益生菌
行动方式
健康福利
消化道
生物技术
生物
乳酸
食品安全
食品科学
细菌
微生物学
医学
毒理
传统医学
遗传学
内科学
作者
Leon M. T. Dicks,Marelize Botes
出处
期刊:Beneficial Microbes
[Wageningen Academic Publishers]
日期:2009-10-07
卷期号:1 (1): 11-29
被引量:188
摘要
Lactic acid bacteria (LAB) have received considerable attention as probiotics over the past few years. This concept has grown from traditional dairy products to a profitable market of probiotic health supplements and functional foods. Extensive research is done on novel potential probiotic strains, with specific emphasis on their health benefits and mode of action. Criteria for the selection of probiotic strains have only recently been formulated by the Food and Agriculture Organization of the United Nations and the World Health Organization (FAO/WHO). Several in vitro techniques have been developed to evaluate the probiotic properties of strains. In many cases, this is followed by in vivo tests. Safety studies are also obligatory, as a few cases of bacteremia caused by LAB have been reported. This review focuses on the health benefits and safety of LAB probiotics, the criteria used to select a probiotic, mode of action and the impact these organisms have on natural microbiota in the gastro-intestinal tract.
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