SOURCE, ISOLATION, PRODUCTION AND FUTURE DEVELOPMENT OF LACTO BACILLIUS AND BIFIDOBACTERIAL PROBIOTIC STRAINS

Probiotics are active microbes found in fermented milk products that support the host’s health when taken in sufficient amounts. Probiotics are typically made from strains such as Lactobacilli and Bifidobacteria isolated from the human intestine, breast milk, and conventional fermented milk products. The choice of the optimal probiotic microorganisms is a crucial initial step. Probiotics are utilized to treat allergies, intestinal, liver and numerous metabolic illnesses, and acute and antibiotic-associated diarrhea, which they prevent and treat clinically. Probiotics have the power to control intestinal permeability, maintain a healthy balance of the host’s microbiota, enhance the gut immune system functioning and balances the activation of pro- and anti-inflammatory cytokines. Providing consumers with probiotic formulations that provide the required dose at the end of their shelf life is a major challenge for pharmaceutical companies. Probiotic Lactic acid bacteria and Bifidobacteria have historically been added to fermented dairy products, which are refrigerated and have a short shelf life. Probiotics can now be added to a variety of ‘dry’ food matrices, such as dietary supplements, and are expected to be stable for up to two years at a specified temperature and humidity. Molecular characterization and strain improvement, advanced in-vivo, in-silico, and in-vitro methods aimed at revealing the effects of probiotics on targets and identifying key molecules that benefit host mediation.