Probiotic Dairy Products

About the EditorsADNAN Y. TAMIME is Technical Series Editor of the Society of Dairy Technology books. LINDA V. THOMAS is Editor of the International Journal of Dairy Technology, and was formerly Science Director at Yakult UK Limited.

• List of Contributors xiPreface to the Technical Series, Second Edition xvPreface to the Technical Series, First Edition xviiPreface to the Second Edition xixPreface to the First Edition xxi1 Microbiota of the Human Gut 1H.B. Ghoddusi and L.V. Thomas1.1 Background 11.2 The human GI tract and its microbiota 21.3 Functions of the GI microbiota 51.4 Influences on the GI tract and its microbiota 71.5 Conclusions 9References 102 Probiotics: The First 10 000 Years 17R. Levin2.1 In the beginning 172.2 The intervention of science 192.3 A remarkable sequence of important discoveries 202.4 Could disinfection be the solution? 212.5 On the cusp of a major breakthrough 222.6 The urge for progress switches to the USA (1914–1931) 252.7 Meanwhile, in Europe 282.8 The ultimate breakthrough comes from Japan? 292.9 Conclusions 32Acknowledgements 33References 333 Genomic Characterisation of Starter Cultures and Probiotic Bacteria 37G.E. Felis, S. Torriani, A.B. Florez and B. Mayo3.1 Introduction 373.2 Genome sequencing and comparative genomics: insights into evolution and adaptation to dairy environments 403.2.1 Phylum Firmicutes 413.2.2 Phylum Actinobacteria 453.2.3 Other micro]organisms 463.3 Application of genome analysis to LAB and bifidobacteria 473.3.1 In silico safety assessment of LAB bifidobacteria 473.3.2 Unravelling LAB and bifidobacteria properties 513.4 Concluding remarks 56References 574 Production and Maintaining Viability of Probiotic Micro]organisms in Dairy Products 67A.Y. Tamime, M. Saarela, M. Wszolek, H. Ghoddousi,D.M. Linares and N.P. Shah4.1 Introduction 674.2 Probiotic micro]organisms 684.2.1 General characteristics 684.2.2 Examples of commercial starter culture blends 694.3 Economic value 724.4 Unfermented probiotic milk 724.5 Probiotic fermented milks and beverages 754.5.1 Lactic acid fermentations 764.5.2 Yeast–lactic acid fermentations 904.5.3 Mould–lactic acid fermentations 934.5.4 Quality appraisal of probiotic fermented milks 934.6 Probiotic cheeses 954.6.1 Methods of introduction of probiotics in cheese 954.6.2 Probiotic strain selection for cheesemaking 964.6.3 Very hard and hard cheese varieties 994.6.4 Semi]hard varieties 1024.6.5 Brined cheeses 1034.6.6 Soft cheeses 1054.6.7 Pasta Filata cheeses 1084.6.8 Miscellaneous cheeses 1084.7 Probiotic ice cream, frozen desserts and frozen yoghurt 1114.7.1 Background 1114.7.2 Ice-cream 1114.8 Dried probiotic dairy products 1124.8.1 Introduction 1124.8.2 Infant formula 1134.8.3 Dairy]based dried products 1144.9 Miscellaneous probiotic dairy products 1154.9.1 Fat]based products 1154.9.2 Long shelf]life fermented milk drinks or beverages 1154.9.3 Milk] and water]based cereal puddings 1164.9.4 Mousses, desserts and spreads 1164.10 Viability of probiotic micro]organisms 1174.10.1 Composition of the fermentation medium 1184.10.2 Viability as affected by oxygen 1194.11 Approaches to improve the viability of the probiotic micro]organisms in the product 1204.11.1 Selection of bacterial strain(s) 1204.11.2 Type of packaging container 1204.11.3 Rate of inoculation 1214.11.4 Two]stage fermentation 1214.11.5 Microencapsulation technique 1224.11.6 Supplementation of the milk with nutrients 1224.11.7 The use of oxygen scavengers 1244.11.8 The addition of cysteine 1244.12 Future developments and overall conclusions 125Acknowledgement 126References 1265 Current Legislation of Probiotic Products 165M. Hickey5.1 Introduction and background 1655.2 The situation in Japan 1685.2.1 Subsystems of FOSHU 1705.2.2 Essential elements for obtaining FOSHU approval 1725.2.3 Features of the new category of foods with function claims 1755.2.4 Unique features of the Japanese FOSHU system 1765.3 The legislative situation in the European Union 1765.3.1 Relevant EU food safety legislation 1765.3.2 Novel food regulation in the European Union 1775.3.3 Genetically modified organisms 1785.3.4 EU food]labelling provisions 1785.3.5 EU nutrition and health claims 1785.3.6 Types of health claims 1795.4 The USA’s legislative situation on probiotics and related health claims 1835.4.1 Claims and labelling in the USA 1845.4.2 The role of the Federal Trade Commission (FTC) and legal challenges 1875.5 The Canadian legislative situation regarding health claims and functional foods 1895.5.1 Background 1895.5.2 Health claims on foods in Canada 1895.5.3 Probiotic claims 1905.6 Health foods and functional foods in China 1915.6.1 Introduction 1915.6.2 Chinese legislative structures 1925.6.3 The healthy (functional) foods sector in China and its regulation 1925.6.4 Types of health claims in China and their approval 1945.6.5 China’s probiotic market size and potential 1945.7 Codex Alimentarius Commission (CAC) 1965.7.1 Background 1965.7.2 Acceptance of Codex standards and their role in the World Trade Organisation (WTO) 1975.7.3 Codex and food]labelling claims 1985.7.4 Codex standard for fermented milks 2005.8 Some conclusions and possible future legislative prospects for probiotics 201Acknowledgements 202References 2026 Enumeration and Identification of Mixed Probiotic and Lactic Acid Bacteria Starter Cultures 207A.Č. Majhenic,̌ P.M. Lorbeg and P. Treven6.1 Introduction 2076.2 Classification 2076.3 Phenotypic methods 2086.3.1 Differential plating 2086.3.2 Carbohydrate fermentation]based methods 2116.3.3 Spectroscopic methods 2136.3.4 Fluorescence dyes]based methods 2166.4 Genetic methods 2196.4.1 Polymerase chain reaction-based methods 2196.4.2 DNA banding pattern]based methods 2246.4.3 DNA sequencing]based methods 2306.4.4 Probe hybridisation methods 2356.5 Conclusions 237References 2387 Prebiotic Ingredients in Probiotic Dairy Products 253X. Wang and R.A. Rastall7.1 Introduction 2537.2 Criteria for an ingredient to be classified as a prebiotic 2547.3 Health benefits of prebiotics and their mechanisms of action 2547.3.1 Short]chain fatty acids and human metabolism 2557.3.2 Mineral absorption 2567.3.3 Energy intake and appetite regulation 2567.3.4 Lipid metabolism 2587.3.5 Immune function modulation of prebiotics 2587.3.6 Colorectal cancer risk and prebiotics 2597.3.7 Gut permeability 2607.3.8 Colon motility and faecal bulking with application to constipation 2617.4 Inulin]type fructans as prebiotics 2617.4.1 Determination of inulin]type fructans 2627.4.2 Production of inulin]type fructans 2647.4.3 Physical and chemical characteristics of inulin]type fructans and application in the food industry 2647.4.4 Prebiotic effects of inulin]type fructans 2657.4.5 Health benefits of inulin]type fructans 2657.5 Galactooligosaccharides as prebiotics 2677.5.1 Production and determination of galactooligosaccharides 2697.5.2 Application of galactooligosaccharides in the food industry 2697.5.3 The prebiotic effect of galactooligosaccharides 2697.5.4 Infant nutrition and galactooligosaccharides 2717.5.5 Health benefit of galactooligosaccharides 2727.6 Resistant starch and other glucose]based non]digestible carbohydrates 2767.7 Xylooligosaccharides 2797.8 Other potential prebiotics candidates and summary 279References 2798 An Overview of Probiotic Research: Human and Mechanistic Studies 293G. Zoumpopoulou, E. Tsakalidou and L.V. Thomas8.1 Mechanisms underlying probiotic effects 2938.1.1 Probiotic effects on the gut microbiota and its metabolites 2948.1.2 Probiotic immune modulation 2958.1.3 Probiotic effects on gut barrier function 2968.1.4 Probiotics and the gut–brain axis 2968.1.5 Probiotic mechanisms in the urogenital tract 2978.1.6 Survival of the gut microbiota through the gut 2978.2 Probiotic human studies: gastrointestinal conditions 2978.2.1 Inflammatory bowel disease (IBD) 2978.2.2 Irritable bowel syndrome (IBS) 3028.2.3 Constipation 3038.2.4 Diarrhoeal diseases 3048.2.5 Paediatric conditions 3068.3 Probiotic research: human studies investigating extra]intestinal conditions 3088.3.1 Common infectious diseases 3098.3.2 Allergic diseases 3108.3.3 Urogenital conditions 3138.3.4 Obesity]related disease 3148.3.5 Liver disease 3178.3.6 Cancer 3188.3.7 Immune disorders: HIV 3198.3.8 Trials investigating aspects of the gut–brain axis 3208.4 Conclusions 321References 3219 Production of Vitamins, Exopolysaccharides and Bacteriocins by Probiotic Bacteria 359D.M. Linares, G. Fitzgerald, C. Hill, C. Stanton and P. Ross9.1 Introduction 3599.2 Vitamin production by probiotic bacteria 3599.2.1 Background 3599.2.2 Folate 3609.2.3 Vitamin B12 3629.2.4 Riboflavin and thiamine 3639.2.5 Vitamin K 3649.3 Exopolysaccharides (EPS) production by probiotic bacteria 3649.3.1 Introduction 3649.3.2 Classification of exopolysaccharides 3659.3.3 Health benefits of exopolysaccharides 3659.4 Production of bacteriocins by probiotic cultures 3689.4.1 Background 3689.4.2 Production of antimicrobials as a probiotic trait 3699.4.3 Classification of bacteriocins 3699.4.4 Antimicrobial potential of Lactobacillus spp. 3729.4.5 Antimicrobial potential of Bifidobacterium spp. 3759.4.6 Other lactic acid bacteria species with antimicrobial potential 3769.5 Overall conclusions 376Acknowledgements 377References 37710 Future Development of Probiotic Dairy Products 389M. Saarela10.1 Developments in the probiotic field in the European Union (EU) 38910.2 The current probiotic market and its trends 39110.3 Recent developments in the probiotic research 39210.4 Future target areas for research and conclusion 393References 393Index 395