Probiotic Dairy Products

Probiotic Dairy Products, 2nd Edition

The updated guide to the most current research and developments in probiotic dairy products

The thoroughly revised and updated second edition of Probiotic Dairy Products reviews the recent advancements in the dairy industry and includes the latest scientific developments in regard to the 'functional' aspects of dairy and fermented milk products and their ingredients. Since the publication of the first edition of this text, there have been incredible advances in the knowledge and understanding of the human microbiota, mainly due to the development and use of new molecular analysis techniques.

This new edition includes information on the newest developments in the field. It offers information on the new 'omic' technologies that have been used to detect and analyse all the genes, proteins and metabolites of individuals' gut microbiota. The text also includes a description of the history of probiotics and explores the origins of probiotic products and the early pioneers in this field. Other chapters in this resource provide valuable updates on genomic analysis of probiotic strains and aspects of probiotic products' production and quality control. This important resource:

• Offers a completely revised and updated edition to the text that covers the topic of probiotic dairy products

• Contains 4 brand new chapters on the following topics: the history of probiotics, prebiotic components, probiotic research, and the production of vitamins, exopolysaccharides (EPS), and bacteriocins

• Features a new co-editor and a host of new contributors, that offer the latest research findings and expertise

• Is the latest title in Wiley's Society of Dairy Technology Technical Series

Probiotic Dairy Products is an essential resource for dairy scientists, dairy technologists and nutritionists. The text includes the results of the most reliable research in field and offers informed views on the future of, and barriers to, the progress for probiotic dairy products.

Auteur

About the Editors

ADNAN Y. TAMIME is Technical Series Editor of the Society of Dairy Technology books.

LINDA V. THOMAS is Editor of the International Journal of Dairy Technology, and was formerly Science Director
at Yakult UK Limited.

Résumé

Probiotic Dairy Products, 2nd Edition

The updated guide to the most current research and developments in probiotic dairy products

The thoroughly revised and updated second edition of Probiotic Dairy Products reviews the recent advancements in the dairy industry and includes the latest scientific developments in regard to the 'functional' aspects of dairy and fermented milk products and their ingredients. Since the publication of the first edition of this text, there have been incredible advances in the knowledge and understanding of the human microbiota, mainly due to the development and use of new molecular analysis techniques.

This new edition includes information on the newest developments in the field. It offers information on the new 'omic' technologies that have been used to detect and analyse all the genes, proteins and metabolites of individuals' gut microbiota. The text also includes a description of the history of probiotics and explores the origins of probiotic products and the early pioneers in this field. Other chapters in this resource provide valuable updates on genomic analysis of probiotic strains and aspects of probiotic products' production and quality control. This important resource:

• Offers a completely revised and updated edition to the text that covers the topic of probiotic dairy products
• Contains 4 brand new chapters on the following topics: the history of probiotics, prebiotic components, probiotic research, and the production of vitamins, exopolysaccharides (EPS), and bacteriocins
• Features a new co-editor and a host of new contributors, that offer the latest research findings and expertise
• Is the latest title in Wiley's Society of Dairy Technology Technical Series
  Probiotic Dairy Products is an essential resource for dairy scientists, dairy technologists and nutritionists. The text includes the results of the most reliable research in field and offers informed views on the future of, and barriers to, the progress for probiotic dairy products.

Contenu

List of Contributors xi

Preface to the Technical Series, Second Edition xv

Preface to the Technical Series, First Edition xvii

Preface to the Second Edition xix

Preface to the First Edition xxi

**1 Microbiota of the Human Gut 1
**H.B. Ghoddusi and L.V. Thomas

1.1 Background 1

1.2 The human GI tract and its microbiota 2

1.3 Functions of the GI microbiota 5

1.4 Influences on the GI tract and its microbiota 7

1.5 Conclusions 9

References 10

**2 Probiotics: The First 10 000 Years 17
**R. Levin

2.1 In the beginning 17

2.2 The intervention of science 19

2.3 A remarkable sequence of important discoveries 20

2.4 Could disinfection be the solution? 21

2.5 On the cusp of a major breakthrough 22

2.6 The urge for progress switches to the USA (19141931) 25

2.7 Meanwhile, in Europe 28

2.8 The ultimate breakthrough comes from Japan? 29

2.9 Conclusions 32

Acknowledgements 33

References 33

**3 Genomic Characterisation of Starter Cultures and Probiotic Bacteria 37
**G.E. Felis, S. Torriani, A.B. Florez and B. Mayo

3.1 Introduction 37

3.2 Genome sequencing and comparative genomics: insights into evolution and adaptation to dairy environments 40

3.2.1 Phylum Firmicutes 41

3.2.2 Phylum Actinobacteria 45

3.2.3 Other micro?]organisms 46

3.3 Application of genome analysis to LAB and bifidobacteria 47

3.3.1 In silico safety assessment of LAB bifidobacteria 47

3.3.2 Unravelling LAB and bifidobacteria properties 51

3.4 Concluding remarks 56

References 57

4 Production and Maintaining Viability of Probiotic Micro?]organisms in Dairy Products 67
**A.Y. Tamime, M. Saarela, M. Wszolek, H. Ghoddousi,

D.M. Linares and N.P. Shah

4.1 Introduction 67

4.2 Probiotic micro?]organisms 68

4.2.1 General characteristics 68

4.2.2 Examples of commercial starter culture blends 69

4.3 Economic value 72

4.4 Unfermented probiotic milk 72

4.5 Probiotic fermented milks and beverages 75

4.5.1 Lactic acid fermentations 76

4.5.2 Yeastlactic acid fermentations 90

4.5.3 Mouldlactic acid fermentations 93

4.5.4 Quality appraisal of probiotic fermented milks 93

4.6 Probiotic cheeses 95

4.6.1 Methods of introduction of probiotics in cheese 95

4.6.2 Probiotic strain selection for cheesemaking 96

4.6.3 Very hard and hard cheese varieties 99

4.6.4 Semi?]hard varieties 102

4.6.5 Brined cheeses 103

4.6.6 Soft cheeses 105

4.6.7 Pasta Filata cheeses 108

4.6.8 Miscellaneous cheeses 108

4.7 Probiotic ice cream, frozen desserts and frozen yoghurt 111

4.7.1 Background 111

4.7.2 Ice-cream 111

4.8 Dried probiotic dairy products 112

4.8.1 Introduction 112

4.8.2 Infant formula 113

4.8.3 Dairy?]based dried products 114

4.9 Miscellaneous probiotic dairy products 115

4.9.1 Fat?]based products 115

4.9.2 Long shelf?]life fermented milk drinks or beverages 115

4.9.3 Milk?] and water?]based cereal puddings 116

4.9.4 Mousses, desserts and spreads 116

4.10 Viability of probiotic micro?]organisms 117

4.10.1 Composition of the fermentation medium 118

4.10.2 Viability as affected by oxygen 119

4.11 Approaches to improve the viability of the probiotic micro?]organisms in the product 120

4.11.1 Selection of bacterial strain(s) 120

4.11.2 Type of packaging container 120

4.11.3 Rate of inoculation 121

4.11.4 Two?]stage fermentation 121

4.11.5 Microencapsulation technique 122 4.11.6 Supplementation of the milk with...