Journal
CURRENT OPINION IN BIOTECHNOLOGY
Volume 13, Issue 5, Pages 490-496Publisher
ELSEVIER SCI LTD
DOI: 10.1016/S0958-1669(02)00365-8
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Recent research in the area of prebiotic oligosaccharides and synbiotic combinations with probiotics is leading towards a more targeted development of functional food ingredients. Improved molecular techniques for analysis of the gut microflora, new manufacturing biotechnologies, and increased understanding of the metabolism of oligosaccharides by probiotics are facilitating development. Such developments are leading us to the time when we will be able to rationally develop prebiotics and synbiotics for specific functional properties and health outcomes.
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