Journal of Advanced Pharmaceutical Technology & Research

REVIEW ARTICLE
Year
: 2021  |  Volume : 12  |  Issue : 4  |  Page : 335--339

Fermented foods as probiotics: A review


Yulistia Budianti Soemarie1, Tiana Milanda2, Melisa Intan Barliana3 
1 Department of Biological Pharmacy, Faculty of Pharmacy, Universitas Padjadjaran, West Java; Departement of Biological Pharmacy, Faculty of Pharmacy, Islam Kalimantan Muhammad Arsyad Al Banjari University, Banjarmasin City, South Borneo, Indonesia
2 Department of Biological Pharmacy, Faculty of Pharmacy, Universitas Padjadjaran, West Java, Indonesia
3 Department of Biological Pharmacy, Faculty of Pharmacy, Universitas Padjadjaran, West Java; Centre of Excellent in Higher Education for Pharmaceutical Care Innovation, Padjadjaran University, Bandung, Indonesia

Correspondence Address:
Dr. Tiana Milanda
Departement of Biological Pharmacy, Faculty of Pharmacy, Padjadjaran University, Jl. Raya Jatinangor, Hegarmanah, Kec. Jatinangor, Kab. Sumedang, West Java
Indonesia

Fermented foods and drinks derived from animals as well as plants play an important role in diets. These foods usually contain lactic acid bacteria (LAB) grown during fermentation, and these naturally contain compounds, including organic acids, ethanol, or antimicrobial compounds with the ability to inhibit spoilage organisms and pathogenic bacteria in fermented foods. Furthermore, these bacteria are able to adapt well to the spontaneous fermentation process and play a role in human as well as animal health, especially in digestive tract, commonly known as probiotics. This study therefore aims to describe the microorganisms produced by fermented foods suitable for development as probiotics to improve human health, as these generally have the ability to improve the immune system against pathogenic bacteria. Several genera are used as probiotics, including Lactobacillus, Bifidobacterium, Bacillus, Pediococcus, and several yeasts. Therefore, LAB produced from fermented foods were concluded to be suitable potential candidates for probiotics, to replace antibiotics in overcoming pathogenic bacteria, and to possess the ability to improve the immune system and strengthen the body against pathogenic bacteria.


How to cite this article:
Soemarie YB, Milanda T, Barliana MI. Fermented foods as probiotics: A review.J Adv Pharm Technol Res 2021;12:335-339


How to cite this URL:
Soemarie YB, Milanda T, Barliana MI. Fermented foods as probiotics: A review. J Adv Pharm Technol Res [serial online] 2021 [cited 2021 Dec 4 ];12:335-339
Available from: https://www.japtr.org/article.asp?issn=2231-4040;year=2021;volume=12;issue=4;spage=335;epage=339;aulast=Soemarie;type=0