3. Probiotics: From Strain to Product

  1. Wolfgang Kneifel4 and
  2. Seppo Salminen5
  1. Arthur C. Ouwehand1,
  2. Lisbeth Søndberg Svendsen2 and
  3. Gregory Leyer3

Published Online: 1 DEC 2010

DOI: 10.1002/9781444329384.ch3

Probiotics and Health Claims

Probiotics and Health Claims

How to Cite

Ouwehand, A. C., Søndberg Svendsen, L. and Leyer, G. (2011) Probiotics: From Strain to Product, in Probiotics and Health Claims (eds W. Kneifel and S. Salminen), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444329384.ch3

Editor Information

  1. 4

    Department of Food Science and Technology, Boku – University of Natural Resources and Life Sciences Vienna, Vienna, Austria

  2. 5

    Functional Foods Forum, University of Turku, Turku, Finland

Author Information

  1. 1

    Health & Nutrition, Danisco Sweeteners, Kantvik, Finland

  2. 2

    Danisco A/S, Brabrand, Denmark

  3. 3

    Danisco USA, Madison, Wisconsin, USA

Publication History

  1. Published Online: 1 DEC 2010
  2. Published Print: 7 JAN 2011

ISBN Information

Print ISBN: 9781405194914

Online ISBN: 9781444329384



  • probiotics - from strain to product;
  • viability, difficult to define - in microbes than one would think;
  • formulating food products in a way - facilitating survival of included probiotic, one strategy;
  • isolating a potential probiotic strain;
  • human origin, mentioned also - as a selection criterion;
  • safety, prime selection criterion - taken for granted, in cases of lactobacilli and bifidobacteria;
  • probiotic strains on a large scale;
  • probiotic stability in products, organisms being - activity metabolizing, with physical properties of food matrix;
  • probiotic-containing fermented milk products - based on regionally highly variable recipes and processes impacting probiotic survival;
  • probiotics in cheese (cheddar and Gouda varieties) - with standard cheese cultures


This chapter contains sections titled:

  • Introduction

  • Isolating a potential probiotic strain

  • Producing probiotic strains on a large scale

  • Producing products containing probiotics

  • Probiotic products and feeding trials

  • Conclusion