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Lactic acid bacteria (LAB) are commonly used in foods as preservatives and texture, flavor and scent enhancers. These properties result from the ability of these bacteria to produce different types of sugars and metabolites such as lactic acid, acetic acid, ethanol, diacetyl, acetone, exopolysaccharide, specific enzyme and bacteriocin by fermentation (Barbosa et al., 2017, Cotter et al., 2013, Gaspar et al., 2013, Gudiña et al., 2015, Mazzoli et al., 2014, Papagianni, 2012, Saad et al., 2013). LAB from the genera Lactobacillus, Bifidobacterium and Pediococcus are commonly found in the mammalian gut microbiota, and some strains are classified as probiotic (WHO/WHO, 2002). The application of this bacterial group in the pharmaceutical and food industries has been increasing given that bacteriocin synthesis often occurs in several LAB strains, resulting in the protection of fermentation products against spoilage and/or pathogenic bacteria.
Dosage
There is no exact proper dosage of probiotics for everyone, however, most targeted probiotic supplements will deliver strains at 1 to 30 billion CFU per serving.If you want to support a healthy gut microbiome and make your digestive process a little more seamless, it makes sense to look into taking probiotic supplements. Probiotics are measured or quantified in what's known as colony-forming units (CFU)1. These indicate the number of viable cells (i.e., live microbes) in the probiotic product, the National Institutes of Health.
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