Probiotics and Postbiotics in Food Biotechnology

This lecture explores the concepts of probiotics, postbiotics, and their applications in food biotechnology. It covers the history of probiotics, their production technology, and the benefits they offer for health. The lecture delves into the microbiome, the history of life on Earth, and the importance of the human microbiota. It also discusses the potential health benefits of probiotics, the different types of probiotic formulations, and the mechanisms through which probiotics work. Furthermore, it explains the concept of postbiotics, their production, and how they can confer health benefits. The lecture concludes by emphasizing the collaboration needed among scientists, consumers, industry, and regulators to ensure the effective use of probiotics and postbiotics.