals. Africa is a native to several different types of processed millets; the processing includes malting and fermentation to produce different types of indigenous products. The products were found to

of

be rich in probiotic microorganisms and intentionally consumed for health promotion. Ogi is a customary porridge processed from fermented millet/sorghum/maize [23]. The bogobe (ting) is

ro

fermented maize, sorghum or pearl millet and is consumed by people of Botswana and South

-p

Africa. Sourness and exceptional taste are the characteristics of bogobe and it is preferred as a weaning/infant food [27]. Fura (furah) is an indigenous semisolid dumpling produced by

re

steaming of fermented moist flour (millets) balls and is a staple food in many parts of Africa [28]. Bushera is prepared by fermentation of flour (millet/sorghum) using probiotic

lP

microorganisms such as Lactobacillus sp. and Lactococcus sp. etc., nowadays it is commercially produced by some manufacturers including Multiline International [26]. Togwa, having origin

ur na

from Japan and China is a probiotic food prepared using blends of maize, sorghum, millet flour and fermented with probiotics such as Lactobacillus, Streptococcus sp., etc. [14]. Velli is a fermented food product developed by using oat as substrate and fermented by using B. bifidum,

Jo

L. acidophilus [22]. Boza is a very well known conventional Turkish fermented beverage without alcohol content. It is produced by the use of a mixture of cereals/millets flour with water and it is fermented by using a consortium of Lactobacillus sp., and yeast strains [24]. Uji is a popular fermented food of Kenya prepared from sorghum or maize or both in various amalgamations and fermented by L. plantarum, L. fermentum, L. buchneri and S. thermophillus [26]. Moreover, some of the mildly alcoholic beer-like drinks with the application of probiotic microorganisms 6

are sura (boiled rice/barley beer), medaka, prasanna, asava, etc., prepared by fermentation of cereals [6]. Similarly, malwa, bantu, pombe and kaffir are the other different alcoholic beverages developed from the fermentation of malted millet, maize and sorghum and are preferably consumed in many parts of Africa [27, 28]. Fruit and vegetables-based probiotic food products

of

Keeping in view of the biochemical compositions of fruits and vegetables, they have been found

ro

to be superlative raw materials for the probiotic fermentation. Besides the content of the healthpromoting phytochemicals in fruit and vegetables, they also offer several advantages (i.e., rich in

-p

nutrient and sugar) for augmentation and survival of probiotics [29]. Due to a short shelf-life period of fruits and vegetables, it is very important to conduct probiotic fermentation for value

re

addition and increase the shelf-life period of processed food [26].

lP

Probiotic fruit-based products are developed from pineapple, mango, grapes, strawberry, olive, oranges, etc. Hardaliye is a grape-based indigenous beverage/drink of Turkey, developed by

ur na

fermentation using LAB together with the compressed mustard seeds and benzoic acids. L. casei and L. paracasei are used to ferment hardaliye [30]. Tempoyak is a long-established fermented probiotic product of Malaysia manufactured from durian fruit through fermentation [L. mali, L. brevis, Leuconostoc mesenteroides and L. fermentum] [31]. Probiotic orange juice is a functional

Jo

beverage to promote better health and nutrition and is prepared by fermentation with L. plantarum [32]. Fermentation of mango juice is also conducted by using LAB such as L. acidophilus, L. delbruekii, L. plantarum, and L. casei [33]. Gundruk, sinki, and khalpi are the indigenous fermented foods of North East India, Nepal and Bhutan which are prepared by using vegetables as substrate [29, 31].

7

Kimchi is a very popular indigenous fermented vegetable with origin from Korea and is mostly manufactured with cabbages, radish as substrate and other seasoning components. Usually probiotics/LAB like L. mesenteroides followed by L. brevis and L. plantarum dominate during the stages of fermentation sequentially [34, 35]. Similarly, sauerkraut is a traditional probiotic product developed by fermentation of cabbage using LAB [29]. Jiang-gua is a fermentedcucumber product which is produced in Taiwan by the application of probiotic microorganisms,

of

namely Weissella (W.) cibaria, W. hellenica, L. plantarum, L.. lactis, and Enterococcus

ro

casseliflavus. Tursu is an indigenous food product of Turkey which is produced by using various vegetables and fruits. It was determined that L. plantarum, P. pentosaceus and L.. mesenteroides

-p

as starter culture and improved taste as well as beneficial properties of the tursu [36]. Pak-Gard-

re

Dong is a product of Thailand prepared by microbial processing of the leaves of mustard [29]. These traditional fermented products are dominated by probiotic LAB and yeasts during the

lP

initial and last stages of fermentation.

ur na

Meat and fish-based probiotic food products Traditional fermented fish products

Ngari is a very well-liked traditional fermented fish manufactured from dry cyprinid fish [Puntius sophore (Ham.)] in North-East India [37]. The microbial diversity/dominant bacterial

Jo

cultures are within the species of LAB (e.g., Tetragenococcus halophilus, L. pobuzihii, Staphylococccus carnosus, and Belonostomus indicus), and Bacillus and yeasts are also used for the ngari production [37]. However, it has been reported that L. lactis subsp. cremoris, L. plantarum, Bacillus substilis, Candida, and Saccharomycopsis are the dominant microbiota present during ngari fermentation. Jeotgal or jeot is a traditional Korean salted and fermented

8

anchovy (Engraulis japonicus) [38]. The bacteria of the genus Bacillus, Brevibacterium, Micrococcus, Pediococcus, Pseudomonas, Lactobacillus, Leuconostoc, Halobacterium and Staphylococcus are the major microorganisms involved in jeotgal fermentation [39]. Suan yu is a type of indigenous Chinese microbial processed freshwater fish that is influenced by the starter culture such as L. plantarum, Staphylococcus xylosus and S. cerevisiae and accelerate during the

of

fermentation [40].

ro

Fermented meat products

Kitoza is a broad variety of salted/dried/smoked meat (beef or pork) product that has a significant

-p

role in the food of Malagasy [41]. The fermented sausages can be produced from either pork or beef or both and have characteristics of pungent and strong aroma and taste. The viable

re

probiotics involved in fermented sausage are L. gasseri, L. fermentum, L. casei/paracasei, and L.

lP

rhamnosus [5].

Koumiss

ur na

Important ethnic probiotic products translated to industry

For centuries, koumiss has been a popular drink/traditional fermented dairy product and is considered to have complete nutrients with medicinal properties. People in Mongolia and Inner

Jo

Mongolia of China used to consume koumiss during grand festivities and sacrificial offerings [42]. It contains a high level of viable bacteria (e.g., Enterococcus faecalis, E. durans, and E. casseliflavus) of probiotic potentials [43] which are increased gradually throughout the fermentation process [44]. However, Behera and his colleagues [45] reported that koumiss is an indigenous fermented milk product developed from mares’ milk by using native microbes.

9

Kefir Kefir has earned acceptance as a novel probiotic food in the entire globe. It is home-produced, gluey, mildly effervescent and acidic beverage [46, 47]. Kefir grains are enriched with a consortium of bacteria and yeast that survive in symbiotic associations and are responsible for the fermentation for the production of kefir. Generally, kefir grains enclose a comparatively firm

of

and a particular consortium of microbiota embedded in a complex substance of polysaccharides and proteins [43]. Homofermentative Streptococci are the dominant microorganisms in the kefir

ro

grains along with LAB and acetic acid bacteria (AAB) [48]. Exoploysaccharide (EPS)-producing

-p

LAB is widely used in the dairy industry. Bengoa and the team [49] have described the EPSproduction and probiotic attributes of L. paracasei strain selected from kefir grains, its safety for

re

human consumption, and potential for application in preparation of novel foods and beverages. Organic kefirs followed by Greek kefir are the two most preferred types of kefir among the

lP

several variants. Some of the leading kefir manufacturers are Lifeway Foods Inc., Fresh Made,

ur na

Inc., Hain Celestial Group, and Wallaby Yogurt Company, Danone SA, etc. Sour beer

Sour beer, unlike conventional beer, is fermented with both alcohol-producing yeast and lactic acid fermenting microorganisms [50]. However, the suitable production of lactic acid (6 g/L) and

Jo

a fall in pH (˂3.6) can be attained by incorporating a strain of LAB (e.g., L. paracasei) preceding to the application of Saccharomyces cerevisiae [51]. Several researchers have depicted the growth of the sour beer market and its major share among the craft beer. The special beer was indigenously produced in Belgium; later it has become very popular among the consumers and the market is predicted to rise at a CAGR of 14.1% upto 2024. Although many craft breweries

10

are engaged in the commercial production of sour beer but some of the leading companies are Peace Tree Brewing in Knoxville, Iowa, Belgium’s Brouwerij Omer Vander Ghinste and Cape May Brewing Co. of New Jersey. Kombucha Kombucha is a fermented beverage made from brewed tea and sugar and is fermented by fermentation

of

yeast

and

bacteria

(symbiotic).

The

bacterial

genera,

of

combined

ro

Gluconacetobacter, Acetobacter, and Lactobacillus, and the yeast Zygosaccharomyces dominate the fermentation of Kombucha [52]. Kombucha is consumed in many countries as a health

-p

beverage and it is gaining popularity in the United States as a part of the functional food movement and is considered as a “sacred drink” by Japanese and Korean people during rituals

re

[53]. It has several health benefits such as antioxidant potential, antibacterial activity and

lP

antiproliferative activity against the cancer cell lines [54]. Yakult

ur na

Yakult is a dairy beverage with probiotic bacteria such as L. casei, and Bifidobacterium breve. Yakult has specific nutritional and additional health-enhancing benefits such as building immunity and improving digestion [55]. Yakult has been successful throughout the world

Jo

specifically in Europe, North America, and Asia-pacific countries. Amasi

Amasi is a traditional South African fermented/sour milk product. Lc. lactis is considered as the dominant bacterium within a diverse bacterial community [56]. In addition, several species of

11

Lactobacillus [L. casei, L. plantarum, L. paracasei), Leuconostoc (L. pseudomesenteroides), Lactococcus (Lc. lactis) and Enterococcus (E. faecalis)] dominated the amasi fermentation. Doogh Doogh is a popular fermented beverage of the Middle East, especially in Iran. Doogh is usually developed by blending of yogurt, water, salt as well as aromatic extracts of thyme, mint, oregano

of

etc. It is available in different forms such as home made doogh (yogurt with iced water) and

ro

commercial doogh (carbonated and uncarbonated and heat treated). Streptococcus thermophilus and Lactobacillus delbrueckii spp. bulgaricus are the two microorganisms used for the industrial

-p

production of doogh [57].

re

Application of “OMICS” in improvement of probiotic food products OMICS is an advanced tool with an array of modern technologies such as genome sequencing,

lP

transcriptomics, proteomics, metabolomics, flux analysis, etc. for the understanding of the microorganisms and their function. The high-throughput tools present a variety of techniques

ur na

that are useful to decipher the potential of probiotics, thus permitting a balanced assortment of microbes, with curative, preventive and wellness claims to be inoculated in ethnic and industrial probiotic foods. Moreover, “omics” applications provide new tools to monitor, control, modify

Jo

or improve and validating models of interactions of the better-known probiotics. Leite and team [47] examined the microbial diversity of kefir grain samples collected from different regions of Brazil. PCR-DGGE study showed L. kefiri and L. kefiranofaciens and Saccharomyces cerevisiae are the dominated bacterial and yeast population respectively. Modern probiotic products

12

Probiotic ice-cream Probiotic ice-cream, one of the modern types of ice-creams, has viable counts of L. acidophilus (of ≥7 log CFU/g) and Bifidobacterium lactis (of ˃ 6 log CFU/g) during storage (150 days). Ranadheera and team [58] investigated the in vitro adhesion ability of probiotics (i.e., L. acidophilus, B. animalis, and Propionibacterium jensenii) found in ice-cream. Balthazar and

of

team [59] demonstrated the interactions between the inoculated microorganisms and inulin ( incorporated) in sheep milk ice-cream. However, the addition of dietary fibre to the probiotic ice-

ro

cream improved the survival of probiotic strains (L. acidophilus, Bifidobacterium animalis)

-p

without any unpleasant effects on the physicochemical, microbiological and sensory properties of the ice-cream [60, 61]. AMUL, the largest dairy industry of India is engaged in producing

re

probiotic ice-creams and selling throughout the country.

lP

Probiotic chocolate

Chocolate highly preferred among different sections of people and also among different age

ur na

groups. It is an appropriate substrate to bear probiotics and prebotics. da Silveira and team [62] studied the counts of probiotic (Bifidobacterium lactis) on chocolate and also evaluated the effects of goat cheese whey and prebiotics (inulin and oligofructose) on the physicochemical parameters. The creamy milk chocolates present options for new substitutes for other probiotic

Jo

and synbiotic products due to their higher consumer acceptability and show the potential beneficial effect on the health [probiotics (L. paracasei) and prebiotics (fructo-oligosaccharide)] of individuals. Taghizadeh and group [63] described that the chocolate dessert with soymilk/milk was found to be effective for the delivery of probiotics, including L. acidophilus, L. paracasei, B. lactis.

13

Current trend of probiotic foods: Sales; continent wise One of the fastest-growing groups of dietary supplements worldwide is probiotics. The worth of the global probiotic market is around USD 15 billion per annum and is rising at a CAGR of 7% [5]. It was predicted in 2019 that the market for probiotic-containing supplements would grow from USD 48 billion to USD 62 billion in 2022 [5]. In Europe and North America, the probiotic-

of

carrying dairy products have a very successful market [64, 65], and in Asia-pacific countries, dairy-based probiotic beverages are considered the area which has the greatest potential for

ro

growth [65]. Nondairy food products have gained popularity in the last decade. The business of

-p

nondairy food products is expected to reach approximately USD 26 billion in the next five years [66]. Nevertheless, the manufacture of fermented probiotic food at the commercial level faces

re

many challenges, which include the selection and identification for economical and abundant

Conclusions

lP

substrates, reducing the expenses of operation and the enhancement of the probiotic viability.

ur na

The ethnic and industrial probiotic food products undoubtedly represent the simplest and the most appropriate manner for improving the regular intake of dairy and nondairy probiotic foods. The invention of innovative technologies for the preparation of probiotic food products for improvement of their nutritional value will be the priority area in the near future. It is pertinent to

Jo

conduct tests to understand the property of specific probiotic strain and the usefulness of the metabolites produced by them in order to be used for the effective industrial production of specific fermented ethnic and industrial food products. New molecular approaches are applied to study the composition of probiotics and selection of starters to validate the health-promoting properties and genes associated with the microorganisms.

14

Declaration All the authors have contributed equally and there is no conflict of interest. The authors mutually agree to submit the article to Current Opinion in Food Science.

References Papers of particular interest, published within the period of review, have been highlighted as:

of

* of special interest **of outstanding interest

Flach J, van der Waal MB, van den Nieuwboer M, Claassen E, Larsen, O. F: The

ro

1.

underexposed role of food matrices in probiotic products: Reviewing the relationship between

2.

-p

carrier matrices and product parameters. Crit Rev Food Sci Nutr 2018, 58(15): 2570-2584. Rouhi M, Sohrabvandi S, Mortazavian AM: Probiotic fermented sausage: viability of

probiotic microorganisms and sensory characteristics. Crit Rev Food Sci Nutr 2013, 53(4): 331-

3.

re

348.

Kumar BV, Vijayendra SVN, Reddy OVS: Trends in dairy and non-dairy probiotic

4.

lP

products-a review. J Food Sci Technol 2015, 52(10): 6112-6124. Akalın AS, Erişir D: Effects of inulin and oligofructose on the rheological characteristics

and probiotic culture survival in low‐fat probiotic ice cream. J Food Sci 2008, 73(4): 184-188. Bis-Souza CV, Barba FJ, Lorenzo JM, Penna AB, Barretto ACS: New strategies for the

ur na

5.

development of innovative fermented meat products: a review regarding the incorporation of probiotics and dietary fibers. Food Rev Int 2019, 35(5): 467-484. 6.

Kandylis P, Pissaridi K, Bekatorou A, Kanellaki M, Koutinas AA: Dairy and non-dairy

probiotic beverages.Curr Opin Food Sci 2016, 7: 58-63. Rul, F: Yogurt Microbiology, Organoleptic Properties and Probiotic Potential. In

Jo

7.

Fermented Foods, Part II: Technological Interventions. Edited by Ray RC, Montet Didier; CRC Press, 2017: 418-450. 8.

Schillinger U, Guigas C, Holzapfel W H: In vitro adherence and other properties of

lactobacilli used in probiotic yoghurt-like products. Int. Dairy J 2005, 15(12): 1289-1297. 9.

**Panda SK, Shetty PH (Eds): Innovations in Technologies for Fermented Food and

Beverage Industries. 2018, Springer. 15

10.

Nadelman P, Monteiro, A, Balthazar CF, Silva HL, Cruz AG, de Almeida Neves A,

Fonseca-Gonçalves A, Maia LC: Probiotic fermented sheep’s milk containing Lactobacillus casei 01: Effects on enamel mineral loss and Streptococcus counts in a dental biofilm model. J Funct Foods 2019, 54: 241-248. 11.

Sarfraz F, Farooq U, Shafi A, Hayat Z, Akram K, Rehman, H.U: Hypolipidaemic effects

of synbiotic yoghurt in rabbits. Int J Dairy Technol. 2019, 72 (4): 545-550. 12.

Shafi A, Naeem RH, Farooq U, Akram K, Hayat Z, Naz A, Nadeem HR: Antimicrobial

of

and antidiabetic potential of synbiotic fermented milk: A functional dairy product. Int J Dairy Technol 2019, 72(1): 15-22. 13.

Ranadheera CS, Naumovski N, Ajlouni, S: Non-bovine milk products as emerging

14.

ro

probiotic carriers: recent developments and innovations. Curr Opin Food Sci 2018, 22: 109-114. Dewan S, Tamang JP: Dominant lactic acid bacteria and their technological properties

-p

isolated from the Himalayan ethnic fermented milk products. Antonie van Leeuwenhoek 2007 92(3): 343-352.

Sahu L. Panda S.K: Innovative technologies and implications in fermented food and

re

15.

beverage industries: an overview. In Innovations in Technologies for Fermented Food and

16.

lP

Beverage Industries. Edited by S.K. Panda & P.K Shetty. Springer; 2018: 1-23. Dong JY, Szeto IM, Makinen K, Gao Q, Wang J, Qin LQ, Zhao Y: Effect of probiotic

fermented milk on blood pressure: a meta-analysis of randomised controlled trials. Brit J Nutr

17.

ur na

2013, 110(7): 1188-1194.

Mituniewicz–Małek A, Zielińska D, Ziarno M: Probiotic monocultures in fermented goat

milk beverages–sensory quality of final product. Int J Dairy Technol 2019, 72(2): 240-247. 18.

Balthazar CF, Santillo A, Guimarães JT, Capozzi,V, Russo P, Caroprese M, Marino R,

Esmerino EA, Raices RS, Silva MC, Silva HLA: Novel milk–juice beverage with fermented

Jo

sheep milk and strawberry (Fragaria× ananassa): Nutritional and functional characterization. J Dairy Sci 2019, 102(12): 10724-10736. 19.

Silva HL, Balthazar CF, Esmerino EA, Neto R.P, Rocha RS, Moraes J, Cavalcanti RN,

Franco RM, Tavares MIB, Santos JS, Granato D: Partial substitution of NaCl by KCl and addition of flavor enhancers on probiotic Prato cheese: A study covering manufacturing, ripening and storage time. Food Chem 2018, 248: 192-200.

16

20.

Vasconcelos FM, Silva HL, Poso SM, Barroso MV, Lanzetti M, Rocha RS, Graça JS,

Esmerino EA, Freitas MQ, Silva MC, Raices, R.S: Probiotic Prato cheese attenuates cigarette smoke-induced injuries in mice. Food Res Int 2019, 123: 697-703. 21.

Tomar O: The effects of probiotic cultures on the organic acid content, texture profile and

sensory attributes of Tulum cheese. Int J Dairy Technol 2019, 72(2): 218-228. 22.

Soares MB, Almada CN, Almada CN, Martinez RC, Pereira EP, Balthazar, CF, Cruz,

AG, Ranadheera CS, Sant'Ana AS: Behavior of different Bacillus strains with claimed probiotic

of

properties throughout processed cheese (“requeijão cremoso”) manufacturing and storage. Int J Food Microbiol 2019, https://doi.org/10.1016/j.ijfoodmicro.2019.108288 23.

Stanton C, Gardiner G, Meehan H, Collins K, Fitzgerald G, Lynch PB, Ross RP: Market

24.

ro

potential for probiotics. Am J Clin Nutr 2001, 73(2): 476s-483s.

Panda SH, Das S, Bal P, Panda SK, Mohanty N: Characterization of novel folate

-p

producing Lactobacillus rhamnosus and its appliance in fortification of ragi (Eleusine coracana) gruel. Food Biosci 2018, 21: 100-106.

Ray M, Ghosh K, Singh S, Mondal KC: Folk to functional: an explorative overview of

re

25.

rice-based fermented foods and beverages in India. Journal of Ethn Foods 2016: 3(1), 5-18. Panghal A, Janghu S, Virkar K, Gat Y, Kumar V, Chhikara N: Potential non-dairy

lP

26.

probiotic products–a healthy approach. Food Biosci 2018, 2: 80-89. 27.

Sekwati-Monang B, Ganzle MG: Microbiological and chemical characterisation of ting, a

121. 28.

ur na

sorghum-based sourdough product from Botswana. Int J Food Microbiol 2011, 150(2-3): 115-

Adebiyi JA, Obadina AO, Adebo OA, Kayitesi E: Fermented and malted millet products

in Africa: Expedition from traditional/ethnic foods to industrial value-added products. Critical Rev Food Sci Nutr 2018, 58(3): 463-474. Tamang JP, Tamang B, Schillinger U, Guigas C, Holzapfel WH: Functional properties of

Jo

29.

lactic acid bacteria isolated from ethnic fermented vegetables of the Himalayas. Intl J Food Microbiol 2009, 135(1): 28-33. 30.

Amoutzopoulos B, Loker GB, Samur G, Çevikkalp SA, Yaman M, Kose T, Pelvan, E:

Effects of a traditional fermented grape‐based drink ‘hardaliye’ on antioxidant status of healthy adults: a randomized controlled clinical trial. J Sci Food Agric 2013, 93(14): 3604-3610.

17

31.

Swain MR, Anandharaj M, Ray RC, Parveen RR: Fermented fruits and vegetables of

Asia: a potential source of probiotics. Biotechnol Res Int 2014 Article ID 250424, https://doi.org/10.1155/2014/250424. 32.

Nagpal R, Kumar A, Kumar M: Fortification and fermentation of fruit juices with

probiotic lactobacilli. Ann Microbiol 2012 62(4): 1573-1578. 33.

Hiremath ND, Ramaswamy HS: High‐pressure destruction kinetics of spoilage and

pathogenic microorganisms in mango juice. J Food Process Preserv 2012, 36(2): 113-125. *Chang JH, Shim YY, Cha SK, Chee KM: Probiotic characteristics of lactic acid bacteria

of

34.

isolated from kimchi. J Appl Microbiol 2010, 109(1): 220-230. 35.

Chen YS, Liou MS, Ji SH, Yu CR, Pan SF, Yanagida F: Isolation and characterization of

ro

lactic acid bacteria from Yan‐tsai‐shin (fermented broccoli stems), a traditional fermented food in Taiwan. J Appl Microbiol 2013, 115(1): 125-132.

Irkin R, Songun, GE: Applications of probiotic bacteria to the vegetable pickle products.

-p

36.

Sci. Rev. Chem. Commun 2012, 2(4): 562-567.

Devi KR, Deka M, Jeyaram K: Bacterial dynamics during yearlong spontaneous

re

37.

fermentation for production of ngari, a dry fermented fish product of Northeast India. Int J Food

38.

lP

Microbiol 2015, 199: 62-71.

Zang J, Xu Y, Xia W, Regenstein, JM: Quality, functionality, and microbiology of

fermented fish: a review. Crit Rev Food Sci 2019, 24: 1-15. Koo OK, Lee SJ, Chung KR, Jang DJ, Yang HJ, Kwon DY: Korean traditional fermented

ur na

39.

fish products: jeotgal. J Ethn Foods 2016, 3(2): 107-116. 40.

Gao P, Jiang Q, Xu Y, Xia W: Esterase activities of autochthonous starter cultures to

increase volatile flavour compounds in Chinese traditional fermented fish (Suan yu). Int J Food Prop 2017, 20(sup1): S663-S672.

Possas A, Valdramidis V, García-Gimeno RM, Pérez-Rodríguez F: High hydrostatic

Jo

41.

pressure processing of sliced fermented sausages: A quantitative exposure assessment for Listeria monocytogenes. Innov Food Sci Emerg Technol 2019, 52: 406-419. 42.

Zhang W, Zhang, H: Fermentation and koumiss. In Handbook of animal-based fermented

food and beverage technology, Edited by YH. Hui, EO Evranuz, CRC Press, 2012: 165-172.

18

43.

Yao G, Yu J, Hou Q, Hui W, Liu W, Kwok LY, Menghe B, Sun T, Zhang H, Zhang W:

A perspective study of koumiss microbiome by metagenomics analysis based on single-cell amplification technique. Front Microbiol 2017, 8: 165. doi: 10.3389/fmicb.2017.00165. 44.

Gesudu Q, Zheng Y, Xi X, Hou QC, Xu H, Huang W, Zhang H, Menghe B, Liu W:

Investigating bacterial population structure and dynamics in traditional koumiss from Inner Mongolia using single molecule real-time sequencing. J Dairy Sci 2016, 99(10): 7852-7863. 45.

**Behera SK, Panda SK, Kayitesi E, Mulaba-Bafubiandi AF: Kefir & Koumiss: Origin,

of

health benefits & current status. In Fermented foods: part 2. Technological Interventions. Edited by RC Ray, D. Montet, CRC press, 2016: 401-417. 46.

Plessas S, Nouska C, Mantzourani I, Kourkoutas Y, Alexopoulos A, Bezirtzoglou, E:

ro

Microbiological exploration of different types of kefir grains. Fermentation 2017, 3(1): p.1. https://doi.org/10.3390/fermentation3010001

Karaçalı R, Ozdemlr N, Çon AH: Aromatic and functional aspects of kefir produced

-p

47.

using soya milk and Bifidobacterium species. Int J Dairy Technol 2018, 71(4): 921-933. Leite AMDO, Miguel MAL, Peixoto, RS, Rosado AS, Silva JT, Paschoalin VMF:

re

48.

Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage.

49.

lP

Braz J Microbiol 2013, 44(2): 341-349.2

Bengoa AA, Llamas MG, Iraporda C, Dueñas MT, Abraham AG, Garrote GL: Impact of

growth temperature on exopolysaccharide production and probiotic properties of Lactobacillus

50.

ur na

paracasei strains isolated from kefir grains. Food Microbiol 2018, 69: 212-218. Dysvik A, Liland K H, Myhrer KS, Westereng B, Rukke EO, De Rouck G, Wicklund T:

Pre‐fermentation with lactic acid bacteria in sour beer production. J Inst Brew 2019, 125 (3): 342-356. 51.

**Osburn K, Amaral J, Metcalf SR, Nickens DM, Rogers CM, Sausen C, Caputo R,

Jo

Miller J, Li H, Tennessen JM, Bochman ML: Primary souring: A novel bacteria-free method for sour beer production. Food Microbiol 2018, 70: 76-84. 52.

Marsh AJ, O'Sullivan O, Hill C, Ross RP, Cotter PD: Sequence-based analysis of the

bacterial and fungal compositions of multiple kombucha (tea fungus) samples. Food Microbiol 2014, 38: 171-178. 53.

Kapp JM, Sumner W: Kombucha: A systematic review of the empirical evidence of

human health benefit. Ann Epidemiol 2019, 30: 66-70. 19

54.

*Cardoso RR, Neto RO, dos Santos D'Almeida CT, do Nascimento TP, Pressete CG,

Azevedo L, Martino HSD, Cameron LC, Ferreira MS, de Barros FAR: Kombuchas from green and black teas have different phenolic profile, which impacts their antioxidant capacities, antibacterial and antiproliferative activities. Food Res Int 2020, https://doi.org/10.1016/j.foodres.2019.108782 55.

Fujimoto J, Tanigawa K, Kudo Y, Makino H, Watanabe K: Identification and

quantification of viable Bifidobacterium breve strain Yakult in human faeces by using

56.

of

strain‐specific primers and propidium monoazide. J Appl Microbiol 2011, 110(1): 209-217. **Kayitesi E, Behera SK, Panda SK, Bheki D, Mulaba-Bafubiandi AF: Amasi and

Maheu: Expedition from Ethnic Southern African Food to cosmopolitan markets. In Fermented

ro

foods: Part 2.Technological Interventions. Edited by RC Ray, D Montet, CRC Press 2016: 384392.

Sayevand HR, Bakhtiary F, Pointner A, Remely M, Hippe B, Hosseini H, Haslberger, A:

-p

57.

Bacterial Diversity in Traditional Doogh in Comparison to Industrial Doogh. Curr Microbiol

58.

re

2018: 75(4): 386-393.

Ranadheera C S, Evans CA, Adams MC, Baines SK. In vitro analysis of gastrointestinal

Int 2012, 49(2): 619-625. 59.

lP

tolerance and intestinal cell adhesion of probiotics in goat's milk ice cream and yogurt. Food Res

Balthazar CF, Silva HL, Esmerino EA, Rocha RS, Moraes J, Carmo MA, Azevedo L,

ur na

Camps I, Abud YK, Sant'Anna C, Franco RM: The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream. Food Chem 2018, 246: 464-472. 60.

Ayar A, Siçramaz H, Öztürk, S, Öztürk YS: Probiotic properties of ice creams produced

with dietary fibres from by‐products of the food industry. Int J Dairy Technol 2018, 71(1):174182.

Kalicka D, Znamirowska A, Pawlos M, Buniowska M, Szajnar K: Physical and sensory

Jo

61.

characteristics and probiotic survival in ice cream sweetened with various polyols. Int J Dairy Technol 2019, 72 (3): 456-465. 62.

da Silveira EO, Neto JHL, da Silva LA, Raposo AE, Magnani M, Cardarelli, HR: The

effects of inulin combined with oligofructose and goat cheese whey on the physicochemical properties and sensory acceptance of a probiotic chocolate goat dairy beverage. LWT-Food Sci Technol 2015, 62(1): 445-451. 20

63.

Taghizadeh G, Jahadi M, Abbasi H: Physicochemical Properties of Probiotic Soy milk

Chocolate Mousse During Refrigerated Storage. Appl Food Biotechnol 2018, 5(2): 79-86. 64.

Turkmen N, Akal C, Özer B: Probiotic dairy-based beverages: A review. J Funct Foods

2019, 53: 62-75. 65.

*Champagne CP, da Cruz AG, Daga M: Strategies to improve the functionality of

probiotics in supplements and foods. Curr Opin Food Sci 2018, 22: 160-166. 66.

Tangyu M, Muller J, Bolten CJ, Wittmann C: Fermentation of plant-based milk

of

alternatives for improved flavour and nutritional value. Appl Microbiol Biotechnol 2019, 103: 9263–9275. 67.

Sanni AI, Onilude AA, Ogunbanwo ST, Smith, SI: Antagonistic activity of bacteriocin

ro

produced by Lactobacillus species from ogi, an indigenous fermented food. J Basic Microbiol

Jo

ur na

lP

re

-p

1999: 39(3): 189-195.

21

Fig.1 Health beneficial properties of probiotic foods.

Table1 Ethnic dairy and probiotic food products and their respective microflora. Examples of Microorganisms involved products

Methods identification

Dairybased probiotic products

Probiotic yogurt

Lactobacillus (L.) delbrueckii, Streptococcus(S.) thermophilus, L. acidophilus, L. casei, L. paracasei and Bifidobacterium (B.) lactis

16S rRNA gene sequencing

Probiotic milk L. bifermentans, L. paracasei, L. kefir, L. hilgardii, L. alimentarius, L. plantarum, L. lactis, L. cremoris, Enterococcus (E.) faecium, and B. longum

16S rRNA gene sequencing

of References

8

10

Lactobacillus [L. casei, L. plantarum, L. paracasei), Leuconostoc (L. pseudomesenteroides), Lactococcus (Lc. lactis) and Enterococcus (E. faecalis)

16S rRNA gene sequencing

47

S. thermophilus and L. delbrueckii

16S rRNA gene sequencing

56

Ricera

S. thermophilus, L. acidophilus, L. bulgaricus, B. bifidum

16S rRNA gene sequencing

22

Ogi

L. fermentum, L. delbrueckii , L. reuteri

DNA restriction patterns

67

Bogobe (ting)

L. reuteri, L. fermentum, L. harbinensis, L. plantarum, L.

16S rRNA gene

24

ur na

Amasi

lP

re

-p

ro

of

Category

Jo

Doogh

Cerealbased probiotic food products

22

parabuchneri, L. casei, L. coryniformis

sequencing

Pediococcus (P.) acidilactici, Weisella (W.) confusa, L. fermentum, L. reuteri, L. salivarius, L. paraplantarum

(GTG)5-based PCR fingerprinting

Boza

LAB (L. plantarum, L. rhamnosus, L. pentosus, L. paracasei, L. fermentum, L. brevis) and yeast (C. diversa, C. inconspicua, C. pararugosa

PCR with speciesspecific primers

Uji

Leuc. mesenteroides, S. faecalis, L. plantarum, L. brevis, L. leichmannii, L. fermenti, L. cellobiosus, P. acidilactici

9

& 16S rRNA gene sequencing

-p

ro

of

9

PCR amplification of 16S rRNA gene and sequencing

9

L. paracasei, L.casei

API 50 CH and other phenotypic criteria

27

L. mali, L. brevis, Leuc. mesenteroides, L. fermentum, L. corynebacterium, L. fersantum, W. paramesenteroides, P. acidilactici, L. fructivorans, Leuc. dextranicu m, L. collinoides, L. paracasei, Leuc.mesenteroides, Fructobacillus (F.) durionis

PCR amplification of 16S rRNA gene and sequencing

27

L. acidophilus, L. plantarum, W. cibaria, Leuc. gelidum, L. sakei

16S rRNA sequence analysis

30

Jo

ur na

Fruit and Hardaliye vegetablebased probiotic Tempoyak food products

lP

re

Fura (furah)

Kimchi

23

Sauerkraut

Leuc. mesenteroides, L. brevis, L. rhamnosus, L. plantarum

16S rRNA sequence analysis

25

31

E. faecalis, Lactococcus (L.) lactis, L. casei, L. zeae W. cibaria, W. hellenica, L. plantarum, Leuc. lactis, E. casseliflavus

RFLP analysis and sequencing of 16S rDNA.

Tursu

L. plantarum, L. plantarum, P. pentosaceus, Leuc. mesenteroides

16S rRNA sequence analysis

32

Ngari

Tetragenococcus halophilus, L. pobuzihii, Staphylococccus carnosus, Belonostomus indicu, Staphylococcus cohnii, Enterococcus faecium, Bacillus indicus, Staphylococcus carnosus

16S rRNA sequence analysis

33

Jeotgal or jeot

P. pentosaceus, L. rhamnosus

16S rDNA sequence analysis

35

ur na

lP

re

-p

ro

of

Jiang-gua

L. plantarum, Staphylococcus xylosus, P. pentosaceus, S. cerevisiae

16S rRNA sequence analysis

36

Kitoza

L. gasseri, L. fermentum, L. casei/paracasei, L. rhamnosus

16S rRNA sequence analysis

5

Jo

Suan yu

RAPD: Random amplified polymorphic DNA fingerprinting; RFLP: Restriction fragment length polymorphism analysis; rRNA: Ribosomal ribonucleic acid; rDNA: Ribosomal deoxyribonucleic acid; PCR: Polymerase chain reaction

24