Please use this identifier to cite or link to this item: http://localhost:8080/xmlui/handle/123456789/1581
Title: The potential of probiotics: A review
Authors: Soccol, C R
de Souza Vandenberghe, L P
Spier, M R
Medeiros, A B P
Yamaguishi, C T
De Dea Lindner, J
Pandey, A
Thomaz-Soccol, V
Keywords: Probiotics
Intestinal microflora
Bifidobacterium
Lactobacillus
Immune stimulation
Probiotic production
Food carriers
Dairy products
Non-dairy products
Issue Date: 2010
Publisher: Faculty Food Technology Biotechnology
Citation: Food Technology and Biotechnology 48(4):413-434 Special Issue: SI; Oct-Dec 2010
Abstract: Probiotics, live cells with different beneficiary characteristics, have been extensivelly studied and explored commercially in many different products in the world. Their benefits to human and animal health have been proven in hundreds of scientific research. Lactobacillus and Bifidobacterium are the main probiotic groups; however, there are reports on the probiotic potential of Pediococcus, Lactococcus, Bacillus and yeasts. Some of the identified probiotic strains exhibit powerful anti-inflammatory, antiallergic and other important properties. Apart from that, the consumption of dairy and non-dairy products stimulates the immunity in different ways. Various food matrices have been used with probiotics, which are briefly documented. In this review, the history of probiotics, their application in the health and food areas and new trends in probiotic products and processes are presented.
URI: http://ir.niist.res.in:8080/jspui/handle/123456789/1581
ISSN: 1330-9862
Appears in Collections:2010

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