Article type :
Review article
Author :
Amanda Rafaela Carneiro de Mesquita ,Lucas Pacheco da Mota Silveira ,Iranildo José da Cruz Filho ,Valmir Felix de Lima ,Vladimir da Mota Silveira Filho ,Ana Albertina Araujo ,Tacilene Luzia da Silva
Volume :
2
Issue :
2
Abstract :
The consumption of probiotic microorganisms in fermented products has been used for centuries. Lactobacillus spp. is one of the main species studied due to its various beneficial effects to health. This species has great ability to adapt to hostile environments, produces antimicrobial substances capable of destroying or inhibiting the growth of pathogenic bacteria and is involved in the digestion of complex carbohydrates not digested by the host. However, there are still some uncertainties and disagreements about the precise biochemical metabolism of lactobacilli. The aim of this article is to review the metabolism and physiological characteristics of lactobacilli for a better understanding of the benefits that these bacteria promote in the host and for the development of strains and probiotic products with higher health benefits.
Keyword :
Probiotics, lactobacilli, metabolism