Bhadoria, P. B. S. and Mahapatra, S C (2011) Prospects, Technological Aspects and Limitations of Probiotics – A Worldwide Review. European Journal of Food Research & Review, 1 (2). pp. 23-42.
![[thumbnail of Published_Bhadoria_2011_EJFRR055.pdf]](http://publications.journalstm.com/style/images/fileicons/text.png)
Published_Bhadoria_2011_EJFRR055.pdf - Published Version
Download (165kB)
Abstract
The term “probiotics” (meaning “for life” in Greek) refers products containing live microorganisms, which increase the population of friendly intestinal bacteria upon ingestion. Several new dairy product formulations containing probiotic cultures are being developed with such microbes which when consumed offer potential health benefits viz. increased resistance to infectious diseases - particularly of the intestine, decreased duration of diarrhea, reduction in blood pressure, reduction in serum cholesterol concentration and allergy, stimulation of phagocytosis by peripheral blood leucocytes, modulation of cytokine gene expression, adjuvant effects, regression of tumors, reduction in carcinogen products, increased tolerance to lactose in lactose intolerant population etc. In addition, all potential benefits could not be achieved from just one type or strain of organism. Examples of probiotic microorganisms used in foods include Lactococcus lactis, Lactobacillus sp., Streptococcus, Enterococcus, Bifidobacterium sp., Pediococcus, Propionibacteria sp. This review paper highlights the benefits, technological aspects, world scenario and limitations of probiotic foods.
Item Type: | Article |
---|---|
Subjects: | Open Digi Academic > Agricultural and Food Science |
Depositing User: | Unnamed user with email support@opendigiacademic.com |
Date Deposited: | 30 Jun 2023 05:32 |
Last Modified: | 18 May 2024 08:08 |
URI: | http://publications.journalstm.com/id/eprint/1216 |