Review article
Microbial and Processing Criteria for Production of Probiotics: A Review
Bussarin Kosin
; Food Engineering and Bioprocess Technology Program, Asian Institute of Technology, Paholyothin Rd. Km. 42, Klongluang, Pathumthani, Thailand
Sudip Kumar Rakshit
; Food Engineering and Bioprocess Technology Program, Asian Institute of Technology, Paholyothin Rd. Km. 42, Klongluang, Pathumthani, Thailand
Abstract
The use of probiotics has become widely accepted as a natural means to promote health for both humans and animals. Today, probiotics are used as health supplements in food and feeds and they are replacing the use of antibiotic growth promotors or chemical supplements. Under the right conditions the claims made for probiotic preparations can be realized. The development of suitable technology for probiotic production, taking into account and stability, is a key area of research for industrial production. Production of probiotics should be based on the microbial criteria, and the ability to withstand stress during processing and storage of products is important. Thermophilic/thermotolerant probiotics are of great interest in this area as they can have all the desired characteristics. This review makes an overview of probiotic selection studies including new technologies for isolation/identification, adhesion and immune response. The importance of multistrain cultures is also stressed. The development of suitable probiotics in food and feed needs
good proof of their efficacy and function in order to be accepted as a valuable product.
Keywords
probiotics; thermophilic; thermotolerant; multistrain
Hrčak ID:
109917
URI
Publication date:
15.9.2006.
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