Article
Effects of genetic, processing, or product formulation changes on efficacy and safety of probiotics.
Annals of the New York Academy of Sciences - 1 Feb 2014
Sanders Mary Ellen, Klaenhammer Todd R, Ouwehand Arthur C, Pot Bruno, Johansen Eric, Heimbach James T, Marco Maria L, Tennilä Julia, Ross R Paul, Franz Charles, Pagé Nicolas, Pridmore R David, Leyer Greg, Salminen Seppo, Charbonneau Duane, Call Emma, Lenoir-Wijnkoop Irene
Abstract excerpt
Commercial probiotic strains for food or supplement use can be altered in different ways for a variety of purposes. Production conditions for the strain or final product may be changed to address probiotic yield, functionality, or stability. Final food products may be modified to improve flavor and other sensory properties, provide new product formats, or respond to market opportunities. Such changes can alter...
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