Researchers from Cukurova University Detail Research in Biology and Life Sciences (The Potential Use of Synbiotic Combinations in Bread-A Review).

A recent study conducted by researchers from Cukurova University in Adana, Turkey, explores the potential use of synbiotic combinations in bread. The study highlights the commonly used probiotics in these combinations, such as Lactobacillaceae and Bifidobacteriaceae, but also suggests the potential use of heat-resistant bacteria like Bacillus coagulans and probiotic yeast like Saccharomyces boulardii. Inulin is identified as the most commonly used prebiotic source in these bread formulations, and co-encapsulations of probiotics with prebiotics could be beneficial. While there are some health benefits for diabetics consuming synbiotic bread, further comprehensive clinical trials are needed. [Extracted from the article]