Probiotics

Ana M. Gomes; Manuela E. Pintado; F. Xavier Malcata

doi:10.1201/9781420046328-31

Probiotics

Ana M. Gomes, Manuela E. Pintado, F. Xavier Malcata

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

3 Citations (Scopus)

Abstract

The word “probiotic”—from the Greek “for life,” has over the last few decades been used in a multitude of ways. At present, probiotics are described as live microorganisms, which—when administered in adequate numbers, confer a health benefit to the host [12]. Fermented or unfermented dairy foods—including milk, buttermilk, yogurt, ice cream, desserts, and even cheese, are the most common vectors for their administration [4,15]; however, probiotics are also available as dietary supplements—in which the microorganism appears in the forms of powder, capsules, or tablets.

Original language	English
Title of host publication	Handbook of dairy foods analysis
Publisher	CRC Press
Pages	503-529
Number of pages	27
ISBN (Electronic)	9781420046328
ISBN (Print)	9781420046311
DOIs	https://doi.org/10.1201/9781420046328-31
Publication status	Published - 1 Jan 2009

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Probiotics

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