title: Properties of probiotics and encapsulated probiotics in food.
abstract: Probiotics are microorganisms which confer health benefits upon application in sufficiently-high viable cell amounts. Probiotics are typically members of Lactobacillus and Bifidobacterium species commonly associated with human gastrointestinal tracts. In the recent past, there has been a rising interest in producing functional foods containing encapsulated probiotic bacteria. Recent studies have been reported using dairy products like cheese, yogurt and ice cream as food carrier, and non-dairy products like meat, fruits, cereals, chocolate, etc. However, the industrial sector contains only few encapsulated probiotic products. Probiotics have been developed by several companies in a capsule or a tablet form. The review compiles probiotics, encapsulation technology and cell life in the food matrices.
authors.affiliation: Food Engineering Department, Faculty of Engineering, Ege University of Izmir, Turkey.
authors.forename: V Hazal
authors.initials: VH
authors.lastname: Ozyurt
authors.affiliation: Food Engineering Department, Faculty of Engineering, Ege University of Izmir, Turkey.
authors.forename: Semih
authors.initials: S
authors.lastname: Ötles
mesh_terms: D001419:Bacteria; D002214:Capsules; D005516:Food Microbiology; D055951:Functional Food; D006801:Humans; D019936:Probiotics
chemical_list: D002214:Capsules
keywords: Bifidobacterium; Lactobacillus; encapsulation; food; probiotics