International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 9, Issue:11, November, 2020

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(11): 497-511

Probiotics, Prebiotics, Synbiotics and its Health Benefits
Department of Food Science and Nutrition, Agricultural College and Research Institute, Tamil Nadu Agricultural University, Vazhavachanur, Thiruvannamalai, Tamil Nadu, India
*Corresponding author

Functional foods have become a part of an everyday diet and are demonstrated to offer potential health benefits beyond the widely accepted nutritional effects. Currently, the most important and frequently used functional food compounds are probiotics and prebiotics, or they are collectively known as ‘synbiotics’. Most commonly used probiotic strains are: Bifidobacterium, Lactobacilli, S. boulardii, B. coagulans. Prebiotics like Fructooligosacchaides (FOS), galacto-oligosaccharides (GOS), xyloseoligosaccharide (XOS), Inulin; fructans are the most commonly used fibers which when used together with probiotics are termed synbiotics and are able to improve the viability of the probiotics.

Keywords: Probiotics, Prebiotics, Synbiotics, Foods, Health benefits

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How to cite this article:

Thilagavathi, T. 2020. Probiotics, Prebiotics, Synbiotics and its Health Benefits.Int.J.Curr.Microbiol.App.Sci. 9(11): 497-511. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.