Lactobacillus acidophilus and Non-Digestible Carbohydrates: A Review

Authors : Haia Abobakr ALKAF, Noorazwani ZAİNOL, Roslinda Binti Abd MALEK, Fahrul ZAMAN HUYOP

Pages : 295-310

Doi:10.38001/ijlsb.810318

View : 19 | Download : 13

Publication Date : 2021-08-15

Article Type : Review Paper

Abstract :In the recent years, lactic acid bacteria species such as Lactobacillus are considering one of the important species of probiotics used in the food processing sector to produce fermented products and play a significant role for the transformation and preservation of food products. Besides, there is a huge exploration of new molecules that promote health and exhibit potential for technological applications such as non-digestible carbohydrates. The non-digestible carbohydrates provide various health benefits such as balancing and sustaining the microbiota in the intestine and increasing the production of short chain fatty acids insert ignore into journalissuearticles values(SCFA);. The aim of this review is to review some types of non-digestible carbohydrates as an enhancer for the growth of probiotics. These compounds can help in improving many characteristics of food such as sensory and textural properties.
Keywords : non digestible carbohydrates, dietary fibers, Lactobacillus acidophilus