MARY ELLEN SANDERS

A PUBLICATION OF THE INSTITUTE OF FOOD TECHNOLOGISTS ’ EXPERT PANELON FOOD SAFETY AND NUTRITION

Probiotics are defined as live microbial food ingredients that have a beneficial effect on human health (Salminen et al., 1998). The concept of probiotics evolved at the turn of the 20th century from a hypothesis first proposed by Nobel Prize winning Russian scientist Elie Metchnikoff (Bibel, 1988), who suggested that the long, healthy life of Bulgarian peasants resulted from their consumption of ferme…

Table 1 Characterized probiotic strains (partial list). Species identification is as reported by the manufacturer and may not reflect the most current taxonomy (Yeung et al., 1999)




Table 4 Targets and postulated mechanisms of probiotic influence on abnormal gastrointestinal conditions. Many studies were designed as pilot studies (small numbers of subjects, not blinded) and results have not been confirmed in large trials

Table 5 Immune effects evoked by probiotic bacteria or yogurt in immunocompetent humans





Premium Content
You've reached your monthly limit of free articles.
Access Food Technology
Log in Subscribe