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Probiotics in Dairy Products

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Beneficial Microorganisms in Food and Nutraceuticals

Part of the book series: Microbiology Monographs ((MICROMONO,volume 27))

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Abstract

At the beginning of the twentieth century, Ellie Metchnikoff (1845–1916), Ernest Moro (1874–1951), and Leo Rettger (1874–1954) made their first scientific contributions to the research on probiotics. In humans, lactic acid bacteria (LAB) have a strong influence on the host’s health because LAB are an important biodefense factor for preventing colonization by and subsequent proliferation of pathogenic bacteria in the intestine. Probiotics have been defined as beneficial microorganisms by Lilly and Stillwell since 1965. Some species of probiotic LAB have been called probiotics, such as Lactobacillus acidophilus, L. casei, L. rhamnosus, L. plantarum, and L. reuteri. There have been hundreds of publications describing the use of Lactobacillus strains to prevent and treat a variety of gastrointestinal disorders. However, only a few have contributed convincingly to our knowledge of the health effects of Lactobacillus species as starter cultures. Lactobacillus strains in dairy products represent an exciting prophylactic and therapeutic advance, although further investigations must be undertaken before their role in intestinal health can be delineated clearly.

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Authors and Affiliations

  1. Division of Animal Science, Chonnam National University, 77 Yongbong-ro, Buk-gu, Gwangju, 500-757, South Korea

    Sejong Oh

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  1. Sejong Oh
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Correspondence to Sejong Oh .

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  1. Universiti Sains Malaysia, School of Industrial Technology, Penang, Malaysia

    Min-Tze Liong

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Oh, S. (2015). Probiotics in Dairy Products. In: Liong, MT. (eds) Beneficial Microorganisms in Food and Nutraceuticals. Microbiology Monographs, vol 27. Springer, Cham. https://doi.org/10.1007/978-3-319-23177-8_9

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