Probiotics are live, microbial cells with several beneficial health effects on humans. The beneficial effect of probiotics mainly depends on their survival in the gastrointestinal tract. The health-promoting properties of certain LAB inhabiting the human gastrointestinal tract encouraged the food industry to develop new functional food products containing probiotic. Selection of a microbial strain for the incorporation into food products requires both in vitro and in vivo evaluations
In this paper, the syntheses of kojic acid esters via chemical and enzymatic methods are
reviewed. The advantages and disadvantages of chemical process in term of process, safety and
efficiency are discussed. In enzymatic process, the significant process parameters related to the
synthesis of kojic acid esters such as the lipases, solvent, temperature and water content are
highlighted. Possible enzymatic synthesis using solvent and solvent-free system taking into
consideration of the difference in these systems involving cost, lipase reusability and efficiency
is comparatively reviewed. The possible approach for large scale production using various
enzyme reactor designs is also discussed and re-evaluated.