Bacteria, Beneficial: Probiotics, Applications in Dairy Products

Encyclopedia of Dairy Sciences: Second Edition

Volumn , Issue , 2011, Pages 412-419

  Salminen, S ^a   Kenifel, W ^b   Ouwehand, A C ^c  

^a UNIVERSITY OF TURKU   (Finland)

^b UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES   (Austria)

^c Danisco Bioactives Health and Nutrition   (Finland)

Author keywords

Bifidobacterium; Clinical studies; Fermented milks; Health effects; Intestinal microbiota; Lactic acid bacteria; Lactobacillus; Lactose intolerance; Probiotic; Probiotic mechanisms; Safety; Selection criteria; Yogurt

Indexed keywords

EID: 84886883675     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-374407-4.00048-0     Document Type: Chapter

References (12)

1. Ballongue J. Bifidobacteria and probiotic action. Lactic Acid Bacteria: Microbiology and Functional Aspects 1998, 519-587. Marcel Dekker, Inc., New York. S. Salminen, A. von Wright (Eds.).
2. Barlow S., Chesson A., Collins J.D., et al. Introduction of a Qualified Presumption of Safety (QPS) approach for assessment of selected microorganisms referred to EFSA. EFSA-Q-2005-293. The EFSA Journal 2007, 587:1-16.
3. Kalliomäki M., Salminen S., Isolauri E. Positive interactions with the microbiota: Probiotics. Advances in Experimental Medicine and Biology 2008, 635:57-66.
4. Lee Y.-K., Salminen S. Handbook of Probiotics 2009, John Wiley and Sons, New York.
5. Ouwehand A.C., Salminen S.J. The health effects of cultured milk products with viable and non-viable bacteria. International Dairy Journal 1998, 8:749-758.
6. Ouwehand A.C., Vaughan E.E. Gastrointestinal Microbiology 2006, Taylor & Francis, New York.
7. Rautava S., Ruuskanen O., Ouwehand A., Salminen S., Isolauri E. The hygiene hypothesis of atopic disease - an extended version. Journal of Pediatric Gastroenterology and Nutrition 2004, 38(4):378-388.
8. Salminen S., Bouley M.C., Boutron-Rualt M.C., et al. Functional food science and gastrointestinal physiology and function. The British Journal of Nutrition 1998, 80(supplement 1):147-171.
9. Salminen S., Ouwehand A., Benno Y., Lee Y.K. Probiotics: How should they be defined?. Trends in Food Science & Technology 1999, 10:107-110.
10. Sanders M.E. Probiotics: Definition, sources, selection, and uses. Clinical Infectious Diseases 2008, 46(supplement 2):S58-S61.
11. Vankerckhoven V., Huys G., van Canneyt M., et al. Biosafety assessment of probiotics used for human consumption: Recommendations from the EU-PROSAFE project. Trends in Food Science & Technology 2008, 19:102-114.
12. - WHO. http://www.who.int/foodsafety/fs_management/en/probiotic_guidelines.pdf.