Probiotics: From Strain to Product

Probiotics and Health Claims

Volumn , Issue , 2010, Pages 37-48

  Ouwehand, Arthur C ^a   Svendsen, Lisbeth Søndberg ^b   Leyer, Gregory ^c  

^a Danisco A/S ^*

^b DANISCO A S   (Denmark)

^c Danisco USA Inc   (United States)

Author keywords

Formulating food products in a way facilitating survival of included probiotic, one strategy; Human origin, mentioned also as a selection criterion; Isolating a potential probiotic strain; Probiotic stability in products, organisms being activity metabolizing, with physical properties of food matrix; Probiotic strains on a large scale; Probiotic containing fermented milk products based on regionally highly variable recipes and processes impacting probiotic survival; Probiotics in cheese (cheddar and Gouda varieties) with standard cheese cultures; Probiotics from strain to product; Safety, prime selection criterion taken for granted, in cases of lactobacilli and bifidobacteria; Viability, difficult to define in microbes than one would think

Indexed keywords

EID: 84886011248     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781444329384.ch3     Document Type: Chapter

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