Research on lactic acid bacteria has confirmed how specific strains possess probiotic
properties and impart unique sensory characteristics to food products. The use of probiotic …

Consumption of over-the-counter probiotics for promotion of health and well-being has
increased worldwide in recent years. However, although probiotic use has been greatly …

Lactobacillus rhamnosus GG (LGG) was the first strain belonging to the genus Lactobacillus
to be patented in 1989 thanks to its ability to survive and to proliferate at gastric acid pH and …

Background & aims Malnutrition has been recognized as a major risk factor for adverse
postoperative outcomes. The ESPEN Symposium on perioperative nutrition was held in …

Traditional fermented foods are of major importance with respect to the socio-economic
growth, food security, nutrition, and health of African consumers. In several African countries …

An optimally operating microbiome supports protective, metabolic, and immune functions,
but disruptions produce metabolites and toxins which can be involved in many conditions …

Probiotics are live microbes that confer health benefits to the host. Preliminary animal
evidence supports the potential role of probiotics in ameliorating cognitive health, however …

Probiotics are live nonpathogenic microorganisms. Many of these microorganisms are part
of the normal human gut flora, where they live in a symbiotic relationship. Probiotics have …

The use of probiotics is increasing in popularity for both the prevention and treatment of a
variety of diseases. While a growing number of well-conducted, prospective, randomized …

Purpose The pharmacology, uses, dosages, safety, drug interactions, and contraindications
of probiotics are reviewed. Summary Probiotics are live nonpathogenic microorganisms …