Technological aspects of probiotics' production and biotherapeutics

CASSANI LUCÍA; GERBINO ESTEBAN; GÓMEZ- ZAVAGLIA ANDREA

ELSEVIER SCIENCE B. V.

Elsevier

Año: 2021

The research on probiotic microorganisms is an extremely active field with impact not only on human and animal health but also on food and pharmaceutical industries. Although the concept of probiotics is not new, different terms and properties have been explored to understand their health benefits to consumers. In this chapter, the concepts of para and postbiotics have been addressed, together with their health benefits and plausibility to be incorporated into food products. The technological aspects associated to probiotics´ production have been presented, considering the methods for production at large scale, storage, rehydration, industrial processing and composition of food matrices, food shelf-life and passage through the gastrointestinal tract. Likewise, non-traditional applications of probiotics, para and postbiotics in biotherapeutics are shown, including immunomodulation, relationship with obesity, antibiotic replacers, and use in diabetic disease, cancer and in psychiatric disorders. All these health benefits and applications support innovative industrial perspectives in terms of probiotics worldwide market.