Paraprobiotics in the Dairy Industry: Current Research and Future Prospects: A Review

Abstract

Paraprobiotics, or non-viable microorganisms that have beneficial effects on the host, have gained attention in the dairy industry as a potential alternative to traditional probiotics. Instead, the concept of paraprobiotics shall be put forth in addition to employing probiotics to reap additional benefits. The use of paraprobiotics has become a potential opportunity for diversification of functional foods due to their great versatility when compared to viable probiotic cells. The advantages of paraprobiotics include the possibility of using technologies and formulations with negative impacts on probiotics, the longer shelf life of products and greater convenience during processing, storage and transportation, in addition to being a safer therapeutic approach for immune-compromised individuals. The use of paraprobiotics in dairy industry is potential for these microorganisms to be used as feed additives to improve the health and productivity of dairy cattle.