Probiotic bacteria in fermented dairy products

Positive effects or health benefits by the regular consumption of probiotic products are often described. Lactobacillus and Bifiobacteria spp. are the most frequently used bacteria species in fermented milk products, which are particular directly declared by the manufacturer or summarized as "probiotic" only. The gastric acid-, bile- or enzyme resistance and a consumption of adequate amounts are necessary to develop probiotic effects In Germany, the BfR (Federal Institute for Risk Assessment) recommends a regularly, daily intake of 10(8) until 10(9) cfu/g of probiotic cultures and notes that for measurable bacterial productivity more than 10(6) cfu/g or ml product are required. However, legal determinations of minimal counts in probiotic products and explicit specifications for the declaration of the probiotic cultures do not exist. The aim of the present study, was to enumerate and identify probiotic bacteria in commercially available 37 probiotic fermented milk products at the end of shelf life. Average concentrations of more than 1.0x10(6) cfu/g were detected in 36 samples. In one sample the declared amount of "10 milliards/150 g" (log 10/150 g) was not reached. The identified species were in accordance with the declaration in 36 samples. However, in one product Lactobacillus rhamnosus could be confirmed whereas Lactobacillus acidophilus was declared.