The Blooming Prospects of Probiotic Products in India
G. Lakshmy1, B. Seetha Devi2, B. Ramesh3
1G. Lakshmy, Research Scholar, Department of Commerce, Karpagam Academy of Higher Education, Coimbatore (Tamil Nadu), India.
2Dr. B. Seetha Devi, Associate Professor Department of Commerce, Karpagam Academy of Higher Education, Coimbatore (Tamil Nadu), India.
3Dr. B. Ramesh, Principal, Presentation College of Applied Sciences, Puthenvelikara, Ernakulam (Kerala), India.
Manuscript received on 14 December 2018 | Revised Manuscript received on 26 December 2018 | Manuscript Published on 24 January 2019 | PP: 253-258 | Volume-7 Issue-4S2 December 2018 | Retrieval Number: Es2064017519/19©BEIESP
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
Abstract: The history of fermented human food is centuries old. The documentation of Indian foods can be traced to a period before 3,000 B.C. The presence of bacteria known as probiotics is behind the enhanced flavor and medicinal properties of fermented foods. An increase in the life style disorders due to the junk food and fast food culture has created problems among the people all over the world and this in turn has led to the increased dependency on wonder drugs and switching over to many probiotic health products. Adoption of a Probiotic culture in a country like India to prevent various diseases rather than seeking cure for them through the production of Probiotic foods at the household level is quite inevitable.
Keywords: Probiotics, Prebiotics, Probiotic Functional Foods, Probiotic Beverages, Bio-preservatives, Human Probiotics, Animal Probiotics, Probiotic-infused Juices, Nutraceuticals, Yogurt, Kefir, Sauerkraut, Tempeh, Kimchi, Liquid Probiotics, Life Style Disorders, Functional Food, Intestinal Flora.
Scope of the Article: Software Product Lines