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Toward improving technological and functional properties of probiotics in foods

AuthorsSánchez García, Borja ; Ruíz García, Lorena ; Gueimonde Fernández, Miguel ; Ruas-Madiedo, Patricia ; Margolles Barros, Abelardo
Issue DateJul-2012
CitationTrends in Food Science and Technology 26(1): 56-63 (2012)
AbstractProbiotics are live microorganisms that are able to confer health benefits on the host, in most cases through their interaction with the local gastrointestinal environment. Traditionally, they have been selected for their technological parameters, without following a scientific rationale for specific applications. However, high-throughput methodologies have allowed the scientific community to establish novel probiotic markers, potentially helping to understand the probiotic effect, as well as traits related to the robustness of these microorganisms. These markers could be used for strain selection and included among the selection criteria for new probiotics. Furthermore, strategies directed at enhancing the functionality of the already available strains have also been developed. © 2012 Elsevier Ltd.
Identifiersdoi: 10.1016/j.tifs.2012.02.002
issn: 0924-2244
Appears in Collections:(IPLA) Artículos
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