THE COMING OF AGE OF PROBIOTICS

Authors
LEE YK SALMINEN S
Citation
Yk. Lee et S. Salminen, THE COMING OF AGE OF PROBIOTICS, Trends in food science & technology, 6(7), 1995, pp. 241-245
Citations number
47
Categorie Soggetti
Food Science & Tenology
Journal title
Trends in food science & technology → ACNP
ISSN journal
09242244
Volume
6
Issue
7
Year of publication
1995
Pages
241 - 245
Database
ISI
SICI code
0924-2244(1995)6:7<241:TCOAOP>2.0.ZU;2-U
Abstract
Recent advances in probiotic research have finally confirmed the healt h benefits of some probiotic bacterial strains. In addition to their a pplication to dairy products, probiotic bacteria are now being applied to new food products including fermented cereals, infant formulae and therapeutic foods. It is very important to be able to enhance the sta bility of probiotic bacteria both in old and new applications in order to expand their new uses and also to guarantee minimum effective dose s for particular products.