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2000
Volume 2, Issue 1
  • ISSN: 2666-8629
  • E-ISSN: 2666-8637

Abstract

Bifidobacteria, known as probiotics with a broad range of bioactivities, are ordinarily used in the dairy industry to enrich dairy products naturally. Due to the oxygen-sensitive nature of bifidobacteria, the application of this probiotic into dairy products has faced some limitations. On the other hand, in the recent decade, postbiotics, defined as bioactive metabolites derived from probiotics, have caught attention. In this regard, the bioactive metabolites of bifidobacteria, the possibility of use of bifidobacterial postbiotic, and their role in human health are discussed.

Bifidobacteria is a commercial probiotic that is widely used in industries. However, due to its oxygen-sensitive nature, industries have faced some limitations during the addition of the products. Recently it was stated that the metabolites secreted by bifidobacteria have a key role in improving health.

The possibility of a postbiotic replacement for probiotics in dairy industries and its effect on health are discussed.

the keywords including postbiotic, probiotic, dairy, bifidobacteria, inactivated bifidobacteria, bifidobacteria metabolites, the effect of bifidobacteria on psychology, human health, cancer, and inflammation are searched on Google Scholar as well as more than 600 research and review articles are read.

Bifidobacteria could change gut bacteria positively and improve health directly. Also, the metabolites produced by bifidobacteria indirectly have wide-range effects on health.

Due to the anaerobic nature of bifidobacteria, applying a postbiotic / non-viable form of bifidobacteria is a sagacious option in dairy products.

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/content/journals/cff/10.2174/2666862901666230818093034
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Bifidobacterial Postbiotics as Health-promoting Agents in Dairy Products
Curr Func Foods 2, e180823219974 (2024); https://doi.org/10.2174/2666862901666230818093034
/content/journals/cff/10.2174/2666862901666230818093034
/content/journals/cff/10.2174/2666862901666230818093034
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  • Article Type:     Review Article
Keyword(s): Bifidobacteria; dairy products; functional food; postbiotics; probiotic; yogurt

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