Assessment of the effect of stress-tolerance acquisition on some basic characteristics of specific probiotics



: du Toit E, Vesterlund S, Gueimonde M, Salminen S

Publisher: ELSEVIER SCIENCE BV

: 2013

: International Journal of Food Microbiology

: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

: INT J FOOD MICROBIOL

: 1

: 165

: 1

: 51

: 56

: 6

: 0168-1605

DOI: https://doi.org/10.1016/j.ijfoodmicro.2013.04.022


Based on our study characterizing probiotic properties such as adhesion and competitive exclusion, it seems possible to adapt probiotics to processing stresses, such as heat, without significantly changing the probiotic properties of the strains assessed. This may provide new options for future probiotic production technology. However, our results also emphasize that the properties of the stress-adapted strains, as well as the effect of the production processes should always be assessed as these are strain-specific. (C) 2013 Elsevier B.V. All rights reserved.



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