A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä
Assessment of the effect of stress-tolerance acquisition on some basic characteristics of specific probiotics
Tekijät: du Toit E, Vesterlund S, Gueimonde M, Salminen S
Kustantaja: ELSEVIER SCIENCE BV
Julkaisuvuosi: 2013
Journal: International Journal of Food Microbiology
Tietokannassa oleva lehden nimi: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Lehden akronyymi: INT J FOOD MICROBIOL
Numero sarjassa: 1
Vuosikerta: 165
Numero: 1
Aloitussivu: 51
Lopetussivu: 56
Sivujen määrä: 6
ISSN: 0168-1605
DOI: https://doi.org/10.1016/j.ijfoodmicro.2013.04.022
Tiivistelmä
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.
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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