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Article: Incorporate Lactobacillus rhamnosus into yogurt, creating probiotic product.
- Article from:
- Emerging Food R&D Report
- Article date:
- January 1, 2009
CopyrightCOPYRIGHT 2009 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Dairy products are able to effectively deliver probiotic microorganisms to consumers. The fermentation of milk into yogurt has gained widespread consumer acceptance in North America. Unfortunately, the usual yogurt cultures, Lactobacillus delbreukii sub-species bulgaricus and Streptococcus thermophilus, are neither bile-resistant nor acid-tolerant. They cannot survive in the intestinal tract, although they may help to lessen the symptoms of lactose intolerance.
But two of the most documented probiotic strains, Lactobacillus reuteri (formerly fermentum) RC-14 and Lactobacillus rhamnosus GR-1, can colonize the intestine and reduce recurrences of bacterial vaginosis, ...