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Probiotic bacteria: safety, functional and technological properties.

M Saarela1, G Mogensen, R Fondén

  • 1VTT Biotechnology, P.O. Box 1500, FIN-02044 VTT, Finland.

Journal of Biotechnology
|February 13, 2001
PubMed
Summary
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Probiotics, or health-promoting microorganisms, are increasingly used in foods like fermented milks. Selecting the right probiotic strains requires evaluating their safety, functionality, and technological suitability for food production and consumer acceptance.

Area of Science:

  • Food Science and Technology
  • Microbiology
  • Human Health

Background:

  • Probiotic microorganisms are increasingly incorporated into food products, particularly fermented milks, over the past two decades.
  • The selection of probiotic microorganisms necessitates careful consideration of multiple factors.

Purpose of the Study:

  • To outline the critical safety, functional, and technological characteristics required for selecting probiotic microorganisms.
  • To emphasize the importance of these characteristics for successful industrial application and consumer acceptance of probiotic foods.

Main Methods:

  • Evaluation of safety criteria including origin, non-pathogenicity, and antibiotic resistance.
  • Assessment of functional properties such as gastrointestinal viability, immunomodulation, and antagonistic effects.

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  • Consideration of technological aspects for industrial manufacturing, storage stability, and sensory attributes in food products.

    • Main Results:

    • Probiotic selection requires rigorous assessment of safety (e.g., GI tract origin, non-pathogenicity) and functionality (e.g., viability, immunomodulation).
    • Technological factors, including manufacturability, storage survival, and sensory impact on food, are crucial for product success.
    • Consumer acceptance hinges on meeting demands related to technological and sensory aspects of probiotic foods.

    Conclusions:

    • Successful integration of probiotics into food requires strains with proven safety and functionality.
    • Technological and sensory considerations are paramount for industrial viability and consumer acceptance of probiotic foods.
    • Addressing these multifaceted criteria is essential for the future growth of the functional probiotic food market.