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Journal articles on the topic 'Probiotic products'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 April 2022

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1

Rasika, D. M. D., Janak K. Vidanarachchi, Selma F. Luiz, Denise Rosane Perdomo Azeredo, Adriano G. Cruz, and Chaminda Senaka Ranadheera. "Probiotic Delivery through Non-Dairy Plant-Based Food Matrices." Agriculture 11, no. 7 (2021): 599. http://dx.doi.org/10.3390/agriculture11070599.

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Probiotics are live microorganisms which, when administered in adequate amounts, confer a health benefit on the host. Traditionally, dairy products are the major and most popular probiotic carriers. At present, there is a growing demand for non-dairy probiotic products. Both fermented and non-fermented non-dairy plant-based food products are becoming highly appealing to both dairy and non-dairy consumers worldwide. Non-dairy plant-based food matrices such as fruits, vegetables, plant-based milk, cereals, and legumes have been used successfully in producing probiotic products with the minimum r

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Khan, Feroze Mohamed, Sonia Morya, and Vijay Kumar Chattu. "Probiotics as a boon in Food diligence: Emphasizing the therapeutic roles of Probiotic beverages on consumers' health." Journal of Applied and Natural Science 13, no. 2 (2021): 700–714. http://dx.doi.org/10.31018/jans.v13i2.2683.

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Probiotics are living microorganisms that improve health when eaten or introduced to the body. They have become an essential aspect of everyone’s life now due to these products growing health benefits. They contain live bacteria that help our gut maintain good gut microflora and keep us healthy. Lactobacillus and Bifidobacterium are the most used probiotic strains. Everyone knows the importance of these products nowadays and has highlighted the parts that a reader must know about these products and how they affect the human body. This review discusses probiotics, dairy-based probiotics, non-da

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Khramtsov, A. G., and S. N. Sazanova. "NEW FOOD PRODUCTS WITH PROBIOTIC YEAST." http://eng.biomos.ru/conference/articles.htm 1, no. 19 (2021): 314–16. http://dx.doi.org/10.37747/2312-640x-2021-19-314-316.

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Saccharomycete yeast can be an alternative to traditional probiotics. The beneficial properties of Saccharomyces boulardii are well understood. By adding this yeast to food products, you can enrich them with functional ingredients. A method for producing ice cream with probiotic yeast has been developed.

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S., SUBHASHREE, and KAVITA M.S. "A Study on Suitable Non Dairy Food Matrix for Probiotic Bacteria - A Systematic Review." Current Research in Nutrition and Food Science Journal 7, no. 1 (2019): 05–16. http://dx.doi.org/10.12944/crnfsj.7.1.02.

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Fermentation by probiotic lactic acid bacteria makes food beneficial to the gut and has thepotential to be therapeutic. Most probiotic products in the market are dairy based even asthere is a growing demand for vegan probiotic foods. Though many studies on plant foods as a medium for probiotics havebeen carried out, only a few have been successful. Hence a systematic review of plant based probiotic products was conducted to identify the most suitable and acceptable plant foods medium for probiotic bacteria. For this, studies published and indexed in Google scholar between2002-2017 were manuall

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Ngasotter, Soibam, David Waikhom, Sanjeev Sharma, et al. "CHARACTERISTICS AND MECHANISM OF POTENTIAL PROBIOTICS WITH SPECIAL REFERENCE TO LACTIC ACID BACTERIA FROM TRADITIONAL FERMENTED FISH PRODUCTS: A REVIEW." Journal of Experimental Biology and Agricultural Sciences 9, no. 3 (2021): 263–75. http://dx.doi.org/10.18006/2021.9(3).263.275.

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Lactic acid bacteria (LAB) are widely used in the food industry due to their probiotic properties and fermentation activities. Traditional fermented fish products are dominated by a diverse variety of lactic acid bacteria with significant probiotic characteristics. Several in vitro and in vivo studies on lactic acid bacteria from fermented fish products have confirmed LAB strains to possess characteristics to be considered as probiotics that contribute to positive health benefits to the host and are generally regarded as safe (GRAS). This paper presents a review of the characteristics of the L

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Küçükgöz, Kübra, and Monika Trząskowska. "Nondairy Probiotic Products: Functional Foods That Require More Attention." Nutrients 14, no. 4 (2022): 753. http://dx.doi.org/10.3390/nu14040753.

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The potential health benefits of probiotics have been illustrated by many studies. However, most functional foods containing probiotics are from dairy sources. This review provides an overview of potential strains and raw materials for nondairy probiotic products together with the role of its in vitro assessment. Probiotic-containing products from raw nondairy materials are known both in terms of quality and nutritional values. The sensory properties of raw plant-based materials are generally improved as a result of fermentation with probiotics. Increased market shares for plant-based probioti

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Palamutoğlu, Recep, and Cemal Kasnak. "Fermente Et Ürünleri Üretiminde Probiyotik Kullanımı." Turkish Journal of Agriculture - Food Science and Technology 2, no. 5 (2014): 208. http://dx.doi.org/10.24925/turjaf.v2i5.208-213.106.

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In spite of a negative judgements among consumers about meat and meat products, in human nutrition meat and meat products are important for nutrient components which they contain essential nutrients. Intensively produced fermented meat product such as sucuk in our country and lactic acid bacteria (LAB) are used for production of various fermented sausages all over the world. LAB primarily used in order to increase the food safety of such products. LAB with probiotic properties have effect on product taste, flavour and aroma as well as the positive effects on functional and physiological proper

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Liu, Joe, Brendan Cook, and Shaun Roux. "The challenges in commercialisation of Probiotic API manufacturing." Microbiology Australia 41, no. 2 (2020): 82. http://dx.doi.org/10.1071/ma20021.

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The concept of probiotics is well known and has developed into a high value commodity in recent times. Despite the ever-expanding number of probiotic products on our pharmacy, health food and supermarket shelves, the probiotic culture active ingredient has always been imported until now. In 2019, Probiotics Australia Pty Ltd opened Australia’s first and only Therapeutic Goods Administration/current Good Manufacturing Practice (TGA/cGMP) certified facility dedicated to the manufacture of probiotic active ingredients. This article outlines the significant export demand for Australian-made health

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Haukioja, Anna. "Probiotics and Oral Health." European Journal of Dentistry 04, no. 03 (2010): 348–55. http://dx.doi.org/10.1055/s-0039-1697851.

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The number of products containing probiotics, viable bacteria with proven health benefits, entering the market is increasing. Traditionally, probiotics have been associated with gut health, and most clinical interest has been focused on their use for prevention or treatment of gastrointestinal infections and diseases; however, during the last decade several investigators have also suggested the use of probiotics for oral health purposes. The aim of this review is to examine potential mechanisms of probiotic bacteria in the oral cavity and summarize observed effects of probiotics with respect t

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Han, Le Nguyen, Le Huynh Hong Van, Tran Van Duc, and Dong Thi Anh Dao. "ENCAPSULATION OF LACTOBACILLUS ACIDOPHILUS IN YEAST CELL WALLS (SACCHAROMYCES CEREVISIAE) FOR IMPROVING SURVIVAL IN GASTROINTESTINAL CONDITIONS." Vietnam Journal of Science and Technology 54, no. 4 (2016): 533. http://dx.doi.org/10.15625/0866-708x/54/4/7422.

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In search of high-quality health products, it is required that probiotic preparations consumed in gastro-intestinal condition remain metabolically active and preserve their activity. Several recent studies, consequently, have focused on probiotic protection via encapsulation in order to optimize probiotics’ viability as well as their delivery into gastro-intestinal environment. The objectives of this study were to find out a new material for encapsulation of probiotics, utilizing capsules prepared from Saccharomyces cerevisiae to protect living probiotic cells. The encapsulation of cells was a

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Pech-Canul, Angel de la Cruz, David Ortega, Antonio García-Triana, Napoleón González-Silva, and Rosa Lidia Solis-Oviedo. "A Brief Review of Edible Coating Materials for the Microencapsulation of Probiotics." Coatings 10, no. 3 (2020): 197. http://dx.doi.org/10.3390/coatings10030197.

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The consumption of probiotics has been associated with a wide range of health benefits for consumers. Products containing probiotics need to have effective delivery of the microorganisms for their consumption to translate into benefits to the consumer. In the last few years, the microencapsulation of probiotic microorganisms has gained interest as a method to improve the delivery of probiotics in the host as well as extending the shelf life of probiotic-containing products. The microencapsulation of probiotics presents several aspects to be considered, such as the type of probiotic microorgani

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Abdul Khalil, Khalilah. "A Review on Microencapsulation in Improving Probiotic Stability for Beverages Application." Science Letters 14, no. 1 (2020): 49. http://dx.doi.org/10.24191/sl.v14i1.7900.

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Nowadays, probiotic bacteria are extensively used in beverages application to deliver beneficial health effect to the consumer upon ingestion. Different entrapment techniques can be used to maintain the viability of probiotic bacteria during processing as well as during storage of beverage products. Development of artificial microcapsules from entrapment techniques are to support the growth and to provide protection on probiotic cells from unfavorable external conditions that may affect the viability of probiotics in beverages. Techniques that usually applied for probiotic entrapment in bevera

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Burdychová, Radka. "Microbiological detection of probiotic microorganisms in fermented milk products." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 55, no. 2 (2007): 15–20. http://dx.doi.org/10.11118/actaun200755020015.

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A number of health benefits have been claimed for probiotic bacteria such as Lactobacillus acidophilus, Bifidobacterium spp. and Lactobacillus rhamnosus. Because of the potential health benefits, these organisms are increasingly incorporated into dairy foods. However, to reach health benefits, the concentration of probiotics have to be 106 CFU/g of a product. For assessing of required probiotic bacteria quantity, it is important to have a working method for selective enumeration of these probiotic bacteria. Five bacteriological media were evaluated to assess their suitability to selectively en

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Kolaček, Sanja, Iva Hojsak, Roberto Berni Canani, et al. "Commercial Probiotic Products." Journal of Pediatric Gastroenterology and Nutrition 65, no. 1 (2017): 117–24. http://dx.doi.org/10.1097/mpg.0000000000001603.

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Sayın, Bilge, Aybike Kamiloğlu, Mükerrem Kaya, and Güzin Kaban. "Probiotic meat products." Journal of Biotechnology 185 (September 2014): S25—S26. http://dx.doi.org/10.1016/j.jbiotec.2014.07.086.

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Adams, Clifford A. "The probiotic paradox: live and dead cells are biological response modifiers." Nutrition Research Reviews 23, no. 1 (2010): 37–46. http://dx.doi.org/10.1017/s0954422410000090.

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Probiotics are usually defined as products which contain viable non-pathogenic micro-organisms able to confer health benefits to the host. There are specific gastrointestinal effects of probiotics such as alleviating inflammatory bowel disease, reducing acute diarrhoea in children, inhibitingSalmonellaandHelicobacter pylori, removing cholesterol, secreting enzymes and bacteriocins and immunomodulation. However, many of the effects obtained from viable cells of probiotics are also obtained from populations of dead cells. Heat-killed cells ofEnterococcus faecalisstimulate the gastrointestinal im

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Doğu, Sena Özbay, and Cemalettin Sarıçoban. "Probiyotik Et Ürünleri ve Beslenme." Turkish Journal of Agriculture - Food Science and Technology 3, no. 4 (2014): 183. http://dx.doi.org/10.24925/turjaf.v3i4.183-189.165.

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Meat and meat products are the basic building blocks of nutrition and are recognized as good sources of high biological value proteins, group B vitamins, minerals as well as some other bioactive compounds. The trend today is the development of novel food for special health use, called functional food, to promote human health and well-being of consumers. The trends are based on either reducing the content of unhealthy substances (like salt) or improving the content of substances with healthy benefits (like probiotics). Thus, it may also change the perspective of consumers towards meat products

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Munekata, Paulo E. S., Mirian Pateiro, Wangang Zhang, et al. "Autochthonous Probiotics in Meat Products: Selection, Identification, and Their Use as Starter Culture." Microorganisms 8, no. 11 (2020): 1833. http://dx.doi.org/10.3390/microorganisms8111833.

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The increasing demand for functional food is pushing the food industry to innovate the conventional and well-known foods. Producing functional foods, especially with probiotics in meat products, is an intricate and multistage task that involves: the selection of microorganisms with probiotic potential, the identification at strain level, and the evaluation of probiotic strains in the processing of meat products. The resistance to digestion, followed by the successful colonization in the small intestine and the safety are the main criteria used to select and identify (at strain level) a probiot

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Hossain, M. S., M. A. A. Al-Bari, and Mir I. I. Wahed. "Biochemical Characterization of Probiotics Available in Bangladesh." Journal of Scientific Research 8, no. 1 (2016): 101–8. http://dx.doi.org/10.3329/jsr.v8i1.25299.

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The pervasive beneficial effects of probiotics are important for the maintenance of mammalian homeostasis. The probiotic products are consumed by people in their various forms available in Bangladesh. In this context, this study is taken into consideration to identify and characterize bacteria to confirm the scientific data needed for improvement in probiotic products as current therapies. Five probiotic samples were collected from pharmaceutical companies available in the retail pharmacy, Rajshahi. The probiotic samples are tested before expiration dates as marked on manufacturer packages. Th

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Begum, Anjuman Ara, D. M. Jakaria, Sharif Md Anisuzzaman, Mahfuzul Islam, and Siraje Arif Mahmud. "Market Assessment and Product Evaluation of Probiotic Containing Dietary Supplements Available in Bangladesh Market." Journal of Pharmaceutics 2015 (November 16, 2015): 1–5. http://dx.doi.org/10.1155/2015/763796.

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Probiotics containing food supplements available in Bangladesh market were identified and collected for assessment. To assess their label claim, they were resuspended into sterile distilled water. Then, series dilutions of each sample solution were prepared and immediately plated out, in duplicate, into De Man Rogosa Sharpe (MRS) agar. These plates were then incubated at 37°C for 48 hours and colonies were counted. Viable cell numbers stated on the labels were compared with actual viable cell numbers. To assess the viability of the probiotics included in the products, probiotic strains were is

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Arora, Malika, Navdeep Kaur, Parveen Bansal, and Ashish Baldi. "Emergence of Traditionally Used Foods as Today’s Probioticslong Journey." Current Traditional Medicine 5, no. 2 (2019): 114–25. http://dx.doi.org/10.2174/2215083804666181012125122.

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Introduction:Probiotic based food products have become very popular nowadays throughout the world. Due to the steep rise in scientific evidences pointing towards the positive health benefits to humans and animals; probiotic microorganisms are being manufactured by the food manufactures in a range of market products. As per today’s era, traditional foods are being anticipated as a delivery vehicle for probiotics and nutraceuticals. These traditional food products are supposed to alter the gut microbial composition, thus leading to improved gut health. Worldwide market of probiotics based food p

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Arora, Malika, Navdeep Kaur, Parveen Bansal, and Ashish Baldi. "Therapeutic Potential of Probiotics: A Ray of Hope or Nightmare?" Applied Clinical Research, Clinical Trials and Regulatory Affairs 6, no. 1 (2019): 18–33. http://dx.doi.org/10.2174/2213476x06666190126161931.

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Background:The role of various probiotic microorganisms with a particular emphasis on their therapeutic use in human health and disease has been highlighted by diverse scientific research reports. Due to improvement and introduction of new technologies useful to understand the functionality and mode of action of probiotics with respect to nutritional as well as health perspectives, the research on probiotics has recently grabbed the attention of manufacturers, regulators as well as researchers. Currently there are clinical trial based evidences to support the effectiveness of probiotic interve

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Staniszewski, Adam, and Monika Kordowska-Wiater. "Probiotic and Potentially Probiotic Yeasts—Characteristics and Food Application." Foods 10, no. 6 (2021): 1306. http://dx.doi.org/10.3390/foods10061306.

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Probiotics are live microorganisms which when administered in adequate amounts confer a health benefit on the host. Besides the well-known and tested lactic acid bacteria, yeasts may also be probiotics. The subject of probiotic and potentially probiotic yeasts has been developing and arising potential for new probiotic products with novel properties, which are not offered by bacteria-based probiotics available on the current market. The paper reviews the first probiotic yeast Saccharomyces cerevisiae var. boulardii, its characteristics, pro-healthy activities and application in functional food

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Cevik Guner, Umran, and Aygül Kissal. "Mothers’ knowledge, attitudes and practices regarding probiotic use during pregnancy and for their infants in Turkey." Public Health Nutrition 24, no. 13 (2021): 4297–304. http://dx.doi.org/10.1017/s1368980021000951.

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AbstractObjective:The current study was conducted to determine mothers’ knowledge, attitudes and practices regarding probiotic use during pregnancy and for infants between 6 months and 2 years old.Design:The study had a cross-sectional design, and the data were collected using a Socio-demographic Information Form and a Probiotic Information and Attitude Form. The data were evaluated using frequency, percentage and χ2 tests.Setting:Two hospitals of one province in the central Black Sea Region, Turkey.Participants:519 mothers with infants between 6 months and 2 years old who had been hospitalise

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Ho, Van T. T., and Mark S. Turner. "Future probiotic foods." Microbiology Australia 41, no. 2 (2020): 58. http://dx.doi.org/10.1071/ma20017.

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Foods containing edible probiotic bacteria, most commonly Lactobacillus and Bifidobacterium species, form a multi-billion-dollar industry worldwide. Currently marketed foods containing probiotics are mostly dairy based with yoghurts and fermented milks dominating the industry. Alternative foods as carriers of probiotics are being examined to reduce or eliminate lactose intolerance issues. Food categories including fruit juices, cheese, chocolate and even beer have been shown to be suitable for probiotic delivery. In addition, technologies such as encapsulation in food-grade alginate gels have

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Reid, Gregor, Kingsley Anukam, and Tara Koyama. "Probiotic Products in Canada with Clinical Evidence: What Can Gastroenterologists Recommend?" Canadian Journal of Gastroenterology 22, no. 2 (2008): 169–75. http://dx.doi.org/10.1155/2008/843892.

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Probiotics, defined as ‘live microorganisms, which when administered in adequate amounts, confer a health benefit on the host’, are finally becoming an option for gastroenterologists in Canada, after being available for many years in Japan, Europe and the United States of America. Unfortunately, Health Canada and the US Food and Drug Administration have not controlled the use of the term ‘probiotic’ or put into place United Nations and World Health Organization guidelines. The net result is that a host of products called ‘probiotics’ are available but are not truly probiotic. The aim of the pr

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Grumet, Lukas, Yorick Tromp, and Verena Stiegelbauer. "The Development of High-Quality Multispecies Probiotic Formulations: From Bench to Market." Nutrients 12, no. 8 (2020): 2453. http://dx.doi.org/10.3390/nu12082453.

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Probiotics are live microorganisms that, when administered in adequate amounts, confer a health benefit on the host. To date, there is an increasing number of commercially available products containing probiotics on the market. Probiotics have been recommended by health care professionals for reasons ranging from their long-term immunomodulatory effects to proven benefits in the management of different health conditions. For probiotic products, there are several important aspects that determine the success rate of the development from bench to market. The aim of this review is to explore how t

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Pathak, Manju, and Danik Martirosyan. "Optimization of an effective growth medium for culturing probiotic bacteria for applications in strict vegetarian food products." Functional Foods in Health and Disease 2, no. 10 (2012): 369. http://dx.doi.org/10.31989/ffhd.v2i10.75.

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Background: This study aimed to modify de Man Rogosa Sharpe culture medium (termed MRS) for selective cultivation of probiotics strain for the consumption by the strictly vegetarian human population. Vegetarian probiotic foods by definition must be free from all animal-derived ingredients. This not only includes the product ingredients but the probiotic inoculum as well. Probiotic starter cultures are traditionally grown and stored in media containing milk or meat-derived ingredients. The presence of these ingredients makes the probiotic cell concentrates unsuitable for use in vegetarian produ

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Abesinghe, A. M. N. L., Hasitha Priyashantha, P. H. P. Prasanna, Maheshika S. Kurukulasuriya, C. S. Ranadheera, and J. K. Vidanarachchi. "Inclusion of Probiotics into Fermented Buffalo (Bubalus bubalis) Milk: An Overview of Challenges and Opportunities." Fermentation 6, no. 4 (2020): 121. http://dx.doi.org/10.3390/fermentation6040121.

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Buffalo-milk-based dairy products provide various health benefits to humans since buffalo milk serves as a rich source of protein, fat, lactose, calcium, iron, phosphorus, vitamin A and natural antioxidants. Dairy products such as Meekiri, Dadih, Dadi and Lassie, which are derived from Artisanal fermentation of buffalo milk, have been consumed for many years. Probiotic potentials of indigenous microflora in fermented buffalo milk have been well documented. Incorporation of certain probiotics into the buffalo-milk-based dairy products conferred vital health benefits to the consumers, although i

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Oloton, Enosakhare, and Emmanuel Obaseki. "Quantitative assessment of available probiotic products in community pharmacies in Benin City, Nigeria." Tropical Journal of Pharmaceutical Research 19, no. 7 (2020): 1511–17. http://dx.doi.org/10.4314/tjpr.v19i7.25.

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Purpose: To assess four probiotic products available in community pharmacies in Benin City, Nigeria for accuracy of information on product labels with regard to the quantity and type of microorganisms, pH and bile tolerance, and antimicrobial activity.Methods: Percent label compliance of products was determined, in addition to isolation, identification and enumeration of microorganisms. Determination of pH and bile tolerance was conducted using turbidity studies in MRS broth. Antimicrobial activity against Pseudomonas aeruginosa, Escherichia coli, Bacillus subtilis, Klebsiella pneumonia, Staph

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Piatek, Jacek, Hanna Krauss, Arleta Ciechelska-Rybarczyk, Malgorzata Bernatek, Paulina Wojtyla-Buciora, and Henning Sommermeyer. "In-Vitro Growth Inhibition of Bacterial Pathogens by Probiotics and a Synbiotic: Product Composition Matters." International Journal of Environmental Research and Public Health 17, no. 9 (2020): 3332. http://dx.doi.org/10.3390/ijerph17093332.

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A variety of activities potentially contribute to the beneficial effects of probiotic bacteria observed in humans. Among these is a direct inhibition of the growth of pathogenic bacteria in the gut. The present study characterizes head-to-head the in-vitro pathogen growth inhibition of clinically relevant infectious bacterial strains by different types of probiotics and a synbiotic. In-vitro growth inhibition of Escherichia (E.) coli EPEC, Shigella (Sh.) sonnei, Salmonella (S.) typhimurium, Klebsiella (K.) pneumoniae and Clostridioides (C.) difficile were determined. Investigated products were

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Shehata, Hanan R., Subramanyam Ragupathy, Dhivya Shanmughanandhan, Prasad Kesanakurti, Teri M. Ehlinger, and Steven G. Newmaster. "Guidelines for Validation of Qualitative Real-Time PCR Methods for Molecular Diagnostic Identification of Probiotics." Journal of AOAC International 102, no. 6 (2019): 1774–78. http://dx.doi.org/10.5740/jaoacint.18-0320.

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Backgroud: Probiotics have been shown to benefit human health through several mechanisms, including their role in improving the health of our gastrointestinal tracts. The health benefits of probiotics are strain specific, and therefore it is critical to include the correct strains in probiotic products when claiming specific health benefits. Several studies have reported issues concerning the accuracy of labeling of commercial probiotic products, including inaccurate taxonomy, missing species, or undeclared species. Consequently, there is a growing need to develop and validate assays to reliab

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Shehata, Hanan R., Subramanyam Ragupathy, Dhivya Shanmughanandhan, Prasad Kesanakurti, Teri M. Ehlinger, and Steven G. Newmaster. "Guidelines for Validation of Qualitative Real-Time PCR Methods for Molecular Diagnostic Identification of Probiotics." Journal of AOAC INTERNATIONAL 102, no. 6 (2019): 1774–78. http://dx.doi.org/10.1093/jaoac/102.6.1774.

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Abstract Backgroud: Probiotics have been shown to benefit human health through several mechanisms, including their role in improving the health of our gastrointestinal tracts. The health benefits of probiotics are strain specific, and therefore it is critical to include the correct strains in probiotic products when claiming specific health benefits. Several studies have reported issues concerning the accuracy of labeling of commercial probiotic products, including inaccurate taxonomy, missing species, or undeclared species. Consequently, there is a growing need to develop and validate assays

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Chandak, Shweta, Ankita A. Moon, Shruti S. Karale, and Amit Bharadwaj. "Comparative evaluation of efficacy of various probiotics on Streptococcus species." International Journal of Scientific Reports 3, no. 6 (2017): 173. http://dx.doi.org/10.18203/issn.2454-2156.intjscirep20172509.

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<p class="abstract"><strong>Background:</strong> Probiotics which when administered in adequate amounts confer a health benefit on the host. The role of probiotics is the replacement of pathogenic species with non-pathogenic species. Dairy food like cheese, curd and milk are considered as useful vehicles to carry probiotic bacteria. Aim of the study was to compare and evaluate the efficacy of various probiotics against different Streptococcus species.</p><p class="abstract"><strong>Methods:</strong> Three probiotic products viz probiotic milk, probioti

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Sarkar, S. "Whether viable and dead probiotic are equally efficacious?" Nutrition & Food Science 48, no. 2 (2018): 285–300. http://dx.doi.org/10.1108/nfs-07-2017-0151.

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Purpose Consumer inclination towards probiotic foods has been stimulated due to well-documented evidence of health benefits of probiotic-containing products and consumer demand for natural products. It is assumed that the viability and metabolic activities of probiotics are essential for extending health benefits and for successful marketing of probiotics as a functional food. The purpose of this paper is to demonstrate that even dead or inactivated probiotic cells could extend health benefits, indicating that probiotic viability is not always necessary for exhibiting health benefits. Design/m

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Skokovic-Sunjic, Dragana. "Use and Acceptance of the Clinical Guide to Probiotic Products Available in Canada and in US: Translating Scientific Evidence to Clinical Practice Since 2008." Current Developments in Nutrition 5, Supplement_2 (2021): 1183. http://dx.doi.org/10.1093/cdn/nzab054_038.

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Abstract Objectives This clinical reference tool is independently designed to translate scientific evidence available up to date for commercially available probiotic products into practical, clinically relevant information, enabling clinicians to easily select the appropriate product, dose, and format for a specific indication. Methods Published studies with defined clinical outcomes for probiotic strain(s) were searched using defined inclusion criteria. Commercially available products containing said strain(s) were identified, and the Levels of Recommendation were used to rate the strength of

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Szajewska, H. "QUALITY OF PROBIOTIC PRODUCTS." Journal of Pediatric Gastroenterology & Nutrition 63, no. 1S (2016): S43. http://dx.doi.org/10.1097/01.mpg.0000489605.04419.55.

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Marshall, V. M. "Probiotic Dairy Products (2005)." International Journal of Dairy Technology 60, no. 1 (2007): 64–65. http://dx.doi.org/10.1111/j.1471-0307.2007.00273.x.

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Rivera-Espinoza, Yadira, and Yoja Gallardo-Navarro. "Non-dairy probiotic products." Food Microbiology 27, no. 1 (2010): 1–11. http://dx.doi.org/10.1016/j.fm.2008.06.008.

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Lestari, L. A., W. I. Kusuma, Nurhayati F., R. J. Kusuma, and Y. Erwanto. "The viability of probiotic Lactobacillus acidophilus IFO 13951 and Bifidobacterium longum ATCC 15707 in gummy candies decreased during 4 weeks of storage." Food Research 4, no. 4 (2020): 1191–95. http://dx.doi.org/10.26656/fr.2017.4(4).078.

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In addition to fermented milk, incorporation of probiotic bacteria into other food products has been increasing in recent years. Incorporation of probiotic bacteria into gummy candies, a popular chewy gelatin-based candy, is aimed to increase the consumption of probiotics since they have many health benefits. The purpose of this study was to evaluate the viability of probiotic bacteria Lactobacillus acidophilus IFO 13951 and Bifidobacterium longum ATCC 15707 in gummy candies during storage. This research used a true experimental design to evaluate the viability of probiotic bacteria during sto

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Maheshwari, Mahima, Akshra Gupta, and Smriti Gaur. "Probiotic Potential of Traditional Indian Fermented Drinks." Current Nutrition & Food Science 16, no. 5 (2020): 638–43. http://dx.doi.org/10.2174/1573401315666190821113406.

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Probiotics are living microorganisms, which when taken in adequate amount, provide various health benefits by maintaining the balance of bacteria in the intestine. Probiotics are purported to have countless health benefits, some of which include improved digestion, enhanced immunity, prevention of cancer and diabetes. The most common group of probiotics include species of Lactobacillus, Bifidobacterium and Enterococcus. In order to work as an effective probiotic, the microbial strain is expected to exhibit certain desirable characteristics like acid and bile tolerance, antimicrobial activity,

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Singh, Neetu, and Manish Gupta. "PROBIOTIC FUNCTIONAL FOOD VS DRUGS: IMPACT OF INDIAN REGULATORY STATUS ON DESIGN OF QUALITY CONTROL GUIDLINES FOR PROBIOTICS." International Journal of Drug Regulatory Affairs 3, no. 3 (2018): 28–35. http://dx.doi.org/10.22270/ijdra.v3i3.169.

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Probiotic now a day's generally utilized all around the globe because of headway as a part of the relationship in the middle of nourishment and wellbeing other than their promising helpful advantages and irrelevant reactions. Indian probiotic industry is accomplishing its pace at relentless rate with open doors for fast development in not so distant future. Indian probiotic business sector is esteemed at US $310 million in 2011, is required to witness US $522.8 million by 2018. Presentation of a scope of pharmaceutical probiotic definitions in the business sector further expanded the turnover

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Deng, Fengru, Yunsheng Chen, Xiaoyu Zhou, et al. "New Insights into the Virulence Traits and Antibiotic Resistance of Enterococci Isolated from Diverse Probiotic Products." Microorganisms 9, no. 4 (2021): 726. http://dx.doi.org/10.3390/microorganisms9040726.

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The GRAS (generally recognized as safe) status of Enterococcus has not yet been authenticated, but enterococci, as probiotics, have been increasingly applied in human healthcare and animal husbandry, for instance as a dietary supplement, feed additive, or growth promotor. The food chain is the important route for introducing enterococci into the human gut. The pathogenicity of Enterococcus from probiotic products requires investigation. In the study, 110 commercial probiotic products used for human, animal, aquaculture, and plants were examined, among which 36 enterococci were identified, incl

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H. L., Rowles. "Probiotics Slow the Growth of Pathogenic Bacteria." International Journal of Probiotics and Prebiotics 14, no. 1 (2019): 28–31. http://dx.doi.org/10.37290/ijpp2641-7197.14:28-31.

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Probiotics are live microorganisms, which when ingested in sufficient amounts, confer health benefits to the host by improving the gut microflora balance. The purpose of this research was to determine whether commercial probiotic products containing multitude of commensal bacteria would reduce the growth rate of pathogenic bacteria, specifically Escherichia coli and Salmonella typhimurium. Growth curves were established, and the growth rates were compared for samples of E. coli, S. typhimurium, Nature’s Bounty Controlled Delivery probiotic, Sundown Naturals Probiotic Balance probiotic, and coc

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Kaur, Manpreet, Gaganpreet Kaur, and Amita Sharma. "Isolation of newer probiotic microorganisms from unconventional sources." Journal of Applied and Natural Science 10, no. 3 (2018): 847–52. http://dx.doi.org/10.31018/jans.v10i3.1724.

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Probiotics are live microbes in the form of dried or fermented cells that are highly beneficial for human health. The food industry has been revolutionised due to introduction of potential probiotic organisms in a varied formulations derived from mostly dairy products. Isolation of probiotic microbes from unexplored non-dairy sources is gaining attention these days. In the present study, six potential probiotic isolates from non-dairy sources were obtained that are also biocompatible with each other. Out of these, five isolates were gram positive rod shaped and one was gram negative rod shaped

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Khavkin, A. I., T. A. Kovtun, D. V. Makarkin, and O. B. Fedotova. "Probiotic fermented dairy products – food or medication?" Voprosy detskoj dietologii 19, no. 3 (2021): 58–68. http://dx.doi.org/10.20953/1727-5784-2021-3-58-68.

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One of the main strategies for preventing chronic diseases is a balanced diet from early childhood, with the inclusion of functional ingredients: dietary fiber, vitamins and vitamin-like compounds, minerals, polyunsaturated fatty acids, prebiotics and probiotics. A combined enrichment of fermented dairy products with prebiotics and probiotics contributes to the summation of their positive effective influence. Adding prebiotics and probiotics to the diet leads to the change in the intestinal microbiota composition towards a more balanced structure, thereby increasing the intestinal barrier func

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Ayivi, Raphael D., Rabin Gyawali, Albert Krastanov, et al. "Lactic Acid Bacteria: Food Safety and Human Health Applications." Dairy 1, no. 3 (2020): 202–32. http://dx.doi.org/10.3390/dairy1030015.

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Research on lactic acid bacteria has confirmed how specific strains possess probiotic properties and impart unique sensory characteristics to food products. The use of probiotic lactic acid bacteria (LAB) in many food products, thus confers various health benefits to humans when they are frequently consumed in adequate amounts. The advent of functional food or the concept of nutraceuticals objectively places more emphasis on seeking alternatives to limit the use of medications thus promoting the regular consumption of fermented foods. Probiotic use has thus been recommended to fulfill the role

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Fu, Songzhe, Qian Yang, Fenglan He, et al. "National Safety Survey of Animal-use Commercial Probiotics and Their Spillover Effects From Farm to Humans: An Emerging Threat to Public Health." Clinical Infectious Diseases 70, no. 11 (2019): 2386–95. http://dx.doi.org/10.1093/cid/ciz642.

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Abstract Background Human-use probiotics have recently been associated with clinical infections and antibiotic resistance transfer, raising public concern over their safety. However, despite their extensive application in aquaculture and animal husbandry, the safety of animal-use probiotics remains poorly described. Methods We evaluated the safety of 92 animal-use probiotics from China. The pattern of spread of pathogens from probiotics and the consequent public health implications were also examined by conducting in-field genomic surveillance at 2 farms. Results A total of 123 probiotic Bacil

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Burdychová, Radka, and Hana Šulcerová. "The sensory evaluation of fermented sausages Herkules with probiotic strain Lactobacillus casei 01." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 57, no. 5 (2009): 57–64. http://dx.doi.org/10.11118/actaun200957050057.

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The aim of this work was to monitor quantitative and qualitative representation of probiotic strain L. casei 01 (Sacco, Italy) in dry femented sausages „Herkules“ taken from two different producers (A and B). Negative control susages without probiotics were also made at both producers, to monitor the differences between pH profiles of and lactic acid bacteria counts during fermentation and storage of dry sausages. The second objective of this study was to determine sensory quality of probiotic sausages in comparison with non-probiotic controls.The counts of L. casei and LAB in all sausages s

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Lamba, Joshita, Sangeeta Goomer, and Lata Nain. "Exploring indigenous fermented foods of India for the presence of lactic acid bacteria." Nutrition & Food Science 49, no. 5 (2019): 942–54. http://dx.doi.org/10.1108/nfs-08-2018-0228.

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Purpose The Indian diet is rich in all the essential nutrients required for the well-being of human life. Probiotics have always been part of our traditional diet but microbiota of traditional fermented foods has not been explored. This study aims to analyse various traditional Indian fermented products for their probiotic nature. Design/methodology/approach Fermented indigenous products such as kanji, vegetable pickles and curd were prepared under controlled conditions and stored at ambient temperatures for shelf life studies. During the shelf life study, pH, titratable acidity and Lactic aci

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