Probiotics: A Clinical Guide

Martin H. Floch, MD; Adam S. Kim, MD

Chapter 8: Use Of Probiotic Yogurts In Health And Disease (continued)

Mary Ellen Sanders, PhD; Daniel Merenstein, MD

Live active cultures have been delivered in fermented dairy foods for thousands of years. Contamination of milk with lactic acid bacteria from the environment resulted in acidified foods more resistant to spoilage and pathogen growth. Refinements of the fermentation process have led to a range of modern products with a staggering array of diversity with regard to the microbiological and compositional uniqueness, often signatures of local traditions. Products such as cheese, yogurt, kefir, and buttermilk are important components of the diets of many countries worldwide. The contribution of…