Cover
Title Page
List of Contributors
Preface to the Technical Series, Second Edition
Preface to the Technical Series, First Edition
Preface to the Second Edition
Preface to the First Edition
1 Microbiota of the Human Gut
1. 1.1 Background
2. 1.2 The human GI tract and its microbiota
3. 1.3 Functions of the GI microbiota
4. 1.4 Influences on the GI tract and its microbiota
5. 1.5 Conclusions
6. References
2 Probiotics: The First 10 000 Years
1. 2.1 In the beginning
2. 2.2 The intervention of science
3. 2.3 A remarkable sequence of important discoveries
4. 2.4 Could disinfection be the solution?
5. 2.5 On the cusp of a major breakthrough
6. 2.6 The urge for progress switches to the USA (1914–1931)
7. 2.7 Meanwhile, in Europe
8. 2.8 The ultimate breakthrough comes from Japan?
9. 2.9 Conclusions
10. Acknowledgements
11. References
3 Genomic Characterisation of Starter Cultures and Probiotic Bacteria
1. 3.1 Introduction
2. 3.2 Genome sequencing and comparative genomics: insights into evolution and adaptation to dairy environments
3. 3.3 Application of genome analysis to LAB and bifidobacteria
4. 3.4 Concluding remarks
5. References
4 Production and Maintaining Viability of Probiotic Micro‐organisms in Dairy Products
1. 4.1 Introduction
2. 4.2 Probiotic micro‐organisms
3. 4.3 Economic value
4. 4.4 Unfermented probiotic milk
5. 4.5 Probiotic fermented milks and beverages
6. 4.6 Probiotic cheeses
7. 4.7 Probiotic ice‐cream, frozen desserts and frozen yoghurt
8. 4.8 Dried probiotic dairy products
9. 4.9 Miscellaneous probiotic dairy products
10. 4.10 Viability of probiotic micro‐organisms
11. 4.11 Approaches to improve the viability of the probiotic micro‐organisms in the product
12. 4.12 Future developments and overall conclusions
13. Acknowledgement
14. References
5 Current Legislation of Probiotic Products
1. 5.1 Introduction and background
2. 5.2 The situation in Japan
3. 5.3 The legislative situation in the European Union
4. 5.4 The USA’s legislative situation on probiotics and related health claims
5. 5.5 The Canadian legislative situation regarding health claims and functional foods
6. 5.6 Health foods and functional foods in China
7. 5.7 Codex Alimentarius Commission (CAC)
8. 5.8 Some conclusions and possible future legislative prospects for probiotics
9. Acknowledgements
10. References
6 Enumeration and Identification of Mixed Probiotic and Lactic Acid Bacteria Starter Cultures
1. 6.1 Introduction
2. 6.2 Classification
3. 6.3 Phenotypic methods
4. 6.4 Genetic methods
5. 6.5 Conclusions
6. References
7 Prebiotic Ingredients in Probiotic Dairy Products
1. 7.1 Introduction
2. 7.2 Criteria for an ingredient to be classified as a prebiotic
3. 7.3 Health benefits of prebiotics and their mechanisms of action
4. 7.4 Inulin‐type fructans as prebiotics
5. 7.5 Galactooligosaccharides as prebiotics
6. 7.6 Resistant starch and other glucose‐based non‐digestible carbohydrates
7. 7.7 Xylooligosaccharides
8. 7.8 Other potential prebiotics candidates and summary
9. References
8 An Overview of Probiotic Research: Human and Mechanistic Studies
1. 8.1 Mechanisms underlying probiotic effects
2. 8.2 Probiotic human studies: gastrointestinal conditions
3. 8.3 Probiotic research: human studies investigating extra‐intestinal conditions
4. 8.4 Conclusions
5. References
9 Production of Vitamins, Exopolysaccharides and Bacteriocins by Probiotic Bacteria
1. 9.1 Introduction
2. 9.2 Vitamin production by probiotic bacteria
3. 9.3 Exopolysaccharides (EPS) production by probiotic bacteria
4. 9.4 Production of bacteriocins by probiotic cultures
5. 9.5 Overall conclusions
6. Acknowledgements
7. References
10 Future Development of Probiotic Dairy Products
1. 10.1 Developments in the probiotic field in the European Union (EU)
2. 10.2 The current probiotic market and its trends
3. 10.3 Recent developments in the probiotic research
4. 10.4 Future target areas for research and conclusion
5. References
Index
End User License Agreement

List of Tables

Chapter 01
1. Table 1.1 The change in the gut microbiota through life.
2. Table 1.2 Representative bacteria in the gastrointestinal (GI) tract.
3. Table 1.3 Influences on the composition of the gastrointestinal microbiota.
4. Table 1.4 Examples of microbial species that contain probiotic strains.
Chapter 03
1. Table 3.1 Summary of genome sequences available to date for dairy starter cultures and probiotic strains retrieved using species names as organisms’ names; Studies, Organisms, Sequencing projects and Analysis projects correspond to the four‐level classification system used in the GOLD database (see text for details).
2. Table 3.2 Summary of studies on genome‐based assessment of safety for lactic acid bacteria and Bifidobacterium strains.
Chapter 04
1. Table 4.1 Some selected characteristics of probiotic micro‐organisms used in dairy foods and their principle metabolic products.
2. Table 4.2 Examples of probiotic dairy products in some selected markets.
3. Table 4.3 The effect of some selected additives on the quality and viable counts of probiotic yoghurt and fermented milks (viscous‐type).
4. Table 4.4 Examples of some fermented probiotic drinking beverages and additives used in the formulation.
5. Table 4.5 Examples of miscellaneous probiotic cheese types.
Chapter 05
1. Table 5.1 The seven broad categories of FOSHU claims in Japan.
2. Table 5.2 Examples of health claims approved on FOSHU products containing probiotic micro‐organisms.
3. Table 5.3 Examples of notifications of new foods with a function claim in Japan for products containing probiotic micro‐organisms, 2015–2016.
4. Table 5.4 Analysis of applications and authorisations of health claims under European Union Regulation 1924/2006, to October 2016.
5. Table 5.5 Examples of claims used on labels of some probiotic fermented milk products on the UK and Irish markets in 2005.
6. Table 5.6 Examples of statements on labels of some fermented milk products on the UK and Irish markets in 2016.
7. Table 5.7 Twelve health claims approved by the US Food and Drug Administration (FDA) that meet the Significant Scientific Agreement (SSA) standard.
8. Table 5.8 Wording of five US Food and Drug Administration Modernisation Act (FDAMA) health claims – health claims authorised based on an authoritative statement by federal scientific bodies.
9. Table 5.9 The eligible non‐strain‐specific species for probiotic claims in the Canadian Guide to Food Labelling and Advertising.
10. Table 5.10 Health claims permitted in China.
Chapter 06
1. Table 6.1 Classification of methods for identification and enumeration of probiotics and lactic acid bacteria starter cultures.
Chapter 07
1. Table 7.1 Gastrointestinal hormones.
2. Table 7.2 Human studies of colon motility and faecal bulking with prebiotic supplementation.
3. Table 7.3 Inulin‐rich plant foods in the Western diet and their inulin content.
4. Table 7.4 Commercially available galactooligosaccharides products.
5. Table 7.5 Some reported human studies of infant health with galactooligosaccharides supplementation.
6. Table 7.6 Human studies of adult health with galactooligosaccharides supplementation.
Chapter 09
1. Table 9.1 Some examples of bacteriocins produced by lactic acid bacteria, propionibacteria and bifidobacteria.

List of Illustrations

Chapter 02
1. Figure 2.1 Elie Metchnikoff (1894–1916) in front of a conventional light microscope.
2. Figure 2.2 Minoru Shirota (1899–1982) in front of an electron microscope. Reproduced with permission of Yakult Europe B.V., The Netherlands.
Chapter 03
1. Figure 3.1 Compass rose of different levels and aspects of knowledge provided by genome sequence and data analysis.
Chapter 04
1. Figure 4.1 Sensory profiling of four different blends of nu‐trish® probiotic starter cultures for drinking yoghurt. Note: It is evident that starter cultures BY‐Mild and BY‐Balance have the highest mouth thickness attribute, whilst ABY‐10 and ABY‐3 had the highest yoghurt flavour attribute. BY‐Mild and BY‐Balance: B = Bifidobacterium animalis subsp. lactis BB‐12; Y = yoghurt cultures or Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. ABY‐10 and ABY‐3: A = Lactobacillus acidophilus LA‐5; B = Bif. animalis subsp. lactis BB‐12; Y = yoghurt cultures or Str. thermophilus and Lb. delbrueckii subsp. bulgaricus.
2. Figure 4.2 Preparation of probiotic fermented frozen dessert. Note: Mix the yoghurt, ice‐cream base and syrup (i.e. sucrose at 65% brix) at the following proportions: 45, 45 and 10, respectively.
Chapter 05
1. Figure 5.1 Categories of foods with health claims in Japan following the restructuring of the Foods for Special Health Uses (FOSHU) system in 2005 into four groups based on the strength of the evidence behind the claim.
2. Figure 5.2 The FOSHU approval system.
3. Figure 5.3 The FOSHU logo.
4. Figure 5.4 The qualified FOSHU logo.
5. Figure 5.5 Cumulative FOSHU approvals from 1993 to 2010. After CAA Japan (2016a, 2016b).
6. Figure 5.6 FOSHU by health effect, expressed as a percentage of total approvals. After CAA Japan (2011).
Chapter 06
1. Figure 6.1 DGGE comparison of different Kefirs from Slovenian market using primers HDA1‐GC and HDA2. Note: Lanes A–F: DNA isolated directly from different Kefirs; lane L: DNA ladder. DGGE = Denaturing gradient gel electrophoresis.
2. Figure 6.2 Comparison of RAPD‐PCR profiles of selected LAB strains. Note: Lanes 1–6: Lactobacillus gasseri strains; lanes 7 and 8: Lactobacillus acidophilus strains; lanes 9 and 10: Lactobacillus johnsonii strains; lane 11: Lactobacillus plantarum; lane 12: Lactobacillus rhamnosus; lane 13: negative control; lane 14: Enterococcus faecium; lane 15: Bifidobacterium longum subsp. infantis; lane M: 1 kb ladder. LAB = Lactic acid bacteria; RAPD‐PCR = randomly amplified polymorphic DNA–polymerase chain reaction.
Chapter 07
1. Figure 7.1 The chemical structure of fructooligosaccharides (n = 2–9) and inulin (n > 9).
2. Figure 7.2 Chemical structure of galactooligosaccharides (n = 1–8).

Society of Dairy Technology Series

Series Editor: Adnan Y. Tamime

The Society of Dairy Technology has joined with Wiley‐Blackwell to produce a series of technical dairy‐related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern large‐scale dairy operations.

Probiotic Dairy Products, 2nd Edition, ISBN 9781119214106
by Adnan Y. Tamime and Linda V. Thomas (Editors)

Microbial Toxins in Dairy Products, ISBN 9781118756430
by Adnan Y. Tamime (Editor)

Biofilms in the Dairy Industry, ISBN 9781118876213
by Koon Hoong Teh, Steve Flint, John Brooks, and Geoff Knight (Editors)

Milk and Dairy Products as Functional Foods, ISBN 9781444336832
by Ara Kanekanian (Editor)

Membrane Processing: Dairy and Beverage Applications, ISBN 9781444333374
by Adnan Y. Tamime (Editor)

Processed Cheese and Analogues, ISBN 9781405186421
by Adnan Y. Tamime (Editor)

Technology of Cheesemaking, 2nd Edition, ISBN 9781405182980
by Barry A. Law and Adnan Y. Tamime (Editors)

Dairy Fats and Related Products, ISBN 9781405150903
by Adnan Y. Tamime (Editor)

Dairy Powders and Concentrated Products, ISBN 9781405157643
by Adnan Y. Tamime (Editor)

Milk Processing and Quality Management, ISBN 9781405145305
by Adnan Y. Tamime (Editor)

Cleaning‐in‐Place: Dairy, Food and Beverage Operations, 3rd Edition, ISBN 9781405155038
by Adnan Y. Tamime (Editor)

Structure of Dairy Products, ISBN 9781405129756
by Adnan Y. Tamime (Editor)

Brined Cheeses, ISBN 9781405124607
by Adnan Y. Tamime (Editor)

Fermented Milks, ISBN 9780632064588
by Adnan Y. Tamime (Editor)

Probiotic Dairy Products, ISBN 9781405121248
by Adnan Y. Tamime (Editor)

This edition first published 2018
© 2018 John Wiley & Sons Ltd

Edition History
John Wiley & Sons Ltd (1e, 2006)

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, except as permitted by law. Advice on how to obtain permission to reuse material from this title is available at http://www.wiley.com/go/permissions.

The right of Adnan Y. Tamime and Linda V. Thomas to be identified as the authors of the editorial material in this work has been asserted in accordance with law.

Registered Offices
John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, USA
John Wiley & Sons Ltd, The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK

Editorial Office
The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK

For details of our global editorial offices, customer services, and more information about Wiley products visit us at www.wiley.com.

Wiley also publishes its books in a variety of electronic formats and by print‐on‐demand. Some content that appears in standard print versions of this book may not be available in other formats.

Limit of Liability/Disclaimer of Warranty
While the publisher and authors have used their best efforts in preparing this work, they make no representations or warranties with respect to the accuracy or completeness of the contents of this work and specifically disclaim all warranties, including without limitation any implied warranties of merchantability or fitness for a particular purpose. No warranty may be created or extended by sales representatives, written sales materials or promotional statements for this work. The fact that an organization, website, or product is referred to in this work as a citation and/or potential source of further information does not mean that the publisher and authors endorse the information or services the organization, website, or product may provide or recommendations it may make. This work is sold with the understanding that the publisher is not engaged in rendering professional services. The advice and strategies contained herein may not be suitable for your situation. You should consult with a specialist where appropriate. Further, readers should be aware that websites listed in this work may have changed or disappeared between when this work was written and when it is read. Neither the publisher nor authors shall be liable for any loss of profit or any other commercial damages, including but not limited to special, incidental, consequential, or other damages.

Library of Congress Cataloging‐in‐Publication Data

Names: Tamime, A. Y., editor. | Thomas, Linda V., 1955– editor.
Title: Probiotic dairy products / edited by Adnan Y. Tamime, Scotland, United Kingdom, Linda V. Thomas, editor, International Journal of Dairy Technology, England, United Kingdom.
Description: Second edition. | Hoboken, NJ : Wiley, 2017. | Series: Society of dairy technology | Includes bibliographical references and index. | Identifiers: LCCN 2017029408 (print) | LCCN 2017029768 (ebook) | ISBN 9781119214113 (pdf) | ISBN 9781119214120 (epub) | ISBN 9781119214106 (hardback)
Subjects: LCSH: Dairy microbiology. | Dairy products in human nutrition. | Probiotics. | BISAC: TECHNOLOGY & ENGINEERING / Food Science.
Classification: LCC QR121 (ebook) | LCC QR121 .P76 2017 (print) | DDC 641.3/7–dc23
LC record available at https://lccn.loc.gov/2017029408

Cover Design: Wiley
Cover Image: © Chr. Hansen

List of Contributors

Editors

Dr Adnan Y. Tamime
Dairy Science & Technology Consultant
24 Queens Terrace
Ayr KA7 1DX
Scotland – United Kingdom
Tel: +44 (0)1292 265498
Fax: +44 (0)1292 265498
Mobile: +44 (0)7980 278950
E‐mail: draytamime@gmail.com

Dr Linda V. Thomas
57 Queen’s Avenue
Dorchester DT1 2EP
Dorset
England – United Kingdom
Mobile: +44 (0)7484 602729
E‐mail: drlvthomas@gmail.com

Contributors

Dr Giovanna E. Felis
University of Verona
Department of Biotechnology
via della Pieve 70
37029 S. Floriano di S. Pietro in Cariano (VR)
Italy
Tel: +39 045 6835627
Fax: +39 045 6835631
E‐mail: giovanna.felis@univr.it

Professor Gerald Fitzgerald
University College Cork
Department of Microbiology
Cork
Ireland
Tel: +353 (0)21 490 2730
E‐mail: g.fitzgerald@ucc.ie

Dr Ana Belén Flórez
IPLA‐CSIC
Paseo Río Linares s/n
33300‐Villaviciosa
Spain
Tel: +34985892131
Fax: +34985892233
E‐mail: abflorez@ipla.csic.es

Dr Hamid B. Ghoddusi
London Metropolitan University
Faculty of Life Sciences and Computing
School of Human Sciences
Head of Microbiology Research Unit (MRU)
166–220 Holloway Road
London N7 8DB
England – United Kingdom
Tel: +44 (0)20 7133 4196
E‐mail: H.Ghoddusi@londonmet.ac.uk

Mr Michael Hickey
Derryreigh
Creggane
Charleville
Cork
Ireland
Tel: +353 (0)63 89392
Mobile: +353 (0)87 2385653
E‐mail: mfhickey@oceanfree.net

Professor Colin Hill
University College Cork
School of Microbiology
Cork
Ireland
Tel: +353 (0)21490 3000
E‐mail: c.hill@ucc.ie

Dr Ron Levin
Haydonhill House
Bushey
Herts WD23 1DU
England – United Kingdom
Tel: +44 (0)208 950 5463
E‐mail: ron@ronlevin.co.uk and rlevin@talktalk.net

Dr Daniel M. Linares
Food Biosciences Department
Teagasc Food Research Centre
Moorepark
Fermoy
Cork
Ireland
Tel: +353 (0)2542 273
Fax: +353 (0)2542 340
E‐mail: Daniel.Linares@teagasc.ie

Dr Petra Mohar Lorbeg
University of Ljubljana
Biotechnical Faculty
Institute of Dairy Science and Probiotics
Groblje 3
1230 Domžale
Slovenija
Tel: +386 1 3203 844
E‐mail: Petra.Mohar@bf.uni‐lj.si

Dr Andreja Čanžek Majhenič
University of Ljubljana
Biotechnical Faculty
Chair of Dairy Science
Groblje 3
1230 Domžale
Slovenija
Tel: +386 1 3203 844
E‐mail: Andreja.Canzek@bf.uni‐lj.si

Dr Baltasar Mayo
IPLA‐CSIC
Paseo Río Linares s/n
33300‐Villaviciosa
Spain
Tel: +34985892131
Fax: +34985892233
E‐mail: baltasar.mayo@ipla.csic.es

Professor Robert A. Rastall
The University of Reading
Department of Food and Nutritional Sciences
PO Box 226
Whiteknights
Reading RG6 6AP
England – United Kingdom
Tel: +44 (0)118 378 6726
Fax: +44 (0)118 931 0080
E‐mail: r.a.rastall@reading.ac.uk

Professor Paul Ross
University College Cork
College of Science Engineering and Food Science
Cork
Ireland
Tel: +353 (0)21490 3760
E‐mail: p.ross@ucc.ie

Dr Maria Saarela
Industrial Microbiology
Business Development
VTT Biotechnology and Food Research
Box 1501
FIN‐02044‐VTT
Finland
Tel: +358 40 5760913
E‐mail: Maria.Saarela@vtt.fi

Professor Nagendra P. Shah
University of Hong Kong
6 N‐08, Kadoorie Biological Sciences Building
Dairy and Probiotic Unit
Food and Nutritional Science Programme
The Pokfulam Road
Hong Kong
Tel: +852 (0)2299 0836
Fax: +852 (0)2559 9114
E‐mail: npshah@hku.hk

Professor Catherine Stanton
Teagasc Moorepark
Food Research Centre
Fermoy
Cork
Ireland
Tel: +353 (0)2542 606
Fax: +353 (0)2542 340
E‐mail: Catherine.Stanton@teagasc.ie

Professor Sandra Torriani
University of Verona
Department of Biotechnology
Strada Le Grazie 15
37134 Verona
Italy
Tel: +39 045 8027051
Fax: +39 045 8027928
E‐mail: sandra.torriani@univr.it

Dr Primož Treven
University of Ljubljana
Biotechnical Faculty
Chair of Dairy Science
Groblje 3
1230 Domžale
Slovenija
Tel: +386 1 3203 909
E‐mail: Primoz.Treven@bf.uni‐lj.si

Professor Effie Tsakalidou
Agricultural University of Athens
Department of Food Science and Human Nutrition
Iera Odos 75
11855 Athens
Greece
Tel: +30 (0)210 5294661
Fax: +30 (0)210 5294672
E‐mail: et@aua.gr

Ms Xuedan Wang
The University of Reading
Department of Food and Nutritional Sciences
PO Box 226
Whiteknights
Reading RG6 6AP
England – United Kingdom
Tel: 0118 378 8718
Fax: 0118 378 7708
E‐mail: X.Wang6@pgr.reading.ac.uk

Dr Monika Wszolek
Animal Products Technology Department
University of Agriculture in Krakow
Faculty of Food Technology
ul. Balicka 122
30–149 Krakow
Poland
Tel: +48 (0)12 662 4788
Fax: +48 (0) 12 662 4810
E‐mail: rtwszole@cyf‐kr.edu.pl

Dr Georgia Zoumpopoulou
Agricultural University of Athens
Department of Food Science and Human Nutrition
Laboratory of Dairy Research
Iera Odos 75
11855 Athens
Greece
Tel: +30 (0)210 5294628
Fax: +30 (0)210 5294672
E‐mail: gz@aua.gr

Preface to the Second Edition

Since the publication of the first edition of this book in 2005, we have witnessed incredible advances in our knowledge and understanding of the human microbiota, mainly due to the development and use of new molecular analysis techniques. One example is the new ‘omic’ technologies that have been used to detect and analyse all the genes, proteins and metabolites of individuals’ gut microbiota. Studies investigating different population groups in various states of health that have used such methods have given a better overall picture of the composition and functions of the gut microbiota. This new edition of ‘Probiotic Dairy Products’ reflects this scientific interest by incorporating a new chapter on the human gut microbiota (see Chapter 1), which reviews current knowledge.

The vast amount of research that has been conducted in this field, which has included several multi‐national projects, has resulted in numerous high‐profile scientific papers that have helped to drive medical and consumer interest in probiotics, because of their influences on the gut, its microbiota and overall health. Another new chapter for this edition describes the history of probiotics (see Chapter 2), reminding us of the origins of these products and the early pioneers in this field. It is generally acknowledged that the probiotic concept started with Metchnikoff’s idea that a long healthy life could be promoted by increasing numbers of lactic acid bacteria in the colon at the expense of ‘putrefying’ bacteria that were injurious to health. In the twenty‐first century, probiotic benefits have been reported for an extraordinary range of health and disease areas (see Chapter 8), and it is important to note that clinical studies have been conducted not just with tablets or powders but also with probiotic dairy products, in the form of fermented milk drinks and yoghurts. One great advantage of dairy products over pharmaceuticals is that the former can be incorporated readily into one’s daily diet, and thus can quite easily be part of a proactive strategy for health maintenance.

It is an absolute requirement that manufacturers can assure product quality and safety. Probiotic products must contain adequate numbers of live microbial strains, and other chapters in this book provide valuable updates on genomic analysis of probiotic strains (Chapter 3) and aspects of probiotic products’ production and quality control (Chapter 4). The new molecular technologies can now be applied for the identification and enumeration of the live probiotic strains in dairy products, although culture methods remain important. These methods are reviewed in Chapter 6.

Since the first edition of the book, the sale and marketing of probiotics have expanded to around the world, which has led to regulatory changes to ensure that, among other things, probiotic health claims are substantiated by scientific evidence. This is reviewed in Chapter 5. Probiotics are sometimes combined with prebiotics to make synbiotic products, and the research behind prebiotics is discussed in Chapter 7, whilst Chapter 9 gives an overview of the different metabolites that can be produced by probiotic strains that have potential health benefits. Finally, Chapter 10 speculates on the future for probiotic dairy products, and the current barriers to progress.

A.Y. Tamime and Linda V. Thomas
December 2016

Preface to the First Edition

Fermented foods, including milk and dairy products, have played important roles in the diet of humans worldwide for thousands of years. Since the mid‐1950s, there has been increasing knowledge of the benefits of certain micro‐organisms, such as lactic acid bacteria (LAB) and probiotic gut flora, and their impact on human biological processes and, at the same time, of the identity of certain dairy and non‐dairy components of fermented milks and their role in human health and body function. The purpose of this book, which is written by a team of international scientists, is to review the latest scientific developments in these fields with regard to the ‘functional’ aspects of fermented milk products and their ingredients.

Some scientific aspects reviewed in this publication are: (a) the latest knowledge regarding the gut microflora (e.g. identifying the beneficial microbiota in terms of probiotic and health aspects); (b) the use of a wide range of probiotic micro‐organisms during the manufacture of different dairy products that have dominated the global markets for the past decades and are used as vehicles to increase the probiotic gut flora of humans; (c) the genomic sequences of certain strains of LAB; and (d) the use of prebiotic ingredients, such as galacto‐ and fructo‐oligosaccharides, to enhance the viable count of probiotic microflora in humans.

Furthermore, numerous related topics – for example, the current statutory regulations (national and international), analytical methods to enumerate these beneficial organisms, sensory profiling to improve the quality of the product and enhance consumer acceptability, bioactive components produced by the probiotic microflora, and the treatment of certain human diseases – are also reviewed. It is of interest to note that the current research work on probiotic dairy products, which aims to understand the role of the intestinal microbiota, will underpin new strategies to improve the health status of consumers, and will contribute to a reduction in healthcare costs, particularly in ageing populations.

A.Y. Tamime
February 2005