Probiotics, as defined by the World Health Organisation in 2001, are live micro-organisms or their components that, when consumed in adequate amounts, are beneficial to human health.
Recent trends in consumer needs and product choices have seen an increasing preference for healthy and safe foods, made with fewer synthetic additives and more bioavailable ingredients. Thus, there is a growing trend towards probiotic Bifidobacterium the use of good bacteria of the genus in the production of fermented products because they:
- produce protective substances in the intestinal mucosa,
- micronutrients (vitamins, antioxidants, amines),
- prevents the growth of pathogenic micro-organisms,
- stimulates intestinal lymphoid tissue and immune function,
- removes toxic and unnecessary substances,
- regulates bowel function.
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Metchnikoff E. The prolongation of life: optimistic studies. 2004. 232 p. ,
Fuller R. Probiotics: the scientific basis. 1992, London. 398 p.
Gilliland S. E. Acidophilus milk products: a review of potential benefits to consumers // Journal of Dairy Science. 1989. Vol. 72. P. 2483-2494.
Mital B. K., Garg S. K. Acidophilus milk products: manufacture and therapeutics // Food Reviews International. 1992. Vol. 8. P. 347-389.
Sellars R. L. Acidophilus products // In: Robinson R. K. Therapeutic Properties of Fermented Milks. 1991, London. P. 81-116.