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  • 标题:The Potential of Probiotics: A Review
  • 本地全文:下载
  • 作者:Soccol, Carlos Ricardo ; Vandenberghe, Luciana Porto de Souza ; Spier, Michele Rigon
  • 期刊名称:Food Technology and Biotechnology
  • 印刷版ISSN:1330-9862
  • 电子版ISSN:1334-2606
  • 出版年度:2010
  • 卷号:48
  • 期号:4
  • 页码:413-434
  • 出版社:Sveuciliste u Zagrebu - Faculty of Food
  • 摘要:Probiotics, live cells with different beneficiary characteristics, have been extensivelly studied and explored commercially in many different products in the world. Their benefits to human and animal health have been proven in hundreds of scientific research. Lactobacillus and Bifidobacterium are the main probiotic groups; however, there are reports on the probiotic potential of Pediococcus, Lactococcus, Bacillus and yeasts. Some of the identified probiotic strains exhibit powerful anti-inflammatory, antiallergic and other important properties. Apart from that, the consumption of dairy and non-dairy products stimulates the immunity in different ways. Various food matrices have been used with probiotics, which are briefly documented. In this review, the history of probiotics, their application in the health and food areas and new trends in probiotic products and processes are presented.
  • 关键词:probiotics; intestinal microflora; Bifidobacterium; Lactobacillus; immune stimulation; probiotic production; food carriers; dairy products; non-dairy products
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