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According to research, probiotics may be most effective in children and younger adults - but less so in individuals over 64 years of age ( 6, 7, 8). However, their effectiveness may partly depend on your age. Studies note that taking probiotics alongside antibiotics may help reduce your risk of diarrhea by up to 51% ( 5, 6). They disturb the balance of your gut bacteria, letting harmful, diarrhea-causing bacteria propagate. Diarrhea related to antibioticsĪntibiotics are another common trigger for diarrhea. The same review indicates that those given probiotics were 59% less likely, on average, to experience diarrhea lasting 4 or more days and had fewer bowel movements per day, compared with those given no probiotics ( 4).

Studies show that consuming probiotics in the weeks leading up to a trip may reduce your risk of traveler’s diarrhea by up to 15% ( 2, 3).Ī review of 63 randomized controlled trials further suggests that probiotics may shorten the length of diarrhea caused by bacterial, viral, or parasitic infections by around 25 hours ( 4). Therefore, this approach opens the possibility of applying this type of strategy to a wide range of food fermentative processes, with potential to improve food quality and to create and develop food products with novel characteristics.Yogurt may help prevent or treat diarrheaĬertain types of yogurt contain friendly bacteria, also known as probiotics, which may help prevent or treat diarrhea. Therefore, the fermentative conditions can be changed not only to regulate the fermentation kinetics, but also to produce a final product with different properties. Yogurts fermented at 10 MPa presented interesting features, with syneresis similar to control yogurts and a firm texture. Regarding physical properties, both syneresis and texture were influenced by fermentation conditions. Fermentation conditions affected the microbial growth, with Streptococcus thermophilus being more sensitive to the combination of high temperatures and pressures than Lactobacillus bulgaricus.

Therefore, lactic acid fermentation was performed under different combinations of pressure (0.1, 10 and 30 MPa) and temperature (35, 43 and 50 ☌), and microbiological and physical properties of the yogurts obtained were analyzed.

Regarding yogurt, both bacteria metabolism and physical properties of gel may be affected, resulting in different yogurts. Variations on fermentation conditions (temperature, pressure, etc.) can bring novel characteristics to fermentative processes and the respective final products.