**7. Common genera and species of probiotic microorganisms**

Probiotic products may contain one or more selected microbial strains. Human probiotic microorganisms mostly belong to the genera *Lactobacillus, Bifidobacterium, Lactococcus, Streptococcus* and *Enterococcus*. In addition, grampositive bacteria belonging to the genus *Bacillus* and some yeast species belonging to the genus *Saccharomyces* are commonly used in probiotic products. The largest group of lactic acid bacteria belongs to the genus *Lactobacillus,* which includes more than 50 different species. Lactic acid bacteria are gram-positive, spore-free,

anaerobic fermentative bacteria that grow anaerobically and they are traditionally used in preserving a variety of fermented foods. Inoculated in the food industry as a fermente. Because they play a role in preserving the taste and texture of fermented foods. While the conversion of fermented sugars in raw materials to lactic acid is their main function, the production of antimicrobial peptides, exopolysaccharides and other metabolites is another important feature [9].

### **8. Functional foods**

In many countries today, the role of food in human health and nutrition is very important. So that most of the importance of food, instead of the primary role of food as a source of energy and growth has changed to the biological role of food on functional food. The food production and consumption market has shifted more towards the production of healthy foods. Functional foods are foods that, in addition to their normal nutritional properties, have health benefits for the consumer. They have medicinal value beyond nutritional value and have positive effects on human health. Demand for healthy food products is growing rapidly due to increasing consumer awareness of the benefits of these products. Functional foods include a wide range of dietary supplements, special foods for children, foods enriched with vitamins and minerals, probiotic products, foods containing antioxidants, fiber, protein and soy [8].

#### **8.1 Property of functional foods**

The amount of food consumed is important to achieve the beneficial effect of the added nutrient. Identify quality components in the food composition and optimal intake of nutrients in the diet; they reduced diseases and increased the level of health in the human body. In order to achieve the benefits of a healthy food, it must be possible to use it as part of a balanced diet [8]. The gut microflora can face daily challenges such as poor diet, antibiotic use, stress, or food poisoning, leading to an imbalance between "good" and "bad" bacteria. However, eating foods containing probiotics can increase the amount of healthy bacteria in the gut [8]. Probiotics are a group of beneficial microorganisms that, if consumed in sufficient doses of 106 log Cfu/gr, can lead to health.promoting properties in humans [8]. The majority of probiotics belong to the genera *Lactobacillus*, *Bifidobacterium* and *Lactococcus,* which are the natural inhabitants of the large intestine [7, 19]. Their beneficial effects have been extensively studied [4, 20]. Probiotic bacteria can be used in pure culture (as found in supplements) or added to dairy products or other foods. Due to the special conditions that probiotic bacteria need to grow, their survival in most foods will face many problems. One of the methods that can increase the survival of these bacteria and protect them against adverse conditions is the use of encapsulation techniques [13, 21, 22]. This technology refers to a physical and chemical process that inserts the desired bacteria into a coating to produce particles with diameters ranging from a few nanometers to a few micrometers [5]. The purpose of microencapsulation is to create a small environment in which bacteria survive during production and storage and are released in appropriate places (such as the small intestine) in the gastrointestinal tract [21].

#### **9. Microencapsulation of probiotic bacteria**

Microencapsulation technologies can be used in many applications in the food industry, such as controlling the oxidative reaction, coating flavors, colors

#### *Food Health with Increased Probiotic Survival During Storage DOI: http://dx.doi.org/10.5772/intechopen.99382*

and odors, stable and controlled release of the desired substance, extending the useful life, etc. [5]. Techniques to reduce the lethal effects of the gastrointestinal tract on probiotic microorganisms have been developed and evaluated. Among these, the microencapsulation technique is one of the most appropriate solutions. Microencapsulation is a physicochemical or mechanical process for trapping probiotic bacteria in an emulsion to produce particles with a diameter of a few nanometers to a few millimeters [5].

Technology The microencapsulation of living probiotic cells is covered by other preservatives or mixtures thereof in different techniques [23]. Protection of microcapsules when passing through the stomach can be increased by the use of insoluble wall materials [23]. Microencapsulation protects bacterial cells from environmental pressures such as oxygen, high acidity, and gastric conditions and can be used to pass through the stomach with little damage [24]. In recent years, many studies have been conducted on the preservation of probiotic microorganisms by microencapsulation during food processing and storage [23]. The purpose of microencapsulation is to create an environment in which bacteria survive during processing and storage and are released into, Suitable places the gastrointestinal tract (eg the small intestine) [23].
