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2009 | OriginalPaper | Buchkapitel

18. Manufacture of Probiotic Bacteria

verfasst von : J. A. Muller, R. P. Ross, G. F. Fitzgerald, C. Stanton

Erschienen in: Prebiotics and Probiotics Science and Technology

Verlag: Springer New York

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Abstract

Lactic acid bacteria (LAB) have been used for many years as natural biopreservatives in fermented foods. A small group of LAB are also believed to have beneficial health effects on the host, so called probiotic bacteria. Probiotics have emerged from the niche industry from Asia into European and American markets. Functional foods are one of the fastest growing markets today, with estimated growth to 20 billion dollars worldwide by 2010 (GIA, 2008). The increasing demand for probiotics and the new food markets where probiotics are introduced, challenges the industry to produce high quantities of probiotic cultures in a viable and stable form. Dried concentrated probiotic cultures are the most convenient form for incorporation into functional foods, given the ease of storage, handling and transport, especially for shelf-stable functional products. This chapter will discuss various aspects of the challenges associated with the manufacturing of probiotic cultures.

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Vorheriges Kapitel Genomics of Probiotic Bacteria

Nächstes Kapitel Some Technological Challenges in the Addition of Probiotic Bacteria to Foods

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Titel: Manufacture of Probiotic Bacteria
verfasst von: J. A. Muller
R. P. Ross
G. F. Fitzgerald
C. Stanton
Verlag: Springer New York
Buch: Prebiotics and Probiotics Science and Technology
Print ISBN: 978-0-387-79057-2

Electronic ISBN: 978-0-387-79058-9

Copyright-Jahr: 2009
DOI: https://doi.org/10.1007/978-0-387-79058-9_18

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