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REVIEW article

Front. Nutr.
Sec. Nutrition and Food Science Technology
Volume 11 - 2024 | doi: 10.3389/fnut.2024.1328620
This article is part of the Research Topic

Traditional and Innovative Fermentation: From Microbial Diversity to Consumer Benefits

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Therapeutic potential of popular fermented dairy products and its benefits on human health

Gulnaz Saleem1 Ruixia Gu1, 2* Hengxian Qu1 Gul Bahar Khaskheli3 IMRAN RASHID4 Muhammad Qasim5 Xia Chen1, 2*
  • 1College of Food Science and Technology, Yangzhou University, China
  • 2Key Lab of Dairy Biotechnology and Safety Control, Yangzhou, Jiangsu 225000, China., China
  • 3Department of Animals Products Technology, Sindh Agriculture University Tandojam, Pakistan., Pakistan
  • 4Lasbela University of Agriculture, Water and Marine Sciences, Pakistan
  • 5Huazhong Agricultural University, China

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In the current arena of time, the transformation of society has improved the standard of living in terms of lifestyle and their nutritional demands and requirements. The microorganisms under controlled conditions and the enzymatic transformation of dietary components are the processes that resulted in fermented foods and beverages. Fermented dairy products with high nutritional value are "the pearls of the dairy industry". During fermentation, fermented dairy products produce bioactive compounds and metabolites derived from bacteria. Research indicates the beneficial effects of probiotics found in dairy products on human health is making lightning-fast headway these days. The utilization of lactic acid bacteria as probiotics for the prevention or treatment of disease has been a driving force behind the discovery of novel potential probiotics found in naturally fermented milk. Probiotics such as lactic acid bacteria and bifidobacteria found in fermented dairy products have a variety of health benefits, including innate immune enhancement, diarrhea treatment, inflammatory bowel disease, diabetes, Tuberculosis, and obesity, relieving irritable bowel disease symptoms, preventing cancer, improving lactose tolerance, lowering cholesterol, enhancing antioxidant activity, and antimicrobial activity against pathogens. This review aims to evaluate the therapeutic efficacy and nutritional and microbiological properties of popular fermented dairy products and their health benefits.

Keywords: Milk, fermented products, Probiotics, Koumiss, Human health

Received: 27 Oct 2023; Accepted: 03 Jan 2024.

Copyright: © 2024 Saleem, Gu, Qu, Bahar Khaskheli, RASHID, Qasim and Chen. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

* Correspondence:
Prof. Ruixia Gu, College of Food Science and Technology, Yangzhou University, Yangzhou, 225009, Jiangsu Province, China
Prof. Xia Chen, College of Food Science and Technology, Yangzhou University, Yangzhou, 225009, Jiangsu Province, China