Probiotics, Non-Dairy Prebiotics and Postbiotics in Nutrition

The review covers achievements and developments in the field of probiosis and prebiosis originating from sources other than dairy sources, mainly from plant material like cereals. The actual definitions of probiotic microorganisms, prebiotic, and postbiotic compounds and functional food are discusse...

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Main Authors:	Przemysław Tomasik, Piotr Tomasik
Format:	Article
Language:	English
Published:	MDPI AG 2020-02-01
Series:	Applied Sciences
Subjects:	consumer preferences functional food nutraceuticals probiosis taste
Online Access:	https://www.mdpi.com/2076-3417/10/4/1470

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record_format	Article
spelling	doaj-2e183e9491ef4003b3daa7a867236f452020-11-25T01:19:52ZengMDPI AGApplied Sciences2076-34172020-02-01104147010.3390/app10041470app10041470Probiotics, Non-Dairy Prebiotics and Postbiotics in NutritionPrzemysław Tomasik0Piotr Tomasik1Department of Clinical Biochemistry, Paediatric Institute, College of Medicine, Jagiellonian University, 30-663 Krakow, PolandDepartment of Chemistry & Physics, Agricultural University, 31-459 Krakow, PolandThe review covers achievements and developments in the field of probiosis and prebiosis originating from sources other than dairy sources, mainly from plant material like cereals. The actual definitions of probiotic microorganisms, prebiotic, and postbiotic compounds and functional food are discussed. The presentation takes into account the relations between selected food components and their effect on probiotic bacteria, as well as effects on some health issues in humans. The review also focuses on the preservation of cereals using probiotic bacteria, adverse effects of probiotics and prebiotics, and novel possibilities for using probiotic bacteria in the food industry.https://www.mdpi.com/2076-3417/10/4/1470consumer preferencesfunctional foodnutraceuticalsprobiosistaste
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	Przemysław Tomasik Piotr Tomasik
spellingShingle	Przemysław Tomasik Piotr Tomasik Probiotics, Non-Dairy Prebiotics and Postbiotics in Nutrition Applied Sciences consumer preferences functional food nutraceuticals probiosis taste
author_facet	Przemysław Tomasik Piotr Tomasik
author_sort	Przemysław Tomasik
title	Probiotics, Non-Dairy Prebiotics and Postbiotics in Nutrition
title_short	Probiotics, Non-Dairy Prebiotics and Postbiotics in Nutrition
title_full	Probiotics, Non-Dairy Prebiotics and Postbiotics in Nutrition
title_fullStr	Probiotics, Non-Dairy Prebiotics and Postbiotics in Nutrition
title_full_unstemmed	Probiotics, Non-Dairy Prebiotics and Postbiotics in Nutrition
title_sort	probiotics, non-dairy prebiotics and postbiotics in nutrition
publisher	MDPI AG
series	Applied Sciences
issn	2076-3417
publishDate	2020-02-01
description	The review covers achievements and developments in the field of probiosis and prebiosis originating from sources other than dairy sources, mainly from plant material like cereals. The actual definitions of probiotic microorganisms, prebiotic, and postbiotic compounds and functional food are discussed. The presentation takes into account the relations between selected food components and their effect on probiotic bacteria, as well as effects on some health issues in humans. The review also focuses on the preservation of cereals using probiotic bacteria, adverse effects of probiotics and prebiotics, and novel possibilities for using probiotic bacteria in the food industry.
topic	consumer preferences functional food nutraceuticals probiosis taste
url	https://www.mdpi.com/2076-3417/10/4/1470
work_keys_str_mv	AT przemysławtomasik probioticsnondairyprebioticsandpostbioticsinnutrition AT piotrtomasik probioticsnondairyprebioticsandpostbioticsinnutrition
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Probiotics, Non-Dairy Prebiotics and Postbiotics in Nutrition

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