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Probiotics from Food and Non-Food Sources
Rabetafika, Holy-Nadia; Razafindralambo, Aurélie; Razafindralambo, Hary
2018In Razafindralambo, Hary (Ed.) Trends in Probiotic Applications
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Keywords :
Probiotics; Food and non-food sources; Health benefits; Bacteria; Yeasts
Abstract :
[en] Nowadays, there is a growing interest in probiotics owing to their high potential therapeutic and preventive health effects. These beneficial microorganisms are natural, relatively safe, and can be incorporated in food and non-food products. Although a large variety of probiotics have already been discovered, well-identified, and approved, it is always important to update, classify, and determine all their potential sources, currently available. In this chapter, we attempt to report all existing probiotic strains from both food and non-food sources, as well as their positive effects on health. Microorganisms unrecognized yet as probiotics while having potential health benefits are also listed. Probiotics from food sources may contain various species that are found in fermented foods, including dairy products, fruit, vegetables, fish, and meat. Probiotics also occur in non-food products, especially in the human and animal microbiota, air environment, soil and sea.
Disciplines :
Life sciences: Multidisciplinary, general & others
Author, co-author :
Rabetafika, Holy-Nadia 
Razafindralambo, Aurélie
Razafindralambo, Hary  ;  Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > SMARTECH
Language :
English
Title :
Probiotics from Food and Non-Food Sources
Publication date :
2018
Main work title :
Trends in Probiotic Applications
Editor :
Razafindralambo, Hary  ;  Université de Liège - ULiège > Département GxABT > Smart Technologies for Food and Biobased Products (SMARTECH)
Publisher :
Studium Press LLC
ISBN/EAN :
1626991103
Pages :
33-49
Peer reviewed :
Peer reviewed
Available on ORBi :
since 11 March 2018

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