Arthur C. Ouwehand

TL;DR: An updated inventory of microorganisms used in food fermentations covering a wide range of food matrices and the taxonomy is reviewed and updated in order to bring theTaxonomy in agreement with the current standing in nomenclature.

TL;DR: Health effects related to changes in the intestinal microflora also accompany or are related to adhesion and immune system effects, competitive exclusion or metabolic and nutritional effects, with an increasing array of other potential modes of action.

TL;DR: All health benefits reported for fermented milks have been documented using viable bacteria and data on non-viable preparations is often limited, so future work should focus on controlled blinded studies to further clarify the differences.

TL;DR: The results show that rainbow trout immune parameters were enhanced by using probiotic bacteria.

TL;DR: Contents Lactic Acid Bacteria: Classification and Physiology, Lars Axelsson Bifidobacteria and Probiotic Action, Jean Ballongue An Update on Probiotic BifIDobacteria, Ross Crittenden The Probiotic Potential of Propionibacteria, Arthur C. Ouwehand Industrial Use and Production of Lactic acid Bacteria, Annika Mayra- Makinen and Marc Bigret