Latest developments in probiotics

Abstract

Probiotic foods are a group of health-promoting, so-called functional foods, with large commercial interest and growing market shares (Arvanitoyannis & van Houwelingen-Koukaliaroglou, 2005). In general, their health benefits are based on the presence of selected strains of lactic acid bacteria (LAB), that, when taken up in adequate amounts, confer a health benefit on the host. They are administered mostly through the consumption of fermented milks or yoghurts (Mercenier, Pavan, & Pot, 2003). In addition to their common use in the dairy industry, probiotic LAB strains may be used in other food products too, including fermented meats (Hammes & Hertel, 1998; Incze, 1998; Kröckel, 2006; Työppönen, Petäjä,& Mattila-Sandholm, 2003). © 2008 Springer New York.