In Vivo Functional Properties of Dairy Bacteria

This literature review aimed to collect investigations on the in vivo evidence for bacteria associated with fermented dairy foods behave as probiotics beneficial effects prevention and treatment of various diseases. All main bacterial groups commonly present high numbers milks or cheeses were taken into account, namely starter lactic acid (SLAB) Lactobacillus delbrueckii subsp. bulgaricus lactis, L. helveticus, Lactococcus Streptococcus thermophilus, non-starter LAB (NSLAB) Lacticaseibacillus spp., Lactiplantibacillus plantarum, propionibacteria, other less frequently encountered species. Only studies regarding strains proven origin considered. Studies animal models clinical showed that ameliorate symptoms inflammatory bowel disease (IBD), mucositis, metabolic syndrome, aging oxidative stress, cancer, bone diseases, atopic dermatitis, allergies, infections damage caused by pollutants, mild depression. Immunomodulation changes intestinal microbiota mechanisms most often involved observed effects. The results considered indicated milk products are a rich source should be further exploited advantage human health.