Probiotic Is defined as a live microorganism which has benefits for the human digestive system. Mono or mixed culture of organisms in probiotic improve intestinal microflora related to introduced or existing bacteria in the colon [1]. Many studied showed positive effects of probiotics such as decrease risk of childhood atopic, rotavirus shedding in infants, and diarrhea [1] There are many types probiotics in markets for both meals and medicine. My food choice to improve my microbial community is yogurt. I usually eat yogurt which made in my family. My yogurt usually made from goat milk which has a lot of proteins, vitamins, and minerals. All these increase digestive abilities and lower allergy symptoms. Also, there are abundant probiotics such as thermophiles, bulgaricus, and bifudus in goat milk [3]. Besides, fermented products such as miso soup, pickles, and kimchi are my favorite food for my gut microbiota. Miso soup is Japanese food which is made from fermented rice, bean, or rye. Miso soup had a lot of lactobacilli and Bifidus bacteria from the fermentation process, so miso soup helps to reduce stomach inflammation and improve digestion. Also, pickles from carrot and radish and kimchi from cabbage have a lot of prime probiotics as well as vitamin C, B, beta-carotene, calcium, iron, potassium, and fiber from vegetable which assists digestive system [5]. My non-intentional choice is non-dairy products including dark chocolate and ice cream which consists antibiotics from manufacturing process [1]. These were found as assistants of probiotics in order survive in extreme pHs of the stomach [6].
Sources:
- Bhadoria PB, Mahapatra SC. Prospects, Technological Aspects and Limitations of Probiotics–A Worldwide Review.
- Cruz AG, Antunes AE, Sousa AL, Faria JA, Saad SM. 2009. Ice-cream as a probiotic food carrier. Food Research International. 42(9):1233-9.
- Damunupola DA, Weerathilake WA, Sumanasekara G.2014. Evaluation of Quality Characteristics of Goat Milk Yogurt Incorporated with Beetroot Juice. International Journal of Scientific and Research Publications. 2250-3153.
- Fujisawa T, Shinohara K, Kishimoto Y, Terada A.2006. Effect of miso soup containing Natto on the composition and metabolic activity of the human faecal flora. Microbial ecology in health and disease. 18(2):79-84.
- Irkin R, Songun GE. Applications of probiotic bacteria to the vegetable pickle products. Scientific Reviews and Chemical Communications. 2012;2(4)
- Possemiers S, Marzorati M, Verstraete W, Van de Wiele T. 2010.Bacteria and chocolate: a successful combination for probiotic delivery. International journal of food microbiology. 141(1):97-103.
