کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5137319 1494529 2017 16 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Streptococcus thermophilus: From yogurt starter to a new promising probiotic candidate?
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Streptococcus thermophilus: From yogurt starter to a new promising probiotic candidate?
چکیده انگلیسی


- Probiotic properties of Streptococcus thermophilus.
- Survival capacities of Streptococcus thermophilus in the gastrointestinal tract.
- Underlying mechanisms of health effects exerted by Streptococcus thermophilus.

Probiotics are defined as live microorganisms that when administered in adequate amount confer a health benefit to the host. To be considered as a probiotic, a bacterial strain must not only be safe but should also survive in the human gastrointestinal tract and exert health benefits on its host. Streptococcus thermophilus is a Gram positive bacterium widely used in dairy fermentations for the production of yogurt and cheese. In contrast with other lactic acid bacteria, the probiotic status of S. thermophilus remains still questioned. This review gives an update of the human trials, in vivo assays in animal models and in vitro experiments, which have assessed the resistance of S. thermophilus to gastrointestinal stresses and have investigated its positive health effects. The underlying mechanisms of action are also described and the probiotic status of the bacterium is debated with respect to the available literature.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Functional Foods - Volume 37, October 2017, Pages 74-89
نویسندگان
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