The production and delivery of probiotics: A review of a practical approach

K Fenster, B Freeburg, C Hollard, C Wong… - Microorganisms, 2019 - mdpi.com
To successfully deliver probiotic benefits to the consumer, several criteria must be met. Here,
we discuss the often-forgotten challenges in manufacturing the strains and incorporating …

Fermented beverages with health-promoting potential: Past and future perspectives

AJ Marsh, C Hill, RP Ross, PD Cotter - Trends in food science & technology, 2014 - Elsevier
Highlights•Traditional fermented beverages are reviewed.•Microbiology and probiotic
potential of beverages are considered.•Recent developments in novel probiotic beverage …

Antibiotic resistance among commercially available probiotics

P Sharma, SK Tomar, P Goswami, V Sangwan… - Food research …, 2014 - Elsevier
Probiotics are known to have a long history of safe use and can be formulated into many
different types of products, including foods, drugs, and dietary supplements. Several …

Commercial probiotic products in public health: Current status and potential limitations

D Liang, F Wu, D Zhou, B Tan… - Critical reviews in food …, 2024 - Taylor & Francis
Consumption of commercial probiotics for health improvement and disease treatment has
increased in popularity among the public in recent years. The local shops and pharmacies …

From Dysbiosis to Healthy Skin: Major Contributions of Cutibacterium acnes to Skin Homeostasis

M Rozas, A Hart de Ruijter, MJ Fabrega, A Zorgani… - Microorganisms, 2021 - mdpi.com
Cutibacterium acnes is the most abundant bacterium living in human, healthy and sebum-
rich skin sites, such as the face and the back. This bacterium is adapted to this specific …

Products of vegetable origin: A new alternative for the consumption of probiotic bacteria

EMF Martins, AM Ramos, ESL Vanzela… - Food Research …, 2013 - Elsevier
Consumers are more aware and concerned about their lifestyle than ever before. This has
increased demand for foods that promote health and wellness, such as functional products …

Probiotics from research to market: the possibilities, risks and challenges

B Foligné, C Daniel, B Pot - Current opinion in microbiology, 2013 - Elsevier
Highlights•We review the recent developments of probiotics from an industrial
perspective.•Strain-specificity and production processes are essential for probiotic …

Probiotic potential of yeasts isolated from pineapple and their use in the elaboration of potentially functional fermented beverages

JC Amorim, RH Piccoli, WF Duarte - Food Research International, 2018 - Elsevier
Abstract Pineapple (Ananas comosus (L.) Merril) is a tropical fruit rich in nutrients
characterized by a pleasant taste and widely consumed in several countries. It is used to …

[HTML][HTML] Sonicated pineapple juice as substrate for L. casei cultivation for probiotic beverage development: process optimisation and product stability

MGM Costa, TV Fonteles, ALT de Jesus, S Rodrigues - Food chemistry, 2013 - Elsevier
The aim of this study was to evaluate the use of sonicated pineapple juice as substrate for
producing a probiotic beverage by Lactobacillus casei NRRL B442. Maximal microbial …

Comparing technology and regulatory landscape of probiotics as food, dietary supplements and live biotherapeutics

I Spacova, S Binda, JA Ter Haar, S Henoud… - Frontiers in …, 2023 - frontiersin.org
Application of beneficial microorganisms as probiotics targets a broad range of intended
uses, from maintaining health and supporting normal bodily functions to curing and …