**Author details**

Ilza Fernanda Barboza Duarte1,3, Naianny Lívia Oliveira Nascimento Mergulhão1 , Valdemir da Costa Silva1 , Laisa Carolina Gomes de Bulhões2 , Irinaldo Diniz Basílio Júnior2 and Anielle C.A. Silva1,3\*

1 Programa de Pós-Graduação da Rede Nordeste de Biotecnologia (RENORBIO), Federal University of Alagoas, Maceió, AL, Brazil

2 Laboratory of Pharmaceutical Technology, Research Program Post-Graduation in Pharmaceutical Sciences, Institute of Pharmaceutical Sciences, Maceió, AL, Brazil

3 Laboratory of New Nanostructured and Functional Materials, Physics Institute, Federal University of Alagoas, Maceió, AL, Brazil

\*Address all correspondence to: acalmeida@fis.ufal.br

© 2021 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

*Natural Probiotics and Nanomaterials: A New Functional Food DOI: http://dx.doi.org/10.5772/intechopen.98984*
