CERELA   05438
CENTRO DE REFERENCIA PARA LACTOBACILOS
Unidad Ejecutora - UE
capítulos de libros
Título:
Use of symbiotics (probiotics and prebiotics) to improve the safety of foods
Autor/es:
S.D. TODOROV; A. DE MORENO DE LEBLANC; R. PINHEIRO DE SOUZA OLIVEIRA; J.G. LEBLANC
Libro:
Practical Food Safety: contemporary issues and future directions
Editorial:
Wiley-Blackwell
Referencias:
Año: 2014; p. 497 - 516
Resumen:
In recent years, the number of functional dairy
products enriched with live probiotic microorganisms has increased
exponentially since it is know that these can confer health benefits to
the host. One of the most important mechanisms by which probiotics can
act in the prevention of disease is through their capacity to produce
antimicrobial substances such as lactic acid and bacteriocins. These
can prevent the growth of pathogenic microorganisms in foods, meaning
that probiotics could therefore be used as a tool to prevent foodborne
diseases. Currently, some foods are supplemented with prebiotics
(non-digestible oligosaccharides) in order to favor the growth of
selected probiotics in the gastrointestinal tract. We discuss the
current and future uses of synbiotics (probiotics and prebiotics) in
order to increase the safety of food.