Ingredient selection criteria for probiotic microorganisms in functional dairy foods

Abstract

The selection of potentially probiotic microorganisms for use in functional dairy foods is reviewed. Two groups of selection criteria are distinguished encompassing technological and medico‐scientific properties. The former ensure provision of viable cultures of the desired cell density that are robust to the intended product application, while the latter ensure that the culture provided possesses activity in terms of some specified nutritional/health benefit at a specified site in the gastrointestinal tract. It is concluded that an understanding of the scientific principles and mechanisms involved in probiotic activities in the human host is continuing to emerge. Further advances will require a concerted collaborative effort between medical, pharmacological, nutritional, microbiological and technological experts. These advances will improve the basis upon which potentially probiotic microorganisms are selected and delivered by functional foods in the diet for specified human nutritional/health benefits .