A review of the use of probiotics in the food industry

Document Type : Review Article

Authors

1 Ph.D. Student, Department of Microbiology, Rasht Branch, Islamic Azad University, Rasht, Iran

2 MSc, Department of Microbiology, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran

10.22038/nnj.2025.88075.1489

Abstract

Background and Aims: Probiotics are live microorganisms, such as beneficial bacteria and yeasts that provide health benefits to the host when consumed in adequate amounts. The aim of this review is to investigate the capabilities of probiotics in producing healthy, toxin-free food and increasing the quality of food products in the food industry.
Materials and Methods: In this study, articles were searched in reputable scientific databases such as Research Gate, Medline, Scopus, PubMed, and Google Scholar. The keywords used in this study include: “probiotics”, “characteristics of probiotics”, “food-grade probiotic bacteria”, “antimicrobial properties of probiotics”, “probiotic resistance”, and “antioxidant effects of probiotics.”
Results: After reviewing 50 articles between the years 1990 to 2025, a total of 27 relevant articles were included in this study. Articles that were not freely accessible (Open Access) or were only available as abstracts from conferences were excluded from the selection process.
Conclusion: With the expansion of knowledge and the precise identification and characterization of bacterial strains, it has been clarified that a particular group of probiotic bacteria play a significant role in food fermentation processes. Through various studies, it has also been demonstrated that these bacteria have therapeutic effects on human diseases.

Keywords

References

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Navid No
Volume 28, Issue 94
September 2025
Pages 51-61

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