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Cited by 135Probiotics and Fermented FoodsInfant Nutrition and HealthMicrobial Metabolites in Food Biotechnology

The DOI matches its Crossref record; 263 of the 269 references it cites were found in a registry or an index.

Bifidobacteria in milk products: An overview of physiological and biochemical properties, exopolysaccharide production, selection criteria of milk products and health benefits

Prasanna, P.H.P., Grandison, A.S., Charalampopoulos, D.·2014·Food Research International
DOI 10.1016/j.foodres.2013.11.013
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Abstract

Research and commercial interest in the genus Bifidobacterium have increased in the last decade due to their potential health benefits in probiotic functional foods, especially in dairy products. However, cultivation of bifidobacteria in milk is a difficult task compared with that of conventional starters because milk is not a good medium for growth of these nutritionally fastidious microorganisms. Therefore, suitable strains of Bifidobacterium for dairy products should be selected based on their safety and technological and functional properties. There are a number of milk products containing bifidobacteria in the world market and the demand for new products is increasing with the awareness of the potential health benefits of the consumption of products blended with bifidobacteria. Some strains of Bifidobacterium, which produce exopolysaccharide, have been isolated and characterised. This review will discuss the general characteristics of bifidobacteria, exopolysaccharide production, the selection criteria of bacterial strains for milk products, current applications of bifidobacteria in milk products, and their nutritional and beneficial health properties.

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Crossref · 10.1016/j.foodres.2013.11.013

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Citations

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Show all 269 references

Research works printed but not linked: 6

  1. Ebina, 1995, Antitumor effect of Lactobacillus bulgaricus 878R, Biotherapy, 9, 65
  2. Gomes, 1995, Incorporation of Bifidobacterium spp. strain Bo and Lactobacillus acidophilus strain Ki in a cheese product, Netherlands Milk and Dairy Journal, 49, 71
  3. Hassan, 2001, Viscoelastic properties of yogurt made with ropy and non-ropy exopolysaccharides producing cultures, Milchwissenschaft, 56, 684
  4. Langhendries, 2005, Early bacterial colonisation of the intestine: Why it matters, Italian Journal of Pediatrics, 31, 360
  5. Oberreuther, 2004, Dietary intervention with the probiotics Lactobacillus acidophilus 145 and Bifidobacterium longum 913 modulates the potential of human faecal water to induce damage in HT29 clone19A cells, Vol. 91, 925
  6. Saarela, 2000, Probiotic bacteria: Safety, functional and technological properties, Journal of Biotechnology, 84, 197, 10.1016/S0168-1656(00)00375-8 · DOI · Paper page

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Metadata

Authors
Prasanna, P. H. P., Grandison, A. S., & Charalampopoulos, D.
Affiliations
University of Reading (GB)
Corresponding author
Prasanna, P.H.P.
ORCID
Prasanna, P.H.P.
Venue
Food Research International
Publisher
Elsevier BV
Published
2014-01
Volume
55
Pages
247-262
ISSN
0963-9969 (ISSN-L)
DOI
10.1016/j.foodres.2013.11.013
OpenAlex
W2076394696
Semantic Scholar
522cfc07491502eaa9ab3d9c8f8eda96a3880e82
Cited by
135
References
269
Citations by year
2026: 4 · 2025: 10 · 2024: 12 · 2023: 11 · 2022: 15 · 2021: 13 · 2020: 10 · 2019: 12 · 2018: 11 · 2017: 13 · 2016: 5 · 2015: 12 · 2014: 7
FWCI
11.95
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations
Food Research International (publishedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Health Sciences › Nursing › Nutrition and Dietetics › Infant Nutrition and Health
  • Health Sciences › Nursing › Nutrition and Dietetics › Microbial Metabolites in Food Biotechnology
Keywords
Bifidobacterium, probiotics, dairy products, exopolysaccharide production, bacterial strain selection, health benefits, functional foods, fastidious microorganisms

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