Novel Techniques and Economical Sources for Prebiotic Production

Prebiotics are non-digestible food components that promote the growth of bifidogenic and lactic acid bacteria in the intestine. Dietary fibres and oligosaccharides are commonly used as prebiotics. Prebiotics offer a wide range of health-promoting properties, which has resulted in multibillion-dollar food and pharmaceutical companies. Prebiotics are used in starter culture formulation, gut health maintenance, colitis prevention, cancer inhibition, immunopotentiation, cholesterol elimination, cardiovascular disease reduction, obesity and constipation prevention, bacteriocin generation, and fishery, poultry, pig, cow, and pet food. Prebiotics (Isolated compounds that improve natural microflora and hence reduce infections) and probiotics (living microorganisms given to animals to increase microbial diversity and crowd out diseases) are two unique options for pathogen reduction alternatives. Prebiotics have previously unknown health benefits, according to recent research findings.

• Prebiotics Impacting Immunity
• Mechanism of Action
• Beneficial Microbiota