Table 2 Functional attributes of probiotics present in ethnic fermented foods

B. animalis BB12, Saccharomyces cerevisiae Lyo

Prevention and treatment of diarrhea

[85, 86]

B. longum, Lb. acidophilus, Lb. casei subsp. rhamnosus, and Lb. helveticus

Boost immune response by producing lymphocytes, interleukin 1, 2 and 6, tumor necrosis factor, prostaglandin, γ-interferon, and serum proteins

[57,58,59,60]

B. infantis 35624

Reduce abdominal pain

[93, 95, 96]

Lacticaseibacillus rhamnosus GG

Prevent the adhesion of pathogens to the intestine

[59]

Lb. acidophilus La5

Inhibits Helicobacter pylori infection

[80, 81]

Lb. acidophilus

Decrease the chemically induced colon tumors

[57]

Lacticaseibacillus paracasei LP-33

Reduce allergic rhinitis

[115]

Limosilactobacillus reuteri ATCC 55730

Produce CD⁺4 T-Lymphocytes

[60]

Lb. acidophilus, Lb. buchneri P2, and B. longum BL1

Reduce serum cholesterol

[62]

Escherichia coli Nissle 1917

Used in treatment of colitis

[95, 96]

Lactiplantibacillus plantarum LP31

Regulates the growth of food pathogens

[70,71,72]

B. longum

Promotes antitumor effect

[55]

Lb. UCC118

Reduces colon cancer in mice

[54, 55]

Lb. acidophilus, Lacticaseibacillus subsp. rhamnosus, and B. bifidum

Reduce urinary tract infection

[95, 96]

Lb. acidophilus, Lb. bulgaricus, and Streptococcus thermophilus

Reduce lactose intolerance by producing β-galactosidase involved in digestion of lactose

[116]