Trends in dairy and non-dairy probiotic products - a review

Recent developments in prebiotics to selectively impact beneficial microbes and promote intestinal health

(2015) Robert A. Rastall et al.   CURRENT OPINION IN BIOTECHNOLOGY

Development and evaluation of a fermented coconut water beverage with potential health benefits

(2015) Flávera Camargo Prado et al.   Journal of Functional Foods

Probiotic edible films as a new strategy for developing functional bakery products: The case of pan bread

(2014) Christos Soukoulis et al.   FOOD HYDROCOLLOIDS

Food matrices and cell conditions influence survival of Lactobacillus rhamnosus GG under heat stresses and during storage

(2014) Akihito Endo et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of addition of inulin and galactooligosaccharide on the survival of microencapsulated probiotics in alginate beads coated with chitosan in simulated digestive system, yogurt and fruit juice

(2014) W. Krasaekoopt et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Probiotics in Bread and Baked Products: A New Product Category

(2013) J. Côté et al.   CEREAL FOODS WORLD

Probiotic Fermented Sausage: Viability of Probiotic Microorganisms and Sensory Characteristics

(2013) M. Rouhi et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Probiotics: A Comprehensive Approach toward Health Foods

(2013) Monika Sharma et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Lactic Acid Bacteria as a Cell Factory for the Delivery of Functional Biomolecules and Ingredients in Cereal-Based Beverages: A Review

(2013) Deborah M. Waters et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Influence of Osmotic Stress and Encapsulating Materials on the Stability of AutochthonousLactobacillus plantarumafter Spray Drying

(2013) Paola Bustos et al.   DRYING TECHNOLOGY

Characterization and Technological Properties of Lactic Acid Bacteria in the Production of “Sorghurt,” a Cereal-Based Product

(2013) Abiodun Sanni et al.   FOOD BIOTECHNOLOGY

Impact of inulin and okara on Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 viability in a fermented soy product and probiotic survival under in vitro simulated gastrointestinal conditions

(2013) Raquel Bedani et al.   FOOD MICROBIOLOGY

Products of vegetable origin: A new alternative for the consumption of probiotic bacteria

(2013) Eliane M. Furtado Martins et al.   FOOD RESEARCH INTERNATIONAL

An update on the use and investigation of probiotics in health and disease

(2013) Mary Ellen Sanders et al.   GUT

Performance in Nondairy Drinks of ProbioticL. caseiStrains Usually Employed in Dairy Products

(2013) Mario Céspedes et al.   JOURNAL OF FOOD SCIENCE

Performance evaluation of bulk freeze dried starter cultures of dahi and yoghurt along with probiotic strains in standardized milk of cow and buffalo

(2013) S. V. N. Vijayendra et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of substrate composition and inoculum on the fermentation kinetics and flavour compound profiles of potentially non-dairy probiotic formulations

(2013) Ivan Salmerón et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Tropical fruit pulps decreased probiotic survival to in vitro gastrointestinal stress in synbiotic soy yoghurt with okara during storage

(2013) Raquel Bedani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effective survival of immobilized Lactobacillus casei during ripening and heat treatment of probiotic dry-fermented sausages and investigation of the microbial dynamics

(2013) Marianthi Sidira et al.   MEAT SCIENCE

Associative growth behavior of dahi and yoghurt starter cultures with Bifidobacterium bifidum and Lactobacillus acidophilus in buffalo skim milk

(2012) Sistla Venkata Naga Vijayendra et al.   ANNALS OF MICROBIOLOGY

Chitosan coated alginate beads for the survival of microencapsulated Lactobacillus plantarum in pomegranate juice

(2012) Sawaminee Nualkaekul et al.   CARBOHYDRATE POLYMERS

Microencapsulation of Probiotic Cells for Food Applications

(2012) Thomas Heidebach et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Impact of Probiotics on Risk Factors for Cardiovascular Diseases. A Review

(2012) Bruno Ebel et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Stability and Quality Parameters of Probiotic Cantaloupe Melon Juice Produced with Sonicated Juice

(2012) Thatyane Vidal Fonteles et al.   Food and Bioprocess Technology

Effect of heat treatment and spray drying on lactobacilli viability and resistance to simulated gastrointestinal digestion

(2012) R. Paéz et al.   FOOD RESEARCH INTERNATIONAL

An overview of the last advances in probiotic and prebiotic field

(2012) N. Saad et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Optimization of microencapsulation of probiotics in raspberry juice by spray drying

(2012) Kartheek Anekella et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Review on fermented plant materials as carriers and sources of potentially probiotic lactic acid bacteria – With an emphasis on table olives

(2012) Cátia M. Peres et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Non-dairy probiotic beverages: the next step into human health

(2012) D. Gawkowski et al.   Beneficial Microbes

Assessment of probiotic and sensory properties of dahi and yoghurt prepared using bulk freeze-dried cultures in buffalo milk

(2011) Sistla Venkata Naga Vijayendra et al.   ANNALS OF MICROBIOLOGY

Probiotic Fermentation of Plant Based Products: Possibilities and Opportunities

(2011) Shilpi Gupta et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Preservation of functionality of Bifidobacterium animalis subsp. lactis INL1 after incorporation of freeze-dried cells into different food matrices

(2011) G. Vinderola et al.   FOOD MICROBIOLOGY

Production of potentially probiotic beverages using single and mixed cereal substrates fermented with lactic acid bacteria cultures

(2011) Sorbhi Rathore et al.   FOOD MICROBIOLOGY

Towards a maximal cell survival in convective thermal drying processes

(2011) Nan Fu et al.   FOOD RESEARCH INTERNATIONAL

Changes in gastric resistance of Lactobacillus casei in flavoured commercial fermented milks during refrigerated storage

(2011) GABRIEL VINDEROLA et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Galactooligosaccharides: Novel Components of Designer Foods

(2011) Vikas Sangwan et al.   JOURNAL OF FOOD SCIENCE

Developments on the cereal grains Digitaria exilis (acha) and Digitaria iburua (iburu)

(2011) I. A. Jideani et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Probiotics and prebiotics-perspectives and challenges

(2011) Ivonne Figueroa-González et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Breastfeeding and Reduced Risk of Sudden Infant Death Syndrome: A Meta-analysis

(2011) F. R. Hauck et al.   PEDIATRICS

Influence of food matrices on probiotic viability – A review focusing on the fruity bases

(2011) Ana Paula do Espírito Santo et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Probiotic bacteria and intestinal epithelial barrier function

(2010) Christina L. Ohland et al.   AMERICAN JOURNAL OF PHYSIOLOGY-GASTROINTESTINAL AND LIVER PHYSIOLOGY

Partial characterization of heat-stable, antilisterial and cell lytic bacteriocin of Pediococcus pentosaceus CFR SIII isolated from a vegetable source

(2010) Prakash M. Halami et al.   ANNALS OF MICROBIOLOGY

Pediococcus pentosaceusSn26 Inhibits IgE Production and the Occurrence of Ovalbumin-Induced Allergic Diarrhea in Mice

(2010) Takeyuki MASUDA et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Probiotic lactobacilli and VSL#3 induce enterocyte β-defensin 2

(2010) M. Schlee et al.   CLINICAL AND EXPERIMENTAL IMMUNOLOGY

Functional Foods and Nondairy Probiotic Food Development: Trends, Concepts, and Products

(2010) Daniel Granato et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Probiotic beverage from cashew apple juice fermented with Lactobacillus casei

(2010) Ana Lúcia F. Pereira et al.   FOOD RESEARCH INTERNATIONAL

Characterization of a heat stable anti-listerial bacteriocin produced by vancomycin sensitive Enterococcus faecium isolated from idli batter

(2010) S. V. N. Vijayendra et al.   INDIAN JOURNAL OF MICROBIOLOGY

Probiotic table olives: Microbial populations adhering on olive surface in fermentation sets inoculated with the probiotic strain Lactobacillus paracasei IMPC2.1 in an industrial plant

(2010) Palmira De Bellis et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Angiotensin I-converting enzyme inhibitory activity and bioconversion of isoflavones by probiotics in soymilk supplemented with prebiotics

(2010) Siok-Koon Yeo et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Probiotics: beneficial factors of the defence system

(2010) Jean Michel Antoine   PROCEEDINGS OF THE NUTRITION SOCIETY

Food Formats for Effective Delivery of Probiotics

(2010) Mary Ellen Sanders et al.   Annual Review of Food Science and Technology

Characterisation of the heat-stable bacteriocin-producing and vancomycin-sensitive Pediococcus pentosaceus CFR B19 isolated from beans

(2010) S. Venkateshwari et al.   Beneficial Microbes

Evaluation of the passage of Lactobacillus gasseri K7 and bifidobacteria from the stomach to intestines using a single reactor model

(2009) Philipp Ritter et al.   BMC MICROBIOLOGY

The role of diet and nutritional supplements in preventing and treating cardiovascular disease

(2009) Alison M Hill et al.   CURRENT OPINION IN CARDIOLOGY

Importance of food in probiotic efficacy

(2009) R.D.C.S. Ranadheera et al.   FOOD RESEARCH INTERNATIONAL

The Beneficial Use of Cereal and Cereal Components in Probiotic Foods

(2009) B. P. Lamsal et al.   FOOD REVIEWS INTERNATIONAL

Effects of kiwifruit consumption on serum lipid profiles and antioxidative status in hyperlipidemic subjects

(2009) Wen-Hsin Chang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Fermentation characteristics and transit tolerance of probiotic Lactobacillus casei Zhang in soymilk and bovine milk during storage

(2009) J. Wang et al.   JOURNAL OF DAIRY SCIENCE

Probiotic E. coli treatment mediates antimicrobial human β-defensin synthesis and fecal excretion in humans

(2009) M Möndel et al.   Mucosal Immunology

Probiotic Formulations and Applications, the Current Probiotics Market, and Changes in the Marketplace: A European Perspective

(2008) Maija Saxelin   CLINICAL INFECTIOUS DISEASES

Non-dairy probiotic products

(2008) Yadira Rivera-Espinoza et al.   FOOD MICROBIOLOGY

Response surface methodology optimisation of immobilisedLactobacillus acidophilusbanana puree fermentation

(2008) Jen-Horng Tsen et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Synbiotic potential of carrot juice supplemented withLactobacillusspp. and inulin or fructooligosaccharides

(2008) Filomena Nazzaro et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Fructooligosaccharide fortification of selected fruit juice beverages: Effect on the quality characteristics

(2008) B. Renuka et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Saccharomyces boulardii ameliorates Citrobacter rodentium-induced colitis through actions on bacterial virulence factors

(2007) X. Wu et al.   AMERICAN JOURNAL OF PHYSIOLOGY-GASTROINTESTINAL AND LIVER PHYSIOLOGY

Trends in non-dairy probiotic beverages

(2007) Flávera C. Prado et al.   FOOD RESEARCH INTERNATIONAL

Bile-resistant derivatives obtained from non-intestinal dairy lactobacilli

(2007) P. Burns et al.   INTERNATIONAL DAIRY JOURNAL

Innate and adaptive mechanisms to control of pathological intestinal inflammation

(2007) BL Kelsall   JOURNAL OF PATHOLOGY