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

¹ Department of Chemical Engineering, Khalifa University, P.O. Box 127788, Abu Dhabi, United Arab Emirates
² Institut Sains Biologi, Fakulti Sains, Universiti Malaya, 50603, Wilayah Persekutuan Kuala Lumpur, Malaysia.
³ School of Chemistry, Chemical Engineering and Biotechnology, Nanyang Technological University, 62 Nanyang Drive, Singapore, 637459 Singapore.
⁴ Biorefinery and Process Automation Engineering Center, Department of Chemical and Process Engineering, The Sirindhorn International Thai-German Graduate School of Engineering, King Mongkut’s University of Technology North Bangkok, Bangkok, Thailand
⁵ Zhejiang Provincial Key Laboratory for Subtropical Water Environment and Marine Biological Resources Protection, Wenzhou University, Wenzhou 325035, China
⁶ Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Jalan Broga, 43500 Semenyih, Selangor Darul Ehsan, Malaysia
⁷ Department of Sustainable Engineering, Saveetha School of Engineering, SIMATS, Chennai 602105, India

^* Corresponding author: PauLoke.Show@ku.ac.ae

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.