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- W1971409483 abstract "For several centuries, fermented products derived from plant or animal materials have been an aceptable 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 benefically effects the human or the host animal by improving its intestinal microbial balance. Nearly all probiotics currently on the market containLactobacilli, Streptococci, EnterococciorBifidobacteria. 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 bacteriaStreptocaccus thermophilusandLactobacillus bulgaricus, L. caseiandBifidobacteria. L. acidophilushas 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 gastro-intestinal 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." @default.
- W1971409483 created "2016-06-24" @default.
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- W1971409483 date "1997-04-01" @default.
- W1971409483 modified "2023-09-28" @default.
- W1971409483 title "Fermented Products with Probiotic Qualities" @default.
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- W1971409483 doi "https://doi.org/10.1006/anae.1997.0099" @default.
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