From Kimchi to Kefir: An Exploration of Probiotics, Benefits, and Future

Malak AbuZaid; Sook Sin Chan; Kit Wayne Chew; Atthasit Tawai; Pau Loke Show

doi:10.1051/e3sconf/202342802010

From Kimchi to Kefir: An Exploration of Probiotics, Benefits, and Future

Malak AbuZaid, Sook Sin Chan, Kit Wayne Chew, Atthasit Tawai, Pau Loke Show^*

^*Corresponding author for this work

Research output: Contribution to journal › Conference article › peer-review

Abstract

Live microorganisms known as probiotics, which have various beneficial claims, have undergone substantial research and commercial exploration in a wide range of goods across the world. Many scientific studies have demonstrated their advantages for both human and animal health. The two primary probiotic bacterial species are Lactobacillus sp. and Bifidobacterium sp. The multi-billion health food industry has employed probiotics with a variety of dietary matrices, which are briefly reported. The history of probiotics, their use in food and medicine, and the latest developments in probiotic processes such as microencapsulation and genetically engineered probiotics are all covered in this review.

Original language	English
Article number	02010
Journal	E3S Web of Conferences
Volume	428
DOIs	https://doi.org/10.1051/e3sconf/202342802010
Publication status	Published - Sept 14 2023
Externally published	Yes
Event	2023 Research, Invention, and Innovation Congress, RI2C 2023 - Virtual, Bangkok, Thailand Duration: Aug 24 2023 → Aug 25 2023

Bibliographical note

Publisher Copyright:
© The Authors, published by EDP Sciences.

ASJC Scopus Subject Areas

General Environmental Science
General Energy
General Earth and Planetary Sciences

Keywords

Antibiotics
Engineered probiotics
Fermentation
Freeze-drying
Lactic acid bacteria
Lactobacillus
Microencapsulation

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.1051/e3sconf/202342802010

Cite this

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title = "From Kimchi to Kefir: An Exploration of Probiotics, Benefits, and Future",

abstract = "Live microorganisms known as probiotics, which have various beneficial claims, have undergone substantial research and commercial exploration in a wide range of goods across the world. Many scientific studies have demonstrated their advantages for both human and animal health. The two primary probiotic bacterial species are Lactobacillus sp. and Bifidobacterium sp. The multi-billion health food industry has employed probiotics with a variety of dietary matrices, which are briefly reported. The history of probiotics, their use in food and medicine, and the latest developments in probiotic processes such as microencapsulation and genetically engineered probiotics are all covered in this review.",

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author = "Malak AbuZaid and Chan, {Sook Sin} and Chew, {Kit Wayne} and Atthasit Tawai and Show, {Pau Loke}",

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T2 - 2023 Research, Invention, and Innovation Congress, RI2C 2023

AU - AbuZaid, Malak

AU - Chan, Sook Sin

AU - Chew, Kit Wayne

AU - Tawai, Atthasit

AU - Show, Pau Loke

N1 - Publisher Copyright: © The Authors, published by EDP Sciences.

PY - 2023/9/14

Y1 - 2023/9/14

N2 - Live microorganisms known as probiotics, which have various beneficial claims, have undergone substantial research and commercial exploration in a wide range of goods across the world. Many scientific studies have demonstrated their advantages for both human and animal health. The two primary probiotic bacterial species are Lactobacillus sp. and Bifidobacterium sp. The multi-billion health food industry has employed probiotics with a variety of dietary matrices, which are briefly reported. The history of probiotics, their use in food and medicine, and the latest developments in probiotic processes such as microencapsulation and genetically engineered probiotics are all covered in this review.

AB - Live microorganisms known as probiotics, which have various beneficial claims, have undergone substantial research and commercial exploration in a wide range of goods across the world. Many scientific studies have demonstrated their advantages for both human and animal health. The two primary probiotic bacterial species are Lactobacillus sp. and Bifidobacterium sp. The multi-billion health food industry has employed probiotics with a variety of dietary matrices, which are briefly reported. The history of probiotics, their use in food and medicine, and the latest developments in probiotic processes such as microencapsulation and genetically engineered probiotics are all covered in this review.

KW - Antibiotics

KW - Engineered probiotics

KW - Fermentation

KW - Freeze-drying

KW - Lactic acid bacteria

KW - Lactobacillus

KW - Microencapsulation

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JF - E3S Web of Conferences

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From Kimchi to Kefir: An Exploration of Probiotics, Benefits, and Future

Abstract

Bibliographical note

ASJC Scopus Subject Areas

Keywords

UN SDGs

Access to Document

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