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Probiotics pp 209-224 | Cite as

Selection of strains for probiotic use

  • Robert Havenaar
  • Bart Ten Brink
  • Jos H. J. Huis In ’t Veld

Abstract

A probiotic can be defined as ‘a viable mono- or mixed culture of microorganisms which, applied to animal or man, beneficially affects the host by improving the properties of the indigenous microflora’ (Havenaar and Huis in ’t Veld, 1992). This implies that the term ‘probiotic’ is restricted to products which (a) contain live microorganisms, e.g. as freeze-dried cells or in a fermented product; (b) improve the health status of man or animals and exert their effects in the mouth or gastrointestinal tract (e.g. included in food or administered as capsules), in the upper respiratory tract (aerosol) or in the urogenital tract (by local application).

Keywords

Lactic Acid Bacterium Lactobacillus Plantarum Probiotic Strain Microbial Strain Lactobacillus Strain 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media Dordrecht 1992

Authors and Affiliations

  • Robert Havenaar
  • Bart Ten Brink
  • Jos H. J. Huis In ’t Veld

There are no affiliations available

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