Ingredient selection criteria for probiotic microorganisms in functional dairy foods

The selection of potentially probiotic microorganisms for use in functional dairy foods is reviewed. Two groups of selection criteria are distinguishe d encompassing technological and medico-scientific properties. The former e nsure provision of viable cultures of the desired cell density that are rob ust to the intended product application, while the latter ensure that the c ulture provided possesses activity in terms of some specified nutritional/h ealth benefit at a specified site in the gastrointestinal tract. It si conc luded that an understanding of the scientific principles and mechanisms inv olved in probiotic activities in th human host is continuing to emerge. Fur ther advances will require a concerted collaborative effort between medical , pharmacological, nutritional, microbiological and technological experts. These advances will improve the basis upon which potentially probiotic micr oorganisms are selected and delivered by functional foods in the diet for s pecified human nutritional/health benefits.