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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).

Keywords

Lactic Acid Bacterium Meat Product Probiotic Bacterium Probiotic Strain Fermented Sausage 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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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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