International competition within the dairy market and increasing public awareness about the
importance of functional food consumption are providing new challenges for innovation in …

Background In vitro selection tests such as exposure to low pH and bile salts, competitive
exclusion of pathogens, adherence to cell lines and prokaryotic-eukaryotic co-cultures have …

Over the past 5 years the probiotic field has exploded with a number of new cultures, each
purported to elicit a variety of benefits. Lists of functional characteristics and benefits, in vivo …

It has been over seventeen years since the scientific definition of probiotics was crafted,
along with guidelines ensuring the appropriate use of the term. This definition is now used …

Selection by means of in vitro tests of new probiotic bacteria presents a challenge for
scientists as well as for dairy companies. Presently, most probiotics are assessed using …

It has become easy to identify and select an appropriate microorganism with the
advancement in various molecular biology and analytical techniques. The majority of the …

Probiotics are live organisms that, when consumed in sufficient quantities, confer health
benefits to the host. There is global interest in probiotics research; many are isolated from …

Probiotics, like lactic acid bacteria, are non-pathogenic microbes that exert health benefits to
the host when administered in adequate quantity. Currently, research is being conducted on …

In the past forty-five years, the field of probiotics has grown from a handful of laboratory
studies and clinical ideas into a legitimate research and translational entity conferring …

Probiotics are live microorganisms that are able to confer health benefits on the host, in most
cases through their interaction with the local gastrointestinal environment. Traditionally, they …