Survival and therapeutic potential of probiotic organisms with reference to Lactobacillus acidophilus and Bifidobacterium spp.

By K. Kailasapathy, J. Chin. Immunology and Cell Biology, 2000

886 citations recorded by the source corpus.

Subfields: Food Science, Molecular Biology, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/a697f4a43b31ad98c909358ecfbd23ef19e77107

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Citations in the corpus

Probiotics and their fermented food products are beneficial for health (2006, background): “Note that mutagenicity is mainly estimated as mutagenic potency in the in vitro Ames Salmonella test; effect of mutagens on cancer risk in humans can differ more than a thousand-fold between humans (Hayatsu and Hayatsu 1993; De Vuyst and Vandamme 1994; Kailasapathy and Chin 2000).”
Encapsulation Technology to Protect Probiotic Bacteria (2012, background): “Multiple reports have described their health benefits on gastrointestinal infections, antimicrobial activity, improvement in lactose metabolism, reduction in serum cholesterol, immune system stimulation, antimutagenic properties, anti-carcinogenic properties, antidiarrheal properties, improvement in”
Potential effects of probiotics in cheese and yogurt production: A review (2012, background): “Cheeses are advantageous as a delivery system for viable probiotics over fermentation products such as yogurt due to their higher pH, higher buffering capacity, solid consistency and higher fat content [44,57,58], which offer protection to the probiotic microorganisms during storage and passage thro”
Viability of probiotic microorganisms in cheese during production and storage: a review (2011, neutral): “20 08 > 10 9 /> 10 6 L . ac id op hi lu s L A -5 C he es eba se d F re nc h on io n di p > 10 7 /> 10 6 L . ac id op hi lu s 4° C , 10 w ee ks A dd iti on N aH C O 3 an d L -c ys te in e (N aH C O 3 ca us es m or e gr ow th ) T ha rm ar aj an d S ha h 20 04 > 10 7 /> 10 5 B . an im al is > 10 7 /> 1”
Monostrain, multistrain and multispecies probiotics--A comparison of functionality and efficacy. (2004, background): “This growth can be stimulated by the presence of other strains as is known for certain starter cultures in the manufacture of fermented dairy products (Gomes et al., 1998; Kailasapathy and Chin, 2000; Warminsko-Radyko et al., 2002).”
Complex Coacervation as a Novel Microencapsulation Technique to Improve Viability of Probiotics Under Different Stresses (2014, background): “In exerting these effects, probiotic cultures have to overcome the harsh conditions in the human digestive system (low pH and bile); generally, probiotics show poor survival in the gastrointestinal tract (Kailasapathy and Chin 2000; Kailasapathy and Sureeta 2004).”