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    Identification of probiotic cultures in food samples (2002)

    Art
    Zeitschriftenartikel / wissenschaftlicher Beitrag
    Autoren
    Reuter, G.
    Klein, G.
    Goldberg, M.
    Quelle
    Food research international; 35(2/3) — S. 117–124
    ISSN: 0963-9969
    Sprache
    Englisch
    Kontakt
    Institut für Lebensmittelsicherheit und -hygiene

    Königsweg 69
    14163 Berlin
    +49 30 838 62550
    lebensmittelhygiene@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.