Safety Assessment of Probiotics
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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
- Publisher
- Springer New York
- 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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