Advanced Microbiology: Probiotics in Dairy Products and Health Impacts

This report delves into the realm of advanced microbiology, specifically focusing on the symbiotic relationship between probiotics and dairy products. It begins by defining probiotics as living bacteria with health benefits, often found in functional foods. The report then explores the positive impacts of probiotic dairy products on the host, including improved gastrointestinal health, immune system modulation, and enhanced nutrient bioavailability. It examines the essential properties of probiotic strains, their antibacterial characteristics, and their potential benefits, such as anti-carcinogenic and cholesterol-decreasing effects. The report also discusses the role of probiotics in managing conditions like diabetes and obesity, emphasizing the influence of gut flora. Furthermore, it highlights the importance of short-chain fatty acid production and the use of various probiotic dairy products, including fermented milk and yogurt. The report concludes by emphasizing the need for further research to fully understand the mechanisms and potential applications of probiotics in promoting human health.

Running head: ADVANCED MICROBIOLOGY 1
Micro-biology and Probiotics
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Abstract
In a world that is developing, there has been a change in diet that most people have been
taking, functional foods. These types of foods are said to offer specific health advantages which
are more nutritious as compared to the regular diet. Both prebiotics and probiotics are the
currently most used and essential functional food compounds; in general, they are referred to as
‘synbiotics.’ Furthermore, in an existing healthy picture, these nutritious foods are said to be
invented from certain dairy products (Berner and O’Donnell, 2016). This kind of probiotic dairy
foods has positive impacts on the host; they improve the survival means of the living microbial
supplements that are usually stored in the gastrointestinal flora. Through proper selection in
stimulating the development and activation of the catabolism in lone or several bacteria which
helps in health promotion around the intestinal tract and further helps in improving the balance
of the gastrointestinal tract’s microbial (Berner and O’Donnell, 2016).
Introduction
The term probiotics refer to living bacteria that have health advantages to the body when
adequately administered. Furthermore, they have been defined as living micro-bacteria which
feed on supplements and have health benefits to the animal host; it helps in the balancing of
intestinal microbial (Castro, Cruz, Bisinotto, Guerreiro, Faria, Bolini and Deliza, 2017). Also,
probiotics dairy products refer to a method of preparing, or the feature of products having
feasible, distinct bacteria in adequate amounts that change the microflora around any body part
of the community and hence applying advantageous health impacts towards the host. The

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primary function of probiotics is improving the health of human beings and animals by
modulating the intestinal micro-bacteria.
From their research (Castro, Cruz, Bisinotto, Guerreiro, Faria, Bolini and Deliza, 2017),
probiotic dairy products are usually grouped as a culture of mixed bacteria, which have certain
benefits when used by both human beings and animals, they help in improving the features of
digestion microflora. Strains such as Lactobacillus and Bifidobacteria have been applied recently
by health practitioners to humans’ wellbeing, where they help in homeostasis and reduction of
homeostasis. In areas where there are probiotic dairy products, there has to be the presence of
probiotic products. Most dairy products containing several probiotic materials and are of high
level helps in the provision of peculiar flavor and also increases the shelf of life.
Numerous well-grouped strains of both Lactobacilli and Bifidobacteria, are recently
accessible for human beings, where they use them in the reduction of the danger of being
infected with gastrointestinal and to some point treating the infection. Individuals who consume
probiotics have health benefits such as their intestinal wellbeing is improved through regulating
the micro-bacteria, their immune system is developed and stimulated, the enhancement of the
bioavailable nutrients, signs, and symptoms of intolerance of lactose is reduced, and are rarely
infected with other illnesses (Castro et al. 2017). The prevention and treatment of gastrointestinal
infections and illness are usually the main health interests for the application of probiotics. Some
of these probiotic dairy products include fermented milk, yogurt, ice cream, whey drink, and
whey cheese. All these probiotic dairy products have their probiotic scientific names.
Essential properties use of probiotics dairy products

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Usually, it is necessary for the probiotic dairy products to strain to be kept in a situation
where they are active throughout. In most activities, this strain is supposed to be capable of
generating and colonizing certain parts of the body for the host. Also, the immune system is
supposed to tolerate this strain in the host’s body (Charteris, Kelly, Morelli and Collins, 2015).
The pressure is not supposed to have pathogenic and allergy features. The profile of these
probiotics in human beings are supposed to be generally safe; the risk is proven to be low and
linked to the etiology illness. The organisms responsible for the probiotic dairy products are
thought to originate from the human body; it is supposed to survive and develop in a condition
known as ‘in vivo’ for the suitable location of regulation.
Furthermore, it is supposed to enhance a low pH, and both the DE conjugated, and
conjugated acids should be of high concentration (Charteris et al. 2015). To ensure a practical
application involving the probiotic dairy products, the probiotics are supposed to be
mechanically in-touch with the processes involving the manufacturing of food products.
Furthermore, the probiotic dairy products which contain probiotic microbes have to maintain the
features of sensory traits towards the traditional foods.
Potential attributes and benefits of probiotics dairy products
Currently, it is evident that these original micro-bacteria societies are host certain, a
specific organ; they also complicated in their arrangement and have specific advantageous
features towards the host (Cruz, Antunes, Sousa, Faria and Saad, 2019). Nevertheless, doctors
and health scholars have not established the exact micro-bacteria which have a significant role in
these advantageous features. Some of these advantages and benefits of probiotic dairy products

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include: the modulation of the immune system, help in the digestion of lactose and also helps in
the resistance of the entry of pathogens. Furthermore, many probiotic microorganisms have been
hosted to the system, where range products involved in probiotic microorganisms are further
increasing (Cruz et al. 2019).
Features of the antibacterial involved in the formation of probiotic dairy products
The introduction of new organisms into an environment that is competitive such as this
one is complicated because the intestinal bacterial community is multifaceted ecology. Hence,
bodies responsible for the production of a product which hinders the development of another
existing organism which has distinguishing benefits (da Cruz, de AF Faria, and Van Dender,
2017). The capability of eliminating competitors in this environment helps the probiotics in
establishing the gastrointestinal infection tract. From other surveys involving living organisms, it
is discovered that bacterial helps in improving the colonization confrontation around the surface
of the body like gastrointestinal infection and the respiratory organ. A bacteria are known as
‘Bifidobacteria’ is responsible for the production of acids such as acetic and lactic acids, in the
ratio of 3:2. Both Lactobacillus acidophilus and Lactobacillus case produce lactic acid as the
final product after fermentation (Da Cruz, Faria, Saad, Bolini, Sant and Cristianini, 2014).
Probiotic bacteria further produce various acids like hippuric and citric acids through the help of
both lactic and acetic acids. Hydrogen peroxide, diacetyl, and bacteriocin are produced as
antimicrobial products by the lactic acid microorganism. They are referred to as inhibitory
products which are responsible for the formation of antagonistic surroundings responsible for
foodborne pathogens and decomposition bacteria (Da Cruz et al. 2014).

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Anti-carcinogenic characteristics of the probiotic dairy products
From their research (Donohue and Salminen, 2015), they discovered that by introducing
L. acidophilus to a person’s diet helps in the reduction of the occurrence of a chemically
persuaded colon injuries in vermin. According to various authors, they claim that both nutrition
and antibiotics help in lowering the activation of enzymes such as carcinogens around the colon
and chemically reducing the affected tumors. The impacts seem to be facilitated via the intestinal
bacterial organisms. Intestinal microbial enzymes responsible for the conversion of
procarcinogens to further proximal carcinogens are also helped in inhibiting anticancer effects
(Goldin, 2018). This mechanism is usually extended in the forth-coming years through analyzing
the ability of the probiotics in enhancing the development of organisms which are located around
the flora where most mechanisms involving the enzymes like glucuronidase take place.
Probiotic dairy products and their immunologic enhancement
From several studies, it has been discovered that dairy products are responsible for the
improvement of reaction towards the host through the help of lactobacilli. B. longum, L.
acidophilus, and Lactobacillus helveticus the bacteria recognized to be having this kind of
property. Nevertheless, to enhance the immunologic reaction, a test involving the prospective
probiotics should be carried out (Grajek, Olejnik and Sip, 2015). In this test, the measurements
that are supposed to be carried out include the production of lymphocyte, manufacture of
prostaglandin E, and globulin. The essential features of lactobacilli help in the modulating the
immune organ hence, making them more attractive when being applied in health activities. The
improvement of phagocytic activities in the secretion of blood cells is through the help of

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probiotics; these are due to the variations of the immune organ. Irrespective of the processes that
take place, probiotics principles are usually responsible for stimulating both generic resistance
and specific resistance. Conceivable activation of a resistant mechanism brought about by
probiotic microorganisms tends to clarify possible beneficial and prophylactic mechanisms and
procedures of such concepts in curing this kind of infections (Granato, Branco, Cruz, Faria and
Shah, 2017).
Production of fatty acids through the use of short-chain
Due to the enhanced intestinal bacterial organs through the help probiotic bacteria
primarily consist of stimulating the fermentation of abdominal organs, speeding up and
enhancing the production of a short-chain fatty acid is also considered as one of the most
essential aspects which have positive impacts to the host as exercised by probiotic dairy products
(Heller, 2014). A substantial growth involved in the original lactobacilli around the large
intestine which is usually impacted by the probiotic Lactobacillus. However, it rises in
lactobacilli during the stimulation and production of the lactate; apart from the patients suffering
from a short bowel syndrome and diarrhea, the lactate is not supposed to accumulate around the
large intestine. Bacteria are known as Lactate-utilizing help in breaking down the lactate to
acetate, propionate or butyrate. The Lactate-utilizing bacteria usually belong to Clostridia group
XIV which is linked to genes of sequence known as 16S rRNA which is from the human body
(Huang and Adams, 2014).
Antiatherogenic and cholesterol-decreasing features of probiotic dairy products

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The leading causes of death among adults are coronary heart illnesses and cardiovascular
illnesses. These two disorders mostly affect the coronary arteries where they are unable to supply
adequate blood and oxygen to the muscle of the heart (Klaenhammer, 2015). Due to lack of diet
acceptability and improper compliance by the patients and other individuals do not reduce blood
cholesterol even though they are taking a diet with low fat. Most doctors have further tried to
come up with various dietary products which can also be used in reducing the level of blood
cholesterol. People suffering from cardiovascular illnesses are usually treated in various means
which assists them in lowering the level of blood cholesterol and the concentration of
triacylglycerol which enhances a high density of lipoprotein cholesterol. Fermented milk
substances act as agents in human beings diet by the help of hypocholesterolemic agents.
According to most studies, this process is said to be equal, vary in quality, and its documentation
is incomplete making it the main disadvantages towards the researches (Lourens-Hattingh and
Viljoen, 2016).
Involvement of probiotic dairy products in diabetes and obesity
From his research (Shah, 2014); he highlighted the responsibility of gut flora in the
resistance of insulin pathology and obesity. Surveys involving ecology documented that flora
helps in enhancing the increase of weight in the body and also an increase in insulin resistance;
this is usually transmitted to the study of microorganisms. The processes involving gut flora
regularly facilitates both obesity and diabetes via an increase in energy harvest, the rise of blood
levels, and inflammation levels decrease. For this reason, the inflection of the gut flora is viewed
as a possible treatment against insulin resistance and obesity. The role of probiotics in the
treatment and prevention of obesity and diabetes has been previously documented by (Shah,

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2014). From his research, he claimed that fermented milk item which is a probiotic is a diet used
in enhancing insulin resistance and prevented most animals and humans from being infected with
diabetes. However, the relationship between probiotic-obesity and diabetes is discussed
according to the information achieved from animal farms. Regardless of these controversies,
Bifidobacteria is considered as a central cluster in probiotic bacteria, have helped in decreasing
weight among overweight women compared to women with a healthy weight (Luckow and
Delahunty, 2014).
Other potential benefits of probiotic dairy products
Specific probiotic dairy foods help in converting lactase to the gut which enhances proper
food digestion. The suppressive impacts on lymphocytes proliferation are usually regulated by
probiotic dairy products. Probiotic dairy foods help in the alleviation of the responses involved in
the immune inflammatory, which helps in the production of anti-inflammatory cytokines. It also
assists in the transportation of development of the factor- β. They are also responsible for the
possession of both prophylactic and therapeutic features. Probiotic dairy foods also help in the
reduction of ulcers and intestinal infections. Furthermore, there are other probable advantages of
these probiotic dairy products such as: they reduce ulcers and intestinal tract diseases, probiotic
dairy products increases nutritional value, reduce products eliminate by the kidneys and liver
which are catabolic and also helps in repairing cells. Probiotic dairy products are also used in
break down and rebuilding of hormones, relieves anxiety and helps in the inhabitation of
decalcification of bones among aged individuals.
Molecular description of probiotic dairy products sign genetic factor and surface layer
protein (SlpA)

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The proper recognition of probiotic opinions is exceptionally crucial in ruling out the
probability of wrong information and solving conflicts involving their attention of probiotic
arrangements. 16S rRNA gene is involved in encoding phylogenetic details and is responsible for
the growth of molecular biology methods, which is responsible for characterizing human beings
gut microbial (Mattila-Sandholm, Myllärinen, Crittenden, Mogensen, Fondén and Saarela,
2016). The use of these methods is observing certain strains due to high rates of discrimination
power. Several molecular systems are usually exploited due to the recognition of other probiotic
sign genes like bile salt hydrolase and mucus-connecting protein used in the transmission of
probiotic strains (Menrad, 2014).
Bile Salt Hydrolase (BSH) gene about probiotic dairy products
Bile Salt Hydrolase refers to an intracellular enzyme which mostly located mostly in
specific intestinal microorganisms and has a primary duty as a probiotic. The Bile Salt Hydrolase
is responsible in converting hydrolysis of the conjugated bile acids to a filtrate of amino acid and
Deconjugated bile acid (Minelli, Benini, Marzotto, Sbarbati, Ruzzenente, Ferrario and Dellaglio,
2014). There are various conditions involved in selecting probiotic strains and the capability of
the probiotic strains stimulate bile salt is one of them. From numerous studies, it has been
identified that Lactobacillus separates from the human source together with Bifidobacterium
which also possesses some of these genes. For this reason, the Bile Salt Hydrolase uses the
probiotic bacteria in maximizing the predictions of surviving in an unfriendly surrounding of the
gastrointestinal infection tract and can further be used as latent indicators of displaying the
probiotic strains. As a result of excess amounts of Deconjugated bile salts, the host can have
from adverse effects through health practitioners may come up with safety measures of

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administering positive probiotic strains for the Bile Salt Hydrolase (Parvez, Malik, Ah Kang and
Kim, 2016).
Mechanism of action of probiotic food products bacteria
The probiotic microorganism is said to have several and different impacts on the health of
the host. Various bacteria affect the intestinal luminal surrounding and hinder the functioning of
the muscle systems. Multiple forms of cells and tissues which are mostly affected by probiotics
include epithelial cells and dendritic cells (Prado, Parada, Pandey, and Soccol, 2018). All these
cells have various benefits between microorganism genera and species; these variations are
because of several processes of activities brought about by probiotics. The efficiency of these
probiotics is usually linked with how capable these probiotics can survive in both acidic and
alkaline surroundings. It also depends on their ability to survive in the acidic and chemical
environment of the gut as well as their ability to live and inhabit around the colon. The processes
involved in improving muscle barrier are attained through the provision of a way of restraining
accessibility, concerning the pH level of the acid (Ranadheera, Baines and Adams, 2015).
Potential applications of probiotics in emerging healthful food products
Developing civic alertness involving nutrition-linked medical challenges and increasing
the proof involving medical advantages of using probiotics is said to be drastically growing
customers need for probiotic diets and nutrition. Several foodstuffs such as yogurt, frozen
fermented dairy milk, and fruit extracts are usually viewed as transportation cars for probiotic to
the customer (Rivera-Espinoza and Gallardo-Navarro, 2014). Generally, the main issues
supposed to be discussed when converting probiotics to food products are used in selecting

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probiotic strains which are compatible and putting in use conditions necessary for production
with probiotic survival. Other issues include the selection of matrix product and ecological
settings which help in ensuring enough surviving probiotic rates in the supply chain of the
product (Saxelin, Grenov, Svensson, Fonden, Reniero and Mattila-Sandholm, 2017).
Carriers for probiotic dairy products
As part of the fermentation procedure, the probiotic dairy products are usually added to
food products. Focusing on the extended endurance of the probiotic dairy products involving the
foodstuffs has led to the variation of effectiveness and functioning of these food substances
(Shah, 2014). For exerting the health advantages, the probiotic microorganism has to stay
feasible to the food transporters and should endure the severe state of gastrointestinal infection
tract, where the count is supposed to be less. Food carrier state or condition tends to impact the
constancy of the probiotic bacteria when transiting gastrointestinal. Even though dairy-linked
foodstuffs are said to be the significant transporters of probiotic dairy products, several fruits
which are subjugated like latent transporter of probiotic bacteria due to the developing need for
fresh taste and aroma among various customers (Stanton, Gardiner, Lynch, Collins, Fitzgerald
and Ross, 2016).
Legislation and safety regarding probiotic dairy products
The governing profile involving probiotics like a module in the diet was recognized on a
worldwide rank. For better particular probiotic dairy products challenges doctors are supposed to
come up with a regulatory framework these issues include; effectiveness, labeling, and bribery.
These certain health advantages are supposed described by probiotic products which indicate to