Should yoghurt cultures be considered probiotic?
2005
Guarner, Francisco | Perdigon, Gabriela | Corthier, Gerard, G. | Salminen, Seppo | Koletzko, Berthold | Morelli, Lorenzo | Universitat Autònoma de Barcelona (UAB) | Universidad Nacional de Tucumán (UNT) | Unité de recherche d'Écologie et Physiologie du Système Digestif (UEPSD) ; Institut National de la Recherche Agronomique (INRA) | University of Turku | Ludwig-Maximilians University [Munich] (LMU) | Università cattolica del Sacro Cuore = Catholic University of the Sacred Heart [Roma] (Unicatt)
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Mostrar más [+] Menos [-]Inglés. Probiotics are live micro-organisms that when administered in adequate amounts confer a health benefit on the host. Consumption of yoghurt has been shown to induce measurable health benefits linked to the presence of live bacteria. A number of human studies have clearly demonstrated that yoghurt containing viable bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii sp. bulgaricus) improves lactose digestion and eliminates symptoms of lactose intolerance. Thus, these cultures clearly fulfil the current concept of probiotics.
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