Probiotic Incorporation into Yogurt and Various Novel Yogurt-Based Products
Source abstract
Abstract
Probiotics are commonly added to yogurt to provide many health benefits for the consumer. A description is provided for some commonly used probiotics in yogurt. A GRAS (generally recognized as safe) list of probiotic bacteria that can be added to yogurt or similar types of products is provided. Additionally, prebiotics, synbiotics (combination of prebiotics and probiotics), postbiotics, paraprobiotics, and psychobiotics can be added to yogurt. Probiotic yogurt can come in various forms in addition to spoonable yogurt, and yogurt can be used as an ingredient in other food products. Many useful functional ingredients can be applied to probiotic yogurt. The safety of probiotics must be addressed, especially for critically ill patients and other susceptible populations. Probiotics must survive within yogurt throughout its entire shelf-life and within the gastrointestinal tract after consumption by the consumer to provide health benefits, and many techniques can be used to maintain survival of probiotics in yogurt. Furthermore, probiotics can be added to Greek yogurt acid whey. Many opportunities exist for adding a wide variety of probiotics to a wide variety of yogurt-based products.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Probiotics and Fermented Foods · Microbial Metabolites in Food Biotechnology · Gut microbiota and health
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
School of Nutrition and Food Sciences, Dairy Science Building, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USA
References (100+)
Show source-provided references
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