Selection of strains for probiotic use
bookPart
A probiotic can be defined as ‘a viable mono- or mixed culture of microorganisms which, applied to animal or man, beneficially affects the host by improving the properties of the indigenous microflora’ (Havenaar and Huis in ’t Veld, 1992). This implies that the term ‘probiotic’ is restricted to products which (a) contain live microorganisms, e.g. as freeze-dried cells or in a fermented product; (b) improve the health status of man or animals and exert their effects in the mouth or gastrointestinal tract (e.g. included in food or administered as capsules), in the upper respiratory tract (aerosol) or in the urogenital tract (by local application).
TNO Identifier
64781
Publisher
Chapman and Hall
Source title
Probiotics : the scientific basis
Editor(s)
Fuller, R.
Place of publication
London
Pages
209-224
Files
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