Mary Ellen Sanders, Todd R Klaenhammer, Arthur C Ouwehand, Bruno Pot, Eric Johansen, James T Heimbach, Maria L Marco, Julia Tennilä, R Paul Ross, Charles Franz, Nicolas Pagé, R David Pridmore, Greg Leyer, Seppo Salminen, Duane Charbonneau, Emma Call, Irene Lenoir-Wijnkoop
Commercial probiotic strains for food or supplement use can be altered in different ways for a variety of purposes. Production conditions for the strain or final product may be changed to address probiotic yield, functionality, or stability. Final food products may be modified to improve flavor and other sensory properties, provide new product formats, or respond to market opportunities. Such changes can alter the expression of physiological traits owing to the live nature of probiotics. In addition, genetic approaches may be used to improve strain attributes...
February 2014: Annals of the New York Academy of Sciences