The starter culture characteristics of probiotic microorganisms in fermented milks

Abstract

Nowadays, fermented milk products such as yogurt, kefir, buttermilk, and acidophilus milk are gaining increasing attention. Fermented milks containing probiotics could be used to prevent and/or cure some important diseases (such as intestinal‐ and immune‐associated diseases). Therefore, such products need to be produced taking into account the following points: viability of the probiotic organisms within the product, as well as in the gastrointestinal tract, high quality sensory properties of probiotic products, and a reasonable price. Many previous studies have focused on technological and stability aspects of fermented milk products. They have investigated the biological mechanisms of probiotic organisms, optimization of production, and manufacture conditions in terms of product formulation and process factors, especially in the fermentation process, and isolation and selection of the best probiotic bacteria as starter cultures for fermented milk products. This review article discusses the characteristics of probiotic microorganisms that are important for starter cultures of fermented milks during production and storage.