ABSTRACT

Bacteria and Viruses ..................................................................... 174 6.6.4 In ammatory Diseases (IBS and IBD) ......................................... 175 6.6.5 Cancer ........................................................................................... 175 6.6.6 H. pylori Infection and Complications ......................................... 175 6.6.7 Dosage .......................................................................................... 175

6.7 Safety Evaluation of Probiotics ................................................................. 176 6.8 Genetically Modi ed Probiotics in Foods and Legislations .................... 177 6.9 Functional Foods, Prebiotics, Probiotics, and Synbiotics ......................... 177 6.10 Technology of Functional Dairy Beverages ............................................. 178

6.10.1 Probiotic Dairy Beverages ............................................................ 178 6.10.1.1 Acidophilus Milk ........................................................... 178 6.10.1.2 Sweet Acidophilus Milk ................................................ 180

6.10.1.3 Bi dus Milk and Acidophilus-Bi dus Milk (A/B Milk) ..................................................................... 181

6.10.1.4 Mil-Mil .......................................................................... 182 6.10.1.5 Yakult ............................................................................. 182 6.10.1.6 Miscellaneous Dairy-Based Probiotic Beverages .......... 183

6.10.2 Nondairy Probiotic Beverages ...................................................... 183 6.10.3 Functional Nonprobiotic Dairy Beverages with Added

Bioactive Components .................................................................. 186 References .......................................................................................................... 190

Traditionally, lactic acid bacteria (LAB) were used to preserve foods, but in the last decades their use shifted to the eld of probiotic products, in order to bring distinct health bene ts. As a result of this new direction, product development required the development of special starter cultures delivering speci c avor or health compounds in a selected product [1].