L-acidophilus and Bifidobacterium spp. - their therapeutic potential and survival in yogurt

This paper presents an overview of the probiotic organisms used as live supplements, with emphasis on Lactobacillus acidophilus and Bifidobacterium spp., their therapeutic potential and their survival during the manufacture and storage of yogurt. The factors affecting viability of these probiotic bacteria and ways of improving their survival are also discussed. L. acidophilus and Bifidobacterium spp. have been reported to provide excellent therapeutic benefits; their incorporation into yogurt, therefore, improves it as a therapeutic functional food. However, poor viability and survival of these bacteria remain a problem in commercial yogurts. Selecting better functional probiotic strains and adopting improved methods of enhancing survival could increase delivery of viable beneficial bacteria to yogurt consumers.