Latest Developments in Probiotics
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).
KeywordsLactic Acid Bacterium Meat Product Probiotic Bacterium Probiotic Strain Fermented Sausage
Unable to display preview. Download preview PDF.
- Collins, M. D., & Gibson, G. R. (1999). Probiotics, prebiotics, and synbiotics: Approaches for modulating the microbial ecology of the gut. American Journal of Clinical Nutrition, 69, 1052S–1057S.Google Scholar
- Döderlein, A. (1892). Das Scheidensecret und seine Bedeutung für das Puerperalfieber. Centralblatt für Bacteriologie, 11, 699–700.Google Scholar
- Dunne, C., O’Mahony, L., Murphy, L., Thornton, G., Morrissey, D., O’Halloran, S., et al. (2001). In vitro selection criteria for probiotic bacteria of human origin: Correlation with in vivo findings. American Journal of Clinical Nutrition, 73, 386S–392S.Google Scholar
- FAO/WHO. (2001). Health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria – Joint Food and Agricultural Organization of the United Nations and World Health Organization Expert Consultation Report. Córdoba, Argentina: http://www.who.int/foodsafety/publications/fs_management/probiotics/ en/index.html.
- FAO/WHO. (2002). Guidelines for the evaluation of probiotics in food – Joint Food and Agricultural Organization of the United Nations and World Health Organization Working Group Meeting Report. London Ontario, Canada: http://www.who.int/foodsafety/ publications/fs_management/probiotics2/en/index.html.
- Gibson, G. R., & Roberfroid, M. B. (1995). Dietary modulation of the human colonic microbiota – Introducing the concept of prebiotics. Journal of Nutrition, 125, 1401–1412.Google Scholar
- Kröckel, L. (2006). Use of probiotic bacteria in meat products. Fleischwirtschaft, 86,109–113.Google Scholar
- Makras, L., Avonts, L., & De Vuyst, L. (2004). Probiotics, prebiotics, and gut health. In C. Remacle & B. Reusens (Eds.), Functional foods: Ageing and degenerative disease (pp. 416–482). Cambridge, United Kingdom: Woodhead Publishing Ltd.Google Scholar
- Metchnikoff, E. (1908). The prolongation of life – Optimistic studies. London, United Kingdom: Butterworth-Heinemann.Google Scholar
- Parker, R. B. (1974). Probiotics: The other half of the antibiotics story. Animal Nutrition and Health, 29, 4–8.Google Scholar
- Sanders, M. E., & Huis in ’t Veld, J. (1999). Bringing a probiotic-containing functional food to the market: Microbiological, product, regulatory and labeling issues. Antonie Van Leeuwenhoek International Journal of General and Molecular Microbiology, 76, 293–315.Google Scholar
- Yakult Central Institute for Microbiological Research. (1999). Lactobacillus casei Shirota – Intestinal flora and human health. Tokyo, Japan: Yakult Honsha Co., Ltd.Google Scholar