Should yoghurt cultures be considered probiotic?

British Journal of Nutrition

Volumn 93, Issue 6, 2005, Pages 783-786

  Guarner, Francisco ^a   Perdigon, Gabriela ^b   Corthier, Gérard ^c   Salminen, Seppo ^d   Koletzko, Berthold ^e   Morelli, Lorenzo ^f  

^a HOSPITAL UNIVERSITARI VALL D HEBRON   (Spain)

^b UNIVERSIDAD NACIONAL DE TUCUMÁN   (Argentina)

^c CEMAGREF   (France)

^d UNIVERSITY OF TURKU   (Finland)

^e UNIVERSITY OF MUNICH   (Germany)

^f UNIVERSITÀ CATTOLICA DEL SACRO CUORE   (Italy)

Author keywords

Bacteria; Functional Food; Market regulation; Probiotic definition

Indexed keywords

LACTASE; LACTOSE; PROBIOTIC AGENT; YOGHURT;

ENZYME ACTIVITY; HUMAN; IMMUNE RESPONSE; LACTOBACILLUS DELBRUECKII; LACTOSE INTOLERANCE; NONHUMAN; NUTRITIONAL VALUE; REVIEW; STREPTOCOCCUS THERMOPHILUS; DIET SUPPLEMENTATION; METABOLISM; MICROBIOLOGY;

LACTOBACILLUS DELBRUECKII; STREPTOCOCCUS THERMOPHILUS;

DIETARY SUPPLEMENTS; HUMANS; LACTOBACILLUS DELBRUECKII; LACTOSE; LACTOSE INTOLERANCE; PROBIOTICS; STREPTOCOCCUS THERMOPHILUS; YOGURT;

EID: 23944489509     PISSN: 00071145     EISSN: 14752662     Source Type: Journal    
DOI: 10.1079/BJN20051428     Document Type: Review

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