Nowadays there is an upsurge of interest in developing novel foods containing probiotic microorganisms, such as bifidobacteria and lactic acid bacteria (LAB). According to World Health Organization (WHO), probiotics are "live microorganisms which when administered in adequate amounts confer a health benefit on the host." Many beneficial effects are associated with consumption of probiotics, such as prevention of pathogenic infections, stabilization of the gastrointestinal (GI) barrier function, maintenance of the intestinal microbial homeostasis, and production of anticarcinogenic and antimutagenic compounds (Kopp-Hoolihan 2001; Mitropoulou et al. 2013; Penner et al. 2005).
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