Microbial characterization of probiotics-Advisory report of the Working Group "8651 Probiotics" of the Belgian Superior Health Council (SHC)

When ingested in sufficient numbers, probiotics are expected to confer one or more proven health benefits on the consumer. Theoretically, the effectiveness of a probiotic food product is the sum of its microbial quality and its functional potential. Whereas the latter may vary much with the body (ta...

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Bibliographic Details
Published in:Molecular nutrition & food research 2013-08, Vol.57 (8), p.1479-1504
Main Authors: Huys, Geert, Botteldoorn, Nadine, Delvigne, Frank, De Vuyst, Luc, Heyndrickx, Marc, Pot, Bruno, Dubois, Jean-Jacques, Daube, Georges
Format: Article
Language:English
Subjects:
Animals
Bacterial Typing Techniques
Bifidobacterium - genetics
Biological and medical sciences
Feeding. Feeding behavior
Food Contamination
Food Labeling
Food Microbiology
Fundamental and applied biological sciences. Psychology
Hazard Analysis and Critical Control Points
Humans
Identification
Lactic acid bacteria
Life sciences
Microbiologie
Microbiology
Molecular Typing
Platelet Aggregation
Probiotics
Probiotics - analysis
Product quality control
Quality Control
Safety
Sciences du vivant
Vertebrates: anatomy and physiology, studies on body, several organs or systems
Virulence
Yeasts
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Summary:When ingested in sufficient numbers, probiotics are expected to confer one or more proven health benefits on the consumer. Theoretically, the effectiveness of a probiotic food product is the sum of its microbial quality and its functional potential. Whereas the latter may vary much with the body (target) site, delivery mode, human target population, and health benefit envisaged microbial assessment of the probiotic product quality is more straightforward. The range of stakeholders that need to be informed on probiotic quality assessments is extremely broad, including academics, food and biotherapeutic industries, healthcare professionals, competent authorities, consumers, and professional press. In view of the rapidly expanding knowledge on this subject, the Belgian Superior Health Council installed Working Group “8651 Probiotics” to review the state of knowledge regarding the methodologies that make it possible to characterize strains and products with purported probiotic activity. This advisory report covers three main steps in the microbial quality assessment process, i.e. (i) correct species identification and strain‐specific typing of bacterial and yeast strains used in probiotic applications, (ii) safety assessment of probiotic strains used for human consumption, and (iii) quality of the final probiotic product in terms of its microbial composition, concentration, stability, authenticity, and labeling.
ISSN:1613-4125
1613-4133
1613-4133
DOI:10.1002/mnfr.201300065