Fermented products with probiotic qualities

dc.contributor.author	Kalantzopoulos, G	en
dc.date.accessioned	2014-06-06T06:43:26Z
dc.date.available	2014-06-06T06:43:26Z
dc.date.issued	1997	en
dc.identifier.issn	10759964	en
dc.identifier.uri	http://dx.doi.org/10.1006/anae.1997.0099	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/1274
dc.subject	Bifidobacteria	en
dc.subject	Fermented products	en
dc.subject	Lactic acid bacteria	en
dc.subject	Probiotics	en
dc.subject.other	bacteriocin	en
dc.subject.other	cholesterol	en
dc.subject.other	yoghurt	en
dc.subject.other	antibacterial activity	en
dc.subject.other	antineoplastic activity	en
dc.subject.other	bacterial colonization	en
dc.subject.other	cell interaction	en
dc.subject.other	cholesterol blood level	en
dc.subject.other	conference paper	en
dc.subject.other	dairy product	en
dc.subject.other	diet therapy	en
dc.subject.other	Enterococcus	en
dc.subject.other	Europe	en
dc.subject.other	fermentation	en
dc.subject.other	food storage	en
dc.subject.other	gastrointestinal tract	en
dc.subject.other	Gram positive bacterium	en
dc.subject.other	human	en
dc.subject.other	immunostimulation	en
dc.subject.other	intestine flora	en
dc.subject.other	Japan	en
dc.subject.other	Lactobacillus	en
dc.subject.other	Lactobacillus acidophilus	en
dc.subject.other	Lactobacillus casei	en
dc.subject.other	milk	en
dc.subject.other	nonhuman	en
dc.subject.other	nutrition	en
dc.subject.other	priority journal	en
dc.subject.other	stomach pH	en
dc.subject.other	Streptococcus	en
dc.subject.other	Animalia	en
dc.subject.other	Bacteria (microorganisms)	en
dc.subject.other	Enterococcus	en
dc.subject.other	lactobacilli casei	en
dc.subject.other	Lactobacillus acidophilus	en
dc.subject.other	Lactobacillus casei	en
dc.subject.other	Lactobacillus delbrueckii subsp. bulgaricus	en
dc.subject.other	Posibacteria	en
dc.subject.other	Streptococcus	en
dc.title	Fermented products with probiotic qualities	en
heal.type	conferenceItem	en
heal.identifier.primary	10.1006/anae.1997.0099	en
heal.publicationDate	1997	en
heal.abstract	For several centuries, fermented products derived from plant or animal materials have been an acceptable and essential part of the diet in most parts of the world. Health benefits have also often been associated with them. Probiotics can be defined as fermented food containing specific live microorganisms or a live microbial food or feed supplement, which beneficially effects the human or the host animal by improving its intestinal microbial balance. Nearly all probiotics currently on the market contain Lactobacilli, Streptococci, Enterococci or Bifidobacterin. In contrast to Japan, where freeze-dried microorganisms are consumed by a substantial part of the human population, in Europe, probiotic action towards humans are only claimed for certain fermented dairy products (e.g. yoghurts). Those species that have been extensively studied so far, with several experimental trials on man, are the two yoghurt bacteria Streptocaccus thermophilus and Lactobacillus bulgaricus, L. casei and Bifidobacteria. L. acidophilus has also received important scientific interest, however, only a few human studies have been carried out. From the technological point of view a good probiotic should be stable and viable for long periods under storage, should be able to survive the low pH levels of the stomach, be able to colonise the epithelium of the gastrointestinal tract of the host, should not be pathogenic and, last but not least, must be capable of exerting a growth promoting effect or a resistance to infectious diseases. The beneficial effects of probiotics are mainly contributed to a direct antagonistic effect against specific groups of microorganisms (Enteropathogenes), by an effect on the metabolism in the gut or by a stimulation of systemic or mucosal immunity. We will present major proven health benefits of milks fermented with those bacterial species and discuss, where possible, the impact of the specific selection and utilisation of particular strains.	en
heal.journalName	Anaerobe	en
dc.identifier.issue	2-3	en
dc.identifier.volume	3	en
dc.identifier.doi	10.1006/anae.1997.0099	en
dc.identifier.spage	185	en
dc.identifier.epage	190	en