Industrial Requirements and Other Techno-functional Traits of Probiotics

Abstract Based on the probiotics ability, the genus Lactobacillus is frequently isolated from various fermented foods worldwide. Also, they have been used in novel foods preparation and fermented foods in pharmaceutical industries. In recent years, the more probiotic nature of novel indigenous microorganisms Lactobacillus is selected on the basis of its techno-functional characteristics nature. Among these, lactic acid bacteria (LAB) are usually considered as important and safe microbes for consumption as well as employed for detecting the rich probiotic characteristic microbes. Generally, LAB have more probiotic nature, including carbohydrate intolerance, and followed by digestion, maintaining the cholesterol level in blood, decrease the cancer cell formation, and enhance the antibiotic production in gastrointestinal and urogenital tracts. The current chapter has focused on industrial requirements, various probiotic microbes in fermented foods, and other techno-functional traits of probiotics that are used to human health benefit.