Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

Probiotic bacteria: today and tomorrow.

T R Klaenhammer1

  • 1Department of Food Science, College of Agriculture and Life Sciences, North Carolina State University, Raleigh 27695-7624, USA.

The Journal of Nutrition
|March 18, 2000
PubMed
Summary
This summary is machine-generated.

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

A double-blind, 377-subject randomized study identifies <i>Ruminococcus, Coprococcus, Christensenella</i>, and <i>Collinsella</i> as long-term potential key players in the modulation of the gut microbiome of lactose intolerant individuals by galacto-oligosaccharides.

Gut microbes·2021
Same author

Antimicrobial Activity of Lactic Acid Bacteria Against Listeria monocytogene s.

Journal of food protection·2019
Same author

Probiotic nomenclature matters.

Gut microbes·2016
Same author

Spontaneously induced prophages in Lactobacillus gasseri contribute to horizontal gene transfer.

Applied and environmental microbiology·2014
Same author

Invited review: Application of omics tools to understanding probiotic functionality.

Journal of dairy science·2011
Same author

Role of autoinducer-2 on the adhesion ability of Lactobacillus acidophilus.

Journal of applied microbiology·2009

Probiotic cultures, historically linked to dairy, show significant benefits for human health and well-being. This overview discusses key symposium issues surrounding these beneficial microorganisms.

Area of Science:

  • Microbiology
  • Food Science
  • Human Health

Background:

  • Probiotic cultures are traditionally associated with fermented dairy products.
  • Historical use suggests positive impacts on human health and well-being.
  • Evidence supports the beneficial role of probiotics in cultured milks.

Purpose of the Study:

  • To provide an overview of key issues discussed at a symposium.
  • To highlight the established link between probiotic cultures and health benefits.
  • To summarize current understanding of probiotics in dairy.

Main Methods:

  • Symposium proceedings review.
  • Literature synthesis on probiotic effects.
  • Discussion of key scientific viewpoints.

Related Experiment Videos

Main Results:

  • Probiotic cultures in dairy products are linked to health benefits.
  • Symposium addressed critical aspects of probiotic research and application.
  • Established evidence supports positive health outcomes.

Conclusions:

  • Probiotics in dairy products represent a significant area of health research.
  • Further exploration of probiotic benefits is warranted.
  • The symposium highlighted the importance of these microorganisms for well-being.