Nutrition
Live microorganisms which, administered in adequate amounts, confer a health benefit on the host.
The “live cultures” claim on yoghurt and probiotic-drink packaging, backed by a specific bacterial count and strain the product has to maintain until its expiry date.
Gram-positive, non-sporing bacteria producing lactic acid as the main fermentation product — Lactobacillus, Lactococcus, Streptococcus, Leuconostoc, Pediococcus.
Carbohydrate polymers not hydrolysed by human digestive enzymes. Soluble fibre forms viscous gels; insoluble fibre adds bulk.
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