Fructooligosaccharides and probiotic in fermented milk, a nutritional and health alternative

Abstract

The present work gathers information related to fructooligosaccharides and probiotics in fermented milk. Among dairy products with functional properties, the symbiotic fermented milks are commercially available worldwide. Numerous studies refer that the incorporation of probiotic bacteria and prebiotic products in the fermented milk are beneficial for health. Fructooligosaccharides are among prebiotics the most used in this type of products. The beneficial bacteria present at the consumer's intestinal biota are also stimulated with the consumption of these products. It is useful dispose of simbiotic fermented milk, since as in oneself product exist probiotic microorganisms, the specific nutritius substances for them and components with high nutritional value for humans.