Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 26, Issue 1, Pages 56-63Publisher
ELSEVIER SCIENCE LONDON
DOI: 10.1016/j.tifs.2012.02.002
Keywords
-
Categories
Funding
- Spanish Ministry of Science and Innovation (MICINN)
- Plan Nacional I+D+i [AGL2004-06727, AGL2007-61805, AGL2010-14952, RM2010-00012-00-00]
- Juan de la Cierva postdoctoral contract from the Spanish Ministry of Science and Innovation
Ask authors/readers for more resources
Probiotics are live microorganisms that are able to confer health benefits on the host, in most cases through their interaction with the local gastrointestinal environment. Traditionally, they have been selected for their technological parameters, without following a scientific rationale for specific applications. However, high-throughput methodologies have allowed the scientific community to establish novel probiotic markers, potentially helping to understand the probiotic effect, as well as traits related to the robustness of these microorganisms. These markers could be used for strain selection and included among the selection criteria for new probiotics. Furthermore, strategies directed at enhancing the functionality of the already available strains have also been developed.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available