ABSTRACT
CONTENTS 24.1 Introduction ........................................................................................................ 503 24.2 Selection of Probiotic Strains .............................................................................. 506 24.3 Nutritional and Health Features of Probiotic Foods ........................................... 506 24.4 Detection, Identi cation, and Enumeration of Probiotic Microorganisms .......... 508
24.4.1 Conventional Methods of Enumeration ................................................ 509 24.4.2 Fluorescence Methods of Quanti cation ...............................................516 24.4.3 Enzymatic Methods of Identi cation .....................................................518 24.4.4 Molecular Biology Methods of Identi cation .........................................518
