- International Journal of Life Sciences and Biotechnology
- Vol: 4 Issue: 2
- Lactobacillus acidophilus and Non-Digestible Carbohydrates: A Review
Lactobacillus acidophilus and Non-Digestible Carbohydrates: A Review
Authors : Haia Abobakr Al-kaf, Noorazwani Zainol, Roslinda Binti Abd Malek, Fahrul Zaman Huyop
Pages : 295-310
Doi:10.38001/ijlsb.810318
View : 6 | Download : 3
Publication Date : 2021-08-15
Article Type : Review
Abstract :In the recent years, lactic acid bacteria species such as Lactobacillus are considering one of the important species of probiotics used in the food processing sector to produce fermented products and play a significant role for the transformation and preservation of food products. Besides, there is a huge exploration of new molecules that promote health and exhibit potential for technological applications such as non-digestible carbohydrates. The non-digestible carbohydrates provide various health benefits such as balancing and sustaining the microbiota in the intestine and increasing the production of short chain fatty acids (SCFA). The aim of this review is to review some types of non-digestible carbohydrates as an enhancer for the growth of probiotics. These compounds can help in improving many characteristics of food such as sensory and textural properties.Keywords : non-digestible carbohydrates, dietary fibers, Lactobacillus acidophilus