The role of probiotics in fermented milk products
2002
Necidova, L. | Cupakova, S. | Janstova, B. | Navratilova, P. (Veterinarni a Farmaceuticka Univ., Brno (Czech Republic). Ustav Hygieny a Technologie Mleka)
This review article summarizes the use of probiotic cultures in human nutrition. The consumption of food products containing probiotic bacterial cultures among which milk products fermented by Lactobacillus spp. or Bifidobacterium spp. predominate is rapidly increasing. Probiotic bacteria exert a number of favourable effects on the human organism including particularly modulation of the bacterial gut flora and alleviation of troubles resulting from its disbalance. Also discussed are hypocholesterolaemic and anti-tumour effects. Daily intake of at least 100 g of a fermented milk product containing at least 10**6 cells of probiotic bacteria per 1 g is recommended.
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