Exploration of Functional Properties and Applications of Probiotic Lactic Acid Bacteria in Fermented Milk Products: A Literature Review
Abstract
Background: Probiotic lactic acid bacteria (LAB) in fermented milk products have attracted considerable attention due to their ability to offer diverse health benefits while simultaneously improving product quality. Comprehensive exploration of the functional properties and applications of probiotic LAB is still needed to meet the evolving demands of the dairy industry. Objective: This study aims to analyze and evaluate the functional properties, mechanisms of action, and applications of probiotic lactic acid bacteria in various fermented milk products through a comprehensive literature review approach. Methods: A structured literature review was conducted by collecting articles from Scopus, PubMed, and Google Scholar databases using keywords "probiotic lactic acid bacteria," "functional properties," and "fermented milk products" for publications between 2015–2025. From 120+ identified articles, 35 were selected based on inclusion criteria: (1) investigation of functional properties of probiotic LAB, (2) focus on fermented milk products, (3) clear methodology, and (4) full-text availability. Results: Probiotic LAB demonstrated antioxidant, immunomodulatory, antimicrobial, and hypocholesterolemic activities. Dominant applications were identified in yogurt, kefir, and other fermented milk products with significant improvements in viscosity, gel stability, and reduction of syneresis. Strains of Lactobacillus plantarum, Lactobacillus kefiranofaciens, and Streptococcus thermophilus exhibited the highest potential. Health benefits included enhanced intestinal mucosal immunity, prevention of chronic gastritis, and induction of IgA antibodies. Conclusion: Probiotic LAB show significant potential as biofunctional agents in the fermented milk industry with dual advantages (health and quality enhancement). However, further research is required on bioavailability, long-term storage stability, and viability at industrial production scales.
Keyword: lactic acid bacteria, probiotics, functional properties, fermented milk, literature review
References
Abadía-García, L., Cardador, A., del Campo, S. T. M., Arvízu, S. M., Castaño-Tostado, E., Regalado-González, C., García-Almendarez, B., & Amaya-Llano, S. L. (2013). Influence of probiotic strains added to cottage cheese on generation of potentially antioxidant peptides, anti-listerial activity, and survival of probiotic microorganisms in simulated gastrointestinal conditions. International dairy journal, 33(2), 191-197. https://doi.org/https://doi.org/10.1016/j.idairyj.2013.04.005
Abushelaibi, A., Al-Mahadin, S., El-Tarabily, K., Shah, N. P., & Ayyash, M. (2017). Characterization of potential probiotic lactic acid bacteria isolated from camel milk. LWT-food Science and Technology, 79, 316-325. https://doi.org/https://doi.org/10.1016/j.lwt.2017.01.041
Albayrak, Ç. B., & Duran, M. (2021). Isolation and characterization of aroma producing lactic acid bacteria from artisanal white cheese for multifunctional properties. Lwt, 150, 112053. https://doi.org/https://doi.org/10.1016/j.lwt.2021.112053
Aroutcheva, A., Gariti, D., Simon, M., Shott, S., Faro, J., Simoes, J. A., Gurguis, A., & Faro, S. (2001). Defense factors of vaginal lactobacilli. American journal of obstetrics and gynecology, 185(2), 375-379. https://doi.org/https://doi.org/10.1067/mob.2001.115867
Asemi, Z., Jazayeri, S., Najafi, M., Samimi, M., Mofid, V., Shidfar, F., Shakeri, H., & Esmaillzadeh, A. (2012). Effect of daily consumption of probiotic yogurt on oxidative stress in pregnant women: a randomized controlled clinical trial. Annals of Nutrition and Metabolism, 60(1), 62-68. https://doi.org/https://doi.org/10.1159/000335468
Asemi, Z., Samimi, M., Tabasi, Z., Talebian, P., Azarbad, Z., Hydarzadeh, Z., & Esmaillzadeh, A. (2012). Effect of daily consumption of probiotic yoghurt on lipid profiles in pregnant women: a randomized controlled clinical trial. The Journal of Maternal-Fetal & Neonatal
Medicine, 25(9), 1552-1556. https://doi.org/https://doi.org/10.3109/14767058.2011.640372
Asemi, Z., Samimi, M., Tabassi, Z., Naghibi Rad, M., Rahimi Foroushani, A., Khorammian, H., & Esmaillzadeh, A. (2013). Effect of daily consumption of probiotic yoghurt on insulin resistance in pregnant women: a randomized controlled trial. European journal of clinical nutrition, 67(1), 71-74. https://doi.org/https://doi.org/10.1038/ejcn.2012.189
Ayeni, F. A., Sánchez, B., Adeniyi, B. A., Clara, G., Margolles, A., & Ruas-Madiedo, P. (2011). Evaluation of the functional potential of Weissella and Lactobacillus isolates obtained from Nigerian traditional fermented foods and cow's intestine. International journal of food microbiology, 147(2), 97-104. https://doi.org/https://doi.org/10.1016/j.ijfoodmicro.2011.03.014
Ayyash, M., Al-Nuaimi, A. K., Al-Mahadin, S., & Liu, S.-Q. (2018). In vitro investigation of anticancer and ACE-inhibiting activity, α-amylase and α-glucosidase inhibition, and antioxidant activity of camel milk fermented with camel milk probiotic: A comparative study with fermented bovine milk. Food chemistry, 239, 588-597. https://doi.org/https://doi.org/10.1016/j.foodchem.2017.06.149
Bin Masalam, M. S., Bahieldin, A., Alharbi, M. G., Al-Masaudi, S., Al-Jaouni, S. K., Harakeh, S. M., & Al-Hindi, R. R. (2018). Isolation, Molecular Characterization and Probiotic Potential of Lactic Acid Bacteria in Saudi Raw and Fermented Milk. Evidence-Based Complementary and Alternative Medicine, 2018, 7970463. https://doi.org/https://doi.org/10.1155/2018/7970463
Bosnea, L. A., Kopsahelis, N., Kokkali, V., Terpou, A., & Kanellaki, M. (2017). Production of a novel probiotic yogurt by incorporation of L. casei enriched fresh apple pieces, dried raisins and wheat grains. Food and Bioproducts Processing, 102, 62-71. https://doi.org/https://doi.org/10.1016/j.fbp.2016.11.010
Buran, İ., Akal, C., Ozturkoglu-Budak, S., & Yetisemiyen, A. (2021). Rheological, sensorial and volatile profiles of synbiotic kefirs produced from cow and goat milk containing varied probiotics in combination with fructooligosaccharide. LWT-Food Science and Technology 148(111591), 1-8. https://doi.org/https://doi.org/10.1016/j.lwt.2021.111591
Cheng, D., Song, J., Xie, M., & Song, D. (2019). The bidirectional relationship between host physiology and microbiota and health benefits of probiotics: A review. Trends in Food Science & Technology, 91, 426-435. https://doi.org/https://doi.org/10.1016/j.tifs.2019.07.044
Cho, Y.-H., Hong, S.-M., & Kim, C.-H. (2013). Isolation and characterization of lactic acid bacteria from kimchi, Korean traditional fermented food to apply into fermented dairy products. Food Science of Animal Resources, 33(1), 75-82. https://doi.org/https://doi.org/10.5851/kosfa.2013.33.1.75
Collado, M., Meriluoto, J., & Salminen, S. (2007). Role of commercial probiotic strains against human pathogen adhesion to intestinal mucus. Letters in applied microbiology, 45(4), 454-460. https://doi.org/https://doi.org/10.1111/j.1472-765X.2007.02212.x
da Silva, L. A., Lopes Neto, J. H. P., & Cardarelli, H. R. (2019). Safety and probiotic functionality of isolated goat milk lactic acid bacteria. Annals of Microbiology, 69(13), 1497-1505. https://doi.org/https://doi.org/10.1007/s13213-019-01533-z
Damaceno, Q. S., Gallotti, B., Reis, I. M., Totte, Y. C., Assis, G. B., Figueiredo, H. C., Silva, T. F., Azevedo, V., Nicoli, J. R., & Martins, F. S. (2021). Isolation and Identification of Potential Probiotic Bacteria from Human Milk. Probiotics and antimicrobial proteins, 1-11. https://doi.org/https://doi.org/10.1007/s12602-021-09866-5
Dehghani Champiri, I., Bamzadeh, Z., Rahimi, E., & Rouhi, L. (2022). Isolation and identification of lactobacillus brevis from cottage cheese of Bazoft City, Iran and evaluation of its antimicrobial activity against some pathogenic microorganisms. Iranian Journal of Medical Microbiology, 16(1), 17-34. https://doi.org/https://10.30699/ijmm.16.1.17
Dicks, L., & Botes, M. (2010). Probiotic lactic acid bacteria in the gastro-intestinal tract: health benefits, safety and mode of action. Beneficial microbes, 1(1), 11-29. https://doi.org/https://doi.org/10.3920/BM2009.0012
do Espirito Santo, A. P., Perego, P., Converti, A., & Oliveira, M. N. (2011). Influence of food matrices on probiotic viability–A review focusing on the fruity bases. Trends in Food Science & Technology, 22(7), 377-385. https://doi.org/https://doi.org/10.1016/j.tifs.2011.04.008
Food and Agriculture Organization of the United Nations and World Health Organization. (2002). Guidelines for the evaluation of probiotics in food: Report of a joint FAO/WHO working group on drafting guidelines for the evaluation of probiotics in food. London, Ontario, Canada.
Fontana, L., Bermudez-Brito, M., Plaza-Diaz, J., Munoz-Quezada, S., & Gil, A. (2013). Sources, isolation, characterisation and evaluation of probiotics. British Journal of Nutrition, 109(S2), S35-S50. https://doi.org/https://doi.org/10.1017/S0007114512004011
Fortin, M.-H., Champagne, C. P., St-Gelais, D., Britten, M., Fustier, P., & Lacroix, M. (2011). Effect of time of inoculation, starter addition, oxygen level and salting on the viability of probiotic cultures during Cheddar cheese production. International dairy journal, 21(2), 75-82. https://doi.org/https://doi.org/10.1016/j.idairyj.2010.09.007
Fuller, R. (1989). Probiotics in man and animals. The Journal of applied bacteriology, 66(5), 365-378.
Gebru, Y. A., & Sbhatu, D. B. (2020). Isolation and Characterization of Probiotic LAB from Kimchi and Spontaneously Fermented Teff (Eragrostis tef (Zucc.) Trotter) Batter: Their Effects on Phenolic Content of Teff during Fermentation. BioMed Research International, 2020. https://doi.org/https://doi.org/10.1155/2020/4014969
Gopal, P. K., Prasad, J., Smart, J., & Gill, H. S. (2001). In vitro adherence properties of Lactobacillus rhamnosus DR20 and Bifidobacterium lactis DR10 strains and their antagonistic activity against an enterotoxigenic Escherichia coli. International journal of food microbiology, 67(3), 207-216. https://doi.org/https://doi.org/10.1016/S0168-1605(01)00440-8
Graham, K., Rea, R., Simpson, P., & Stack, H. (2019). Enterococcus faecalis milk fermentates display antioxidant properties and inhibitory activity towards key enzymes linked to hypertension and hyperglycaemia. Journal of Functional Foods, 58, 292-300. https://doi.org/https://doi.org/10.1016/j.jff.2019.04.052
Guarner, F., & Schaafsma, G. (1998). Probiotics. International journal of food microbiology, 39(3), 237-238.
Hill, C., Guarner, F., Reid, G., Gibson, G. R., Merenstein, D. J., Pot, B., Morelli, L., Canani, R. B., Flint, H. J., & Salminen, S. (2014). The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic. Nature Reviews Gastroenterology & Hepatology, 11(8), 506-514. https://doi.org/https://doi:10.1038/nrgastro.2014.66 (Nat Rev Gastroenterol Hepatol)
Izquierdo, E., Medina, M., Ennahar, S., Marchioni, E., & Sanz, Y. (2008). Resistance to simulated gastrointestinal conditions and adhesion to mucus as probiotic criteria for Bifidobacterium longum strains. Current Microbiology, 56(6), 613-618. https://doi.org/https://10.1007/s00284-008-9135-7
Jacobsen, C. N., Rosenfeldt Nielsen, V., Hayford, A., Møller, P. L., Michaelsen, K., Paerregaard, A., Sandstrom, B., Tvede, M., & Jakobsen, M. (1999). Screening of probiotic activities of forty-seven strains of Lactobacillus spp. by in vitro techniques and evaluation of the colonization ability of five selected strains in humans. Applied and environmental microbiology, 65(11), 4949-4956. https://doi.org/https://doi.org/10.1128/AEM.65.11.4949-4956.1999
Jamuna, M., & Jeevaratnam, K. (2004). Isolation and characterization of lactobacilli from some traditional fermented foods and evaluation of the bacteriocins. The Journal of general and applied microbiology, 50(2), 79-90. https://doi.org/https://doi.org/10.2323/jgam.50.79
Jena, P. K., Trivedi, D., Thakore, K., Chaudhary, H., Giri, S. S., & Seshadri, S. (2013). Isolation and characterization of probiotic properties of lactobacilli isolated from rat fecal microbiota. Microbiology and immunology, 57(6), 407-416. https://doi.org/https://doi.org/10.1111/1348-0421.12054
Jeon, E. B., Son, S.-H., Jeewanthi, R. K. C., Lee, N.-K., & Paik, H.-D. (2016). Characterization of Lactobacillus plantarum Lb41, an isolate from kimchi and its application as a probiotic in cottage cheese. Food science and biotechnology, 25(4), 1129-1133. https://doi.org/https://10.1007/s10068-016-0181-9
Joint, F. (2002). WHO working group report on drafting guidelines for the evaluation of probiotics in food. London, Ontario, Canada, 30.
Kinariwala, D., Panchal, G., Sakure, A., & Hati, S. (2020). Exploring the potentiality of lactobacillus cultures on the production of milk-derived bioactive peptides with antidiabetic activity. International Journal of Peptide Research and Therapeutics, 26(3), 1613-1627. https://doi.org/https://doi.org/10.1007/s10989-019-09958-5
Kizerwetter-Swida, M., & Binek, M. (2005). Selection of potentially probiotic Lactobacillus strains towards their inhibitory activity against poultry enteropathogenic bacteria. Polish journal of microbiology, 54(4), 287-294.
Langendijk, P. S., Schut, F., Jansen, G. J., Raangs, G. C., Kamphuis, G. R., Wilkinson, M., & Welling, G. W. (1995). Quantitative fluorescence in situ hybridization of Bifidobacterium spp. with genus-specific 16S rRNA-targeted probes and its application in fecal samples. Applied and environmental microbiology, 61(8), 3069-3075. https://doi.org/https://doi.org/10.1128/aem.61.8.3069-3075.1995
Laparra, J. M., & Sanz, Y. (2009). Comparison of in vitro models to study bacterial adhesion to the intestinal epithelium. Letters in applied microbiology, 49(6), 695-701. https://doi.org/https://doi.org/10.1111/j.1472-765X.2009.02729.x
Lee, Y.-K., & Salminen, S. (1995). The coming of age of probiotics. Trends in Food Science & Technology, 6(7), 241-245. https://doi.org/https://doi.org/10.1016/S0924-2244(00)89085-8
Lilly, D. M., & Stillwell, R. H. (1965). Probiotics: growth-promoting factors produced by microorganisms. Science, 147(3659), 747-748. https://doi.org/https://10.1126/science.147.3659.747
Madjd, A., Taylor, M. A., Mousavi, N., Delavari, A., Malekzadeh, R., Macdonald, I. A., & Farshchi, H. R. (2016). Comparison of the effect of daily consumption of probiotic compared with low-fat conventional yogurt on weight loss in healthy obese women following an energy-restricted diet: a randomized controlled trial. The American journal of clinical nutrition, 103(2), 323-329. https://doi.org/https://doi.org/10.3945/ajcn.115.120170
Masco, L., Crockaert, C., Van Hoorde, K., Swings, J., & Huys, G. (2007). In vitro assessment of the gastrointestinal transit tolerance of taxonomic reference strains from human origin and probiotic product isolates of Bifidobacterium. Journal of dairy science, 90(8), 3572-3578. https://doi.org/https://doi.org/10.3168/jds.2006-548
Metchnikoff, E. (1907). Lactic acid as inhibiting intestinal putrefaction. The prolongation of life: Optimistic studies. W. Heinemann, London, 161-183.
Morelli, L. (2000). In vitro selection of probiotic lactobacilli: a critical appraisal. Current Issues in Intestinal Microbiology, 1(2), 59-67.
Morelli, L., & Capurso, L. (2012). FAO/WHO guidelines on probiotics: 10 years later. Journal of clinical gastroenterology, 46, S1-S2. https://doi.org/https://10.1097/MCG.0b013e318269fdd5
Mukhtar, H., & Yaqub, S. (2020). Production of probiotic Mozzarella cheese by incorporating locally isolated Lactobacillus acidophilus. Annals of Microbiology, 70(1), 1-13. https://doi.org/https://doi.org/10.1186/s13213-020-01592-7
Muyzer, G., & Smalla, K. (1998). Application of denaturing gradient gel electrophoresis (DGGE) and temperature gradient gel electrophoresis (TGGE) in microbial ecology. Antonie van Leeuwenhoek, 73(1), 127-141.
Ochman, H., Lerat, E., & Daubin, V. (2005). Examining bacterial species under the specter of gene transfer and exchange. Proceedings of the national academy of sciences, 102(suppl 1), 6595-6599. https://doi.org/https://doi.org/10.1073/pnas.0502035102
Palomo, M., Gutiérrez, A. M., Pérez-Conde, M. C., Cámara, C., & Madrid, Y. (2014). Se metallomics during lactic fermentation of Se-enriched yogurt. Food chemistry, 164, 371-379. https://doi.org/https://doi.org/10.1016/j.foodchem.2014.05.007
Parker, R. (1974). Probiotics, the other half of the antibiotic story. Animal Nutrition Health, 29, 4-8.
Petrof, E. O. (2009). Probiotics and gastrointestinal disease: clinical evidence and basic science. Anti-Inflammatory & Anti-Allergy Agents in Medicinal Chemistry (Formerly Current Medicinal Chemistry-Anti-Inflammatory and Anti-Allergy Agents), 8(3), 260-269. https://doi.org/https://doi.org/10.2174/187152309789151977
Petti, C., Polage, C. R., & Schreckenberger, P. (2005). The role of 16S rRNA gene sequencing in identification of microorganisms misidentified by conventional methods. Journal of clinical microbiology, 43(12), 6123-6125. https://doi.org/https://doi.org/10.1128/JCM.43.12.6123-6125.2005
Poornachandra Rao, K., Chennappa, G., Suraj, U., Nagaraja, H., Charith Raj, A., & Sreenivasa, M. (2015). Probiotic potential of Lactobacillus strains isolated from sorghum-based traditional fermented food. Probiotics and antimicrobial proteins, 7(2), 146-156. https://doi.org/https://10.1007/s12602-015-9186-6
Rahman, S. (2015). Probiotic properties analysis of isolated lactic acid bacteria from buffalo milk. Arch Clin Microbiol, 7(1), 5-10.
Rehman, M. A. U., Sultan, W., Ajmal, M., Batool, M., Shah, S. A., Gulzar, N., & Arshad, R. (2021). Effect of Probiotic Strains on Sensory Attributes of Buffalo Milk Cheddar Cheese. Journal of Food and Nutrition Research, 9(9), 492-498. https://doi.org/https://10.12691/jfnr-9-9-6
Ritter, P., Kohler, C., & von Ah, U. (2009). Evaluation of the passage of Lactobacillus gasseri K7 and bifidobacteria from the stomach to intestines using a single reactor model. BMC microbiology, 9(1), 1-9. https://doi.org/https://10.1186/1471-2180-9-87
Rivera-Espinoza, Y., & Gallardo-Navarro, Y. (2010). Non-dairy probiotic products. Food Microbiology, 27(1), 1-11. https://doi.org/https://doi.org/10.1016/j.fm.2008.06.008
Sameer, B., Ganguly, S., Khetra, Y., & Sabikhi, L. (2020). Development and characterization of probiotic buffalo milk ricotta cheese. Lwt, 121, 108944. https://doi.org/https://doi.org/10.1016/j.lwt.2019.108944
Saxelin, M., Korpela, R., & Mäyrä-Mäkinen, A. (2003). Introduction: classifying functional dairy products. Functional dairy products, 1-16.
Serrano-Nino, J., Solis-Pacheco, J., Gutierrez-Padilla, J., Cobian-Garcia, A., Cavazos-Garduno, A., González-Reynoso, O., & Aguilar-Uscanga, B. (2016). Isolation and identification of lactic acid bacteria from human milk with potential probiotic role. J Food Nutr Res, 4(3), 170-177. https://doi.org/https://doi.org/10.12691/jfnr-4-3-7
Sharifi Yazdi, M. K., Davoodabadi, A., Khesht Zarin, H. R., Tajabadi Ebrahimi, M., & Soltan Dallal, M. M. (2017). Characterisation and probiotic potential of lactic acid bacteria isolated from Iranian traditional yogurts. Italian Journal of Animal Science, 16(2), 185-188. https://doi.org/https://doi.org/10.1080/1828051X.2016.1222888
Shokryazdan, P., Faseleh Jahromi, M., Liang, J. B., & Ho, Y. W. (2017). Probiotics: from isolation to application. Journal of the American College of Nutrition, 36(8), 666-676. https://doi.org/https://doi.org/10.1080/07315724.2017.1337529
Shokryazdan, P., Sieo, C. C., Kalavathy, R., Liang, J. B., Alitheen, N. B., Faseleh Jahromi, M., & Ho, Y. W. (2014). Probiotic potential of Lactobacillus strains with antimicrobial activity against some human pathogenic strains. BioMed Research International, 2014, 1-16. https://doi.org/https://doi.org/10.1155/2014/927268
Tamime, A. Y., & Thomas, L. V. (2018). Probiotic dairy products. John Wiley & Sons.
Tsend-Ayusha, C., & Yoon, Y.-C. (2013). Developing fermented goat milk containing probiotic bacteria. Foods and Raw materials, 1(2), 30-32.
Turkmen, N., Akal, C., & Özer, B. (2019). Probiotic dairy-based beverages: A review. Journal of Functional Foods, 53, 62-75. https://doi.org/https://doi.org/10.1016/j.jff.2018.12.004
UĞRAŞ, S. (2017). Isolation, identification and characterization of probiotic properties of bacterium from the honey stomachs of Yigilca honeybees in Turkey. Turkish journal of entomology, 41(3), 253-261. https://doi.org/https://doi.org/10.16970/ted.74860
Vasiee, A., Yazdi, T. F., Mortazavi, A., & Edalatian, M. (2014). Isolation, identification and characterization of probiotic Lactobacilli spp. from Tarkhineh. International Food Research Journal, 21(6), 2487.
Wang, J., Wu, T., Fang, X., & Yang, Z. (2019). Manufacture of low-fat Cheddar cheese by exopolysaccharide-producing Lactobacillus plantarum JLK0142 and its functional properties. Journal of dairy science, 102(5), 3825-3838. https://doi.org/https://doi.org/10.3168/jds.2018-15154
Wang, J., Xing, Z., Tang, W., Zheng, Y., & Wang, Y. (2015). Isolation, identification, and potential probiotic characterization of one Lactococcus from kefir grain. Food science and biotechnology, 24(5), 1775-1780. https://doi.org/https://doi.org/10.1007/s10068-015-0231-8
Widodo, W., & Anindita, N. T., TT Wahyuningsih, TD. (2014). Evaluation of two Lactobacillus strains as probiotics with emphasis in utilizing prebiotic inulin as energy source. international Research Journal of Microbiology, 5(3), 33-40. (Int Res J Microbiol)
Widodo, W., Harsita, P. A., Sukarno, A. S., & Nurrochmad, A. (2019). Antidiabetic effect of milk fermented using intestinal probiotics. Nutrition & Food Science, 6, 1043-1047. https://doi.org/https://doi.org/10.1108/NFS-11-2018-0326
Wihansah, R., Arief, I., & Batubara, I. (2018). Anti-diabetic potency and characteristics of probiotic goat-milk yogurt supplemented with roselle extract during cold storage. Tropical Animal Science Journal, 41(3), 191-199. https://doi.org/https://doi.org/10.5398/tasj.2018.41.3.191
Winker, S., & Woese, C. R. (1991). A definition of the domains Archaea, Bacteria and Eucarya in terms of small subunit ribosomal RNA characteristics. Systematic and Applied Microbiology, 14(4), 305-310. https://doi.org/https://doi.org/10.1016/S0723-2020(11)80303-6
Yerlikaya, O. (2019). Probiotic potential and biochemical and technological properties of Lactococcus lactis ssp. lactis strains isolated from raw milk and kefir grains. Journal of dairy science, 102(1), 124-134. https://doi.org/https://doi.org/10.3168/jds.2018-14983
Zanirati, D. F., Abatemarco Jr, M., de Cicco Sandes, S. H., Nicoli, J. R., Nunes, Á. C., & Neumann, E. (2015). Selection of lactic acid bacteria from Brazilian kefir grains for potential use as starter or probiotic cultures. Anaerobe, 32(-), 70-76. https://doi.org/https://doi.org/10.1016/j.anaerobe.2014.12.007
Abushelaibi, A., Al-Mahadin, S., El-Tarabily, K., Shah, N. P., & Ayyash, M. (2017). Characterization of potential probiotic lactic acid bacteria isolated from camel milk. LWT-food Science and Technology, 79, 316-325. https://doi.org/https://doi.org/10.1016/j.lwt.2017.01.041
Albayrak, Ç. B., & Duran, M. (2021). Isolation and characterization of aroma producing lactic acid bacteria from artisanal white cheese for multifunctional properties. Lwt, 150, 112053. https://doi.org/https://doi.org/10.1016/j.lwt.2021.112053
Aroutcheva, A., Gariti, D., Simon, M., Shott, S., Faro, J., Simoes, J. A., Gurguis, A., & Faro, S. (2001). Defense factors of vaginal lactobacilli. American journal of obstetrics and gynecology, 185(2), 375-379. https://doi.org/https://doi.org/10.1067/mob.2001.115867
Asemi, Z., Jazayeri, S., Najafi, M., Samimi, M., Mofid, V., Shidfar, F., Shakeri, H., & Esmaillzadeh, A. (2012). Effect of daily consumption of probiotic yogurt on oxidative stress in pregnant women: a randomized controlled clinical trial. Annals of Nutrition and Metabolism, 60(1), 62-68. https://doi.org/https://doi.org/10.1159/000335468
Asemi, Z., Samimi, M., Tabasi, Z., Talebian, P., Azarbad, Z., Hydarzadeh, Z., & Esmaillzadeh, A. (2012). Effect of daily consumption of probiotic yoghurt on lipid profiles in pregnant women: a randomized controlled clinical trial. The Journal of Maternal-Fetal & Neonatal
Medicine, 25(9), 1552-1556. https://doi.org/https://doi.org/10.3109/14767058.2011.640372
Asemi, Z., Samimi, M., Tabassi, Z., Naghibi Rad, M., Rahimi Foroushani, A., Khorammian, H., & Esmaillzadeh, A. (2013). Effect of daily consumption of probiotic yoghurt on insulin resistance in pregnant women: a randomized controlled trial. European journal of clinical nutrition, 67(1), 71-74. https://doi.org/https://doi.org/10.1038/ejcn.2012.189
Ayeni, F. A., Sánchez, B., Adeniyi, B. A., Clara, G., Margolles, A., & Ruas-Madiedo, P. (2011). Evaluation of the functional potential of Weissella and Lactobacillus isolates obtained from Nigerian traditional fermented foods and cow's intestine. International journal of food microbiology, 147(2), 97-104. https://doi.org/https://doi.org/10.1016/j.ijfoodmicro.2011.03.014
Ayyash, M., Al-Nuaimi, A. K., Al-Mahadin, S., & Liu, S.-Q. (2018). In vitro investigation of anticancer and ACE-inhibiting activity, α-amylase and α-glucosidase inhibition, and antioxidant activity of camel milk fermented with camel milk probiotic: A comparative study with fermented bovine milk. Food chemistry, 239, 588-597. https://doi.org/https://doi.org/10.1016/j.foodchem.2017.06.149
Bin Masalam, M. S., Bahieldin, A., Alharbi, M. G., Al-Masaudi, S., Al-Jaouni, S. K., Harakeh, S. M., & Al-Hindi, R. R. (2018). Isolation, Molecular Characterization and Probiotic Potential of Lactic Acid Bacteria in Saudi Raw and Fermented Milk. Evidence-Based Complementary and Alternative Medicine, 2018, 7970463. https://doi.org/https://doi.org/10.1155/2018/7970463
Bosnea, L. A., Kopsahelis, N., Kokkali, V., Terpou, A., & Kanellaki, M. (2017). Production of a novel probiotic yogurt by incorporation of L. casei enriched fresh apple pieces, dried raisins and wheat grains. Food and Bioproducts Processing, 102, 62-71. https://doi.org/https://doi.org/10.1016/j.fbp.2016.11.010
Buran, İ., Akal, C., Ozturkoglu-Budak, S., & Yetisemiyen, A. (2021). Rheological, sensorial and volatile profiles of synbiotic kefirs produced from cow and goat milk containing varied probiotics in combination with fructooligosaccharide. LWT-Food Science and Technology 148(111591), 1-8. https://doi.org/https://doi.org/10.1016/j.lwt.2021.111591
Cheng, D., Song, J., Xie, M., & Song, D. (2019). The bidirectional relationship between host physiology and microbiota and health benefits of probiotics: A review. Trends in Food Science & Technology, 91, 426-435. https://doi.org/https://doi.org/10.1016/j.tifs.2019.07.044
Cho, Y.-H., Hong, S.-M., & Kim, C.-H. (2013). Isolation and characterization of lactic acid bacteria from kimchi, Korean traditional fermented food to apply into fermented dairy products. Food Science of Animal Resources, 33(1), 75-82. https://doi.org/https://doi.org/10.5851/kosfa.2013.33.1.75
Collado, M., Meriluoto, J., & Salminen, S. (2007). Role of commercial probiotic strains against human pathogen adhesion to intestinal mucus. Letters in applied microbiology, 45(4), 454-460. https://doi.org/https://doi.org/10.1111/j.1472-765X.2007.02212.x
da Silva, L. A., Lopes Neto, J. H. P., & Cardarelli, H. R. (2019). Safety and probiotic functionality of isolated goat milk lactic acid bacteria. Annals of Microbiology, 69(13), 1497-1505. https://doi.org/https://doi.org/10.1007/s13213-019-01533-z
Damaceno, Q. S., Gallotti, B., Reis, I. M., Totte, Y. C., Assis, G. B., Figueiredo, H. C., Silva, T. F., Azevedo, V., Nicoli, J. R., & Martins, F. S. (2021). Isolation and Identification of Potential Probiotic Bacteria from Human Milk. Probiotics and antimicrobial proteins, 1-11. https://doi.org/https://doi.org/10.1007/s12602-021-09866-5
Dehghani Champiri, I., Bamzadeh, Z., Rahimi, E., & Rouhi, L. (2022). Isolation and identification of lactobacillus brevis from cottage cheese of Bazoft City, Iran and evaluation of its antimicrobial activity against some pathogenic microorganisms. Iranian Journal of Medical Microbiology, 16(1), 17-34. https://doi.org/https://10.30699/ijmm.16.1.17
Dicks, L., & Botes, M. (2010). Probiotic lactic acid bacteria in the gastro-intestinal tract: health benefits, safety and mode of action. Beneficial microbes, 1(1), 11-29. https://doi.org/https://doi.org/10.3920/BM2009.0012
do Espirito Santo, A. P., Perego, P., Converti, A., & Oliveira, M. N. (2011). Influence of food matrices on probiotic viability–A review focusing on the fruity bases. Trends in Food Science & Technology, 22(7), 377-385. https://doi.org/https://doi.org/10.1016/j.tifs.2011.04.008
Food and Agriculture Organization of the United Nations and World Health Organization. (2002). Guidelines for the evaluation of probiotics in food: Report of a joint FAO/WHO working group on drafting guidelines for the evaluation of probiotics in food. London, Ontario, Canada.
Fontana, L., Bermudez-Brito, M., Plaza-Diaz, J., Munoz-Quezada, S., & Gil, A. (2013). Sources, isolation, characterisation and evaluation of probiotics. British Journal of Nutrition, 109(S2), S35-S50. https://doi.org/https://doi.org/10.1017/S0007114512004011
Fortin, M.-H., Champagne, C. P., St-Gelais, D., Britten, M., Fustier, P., & Lacroix, M. (2011). Effect of time of inoculation, starter addition, oxygen level and salting on the viability of probiotic cultures during Cheddar cheese production. International dairy journal, 21(2), 75-82. https://doi.org/https://doi.org/10.1016/j.idairyj.2010.09.007
Fuller, R. (1989). Probiotics in man and animals. The Journal of applied bacteriology, 66(5), 365-378.
Gebru, Y. A., & Sbhatu, D. B. (2020). Isolation and Characterization of Probiotic LAB from Kimchi and Spontaneously Fermented Teff (Eragrostis tef (Zucc.) Trotter) Batter: Their Effects on Phenolic Content of Teff during Fermentation. BioMed Research International, 2020. https://doi.org/https://doi.org/10.1155/2020/4014969
Gopal, P. K., Prasad, J., Smart, J., & Gill, H. S. (2001). In vitro adherence properties of Lactobacillus rhamnosus DR20 and Bifidobacterium lactis DR10 strains and their antagonistic activity against an enterotoxigenic Escherichia coli. International journal of food microbiology, 67(3), 207-216. https://doi.org/https://doi.org/10.1016/S0168-1605(01)00440-8
Graham, K., Rea, R., Simpson, P., & Stack, H. (2019). Enterococcus faecalis milk fermentates display antioxidant properties and inhibitory activity towards key enzymes linked to hypertension and hyperglycaemia. Journal of Functional Foods, 58, 292-300. https://doi.org/https://doi.org/10.1016/j.jff.2019.04.052
Guarner, F., & Schaafsma, G. (1998). Probiotics. International journal of food microbiology, 39(3), 237-238.
Hill, C., Guarner, F., Reid, G., Gibson, G. R., Merenstein, D. J., Pot, B., Morelli, L., Canani, R. B., Flint, H. J., & Salminen, S. (2014). The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic. Nature Reviews Gastroenterology & Hepatology, 11(8), 506-514. https://doi.org/https://doi:10.1038/nrgastro.2014.66 (Nat Rev Gastroenterol Hepatol)
Izquierdo, E., Medina, M., Ennahar, S., Marchioni, E., & Sanz, Y. (2008). Resistance to simulated gastrointestinal conditions and adhesion to mucus as probiotic criteria for Bifidobacterium longum strains. Current Microbiology, 56(6), 613-618. https://doi.org/https://10.1007/s00284-008-9135-7
Jacobsen, C. N., Rosenfeldt Nielsen, V., Hayford, A., Møller, P. L., Michaelsen, K., Paerregaard, A., Sandstrom, B., Tvede, M., & Jakobsen, M. (1999). Screening of probiotic activities of forty-seven strains of Lactobacillus spp. by in vitro techniques and evaluation of the colonization ability of five selected strains in humans. Applied and environmental microbiology, 65(11), 4949-4956. https://doi.org/https://doi.org/10.1128/AEM.65.11.4949-4956.1999
Jamuna, M., & Jeevaratnam, K. (2004). Isolation and characterization of lactobacilli from some traditional fermented foods and evaluation of the bacteriocins. The Journal of general and applied microbiology, 50(2), 79-90. https://doi.org/https://doi.org/10.2323/jgam.50.79
Jena, P. K., Trivedi, D., Thakore, K., Chaudhary, H., Giri, S. S., & Seshadri, S. (2013). Isolation and characterization of probiotic properties of lactobacilli isolated from rat fecal microbiota. Microbiology and immunology, 57(6), 407-416. https://doi.org/https://doi.org/10.1111/1348-0421.12054
Jeon, E. B., Son, S.-H., Jeewanthi, R. K. C., Lee, N.-K., & Paik, H.-D. (2016). Characterization of Lactobacillus plantarum Lb41, an isolate from kimchi and its application as a probiotic in cottage cheese. Food science and biotechnology, 25(4), 1129-1133. https://doi.org/https://10.1007/s10068-016-0181-9
Joint, F. (2002). WHO working group report on drafting guidelines for the evaluation of probiotics in food. London, Ontario, Canada, 30.
Kinariwala, D., Panchal, G., Sakure, A., & Hati, S. (2020). Exploring the potentiality of lactobacillus cultures on the production of milk-derived bioactive peptides with antidiabetic activity. International Journal of Peptide Research and Therapeutics, 26(3), 1613-1627. https://doi.org/https://doi.org/10.1007/s10989-019-09958-5
Kizerwetter-Swida, M., & Binek, M. (2005). Selection of potentially probiotic Lactobacillus strains towards their inhibitory activity against poultry enteropathogenic bacteria. Polish journal of microbiology, 54(4), 287-294.
Langendijk, P. S., Schut, F., Jansen, G. J., Raangs, G. C., Kamphuis, G. R., Wilkinson, M., & Welling, G. W. (1995). Quantitative fluorescence in situ hybridization of Bifidobacterium spp. with genus-specific 16S rRNA-targeted probes and its application in fecal samples. Applied and environmental microbiology, 61(8), 3069-3075. https://doi.org/https://doi.org/10.1128/aem.61.8.3069-3075.1995
Laparra, J. M., & Sanz, Y. (2009). Comparison of in vitro models to study bacterial adhesion to the intestinal epithelium. Letters in applied microbiology, 49(6), 695-701. https://doi.org/https://doi.org/10.1111/j.1472-765X.2009.02729.x
Lee, Y.-K., & Salminen, S. (1995). The coming of age of probiotics. Trends in Food Science & Technology, 6(7), 241-245. https://doi.org/https://doi.org/10.1016/S0924-2244(00)89085-8
Lilly, D. M., & Stillwell, R. H. (1965). Probiotics: growth-promoting factors produced by microorganisms. Science, 147(3659), 747-748. https://doi.org/https://10.1126/science.147.3659.747
Madjd, A., Taylor, M. A., Mousavi, N., Delavari, A., Malekzadeh, R., Macdonald, I. A., & Farshchi, H. R. (2016). Comparison of the effect of daily consumption of probiotic compared with low-fat conventional yogurt on weight loss in healthy obese women following an energy-restricted diet: a randomized controlled trial. The American journal of clinical nutrition, 103(2), 323-329. https://doi.org/https://doi.org/10.3945/ajcn.115.120170
Masco, L., Crockaert, C., Van Hoorde, K., Swings, J., & Huys, G. (2007). In vitro assessment of the gastrointestinal transit tolerance of taxonomic reference strains from human origin and probiotic product isolates of Bifidobacterium. Journal of dairy science, 90(8), 3572-3578. https://doi.org/https://doi.org/10.3168/jds.2006-548
Metchnikoff, E. (1907). Lactic acid as inhibiting intestinal putrefaction. The prolongation of life: Optimistic studies. W. Heinemann, London, 161-183.
Morelli, L. (2000). In vitro selection of probiotic lactobacilli: a critical appraisal. Current Issues in Intestinal Microbiology, 1(2), 59-67.
Morelli, L., & Capurso, L. (2012). FAO/WHO guidelines on probiotics: 10 years later. Journal of clinical gastroenterology, 46, S1-S2. https://doi.org/https://10.1097/MCG.0b013e318269fdd5
Mukhtar, H., & Yaqub, S. (2020). Production of probiotic Mozzarella cheese by incorporating locally isolated Lactobacillus acidophilus. Annals of Microbiology, 70(1), 1-13. https://doi.org/https://doi.org/10.1186/s13213-020-01592-7
Muyzer, G., & Smalla, K. (1998). Application of denaturing gradient gel electrophoresis (DGGE) and temperature gradient gel electrophoresis (TGGE) in microbial ecology. Antonie van Leeuwenhoek, 73(1), 127-141.
Ochman, H., Lerat, E., & Daubin, V. (2005). Examining bacterial species under the specter of gene transfer and exchange. Proceedings of the national academy of sciences, 102(suppl 1), 6595-6599. https://doi.org/https://doi.org/10.1073/pnas.0502035102
Palomo, M., Gutiérrez, A. M., Pérez-Conde, M. C., Cámara, C., & Madrid, Y. (2014). Se metallomics during lactic fermentation of Se-enriched yogurt. Food chemistry, 164, 371-379. https://doi.org/https://doi.org/10.1016/j.foodchem.2014.05.007
Parker, R. (1974). Probiotics, the other half of the antibiotic story. Animal Nutrition Health, 29, 4-8.
Petrof, E. O. (2009). Probiotics and gastrointestinal disease: clinical evidence and basic science. Anti-Inflammatory & Anti-Allergy Agents in Medicinal Chemistry (Formerly Current Medicinal Chemistry-Anti-Inflammatory and Anti-Allergy Agents), 8(3), 260-269. https://doi.org/https://doi.org/10.2174/187152309789151977
Petti, C., Polage, C. R., & Schreckenberger, P. (2005). The role of 16S rRNA gene sequencing in identification of microorganisms misidentified by conventional methods. Journal of clinical microbiology, 43(12), 6123-6125. https://doi.org/https://doi.org/10.1128/JCM.43.12.6123-6125.2005
Poornachandra Rao, K., Chennappa, G., Suraj, U., Nagaraja, H., Charith Raj, A., & Sreenivasa, M. (2015). Probiotic potential of Lactobacillus strains isolated from sorghum-based traditional fermented food. Probiotics and antimicrobial proteins, 7(2), 146-156. https://doi.org/https://10.1007/s12602-015-9186-6
Rahman, S. (2015). Probiotic properties analysis of isolated lactic acid bacteria from buffalo milk. Arch Clin Microbiol, 7(1), 5-10.
Rehman, M. A. U., Sultan, W., Ajmal, M., Batool, M., Shah, S. A., Gulzar, N., & Arshad, R. (2021). Effect of Probiotic Strains on Sensory Attributes of Buffalo Milk Cheddar Cheese. Journal of Food and Nutrition Research, 9(9), 492-498. https://doi.org/https://10.12691/jfnr-9-9-6
Ritter, P., Kohler, C., & von Ah, U. (2009). Evaluation of the passage of Lactobacillus gasseri K7 and bifidobacteria from the stomach to intestines using a single reactor model. BMC microbiology, 9(1), 1-9. https://doi.org/https://10.1186/1471-2180-9-87
Rivera-Espinoza, Y., & Gallardo-Navarro, Y. (2010). Non-dairy probiotic products. Food Microbiology, 27(1), 1-11. https://doi.org/https://doi.org/10.1016/j.fm.2008.06.008
Sameer, B., Ganguly, S., Khetra, Y., & Sabikhi, L. (2020). Development and characterization of probiotic buffalo milk ricotta cheese. Lwt, 121, 108944. https://doi.org/https://doi.org/10.1016/j.lwt.2019.108944
Saxelin, M., Korpela, R., & Mäyrä-Mäkinen, A. (2003). Introduction: classifying functional dairy products. Functional dairy products, 1-16.
Serrano-Nino, J., Solis-Pacheco, J., Gutierrez-Padilla, J., Cobian-Garcia, A., Cavazos-Garduno, A., González-Reynoso, O., & Aguilar-Uscanga, B. (2016). Isolation and identification of lactic acid bacteria from human milk with potential probiotic role. J Food Nutr Res, 4(3), 170-177. https://doi.org/https://doi.org/10.12691/jfnr-4-3-7
Sharifi Yazdi, M. K., Davoodabadi, A., Khesht Zarin, H. R., Tajabadi Ebrahimi, M., & Soltan Dallal, M. M. (2017). Characterisation and probiotic potential of lactic acid bacteria isolated from Iranian traditional yogurts. Italian Journal of Animal Science, 16(2), 185-188. https://doi.org/https://doi.org/10.1080/1828051X.2016.1222888
Shokryazdan, P., Faseleh Jahromi, M., Liang, J. B., & Ho, Y. W. (2017). Probiotics: from isolation to application. Journal of the American College of Nutrition, 36(8), 666-676. https://doi.org/https://doi.org/10.1080/07315724.2017.1337529
Shokryazdan, P., Sieo, C. C., Kalavathy, R., Liang, J. B., Alitheen, N. B., Faseleh Jahromi, M., & Ho, Y. W. (2014). Probiotic potential of Lactobacillus strains with antimicrobial activity against some human pathogenic strains. BioMed Research International, 2014, 1-16. https://doi.org/https://doi.org/10.1155/2014/927268
Tamime, A. Y., & Thomas, L. V. (2018). Probiotic dairy products. John Wiley & Sons.
Tsend-Ayusha, C., & Yoon, Y.-C. (2013). Developing fermented goat milk containing probiotic bacteria. Foods and Raw materials, 1(2), 30-32.
Turkmen, N., Akal, C., & Özer, B. (2019). Probiotic dairy-based beverages: A review. Journal of Functional Foods, 53, 62-75. https://doi.org/https://doi.org/10.1016/j.jff.2018.12.004
UĞRAŞ, S. (2017). Isolation, identification and characterization of probiotic properties of bacterium from the honey stomachs of Yigilca honeybees in Turkey. Turkish journal of entomology, 41(3), 253-261. https://doi.org/https://doi.org/10.16970/ted.74860
Vasiee, A., Yazdi, T. F., Mortazavi, A., & Edalatian, M. (2014). Isolation, identification and characterization of probiotic Lactobacilli spp. from Tarkhineh. International Food Research Journal, 21(6), 2487.
Wang, J., Wu, T., Fang, X., & Yang, Z. (2019). Manufacture of low-fat Cheddar cheese by exopolysaccharide-producing Lactobacillus plantarum JLK0142 and its functional properties. Journal of dairy science, 102(5), 3825-3838. https://doi.org/https://doi.org/10.3168/jds.2018-15154
Wang, J., Xing, Z., Tang, W., Zheng, Y., & Wang, Y. (2015). Isolation, identification, and potential probiotic characterization of one Lactococcus from kefir grain. Food science and biotechnology, 24(5), 1775-1780. https://doi.org/https://doi.org/10.1007/s10068-015-0231-8
Widodo, W., & Anindita, N. T., TT Wahyuningsih, TD. (2014). Evaluation of two Lactobacillus strains as probiotics with emphasis in utilizing prebiotic inulin as energy source. international Research Journal of Microbiology, 5(3), 33-40. (Int Res J Microbiol)
Widodo, W., Harsita, P. A., Sukarno, A. S., & Nurrochmad, A. (2019). Antidiabetic effect of milk fermented using intestinal probiotics. Nutrition & Food Science, 6, 1043-1047. https://doi.org/https://doi.org/10.1108/NFS-11-2018-0326
Wihansah, R., Arief, I., & Batubara, I. (2018). Anti-diabetic potency and characteristics of probiotic goat-milk yogurt supplemented with roselle extract during cold storage. Tropical Animal Science Journal, 41(3), 191-199. https://doi.org/https://doi.org/10.5398/tasj.2018.41.3.191
Winker, S., & Woese, C. R. (1991). A definition of the domains Archaea, Bacteria and Eucarya in terms of small subunit ribosomal RNA characteristics. Systematic and Applied Microbiology, 14(4), 305-310. https://doi.org/https://doi.org/10.1016/S0723-2020(11)80303-6
Yerlikaya, O. (2019). Probiotic potential and biochemical and technological properties of Lactococcus lactis ssp. lactis strains isolated from raw milk and kefir grains. Journal of dairy science, 102(1), 124-134. https://doi.org/https://doi.org/10.3168/jds.2018-14983
Zanirati, D. F., Abatemarco Jr, M., de Cicco Sandes, S. H., Nicoli, J. R., Nunes, Á. C., & Neumann, E. (2015). Selection of lactic acid bacteria from Brazilian kefir grains for potential use as starter or probiotic cultures. Anaerobe, 32(-), 70-76. https://doi.org/https://doi.org/10.1016/j.anaerobe.2014.12.007
Published
2026-06-25
How to Cite
WULANSARI, Putri Dian et al.
Exploration of Functional Properties and Applications of Probiotic Lactic Acid Bacteria in Fermented Milk Products: A Literature Review.
Indonesian Journal of Food Technology, [S.l.], v. 5, n. 1, p. 110-133, june 2026.
ISSN 2962-6641.
Available at: <https://jos.unsoed.ac.id/index.php/ijft/article/view/19284>. Date accessed: 25 june 2026.
doi: https://doi.org/10.20884/1.ijft.2026.5.1.19284.
Section
Articles
