Title:Natural Probiotic Foods and Beverages: Exploring Microbial Composition and Health Benefits
Volume: 2
Author(s): Cristiana Guimarães Brasileiro, Marcos Thalyson da Conceição Moreno, Eidy de Oliveira Santos, Pazhani Saranraj, Alexander Machado Cardoso*Jessica Manya Bittencourt Dias Vieira
Affiliation:
- Department of Biology, Rio de Janeiro State University (UERJ), Rio de Janeiro, RJ, Brazil
Keywords:
Probiotics, kefir, rejuvelac, sauerkraut, kombucha, kimchi, functional food.
Abstract: Probiotics have become a tool for individuals seeking a better quality of life, through a
healthier and more balanced lifestyle, whether by engaging in physical activities or adopting socalled
"natural" diets. Of course, amidst numerous superficial and potentially harmful diets, some
stand out for fulfilling their role in enhancing the well-being of those who follow them, even if they
do not deliver the miraculous results promised by others. One such practice is consuming probiotic
foods, which are rich in microorganisms capable of providing benefits to the host. These microorganisms
can traverse the entire digestive tract and, upon reaching the intestines, colonize this region.
Therefore, this review aims to present some of the probiotics used in these diets: Rejuvelac,
kefir, sauerkraut, kombucha and kimchi. It is interesting to compare these fermented foods' production
techniques, microbiota composition, and bioactive components. Despite their differences, they
share key microbial genera that play crucial roles in fermentation and health-promoting properties.
