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Probiotic fermented milks: Present and future

Authors

  • BORJA SÁNCHEZ,

    1. Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias, CSIC, Ctra. Infiesto s/n, 33300 Villaviciosa, Asturias, Spain
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  • CLARA G De Los REYES-GAVILÁN,

    1. Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias, CSIC, Ctra. Infiesto s/n, 33300 Villaviciosa, Asturias, Spain
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  • ABELARDO MARGOLLES,

    1. Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias, CSIC, Ctra. Infiesto s/n, 33300 Villaviciosa, Asturias, Spain
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  • MIGUEL GUEIMONDE

    Corresponding author
      *Author for correspondence. E-mail: mgueimonde@ipla.csic.es
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*Author for correspondence. E-mail: mgueimonde@ipla.csic.es

Abstract

Milk and dairy products have been part of human nutrition since ancient times, constituting an important part of a balanced diet. Fermented dairy products containing living micro-organisms have traditionally been used to restore gut health, being among the pioneers in functional foods. Such utilisation of live micro-organisms forms the basis of the probiotic concept, which constitutes a fast growing market for the development of new products. In this article, we review the current status of fermented milk as a vehicle for delivery of beneficial bacteria and look into future new directions and challenges.

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