The technology of probiotics

M. Saxelin (Corresponding Author), B. Grenov, U. Svensson, R. Fonden, R. Reniero, Tiina Mattila-Sandholm

Research output: Contribution to journalReview ArticleScientificpeer-review

112 Citations (Scopus)

Abstract

One important task of the Fair CT96-1028 project (Demonstration of Nutritional Functionality of Probiotic Foods) has been to demonstrate the possibility of producing, on a pilot scale, probiotic dairy foods acceptable to European consumers. In the project, different Lactobacillus spp. and Bifidobacterium spp. strains were shown to be suitable for probiotic organisms. Culture concentrates were produced by standard methods, and showed high cell concentrations and good survival during storage at low temperatures. The starter cultures were used in producing several different probiotic dairy foods. Under certain conditions probiotic strains may be used as the sole fermenting agent in milk. However, in many cases use of a support culture is preferable. Probiotic dairy products were shown to have good organoleptic properties, and the survival of the probiotic organisms was excellent during the shelf life of the products.
Original languageEnglish
Pages (from-to)387-392
JournalTrends in Food Science and Technology
Volume10
Issue number12
DOIs
Publication statusPublished - 1999
MoE publication typeA2 Review article in a scientific journal

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    Saxelin, M., Grenov, B., Svensson, U., Fonden, R., Reniero, R., & Mattila-Sandholm, T. (1999). The technology of probiotics. Trends in Food Science and Technology, 10(12), 387-392. https://doi.org/10.1016/S0924-2244(00)00027-3