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Lactic Bacteria’s, Saccharomyces Yeast, Kefir, Kombucha and Spirulina: Foods of the Future | Chapter 4 | Trends in Pharmaceutical Research and Development Vol. 1


Scientific and technical aspects as related to use of microorganisms in functional foods supplementation are highly diverse and complex, since they have to deal with the viability of microorganism’s strains as well as with the safe production, nutritional composition and acceptability of the new product. However, limited information is available on the microorganism’s (Lactic bacteria’s, Saccharomyces yeast, Kefir, Kombucha and Spirulina) which can be used in functional food supplements, as well as how to use these microorganisms and generation of foods of the future. This review reports detail this information. The data from this review can be useful to support for the development of new functional products, with microbial supplementation, to the market. 

Author(s) Details

Karina Teixeira Magalhães-Guedes
Post-Graduate Program in Food Science, Department of Bromatological Analysis, Faculty of Pharmacy, Federal University of Bahia (UFBA), Barão of Geremoabo Street, s/n, Ondina, CEP: 40171-970, Salvador, BA, Brazil.  


Janice Izabel Druzian
Post-Graduate Program in Food Science, Department of Bromatological Analysis, Faculty of Pharmacy, Federal University of Bahia (UFBA), Barão of Geremoabo Street, s/n, Ondina, CEP: 40171-970, Salvador, BA, Brazil.

Rosane Freitas Schwan
Department of Biology, Federal University of Lavras (UFLA), 37.200-000, Lavras-MG, Brazil.


Itaciara Larroza Nunes 
Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), 88034-001, Florianópolis-SC, Brazil.

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