Influence of Fermented Food Derived Probiotics On Human Health: A Systemic Review

Abstract

Generally, traditional fermented foods are an extremely valuable addition on human diet because of their nutritive and functional properties. Different kinds of fermented foods are found in worldwide such as butter, cheese, bread, sausages, beer, wine, curd, kimchi, sauerkraut, fermented rice etc. Traditional fermented products are those products which are native to people and people of the local area prepare them with the help of their traditional knowledge from the ancestors. Traditional fermented foods are rich resources for isolation of probiotics. Probiotics are live microorganisms that have a health beneficial on the host organism. Different biological properties have been reported for probiotics, including antimicrobial activity, prevention and treatment of cancer, antiaging, immune booster. However, there are only few studies investigating about the use of probiotics as applicants for alternative antimicrobial therapy, role of probiotics as alternative prevention and treatment of cancer, And antiaging. Probiotics are one of the optimistic supplements that may potentially prevent these harmful effects. When consumed in acceptable quantities, probiotics may modulate biological functions and health benefits. Thus, in this study we deliver a wide-ranging approach to the current state of probiotic on human health and point out future directions in the field. This paper also reviews the research status of probiotic isolated from fermented foods, and discusses about the future developments of the related industry.