European Journal of Biomedical and Pharmaceutical Sciences

EVOLUTION OF THE USE AND MANUFACTURING OF LACTIC ACID BACTERIA PROBIOTIC AND ITS EFFECT ON HUMAN HEALTH

Eithar Abdelmoneim, Estivana Refat, Kathrin James, Maram Alnajmalthageb, Samah Dia eldein, Mekaiel Amiel Mekaiel and Sabah E. A. Eltegani*

ABSTRACT

Background: Probiotics are defined as live microbial food ingredients that have a beneficial effect on human health. There is an increasing interest in probiotics during the last years; the fermentation bacillus (Lactobacillus) positively influenced the micro flora of the colon, decreasing toxic microbial activities. Lactic acid bacteria (LAB) have a long history of application in fermented foods because of their beneficial influence on nutritional, organoleptic, and shelf-life characteristics. LAB including Lactobacillus specie. Methodology: is this research we review about lactic acid probiotic bacteria (LAB) using literature review method, 85 references has been use in this research from different source. Result: it was found that LAB occur in different biochemical (shape, gram staining, growth temperature, fermentation status) and molecular characteristic (extraction method, annealing temperature, DNA sequencing). It was found that probiotic have beneficial effect and has been used to protect the gastrointestinal tract, with minimum side effect but not sever that match and can be manage. Conclusion: Probiotics are a potential tool for decreasing intestinal contamination that cause by disease and foodborne bacteria. This microbial population of the intestinal tract is a complex natural resource that can be used in an effort to reduce the effect of pathogenic bacteria.

Keywords: Lactic acid, Bacteria Probiotic and Microbial population.