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

    734 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

    Keywords

    • Probiotic bacteria
    • Health
    • Safety

    Fingerprint

    Dive into the research topics of 'Probiotic bacteria: Safety, functional and technological properties'. Together they form a unique fingerprint.

    Cite this