TY - JOUR
AU - Promsai, Saran
AB - INTRODUCTIONNowadays, increasing consumer health consciousness and awareness is leading to a new type of food called “functional food”, which is beneficial to many body functions (Siró et al., 2008). A greater number of healthy drinks are being developed for widespread consumption and most of these drinks contain minerals and dissolved vitamins. The functional food ingredients consist of probiotics, prebiotics, vitamins, and minerals, which are currently used for human consumption in the form of fermented milk and yogurt, sports drinks, baby foods, sugar‐free confectionery, and chewing gum (Syngai et al., 2016). Probiotic products are also a type of functional food. The first probiotic product launched on the market was a drinking yogurt containing Lactobacillus and Bifidobacterium produced by Yakult from Yakult Honsha. The health benefits of this probiotic product included increasing gastrointestinal control, inhibiting pathogen‐induced diseases, stimulating the immune system, reducing the risk of tumor disease, and improving vitamin production, especially Vitamin B (Potter, 1990). Interestingly, in the management of COVID‐19, probiotic bacteria have the potential to enhance vaccine efficacy due to they possess especially potent immune‐modulating effects (Balmeh et al., 2021; Bhushan et al., 2021; Taghinezhad‐S et al., 2021).Probiotics are microorganisms that play an important role in human nutrition by promoting human health by improving 
TI - Feasibility study on co‐culture Bacillus coagulans and Lacticaseibacillus rhamnosus formulated in probiotic‐supplemented pigmented rice products
JF - Journal of Food Processing and Preservation
DO - 10.1111/jfpp.16893
DA - 2022-10-01
UR - https://www.deepdyve.com/lp/wiley/feasibility-study-on-co-culture-bacillus-coagulans-and-7UCAtEkLOP
VL - 46
IS - 10
DP - DeepDyve
ER -