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  2. Life Sciences und Facility Management
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  4. Publikationen Life Sciences und Facility Management
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dc.contributor.authorLacroix, Christophe-
dc.contributor.authorYildirim, Selçuk-
dc.date.accessioned2018-06-18T10:27:28Z-
dc.date.available2018-06-18T10:27:28Z-
dc.date.issued2007-
dc.identifier.issn0958-1669de_CH
dc.identifier.issn1879-0429de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/7066-
dc.description.abstractThere 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.de_CH
dc.language.isoende_CH
dc.publisherElsevierde_CH
dc.relation.ispartofCurrent Opinion in Biotechnologyde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectFermentationde_CH
dc.subjectProbioticde_CH
dc.subject.ddc660: Technische Chemiede_CH
dc.titleFermentation technologies for the production of probiotics with high viability and functionalityde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Lebensmittel- und Getränkeinnovation (ILGI)de_CH
dc.identifier.doi10.1016/j.copbio.2007.02.002de_CH
zhaw.funding.euNode_CH
zhaw.issue2de_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end183de_CH
zhaw.pages.start176de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume18de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
zhaw.webfeedLM-Verpackungde_CH
Appears in collections: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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