Probiotic technology: Maintaining viability and stability

Maria Saarela

Research output: Contribution to journalArticleScientificpeer-review

4 Citations (Scopus)

Abstract

Although probiotic foods have been on the market in Europe quite a while now their popularity is still increasing among consumers. Fermented dairy products were the first foods supplemented with probiotics. Currently the products range has increased and includes also fruit- and cereal-based products.
However, the market is still dominated by dairy-based products of which the daily-dose drinks have proved to be a very successful product category. Probiotic bacteria, especially bifidobacteria, are technologically demanding which still today limits their industrial applications.
The main focus of this review is on issues related to the production and formulation of probiotics: problems encountered during their growth and processing and important things to consider while aiming at solving them.

Original languageEnglish
Pages (from-to)19-21
JournalAgro Food Industry Hi-Tech
Volume18
Issue number4
Publication statusPublished - 2007
MoE publication typeA1 Journal article-refereed

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