Probiotic bacteria

Safety, functional and technological properties

Maria Saarela, Gunnar Mogensen, Rangne Fondén, Jaana Mättö, Tiina Mattila-Sandholm (Corresponding Author)

Research output: Contribution to journalReview ArticleScientificpeer-review

643 Citations (Scopus)

Abstract

During the past two decades probiotic (health promoting) micro-organisms have been increasingly included in various types of food products, especially in fermented milks. Several aspects, including safety, functional and technological characteristics, have to be taken into consideration in the selection process of probiotic micro-organisms. Safety aspects include specifications such as origin (healthy human GI-tract), non-pathogenicity and antibiotic resistance characteristics. Functional aspects include viability and persistence in the GI-tract, immunomodulation, antagonistic and antimutagenic properties. Before probiotic strains, chosen on the basis of their good safety and functional characteristics, can benefit the consumer, they must first be able to be manufactured under industrial conditions. Furthermore, they have to survive and retain their functionality during storage, and also in the foods into which they are incorporated without producing off-flavours. Factors related to the technological and sensory aspects of probiotic food production are of utmost importance since only by satisfying the demands of the consumer can the food industry succeed in promoting the consumption of functional probiotic products in the future.
Original languageEnglish
Pages (from-to)197 - 215
Number of pages19
JournalJournal of Biotechnology
Volume84
Issue number3
DOIs
Publication statusPublished - 2000
MoE publication typeA2 Review article in a scientific journal

Fingerprint

Probiotics
Bacteria
Safety
Food
Gastrointestinal Tract
Fermented milk
Immunomodulation
Flavors
Food Industry
Antibiotics
Microbial Drug Resistance
Milk
Health
Anti-Bacterial Agents
Specifications
Industry

Keywords

  • Probiotic bacteria
  • Health
  • Safety

Cite this

Saarela, M., Mogensen, G., Fondén, R., Mättö, J., & Mattila-Sandholm, T. (2000). Probiotic bacteria: Safety, functional and technological properties. Journal of Biotechnology, 84(3), 197 - 215. https://doi.org/10.1016/S0168-1656(00)00375-8
Saarela, Maria ; Mogensen, Gunnar ; Fondén, Rangne ; Mättö, Jaana ; Mattila-Sandholm, Tiina. / Probiotic bacteria : Safety, functional and technological properties. In: Journal of Biotechnology. 2000 ; Vol. 84, No. 3. pp. 197 - 215.
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Saarela, M, Mogensen, G, Fondén, R, Mättö, J & Mattila-Sandholm, T 2000, 'Probiotic bacteria: Safety, functional and technological properties', Journal of Biotechnology, vol. 84, no. 3, pp. 197 - 215. https://doi.org/10.1016/S0168-1656(00)00375-8

Probiotic bacteria : Safety, functional and technological properties. / Saarela, Maria; Mogensen, Gunnar; Fondén, Rangne; Mättö, Jaana; Mattila-Sandholm, Tiina (Corresponding Author).

In: Journal of Biotechnology, Vol. 84, No. 3, 2000, p. 197 - 215.

Research output: Contribution to journalReview ArticleScientificpeer-review

TY - JOUR

T1 - Probiotic bacteria

T2 - Safety, functional and technological properties

AU - Saarela, Maria

AU - Mogensen, Gunnar

AU - Fondén, Rangne

AU - Mättö, Jaana

AU - Mattila-Sandholm, Tiina

PY - 2000

Y1 - 2000

N2 - During the past two decades probiotic (health promoting) micro-organisms have been increasingly included in various types of food products, especially in fermented milks. Several aspects, including safety, functional and technological characteristics, have to be taken into consideration in the selection process of probiotic micro-organisms. Safety aspects include specifications such as origin (healthy human GI-tract), non-pathogenicity and antibiotic resistance characteristics. Functional aspects include viability and persistence in the GI-tract, immunomodulation, antagonistic and antimutagenic properties. Before probiotic strains, chosen on the basis of their good safety and functional characteristics, can benefit the consumer, they must first be able to be manufactured under industrial conditions. Furthermore, they have to survive and retain their functionality during storage, and also in the foods into which they are incorporated without producing off-flavours. Factors related to the technological and sensory aspects of probiotic food production are of utmost importance since only by satisfying the demands of the consumer can the food industry succeed in promoting the consumption of functional probiotic products in the future.

AB - During the past two decades probiotic (health promoting) micro-organisms have been increasingly included in various types of food products, especially in fermented milks. Several aspects, including safety, functional and technological characteristics, have to be taken into consideration in the selection process of probiotic micro-organisms. Safety aspects include specifications such as origin (healthy human GI-tract), non-pathogenicity and antibiotic resistance characteristics. Functional aspects include viability and persistence in the GI-tract, immunomodulation, antagonistic and antimutagenic properties. Before probiotic strains, chosen on the basis of their good safety and functional characteristics, can benefit the consumer, they must first be able to be manufactured under industrial conditions. Furthermore, they have to survive and retain their functionality during storage, and also in the foods into which they are incorporated without producing off-flavours. Factors related to the technological and sensory aspects of probiotic food production are of utmost importance since only by satisfying the demands of the consumer can the food industry succeed in promoting the consumption of functional probiotic products in the future.

KW - Probiotic bacteria

KW - Health

KW - Safety

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DO - 10.1016/S0168-1656(00)00375-8

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SN - 0168-1656

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Saarela M, Mogensen G, Fondén R, Mättö J, Mattila-Sandholm T. Probiotic bacteria: Safety, functional and technological properties. Journal of Biotechnology. 2000;84(3):197 - 215. https://doi.org/10.1016/S0168-1656(00)00375-8