title: Challenges in the addition of probiotic cultures to foods.
abstract: Probiotic cultures are increasingly being added to foods in order to develop products with health-promoting properties. Although the literature is abundant on the beneficial effects of bifidobacteria and Lactobacillus acidophilus on health, little information is available on the challenges industry faces in adding these probiotic cultures to food products. The aim of this article is to examine seven issues that should be addressed when developing functional foods: 1) type or form of probiotic that should be used; 2) addition level required to have a beneficial effect; 3) toxicity; 4) effect of the processing steps on viability; 5) determination, in the product, of the cell populations added; 6) stability during storage; 7) changes in sensory properties of the foods.
authors.affiliation: Food Research and Development Center, Agriculture and Agri-Food Canada, St-Hyacinthe, Quebec, Canada.
authors.forename: Claude P
authors.initials: CP
authors.lastname: Champagne
authors.forename: Nancy J
authors.initials: NJ
authors.lastname: Gardner
authors.forename: Denis
authors.initials: D
authors.lastname: Roy
mesh_terms: D018407:Bacterial Physiological Phenomena; D005502:Food; D005516:Food Microbiology; D006090:Gram-Negative Bacteria / Q000254:growth & development; D006094:Gram-Positive Bacteria / Q000254:growth & development; D006801:Humans; D019936:Probiotics