Potential effects of probiotics in cheese and yogurt production: A review

被引：72

作者：

Plessas, Stavros ^{[1
]}

Bosnea, Loulouda ^{[2
]}

Alexopoulos, Athanasios ^{[1
]}

Bezirtzoglou, Eugenia ^{[1
]}

机构：

[1] Democritus Univ Thrace, Fac Agr Dev, Lab Microbiol Biotechnol & Hyg, GR-68200 Orestiada, Greece

[2] Univ Patras, Dept Chem, Food Biotechnol Grp, Patras, Greece

来源：

ENGINEERING IN LIFE SCIENCES | 2012年 / 12卷 / 04期

关键词：

Cheese; Prebiotics; Probiotics; Viability; Yogurt; LACTIC-ACID BACTERIA; LACTOBACILLUS-CASEI PREPARATION; SUPERFICIAL BLADDER-CANCER; FERMENTED DAIRY-PRODUCTS; PLACEBO-CONTROLLED TRIAL; CHEDDAR CHEESE; SACCHAROMYCES-BOULARDII; BIFIDOBACTERIUM-BIFIDUM; COLD-STORAGE; INTESTINAL MICROFLORA;

D O I：

10.1002/elsc.201100122

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The implementation of probiotic cultures in the dairy industry has been a modern trend in the last few years. The main reasons are the enhancement of human nutrition and health and better organoleptic properties of food products. Probiotic microorganisms can provide protection against pathogenic microorganisms in the gut, by reducing the severity of some types of diarrhea, and against the risk of atopic eczema in high-risk infants. They also assist in the development of the immune system, by improving colonic health and nutrition. This has led to a better acceptance by the consumers, since it has been demonstrated recently that the microorganisms of the respective food products are also present in the natural microflora of the gut. This review discusses the criteria to select probiotic microorganisms as well as their positive impact on cheese and yogurt production.

引用

页码：433 / 440

页数：8

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