POSTBIOTICS OF LACTIC ACID BACTERIA: POTENTIAL APPLICATIONS IN FOOD AND DAIRY INDUSTRY

T.J. Naveen Kumar; K. Radha; K.R. Abhivarna; S.V.D. Teja

doi:10.56093/ijvasr.v54i6.173059

Authors

T.J. Naveen Kumar Ph.D. Scholar, Department of Dairy Science, College of Veterinary and Animal Sciences, Kerala Veterinary and Animal Sciences University, Mannuthy, Kerala.
K. Radha Professor and Head, Department of Dairy Science, College of Veterinary and Animal Sciences, Kerala Veterinary and Animal Sciences University, Mannuthy, Kerala.
K.R. Abhivarna Teaching Assistant, Department of Dairy Science, College of Veterinary and Animal Sciences, Kerala Veterinary and Animal Sciences, Mannuthy, Kerala.
S.V.D. Teja Ph.D. Scholar, Department of Dairy Science, College of Veterinary and Animal Sciences, Kerala Veterinary and Animal Sciences University, Mannuthy, Kerala.

https://doi.org/10.56093/ijvasr.v54i6.173059

Keywords:

Postbiotics, gut health, bio preservation, packaging, functional foods

Abstract

The review explores the emerging significance of postbiotics, the non- viable microbial cells or their metabolitesas potential alternatives to probiotics indevelopment of functional foods, bio preservation, food packaging and enhancing gut health. It highlights the advantages of postbiotics, including superior stability, effective functionality without the need to survive in the digestive tract and a reduced risk of allergic reactions. The review also discusses the incorporation of postbiotics into foods and supplements, emphasizing their bioactive role in modulating the gut microbiome. Additionally, it addresses the influence of environmental factors such as temperature and pH on postbiotic efficacy, underscoring the importance of controlled conditions to maximize health benefits.

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