Department of Microbiology, University of Stellenbosch, South Africa.
Benef Microbes. 2010 Mar;1(1):11-29. doi: 10.3920/BM2009.0012.
Lactic acid bacteria (LAB) have received considerable attention as probiotics over the past few years. This concept has grown from traditional dairy products to a profitable market of probiotic health supplements and functional foods. Extensive research is done on novel potential probiotic strains, with specific emphasis on their health benefits and mode of action. Criteria for the selection of probiotic strains have only recently been formulated by the Food and Agriculture Organization of the United Nations and the World Health Organization (FAO/WHO). Several in vitro techniques have been developed to evaluate the probiotic properties of strains. In many cases, this is followed by in vivo tests. Safety studies are also obligatory, as a few cases of bacteremia caused by LAB have been reported. This review focuses on the health benefits and safety of LAB probiotics, the criteria used to select a probiotic, mode of action and the impact these organisms have on natural microbiota in the gastro-intestinal tract.
近年来，乳酸菌（LAB）作为益生菌受到了相当多的关注。这一概念已从传统乳制品扩展到盈利性的益生菌保健品和功能性食品市场。人们对新型潜在益生菌菌株进行了广泛的研究，特别关注其健康益处和作用模式。最近，联合国粮食及农业组织和世界卫生组织（FAO/WHO）才制定了益生菌菌株的选择标准。已经开发了几种体外技术来评估菌株的益生菌特性。在许多情况下，随后进行体内测试。安全性研究也是强制性的，因为有几起因 LAB 引起的菌血症的报道。这篇综述重点介绍了 LAB 益生菌的健康益处和安全性、选择益生菌的标准、作用模式以及这些生物体对胃肠道天然微生物群的影响。
