摘要
Probiotics are defined as “live microorganisms that, when administered in adequate amounts, confer a health benefit on the host.” Probiotic-containing foods can be categorized as functional foods and, along with prebiotics, represent the largest segment of the functional food market around the world. Fermented foods are the main vehicle of administration of probiotic organisms and, among them, dairy products are by far the most widely used. Many probiotic strains, which most often belong to the genera Lactobacillus and Bifidobacterium, are already applied in commercial probiotic fermented milks throughout the world. Nonetheless, the market of biofunctional dairy products, including probiotics, is continuously asking for diversifying the range of available products. To this regard, there is a growing need to identify new biofunctional strains, new strategies to assure survival of these cultures, and different sources from which to isolate strains. Before a probiotic can benefit human health, it must fulfill several criteria. Because the range of target functions and technological applications is wide, the selection and evaluation of potential probiotic candidates require a multistep approach. This review will give a general overview of main criteria and methods that have to be taken into consideration in the selection process of probiotic strains.
摘要译文
益生菌被定义为“是，以足够的量当给予活的微生物，赋予健康益处的主机上。”益生菌含食物可归类为功能性食品和，随着益生元，代表了功能性食品市场的全球最大的细分市场。发酵食品是益生菌生物管理的主要载体和，其中，乳制品是迄今为止最广泛使用的。许多益生菌菌株，其中大部分常常属于下列属乳酸杆菌和双歧杆菌，已经在商业益生菌发酵乳应用于世界各地。尽管如此，生物功能乳制品，包括益生菌市场，连续请求多样化可用产品的范围。到这方面，有越来越多的需求，以确定新的生物功能的菌株，新的策略，以确保生存这些培养物，并从其中分离株不同的来源。前益生菌可以造福人类健康，必须满足几个条件。由于目标函数和技术应用范围广，选择与益生菌潜在的候选人需要评价一个多步骤方法。这一审查将给出了必须考虑到益生菌菌株的选择过程中主要标准和方法的概述。
Giorgio Giraffa[*]. Selection and design of lactic acid bacteria probiotic cultures[J]. Acta Biotechnologica, 2012,12(4): 391-398