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Probiotic properties of lactic-acid bacteria: plenty of scope for fundamental R & D
1Department of Microbiology, University of Otago, Dunedin, New Zealand. gerald.tannock@stonebow.otago.ac.nz
Trends in Biotechnology
|July 1, 1997
Abstract:
Probiotic products are marketed widely throughout the world. This is especially true of yogurts that contain strains of lactic-acid bacteria of intestinal origin. Consumption of these products is aimed at promoting the wellbeing of the consumer by impacting on the collection of microorganisms that normally inhabit the intestinal tract. The development of scientifically valid probiotics requires more detailed knowledge of this intestinal microflora than is currently available.