Publikationsdatenbank

Identification of probiotic cultures in food samples (2002)

Art

Zeitschriftenartikel / wissenschaftlicher Beitrag

Autoren

Reuter, G.

Klein, G.

Goldberg, M.

Quelle

Food research international

Bandzählung: 35

Heftzählung: 2/3

Seiten: 117 – 124

ISSN: 0963-9969

Sprache

Englisch

Kontakt

Institut für Lebensmittelsicherheit und -hygiene

Königsweg 69
14163 Berlin
+49 30 838 62551 / 52790
lebensmittelhygiene@vetmed.fu-berlin.de / fleischhygiene@vetmed.fu-berlin.de

Abstract / Zusammenfassung

Methods for the identification of probiotic bacteria in foods are discussed including a number of molecular-based techniques. Aspects considered include: German guidelines relating to the use of probiotic cultures in foods; nomenclature used to describe probiotic bacteria; identification problems which have occurred within different classification groups (Lactobacillus acidophilus, L. casei, L. reuteri/L. fermentum, bifidobacteria); workload and precision of methods used to identify probiotic cultures; and the need for further in depth information about various probiotic bacterial strains.