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  • Yogurt, which is made from milk, is species specific for mammals----not birds! The lactobacillus in yogurt (which is probably harvested from the stomach of a cow and is species specific to mammals) will not thrive and multiply in the avian gut.
  • The term "Probiotic" has been given many meanings, but it now generally recognized as a fermented dairy product containing live lactic acid bacteria that have been specially selected to provide specific health benefits.


  • Frozen yogurt is a low acid product, The frozen yogurt environment is not optimum for
    survival of bacteria. The freezing process of the mix may cause a loss of /2 to 1 log cycle in viable counts (2,4).
  • Yogurt will be manufactured using two different varieties of probiotic cultures. Lactobacillus acidophilus, Lactobacillus subsp. casei, and Bifido-bacteria may be added to yogurt as probiotic cultures. Probiotic cultures benefit human health by improving lactose digestion, gastrointestinal function, and stimulating the immune system.


  • The technology of probiotic encapsulation can be divided in two parts: 1, microencapsulation of probiotics in the encapsulation solutions and 2, drying of encapsulation solution in order to achieve encapsulated cell powders/granules.

  • Molecular typing technique applicable to probiotic LAB include plasmid profiling, restriction enzyme analysis (REA), pulse-field gel electrophoresis (PFGE), randomly amplified polymorphic DNA (RAPD), and ribotyping.


  • Streptococcus thermophilus is one of the most important bacteria used in dairy industry (in the manufacture of yogurt, together Lactobacillus bulgaricus and some cheese products). These species are included in the GRAS group (Generally Recognized As Safe).

  • Streptococcus thermophilus are generally used for the fermentation of milk but as well as for its role as probiotic, alleviating symptoms of lactose intolerance or other gastrointestinal disorders and for its antimicrobial effects.

  • Probiotics were used alone while in others they were used as adjunctive agents in the classical treatment of H. pylori infection.

  • Basal diet containing rat-chew was mixed with plain yoghurt or probiotic yoghurt prepared with Bifidobacterium bifidum DSM20456, and was fed to male albino rats up to 45 days for assessing the impact of probiotic yoghurt on faecal counts of coliforms, body weight gain, and serum cholesterol levels.


  • The probiotic market, especially dairy products such as yogurts and fermented milks, has experienced rapid growth in Europe. The most active area within the functional foods market in Europe has been probiotic dairy products, in particular, probiotic yogurts and milks.
  • Scientists say there should be one million to one billion active cultures per gram to be probiotic. The market, which is made up of cultured fluid, non-drinkable yogurt and non-pourable cultured dairy, was estimated at just under $9.7bn.

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