| Spore-forming bacteria and their utilisation as probiotics. | |
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MedLine Citation:
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PMID: 22348911 Owner: NLM Status: In-Data-Review |
Abstract/OtherAbstract:
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In this review article, the beneficial application of bacterial spore formers as probiotics in the food industry is discussed based on the knowledge gleaned from current publications. The summary of new scientific results provides evidence of the advantages of the utilisation of Bacillus or Clostridium strains in the food industry. Both bacteria are able to produce a very stable duration form: the endospore. Compared to the widely used lactic acid bacteria, bacterial spores offer the advantage of a higher survival rate during the acidic stomach passage and better stability during the processing and storage of the food product. In many food products, germination of the spores does not occur. Hence the product quality of the food is not affected because of their inactive metabolism. Besides the possible utilisation and functional properties, an overview of the fast-developing knowledge about the mechanisms of the beneficial health effects of spore-forming bacteria is provided. |
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Authors:
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J Bader; A Albin; U Stahl |
Publication Detail:
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Type: Journal Article |
Journal Detail:
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Title: Beneficial microbes Volume: 3 ISSN: 1876-2891 ISO Abbreviation: Benef Microbes Publication Date: 2012 Mar |
Date Detail:
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Created Date: 2012-02-21 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 101507616 Medline TA: Benef Microbes Country: Netherlands |
Other Details:
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Languages: eng Pagination: 67-75 Citation Subset: IM |
Affiliation:
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Technische Universität Berlin, Fachgebiet für Angewandte und Molekulare Mikrobiologie, Seestraβe 13, 13353 Berlin, Germany. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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