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Cited by 1,010Probiotics and Fermented FoodsInfant Nutrition and HealthReproductive tract infections research

The DOI matches its Crossref record; 74 of the 83 references it cites were found in a registry or an index.

Probiotic Bacteria: Selective Enumeration and Survival in Dairy Foods

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Shah, N.P.·2000·Journal of Dairy Science
DOI 10.3168/jds.s0022-0302(00)74953-8
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Abstract

A number of health benefits have been claimed for probiotic bacteria such as Lactobacillus acidophilus, Bifidobacterium spp., and Lactobacillus casei. Because of the potential health benefits, these organisms are increasingly incorporated into dairy foods. However, studies have shown low viability of probiotics in market preparations. In order to assess viability of probiotic bacteria, it is important to have a working method for selective enumeration of these probiotic bacteria. Viability of probiotic bacteria is important in order to provide health benefits. Viability of probiotic bacteria can be improved by appropriate selection of acid and bile resistant strains, use of oxygen impermeable containers, two-step fermentation, micro-encapsulation, stress adaptation, incorporation of micronutrients such as peptides and amino acids and by sonication of yogurt bacteria. This review will cover selective enumeration and survival of probiotic bacteria in dairy foods.

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Citations

Cites

Research works printed but not linked: 22

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Metadata

Authors
Shah, N. P.
Affiliations
Victoria University (AU)
Corresponding author
Shah, N.P.
ORCID
Shah, N.P.
Venue
Journal of Dairy Science
Publisher
American Dairy Science Association
Published
2000-04
Volume
83
Issue
4
Pages
894-907
ISSN
0022-0302 (ISSN-L)
DOI
10.3168/jds.s0022-0302(00)74953-8
OpenAlex
W2086894949
Cited by
1,010
References
83
Citations by year
2026: 20 · 2025: 10 · 2024: 24 · 2023: 22 · 2022: 41 · 2021: 51 · 2020: 40 · 2019: 40 · 2018: 52 · 2017: 49 · 2016: 49 · 2015: 57 · 2014: 67 · 2013: 73 · 2012: 62
FWCI
1.82
Type
journal article
Language
en
Open access
Licence
Locations
  • Journal of Dairy Science (publishedVersion)
  • PubMed (publishedVersion)
  • The HKU Scholars Hub (University of Hong Kong) (submittedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Health Sciences › Nursing › Nutrition and Dietetics › Infant Nutrition and Health
  • Life Sciences › Immunology and Microbiology › Microbiology › Reproductive tract infections research
Keywords
probiotic bacteria, selective enumeration, probiotic viability, dairy products, Lactobacillus acidophilus, Bifidobacterium, Lactobacillus casei, acid resistance, bile resistance, two-stage fermentation, microencapsulation, stress adaptation, sonication, yogurt, health benefits
MeSH terms
beta-Galactosidase, Bifidobacterium, Dairy Products, Drug Compounding, Fermentation, Lactobacillus, Sonication, Colony Count, Microbial, Probiotics

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