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Should yoghurt cultures be considered probiotic?

  • Francisco Guarner (a1), Gabriela Perdigon (a2), Gérard Corthier (a3), Seppo Salminen (a4), Berthold Koletzko (a5) and Lorenzo Morelli (a6)...
Abstract

Probiotics are live micro-organisms that when administered in adequate amounts confer a health benefit on the host. Consumption of yoghurt has been shown to induce measurable health benefits linked to the presence of live bacteria. A number of human studies have clearly demonstrated that yoghurt containing viable bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii sp. bulgaricus) improves lactose digestion and eliminates symptoms of lactose intolerance. Thus, these cultures clearly fulfil the current concept of probiotics.

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Copyright
Corresponding author
*Corresponding author: Dr Francisco Guarner, fax +34 93489 4456, email fguarnera@medynet.com
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British Journal of Nutrition
  • ISSN: 0007-1145
  • EISSN: 1475-2662
  • URL: /core/journals/british-journal-of-nutrition
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