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Probiotic Lactic Acid Bacteria

Taxonomy, Properties and Benefits

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Handbook of Food Bioactive Ingredients

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Abstract

Probiotic microorganisms are defined as “living microorganisms, which upon ingestion in certain numbers, exert health benefits beyond inherent basic nutrition,” and most of them belong to lactic acid bacteria (LAB), for instance, Bifidobacterium sp., Lactobacillus sp., and Enterococcus sp. LAB are a varied category of Gram-positive, non-spore-forming, catalase-negative bacteria that can be found in various environments, including plants and animals. Researchers approve that probiotic must be able to survive transport over the harsh gastrointestinal (GI) tract to exert beneficial impacts on the colon, even though there is considerable information on useful immunological impacts also from dead cells. LAB are the most important probiotic microorganisms because they are autochthonous in the human gastrointestinal tract of healthy people.

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Authors and Affiliations

  1. Razi Vaccine and Serum Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Tehran, Iran

    Fereshteh Ansari

  2. Research Center for Evidence-Based Medicine, Health Management and Safety Promotion Research Institute, Tabriz University of Medical Sciences, Tabriz, Iran

    Fereshteh Ansari

  3. Iranian EBM Centre: A Joanna Briggs Institute Affiliated Group, Tabriz, Iran

    Fereshteh Ansari

  4. Liver and Gastrointestinal Diseases Research Center, Tabriz University of Medical Sciences, Tabriz, Iran

    Ali Bahadori

  5. Department of Medical Microbiology, Sarab Faculty of Medical Sciences, Sarab, Iran

    Ali Bahadori

  6. Department of Food Hygiene and Quality Control, Faculty of Veterinary of Medicine, Amol University of Special Modern Technology, Amol, Iran

    Shohre Alian Samakkhah

  7. Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran

    Haniyeh Rasouli Pirouzian

  8. Dietary Supplements and Probiotic Research Center, Alborz University of Medical Sciences, Karaj, Iran

    Hadi Pourjafar

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  1. Fereshteh Ansari
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  2. Ali Bahadori
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  3. Shohre Alian Samakkhah
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  4. Haniyeh Rasouli Pirouzian
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  5. Hadi Pourjafar
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Correspondence to Hadi Pourjafar .

Editor information

Editors and Affiliations

  1. International Iberian Food Laboratory, University of Vigo, Vigo, Spain

    Seid Mahdi Jafari

  2. Massey University, Riddet Institute, Palmerston North, New Zealand

    Ali Rashidinejad

  3. Nutrition and Food Science Group, University of Vigo, Vigo, Spain

    Jesus Simal-Gandara

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  1. International Iberian Food Laboratory, University of Vigo, Vigo, Spain

    Seid Mahdi Jafari

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Ansari, F., Bahadori, A., Samakkhah, S.A., Pirouzian, H.R., Pourjafar, H. (2023). Probiotic Lactic Acid Bacteria. In: Jafari, S.M., Rashidinejad, A., Simal-Gandara, J. (eds) Handbook of Food Bioactive Ingredients. Springer, Cham. https://doi.org/10.1007/978-3-030-81404-5_41-1

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