مقاله بیفیدوباکتری‌ها در محصولات لبنی: بررسی کلی از ویژگی‌های فیزیولوژیکی و بیوشیمیایی، تولید اگزوپلی‌ساکارید، معیارهای انتخاب محصولات لبنی و فواید بهداشتی - سال 2013

مقاله به زبان انگلیسی می باشد.

خلاصه:

Research and commercial interest in the genus Bifidobacterium have increased in the last decade due to their potential

health benefits in probiotic functional foods, especially in dairy products. However, cultivation of

bifidobacteria in milk is a difficult task compared with that of conventional starters because milk is not a good

medium for growth of these nutritionally fastidious microorganisms. Therefore, suitable strains of

Bifidobacteriumfor dairy products should be selected based on their safety and technological and functional properties.

There are a number of milk products containing bifidobacteria in the world market and the demand for

new products is increasing with the awareness of the potential health benefits of the consumption of products

blendedwith bifidobacteria. Some strains of Bifidobacterium,which produce exopolysaccharide, have been isolated

and characterised. This review will discuss the general characteristics of bifidobacteria, exopolysaccharide

production, the selection criteria of bacterial strains for milk products, current applications of bifidobacteria in

milk products, and their nutritional and beneficial health properties.