Probiotic bacteria: safety, functional and technological properties.
By Maria Saarela, G. Mogensen, R. Fondén, J. Mättö, T. Mattila-Sandholm. Journal of Biotechnology, 2000
1,269 citations recorded by the source corpus.
Subfields: Food Science, Molecular Biology, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/f6802dbf7959db56d9a1f4c2b5b428d23ea68217
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Citations in the corpus
- Application of cereals and cereal components in functional foods: a review. (2002, background): “The necessity for epidemiological studies on healthy human populations to support the specific health promoting claims of a probiotic strain is generally highlighted (Sanders, 1998; Shortt, 1999; Saarela et al., 2000).”
- Functional meat starter cultures for improved sausage fermentation. (2006, background): “Probiotics consist of live microorganisms as food or feed supplement, which, when ingested in sufficient amounts and when applied to animal or man, beneficially affect the host by improving the properties of the indigenous microbiota in the intestinal tract (Holzapfel et al., 1998; Saarela et al., 2”
- Potential effects of probiotics in cheese and yogurt production: A review (2012, background): “Furthermore, the strains should not deconjugate bile salts [31] or have transmissible antibiotic resistance genes [30].”
- Ecological Role of Lactobacilli in the Gastrointestinal Tract: Implications for Fundamental and Biomedical Research (2008, background): “Indeed, many researchers consider human origin as an important criterion for the selection of probiotics (21, 66, 77).”
- Probiotic ice cream: viability of probiotic bacteria and sensory properties (2011, background): “Several generic health advantages are attributed to probiotics, including antimutagenic and anti-carcinogenic effects, immune system stimulation (immune modulation), anti-infection properties, serum cholesterol reduction, alleviation of lactose intolerance symptoms, and nutritional enhancements (Ish”