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Updated: Apr 1, 2026

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
Published on: September 10, 2016
Martin H Floch1, W Allan Walker, Mary Ellen Sanders
1*Department of Internal Medicine, Section of Digestive Diseases, Yale University School of Medicine, New Haven, CT †Harvard Medical School ‡Mucosal Immunology and Biology Research Center, Massachusetts General Hospital for Children, Boston ††Department of Transplantation, Lahey Hospital and Medical Center, Burlington, MA §Dairy & Food Culture Technologies, International Scientific Association of Probiotics and Prebiotics (ISAPP), Sacramento **Department of Medicine, University of California, San Diego, San Diego, CA ∥Departments of Internal Medicine, Academic Medical Center and VUmC, Amsterdam, The Netherlands ¶Wallenberg Laboratory, Gothenborg University, Gothenburg, Sweden #Minnesota Gastroenterology P.A., Minnesota, MN ‡‡Pediatric Liver & Liver Transplant, Gastroenterology/Transplantation, Phoenix Children's Hospital ∥∥Mayo Clinic, Phoenix §§Department of Pediatrics, University of Arizona, Tucson, AZ ¶¶Department of Translational Medical Sciences, Section of Pediatrics, University of Naples Federico II, Naples ##Clinical Hepato-Gastroenterology Unit, Division of Gastroenterology & Digestive Endoscopy, S. Raffaele University Hospital, Milano, Italy ***Division of Gastroenterology, University of Alberta, Edmonton, AB, Canada †††Department of Gastroenterology, University of North Carolina School of Medicine, Chapel Hill, NC ‡‡‡The Lynda K. and David M. Underwood Center for Digestive Disorders, Houston Methodist Hospital, Houston, TX §§§Department of Medicine, Weill Cornell Medical College, New York ∥∥∥Department of Medicine and Surgery, Division of Gastroenterology, Montefiore Medical Center, Albert Einstein College of Medicine, Bronx, NY.
This consensus report updates probiotic use guidelines for conditions like necrotizing enterocolitis and liver disease. Recommendations are rated A, B, or C for clinical application.
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