Probiotic bacteria: safety, functional and technological properties

During the past two decades probiotic (health promoting) micro-organisms ha ve been increasingly included in various types of food products, especially in fermented milks. Several aspects, including safety, functional and tech nological characteristics, have to be taken into consideration in the selec tion process of probiotic micro-organisms. Safety aspects include specifica tions such as origin (healthy human GI-tract), non-pathogenicity and antibi otic resistance characteristics. Functional aspects include viability and p ersistence in the GI-tract, immunomodulation, antagonistic and antimutageni c properties. Before probiotic strains, chosen on the basis of their good s afety and functional characteristics, can benefit the consumer, they must f irst be able to be manufactured under industrial conditions. Furthermore, t hey have to survive and retain their functionality during storage, and also in the foods into which they are incorporated without producing off-flavou rs. Factors related to the technological and sensory aspects of probiotic f ood production are of utmost importance since only by satisfying the demand s of the consumer can the food industry succeed in promoting the consumptio n of functional probiotic products in the future. (C) 2000 Elsevier Science B.V. All rights reserved.