Probiotics 2

Applications and practical aspects

  • R. Fuller

Table of contents

  1. Front Matter
    Pages i-ix
  2. R. Fuller
    Pages 1-9
  3. G. R. Gibson, J. M. Saavedra, S. Macfarlane, G. T. Macfarlane
    Pages 10-39
  4. P. Marteau, T. Vesa, J. C. Rambaud
    Pages 65-88
  5. A. Hosono, H. Kitazawa, T. Yamaguchi
    Pages 89-132
  6. G. Famularo, S. Moretti, S. Marcellini, C. De Simone
    Pages 133-161
  7. J. T. Huber
    Pages 162-186
  8. Back Matter
    Pages 209-212

About this book


R. Fuller 1.1 DEVELOPMENT OF COMMERCIAL PREPARATIONS The history of the probiotic effect has been well documented many times previously (see e.g. Bibel, 1982; Fuller, 1992). The consumption of fermented milks dates from pre-biblical times but the probiotic concept was born at the end of the last century with the work of Metchnikoff at the Pasteur Institute in Paris. In the century that has elapsed since Metchnikoff's work, the probiotic concept has been accepted by scientists and consumers throughout the world. Attempts to refine the practice from the use of traditional soured milks to preparations containing specific micro­ organisms have occupied the thoughts and endeavours of scientists in many different countries. But, in spite of the large amount of effort expended in attempting to explain and define the effect, it has to be admitted that little is known of the way in which probiotics operate. There are likely to be several different mechanisms because it seems highly improbable that a mode of action that explains resistance to microbial infection will also hold true for improved milk production or alleviation of lactose malabsorption.


bacteria food gastroenterology infection lactose nutrition probiotic probiotics

Editors and affiliations

  • R. Fuller
    • 1
  1. 1.UK

Bibliographic information

  • DOI
  • Copyright Information Springer Science+Business Media Dordrecht 1997
  • Publisher Name Springer, Dordrecht
  • eBook Packages Springer Book Archive
  • Print ISBN 978-94-010-6476-7
  • Online ISBN 978-94-011-5860-2
  • Buy this book on publisher's site
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