Chapter 4

Main Methods for the Preparation of Postbiotics

Amin Abbasi, Elham Sheykhsaran and Hossein Samadi Kafil

Abstract

Fermentation process is the fundamental and natural way to produce postbiotics. In this process, different microbial strains exploit prebiotics to generate a wide variety of postbiotics with several health-promoting effects (e.g., antimicrobial, antioxidant, anticancer, etc .), by natural methods or in response to environmental conditions. Further, postbiotics play a substantial role in the enrichment of the food matrix. In addition to the natural methods in postbiotics production, different laboratory methods can be used to produce a purer form and with high functionality in fermented and non-fermented food, which in turn improves their nutritional values, shelf-life, and health-beneficial effects in consumers. This chapter will discuss the main laboratory postbiotic production process, with emphasis on their quality controls.

Total Pages: 38-47 (10)

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