Fundamental Food Microbiology, Third Edition - Fuad Fathir

210 FUNDAMENTAL FOOD MICROBIOLOGY
E. Biogenics ..........................................................................................221
F. Genome Sequence of Probiotic Bacteria..........................................222
VII. Conclusion ................................................................................................222
References ............................................................................................................222
Questions ..............................................................................................................223
I. INTRODUCTION
Since the discovery of food fermentation, our ancestors recognized that the process
yielded products that had not only better shelf life and desirable qualities but also
some health benefits, especially to combat some intestinal ailments. The belief in
the health benefits of fermented foods continued throughout civilization and even
today remains of interest among many consumers and researchers. 1 There are differences
between early beliefs and the current interest: whereas the early beliefs
probably emerged from associated effects (benefit from consuming) without knowing
the scientific basis, current interest is based on understanding the microbiology
and biochemistry of fermented foods, microbial ecology of the human gastrointestinal
(GI) tract, and roles of some bacteria in the GI tract and in fermented foods in
human health. Researchers, however, are divided in their opinions. Some advocate
different health benefits that consumers can have from consuming fermented foods,
especially fermented dairy products, but others doubt those attributes, especially
when "cure-all" claims are made by overzealous individuals with none or very little
scientific background in the area.
In Western countries, the beneficial role of fermented milk (yogurt) in the
prolongation of life was first advocated by Metchnikoff in 1907. He suggested that
the bacteria and their metabolites in yogurt neutralized the harmful products yielded
from foods in the GI tract and provided protection to human health. However, later
studies produced controversial results.
In recent years, especially since the 1970s, consumers in many developed countries
have been particularly interested in the health benefits of foods. There is an
increased interest in foods that are not harshly processed and preserved, but are
natural, and fermented foods are considered natural and healthy. Consumers' interest
in and demand for fermented foods have resulted in a large production increase of
many products that had very small markets before. Many ethnic products have earned
commercial status. In addition, consumers’ interest in the health benefits of some
bacterial species has stimulated production of new products containing live cells of
these bacteria. These products are generally designated as probiotics. The term has
been used loosely for a while, but is currently defined as a product containing living
microorganisms, which on ingestions in certain numbers exert health benefits beyond
inherent general nutrition. 2
This trend will continue not only in the developed countries but also in many
developing countries, particularly where fermented foods have been consumed for
a long period of time. However, it will be extremely important to resolve the present
controversies on the health benefits of probiotics, which can only be possible by
understanding the current problems, conducting well-designed experiments, and