| Publikationstyp: | Beitrag in wissenschaftlicher Zeitschrift |
| Art der Begutachtung: | Peer review (Publikation) |
| Titel: | Fermentation technologies for the production of probiotics with high viability and functionality |
| Autor/-in: | Lacroix, Christophe Yildirim, Selçuk |
| DOI: | 10.1016/j.copbio.2007.02.002 |
| Erschienen in: | Current Opinion in Biotechnology |
| Band(Heft): | 18 |
| Heft: | 2 |
| Seite(n): | 176 |
| Seiten bis: | 183 |
| Erscheinungsdatum: | 2007 |
| Verlag / Hrsg. Institution: | Elsevier |
| ISSN: | 0958-1669 1879-0429 |
| Sprache: | Englisch |
| Schlagwörter: | Fermentation; Probiotic |
| Fachgebiet (DDC): | 660: Technische Chemie |
| Zusammenfassung: | There is growing scientific evidence supported by mechanistic and clinical studies that probiotics can provide health benefits. As probiotics are highly sensitive to many environmental factors, and because the propagation of many strains of intestinal origin is not straightforward, most commercial strains are selected on the basis of their technological properties – ruling out some strains with promising health properties. To date, probiotic production has almost exclusively been carried out using conventional batch fermentation and suspended cultures, in some cases combined with the use of sublethal stresses to enhance cell viability, the addition of protectants or microencapsulation to provide cell protection. However, other less conventional fermentation technologies, such as continuous culture and immobilized cell systems, could have potential for enhancing the performance of these fastidious organisms. These technologies might be employed to develop strains with improved physiology and functionality in the gut and to enlarge the range of commercially available probiotics, as well as expanding product applications. |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/7066 |
| Volltext Version: | Publizierte Version |
| Lizenz (gemäss Verlagsvertrag): | Lizenz gemäss Verlagsvertrag |
| Departement: | Life Sciences und Facility Management |
| Organisationseinheit: | Institut für Lebensmittel- und Getränkeinnovation (ILGI) |
| Enthalten in den Sammlungen: | Publikationen Life Sciences und Facility Management |
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Lacroix, C., & Yildirim, S. (2007). Fermentation technologies for the production of probiotics with high viability and functionality. Current Opinion in Biotechnology, 18(2), 176–183. https://doi.org/10.1016/j.copbio.2007.02.002
Lacroix, C. and Yildirim, S. (2007) ‘Fermentation technologies for the production of probiotics with high viability and functionality’, Current Opinion in Biotechnology, 18(2), pp. 176–183. Available at: https://doi.org/10.1016/j.copbio.2007.02.002.
C. Lacroix and S. Yildirim, “Fermentation technologies for the production of probiotics with high viability and functionality,” Current Opinion in Biotechnology, vol. 18, no. 2, pp. 176–183, 2007, doi: 10.1016/j.copbio.2007.02.002.
LACROIX, Christophe und Selçuk YILDIRIM, 2007. Fermentation technologies for the production of probiotics with high viability and functionality. Current Opinion in Biotechnology. 2007. Bd. 18, Nr. 2, S. 176–183. DOI 10.1016/j.copbio.2007.02.002
Lacroix, Christophe, and Selçuk Yildirim. 2007. “Fermentation Technologies for the Production of Probiotics with High Viability and Functionality.” Current Opinion in Biotechnology 18 (2): 176–83. https://doi.org/10.1016/j.copbio.2007.02.002.
Lacroix, Christophe, and Selçuk Yildirim. “Fermentation Technologies for the Production of Probiotics with High Viability and Functionality.” Current Opinion in Biotechnology, vol. 18, no. 2, 2007, pp. 176–83, https://doi.org/10.1016/j.copbio.2007.02.002.
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