Cited by 40Probiotics and Fermented FoodsGut microbiota and healthAgricultural safety and regulations

Safety Assessment of Probiotics

Lahtinen, Sampo J., Boyle, Robert J., Margolles, Abelardo, Frias, Rafael, Gueimonde, Miguel·2009·Prebiotics and Probiotics Science and Technology

Integrity signals

Registry

Crossref · 10.1007/978-0-387-79058-9_31

Cites

134 of 134 references verified0 citation errors · 0 not checkable

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  • Under normal conditions, only a small amount of D-lactic acid produced in the gastrointestinal tract is absorbed by the host, while other gut bacteria consume lactic acid and convert it into butyrate.

    “However, under normal conditions, only a small amount of D-lactic acid produced in the gastrointestinal tract is absorbed by the host, while other bacteria in the gut quickly consume lactic acid, converting it into, for example, butyrate [101].”

    From Current Concepts in Probiotic Safety and Efficacy (2026) · cites this paper as [101]

  • Wild strains of Lactobacillus and Bifidobacterium also contain antibiotic resistance genes similar to those found in probiotic isolates.

    “For example, wild strains of Lactobacillus and Bifidobacterium also contain antibiotic resistance genes that are similar to those found in probiotic isolates [101].”

    From Current Concepts in Probiotic Safety and Efficacy (2026) · cites this paper as [101]

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Authors
Lahtinen, S. J., Boyle, R. J., Margolles, A., Frias, R., & Gueimonde, M.
Affiliations
  • Imperial College London (GB)
  • Consejo Superior de Investigaciones Científicas (ES)
Venue
Prebiotics and Probiotics Science and Technology
Published
2009
Pages
1193-1235
OpenAlex
W135910954
Cited by
39
References
134
Citations by year
2026: 3 · 2025: 6 · 2024: 6 · 2023: 1 · 2022: 3 · 2021: 4 · 2019: 3 · 2018: 2 · 2017: 1 · 2015: 1 · 2014: 2 · 2013: 3 · 2012: 2
FWCI
5.11
Type
book chapter
Language
en
Open access
closed
Locations
Springer eBooks (publishedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Gut microbiota and health
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Agricultural safety and regulations
Keywords
probiotics, probiotic safety, adverse events, lactobacilli, Bifidobacterium, gut microbiota, bacteremia, fungemia, immunocompromised patients, critically ill patients, fermented foods

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