THE COMING OF AGE OF PROBIOTICS

被引：427

作者：

LEE, YK ^{[1
]}

SALMINEN, S ^{[1
]}

机构：

[1] UNIV TURKU,DEPT BIOCHEM & FOOD CHEM,SF-20500 TURKU,FINLAND

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 1995年 / 6卷 / 07期

关键词：

D O I：

10.1016/S0924-2244(00)89085-8

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Recent advances in probiotic research have finally confirmed the health benefits of some probiotic bacterial strains. In addition to their application to dairy products, probiotic bacteria are now being applied to new food products including fermented cereals, infant formulae and therapeutic foods. It is very important to be able to enhance the stability of probiotic bacteria both in old and new applications in order to expand their new uses and also to guarantee minimum effective doses for particular products.

引用

页码：241 / 245

页数：5

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