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Bifidobacteria in milk products: An overview of physiological and biochemical properties, exopolysaccharide production, selection criteria of milk products and health benefits
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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“Dairy products, and specifically fermented milks and yogurts, constitute a good matrix for the delivery of bifidobacteria (92).”
From Bifidobacteria and Their Health-Promoting Effects (2017) · cites this paper as [92]
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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)
- 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
- 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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