Yoga Dwi Jatmiko, Gordon S. Howarth, Mary D. Barton
Naturally, fermented milk has become an essential commodity in rural areas in some developing countries, especially in Africa and Asia. A variety of local products appear depending on local knowledge, including the type of milk, containers, and techniques. Although the microbial composition of each product varies, lactic acid bacteria commonly dominate the range of naturally fermented milk products. Research into functional benefits for human health about the role of their microflora is rapidly expanding. The role of lactic acid bacteria as probiotics for either prevention or treatment of human diseases has been a driving force in the exploration of new potential probiotics from naturally fermented milk. Inflammatory intestinal diseases are one of the digestive problems caused by dysbiosis. Therefore, the contribution of probiotics to improve the balance and diversity of intestinal microbiota has become a main concern. The main focus of this review was to summarize a variety of naturally fermented milk products by highlighting the production process and indigenous microflora involved. The determination of probiotics that are highly involved in the fermentation of milk may have health benefits for treating inflammatory intestinal diseases, especially inflammatory bowel disease and intestinal mucositis. © 2018 Author(s).
Department of Biology, Faculty of Mathematics and Natural Sciences, Brawijaya University, Malang, East Java, 65145, Indonesia; School of Animal and Veterinary Sciences, University of Adelaide, Roseworthy Campus, Roseworthy, 5371, SA, Australia; Centre for Paediatric and Adolescent Gastroenterology, Women's and Children's Hospital, Adelaide, 5006, SA, Australia; School of Pharmacy and Medical Sciences, University of South Australia, City East Campus, Adelaide, 5000, SA, Australia
