PROBIOTICS AND PREBIOTICS IN ANIMAL FEEDING FOR SAFE FOOD PRODUCTION

Recent outbreaks of food borne diseases highlight the need for reducing bacteria pathogens in foods of animal origin. Animal enteric pathogens are a direct source for food contamination. The modulation of the gut microbiota with new feed additives, such as probiotics and prebiotics towards host-protecting functions to support animal health, is a topical issue in animal building and creates fascinating possibilities. For the future, the most important target within probiotic and prebiotic research is a demonstrated health-promoting benefit supported by knowledge on the

mechanistic actions. Combination of suitable probiotic and prebiotic may prove to be the next step to reduce the risk of intestinal diseases and remove specific microbial disorders.

Wine making: the sugars in fruits such as grapes are fermented by yeasts to produce wine. In wine making lactic acid bacteria convert malic acid into lactic acid in malolactic fermentation in fruits with high acidity. Acetobacter and gluconobacter oxidize ethanol in wine to acetic acid (vinegar) saccharomyces cerevisae: stains will vary depending on the type of wine, degree of fermentation desired, etc.

Production of beer: Most commonly found bacteria here is saccharomyces cerevisae and saccharomyces carlsbergensis, beers are produced when complex carbohydrate are broken down into simpler sugar before fermentation after the wort is produced through series of processes with malt extract, the malt is allow to ferment with the acid of selected strains of brewers yeast which are s. cerevisae, s. carlsbergensis.

Sour cream, yoghurt, kefir and kumiss are produced by lacto bacilli, streptococci, or yeasts growing in low fat milk.

Sugar in bread dough is fermented by yeast to etharol and Co², causes the bread to rise sauerkrant, piddes, does and soy sources and microbial fermentation.

In bread making: They dough produced are allowed to ferment by the yeast (micro-organism) utilizing the sugar to ethyl alcohol and carbohydrate.

For vegetarians, fermented foods serve as palatable, proteins-rich meat substitutes which is the effect of microbiology