Fortified and bioengineered yoghurt: prospects for bacteriotherapy and nutrient deficiency management

Mary Jummai Jiya; Vincent T.  Balogu

doi:10.54117/gjpas.v2i2.59

Authors

Mary Jummai Jiya Department of Microbiology, Ibrahim Badamasi Babangida University, P.M.B 11, Lapai. Niger State.
Vincent T. Balogu Department of Microbiology, Ibrahim Badamasi Babangida University, P.M.B 11, Lapai. Niger State.

DOI:

https://doi.org/10.54117/gjpas.v2i2.59

Keywords:

Fortified, Bioengineered , Yoghurt, Bacterio-therapy, Nutrient deficiency management

Abstract

One of the main vital processes for the enhancement of food nutrition quantity and quality is food fortification and bioengineering. Global utilization and functional properties of probiotics from yoghurts, make it a good candidate for fortification and bioengineering. Yoghurt is the most popular fermented milk product that is biochemically altered by activities of special microorganisms to achieve desired functional and sensory properties. Due to global food crisis, and health challenges from metabolic disorders and drug resistance. The prospect of fortified and bioengineered yoghurt as an effective bacterio-therapy and nutrient deficiencies management approach is new trend among stakeholders. The aim of this review is to underscore the prospect of fortified and bioengineered yoghurt for the bacterio-therapy and nutrition deficiency management. In this review paper fortification and bioengineering was defined and the major aims of prospect for bacterio-therapy and nutrition deficiency management were presented. Yoghurt fortified with different vitamins and minerals ingredients that exhibit functional properties were discussed. The main problems for human health in today’s world is infectious diseases, so yearly gastrointestinal infections resulted to sickness and death significantly worldwide. Therefore, drinking of fortified and bioengineered fermented dairy products increase host metabolism by keeping the balance of intestinal micro flora and thus on the host have a positive effect. The new dairy products designed to be fortified and bioengineered can resolved the problems of nutritional deficiencies. However, fortification of yoghurt with elemental and micronutrients are still developing challenges due to oxidation, solubility and sensory acceptance. Likewise, all genetically modified organisms products (GMO), acceptance of bioengineered yoghurts is still a surmountable challenge with adequate education.

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