World Gastroenterology Organisation Global Guidelines

Guarner, Francisco; Khan, Aamir Ghafoor; Garisch, James; Eliakim, R; Gangl, Alfred; Thomson, Allan D.; Krabshuis, Justus; LeMair, Anton; Kaufmann, Pedro; Paula, Juan A. De; Fedorak, Richard N.; Shanahan, Fergus; Sanders, Mary Ellen; Szajewska, Hania; Ramakrishna, B. S.; Karakan, Tarkan; Kim, Nayoung

doi:10.1097/mcg.0b013e3182549092

Cited by 413 publications

(362 citation statements)

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“…The term probiotic is used to designate live microorganisms, which when administered in adequate amounts, exert positive influences on the host's health (Guarner et al, 2012). The beneficial effects of probiotic use on health are associated with the maintenance of a healthy intestinal microbiota by its regular consumption (Yerlikaya, 2014).…”

Section: Probioticsmentioning

confidence: 99%

“…Daily consumption of probiotics containing 1-10 billion CFU/day (Guarner et al, 2012) is recommended to confer the associated health benefits. Thus, quantification of microorganisms present in the final product and the analyses of microbiological viability, shelf life, and nutritional composition are essential for an effective guidance on its consumption and commercialization.…”

Section: Acceptance Testmentioning

confidence: 99%

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Labneh with probiotic properties produced from kefir: development and sensory evaluation

Rocha¹,

Martins²,

Santos³

et al. 2014

Food Sci. Technol (Campinas)

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The labneh or labaneh is a popular fermented milk in the Middle East. Another fermented product that deserves special mention is kefir since it has probiotic activity and unique sensory, nutritional, and therapeutic properties. The aim of the present study was to develop a functional probiotic labneh using kefir as a fermenting agent and to perform a sensory analysis of the obtained product. Kefir was obtained by growing grains in pasteurized milk. Samples of skimmed and whole labneh were prepared from the inoculation of 5% kefir milk (skimmed/whole) at 28 °C for 24h, followed by cooling (12-18h) and whey drainage (12-24h), both at 4 °C. Sensory analysis was performed with 70 untrained panelists using a 9-point scale hedonic in the acceptance tests. The paired t-test was used to compare the differences between the means of the scores obtained, with the significance level of 5%. The labneh prepared showed good acceptance by the judges, and the whole labneh samples had the highest scores in the acceptance test. Further studies on the analysis of microbiological viability, nutritional composition, and determination of shelf life, also to improve acceptability of the low-fat version of the product, are needed.

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Section: Probioticsmentioning

confidence: 99%

Section: Acceptance Testmentioning

confidence: 99%

Labneh with probiotic properties produced from kefir: development and sensory evaluation

Rocha¹,

Martins²,

Santos³

et al. 2014

Food Sci. Technol (Campinas)

View full text Add to dashboard Cite

show abstract

“…Probioticele (etimologia provine din prepoziţia latină pro şi din substantivul grecesc bios -pentru viaţă) sunt definite ca microorganisme vii care administrate în cantităţi adecvate aduc beneficii asupra sănătăţii gazdei [3].…”

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“…Probioticele reprezintă ingrediente dietetice care produc modificări specifice ale compoziţiei şi/sau activităţii microbiotei intestinale, conferind beneficii gazdei, iar sinbioticele sunt compuşi ce conţin atât prebiotice cât şi probiotice [3].…”

unclassified

Probioticele Şi Patologia Chirurgicală. Opţiune Subevaluată?

Prelipcean¹,

Pintilie²,

Palaghia³

et al. 2013

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“…US FDA has recommended that minimum probiotic count in the probiotic food should be at the least 10 6 CFU ml -1 [8][9][10]. It is, therefore, important to ensure that probiotics must survive and retain their functional features during the entire food processing operations as well as over the product shelf life in order to maintain consumer confidence in probiotic products.…”

Section: Introductionmentioning

confidence: 99%

Sustainability of the Probiotic Lactobacillus Casei in Fortified Indian Milk Cakes Under Different Preservation Conditions-Effects of Co-Immobilization of L. Casei and Commercial Prebiotic Inulin (Chicory Based) and Millet Inulin

Banerjee

Bag

Chowdhury

et al. 2016

Int J Pharm Pharm Sci

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Objective: The objective of the present article is to identify the most suitable Indian millet inulin for the growth of probiotic Lactobacillus casei and to evaluate the effects of the fortification vectors (probiotics and probiotic-prebiotic combination in immobilized conditions) and immobilization methods on the sustainability of L. casei in a fortified Indian sweet (milk cake) preserved under different conditions. Methods:Inulin was extracted from pearl, finger and great millets. The concentrations of L. casei, grown on three millet inulins, were compared in 24 h batch culture. The L. casei and probiotic-prebiotic combinations namely L. casei-commercial inulin and L. casei-pearl millet inulin were immobilized using entrapment, external and internal microencapsulation methods. The Indian milk cake samples were fortified with the immobilized probiotic cells, co-immobilized probiotic-prebiotic combinations. The fortified samples were preserved at different conditions (temperature: 4 °C and-20 °C; Time: 1-4 w). The sustainability of L. casei in the preserved samples was determined using spread plate method and the cell concentrations were compared among all fortified samples.Results: Pearl millet inulin is determined to be the most suitable millet inulin for the growth of L. casei. The synergistic combination of L. casei-pearl millet inulin, co-immobilized with internal gelation technique is the best fortification vector for the viability of L. casei in preserved food samples. Conclusion:The L. casei, co-immobilized with pearl millet inulin through internal gelation technique, can be utilized as an effective fortification vector for the sustainability of probiotic cells in preserved Indian milk cakes and similar food samples.

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World Gastroenterology Organisation Global Guidelines

Cited by 413 publications

References 0 publications

Labneh with probiotic properties produced from kefir: development and sensory evaluation

Labneh with probiotic properties produced from kefir: development and sensory evaluation

Probioticele Şi Patologia Chirurgicală. Opţiune Subevaluată?

Sustainability of the Probiotic Lactobacillus Casei in Fortified Indian Milk Cakes Under Different Preservation Conditions-Effects of Co-Immobilization of L. Casei and Commercial Prebiotic Inulin (Chicory Based) and Millet Inulin

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