The process of producing and distributing probiotics in the matrices of a
wide variety of foods in the form of living cells has often been associate with
difficulties. Several investigations have been doing to develop or optimize various
approaches to maintain the viability of probiotic microbes. On the other hand, in recent
years (mainly since 2010), a great deal of attention has been paid to using non-viable
forms (postbiotics) bacteria as substitutes for probiotics. The term “postbiotic” refers to
modified inactivated microbial cells, cell fractions, or cell metabolites that are naturally
or synthetically generated by live probiotic cells and exert biological health-promoting
effects to the host when administered in sufficient amounts. This chapter provides an
overview of key concepts and main constituents of postbiotics, with emphasis on their
biological activities.
Keywords: Ethyl phenyl sulfate, Flavonoids, Gut commensal bacteria, Indole,
Long-chain fatty acids, Probiotic, Postbiotic, Prebiotics, Polyamines, Retinoic
acid, Short-chain fatty acids, Trimethylamine-n-oxide.
