Latest Developments in Probiotics

  • Frédéric Leroy
  • Gwen Falony
  • Luc de Vuyst

Probiotic foods are a group of health-promoting, so-called functional foods, with large commercial interest and growing market shares (Arvanitoyannis & van Houwelingen-Koukaliaroglou, 2005). In general, their health benefits are based on the presence of selected strains of lactic acid bacteria (LAB), that, when taken up in adequate amounts, confer a health benefit on the host. They are administered mostly through the consumption of fermented milks or yoghurts (Mercenier, Pavan, & Pot, 2003). In addition to their common use in the dairy industry, probiotic LAB strains may be used in other food products too, including fermented meats (Hammes & Hertel, 1998; Incze, 1998; Kröckel, 2006; Työppönen, Petäjä,& Mattila- Sandholm, 2003).


Lactic Acid Bacterium Meat Product Probiotic Bacterium Probiotic Strain Fermented Sausage 
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Copyright information

© Springer Science+Business Media, LLC 2008

Authors and Affiliations

  • Frédéric Leroy
  • Gwen Falony
  • Luc de Vuyst
    • 1
  1. 1.Research Group of Industrial Microbiology and Food Biotechnology (IMDO)Vrije Universiteit Brussel (VUB)Belgium

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