**1. Introduction**

120 New Advances in the Basic and Clinical Gastroenterology

Wang, Z., Klipfell, E., Bennett, B.J., Koeth, R., Levison, B.S., DuGar, B., *et al*. (2011) Gut flora

Wen, L., Ley, R.E., Volchkov, P.Y., Stranges, P.B., Avanesyan, L., Stonebraker, A.C., Hu, C.,

57-63.

Nature.

metabolism of phosphatidylcholine promotes cardiovascular disease. Nature 472,

Wong, F.S., Szot, G.L., Bluestone, J.A., Gordon, J.I. and Chervonsky, A.V. (2008) Innate immunity and intestinal microbiota in the development of Type 1 diabetes.

> The health of gastrointestinal tract affects by numerous factors and probiotics are of the most important. There are two main ways to increase the population of viable probiotic bacteria within the human body: 1) adequate daily nutrition as well as avoiding factors and stresses lead to decrease in probiotics *in vivo* viable population, and 2) ingestion of high viable population of probiotics. The common, widespread and popular method to ingest high viable population of probiotics is via food products consumption. Probiotic food products are regarded as an important group of 'functional foods'.

> Today, there is a strong increase in the consumption of probiotic bacteria using food products, mainly probiotic dairy products. Also, recently, many probiotic non-dairy products have been developed. Therefore, the manufacture of dairy- and nondairy products containing probiotic bacteria is an important issue with industrial and commercial consequences and many products of this kind are available in the world market.

> Viability of probiotic bacteria (the number of viable and active cells per g or mL of probiotic food products at the time of consumption) is the most critical value for these products because it determines their healthful efficiency. Therefore, it is important to ensure a high survival rate of the probiotic bacteria during production as well as during the storage time. Many complicated and inter-related factors influence the viability of probiotic microorganisms in each food product during production and storage. Apart from the viability of probiotics in products until the time of consumption, their survival in food matrices after exposure to gastrointestinal tract (GIT) conditions is crucial. They must arrive viable and active to different parts of intestine, adhere and colonize. Some factors affect viability of probiotics during delivery into the intestine while they are enclosed in food

Delivery of Probiotic Microorganisms into Gastrointestinal Tract by Food Products 123

foods (Huys et al., 2006). Thus, the use of adequate tools to provide proper strain identification for legal and good manufacturing practices and to track probiotics during food production as well as during their intestinal transit are strictly necessary (Lee and

**Dairy products Reference Non dairy products Reference Regular full-fat yogurts** Aryana and Mcgrew (2007) Vegetable-based drinks Lambo et al. (2005)

Amiri et al. (2008) Cranberry, pineapple,

**Cheddar cheese** Ong and Shah (2009) Ginger juice Chen et al. (2008)

**Cheese from caprine mil** Kalavrouzioti et al. (2005) Cabbage juice Yoon et al. (2006)

**White-brined cheese** Yilmaztekin et al. (2004) Noni juice Wang et al. (2009) **Minas Fresco cheese** Souza and Saad (2009) Onion Roberts and Kidd

Corbo et al. (2001) Nonfermented soy-based

**Argentine Fresco cheese** Vinderola et al. (2000b) Fermented soymilk drinkDonkor et al. (2007) **Goat semi-solid cheese** Gomes and Malcata (1999) Soy-based stirred yogurt Saris et al. (2003)

**White-brined cheese** özer et al. (2008) Oat-based products Martensson et al.

**Minas fresh cheese** Souza and Saad (2008) Oat-bran pudding Blandino et al. (2003)

**Acidophilus milk drink** Itsaranuwat et al. (2003) Tomato-based drink Yoon et al. (2004) **Stirred fruit yogurts** Kailasapathy et al. (2008) Many dried fruits Betoret et al. (2003)

Shobharani and Agrawal

**Cottage cheese** Blanchette et al. (1996) Nonfermented fruit juice

Ghoddusi and Robinson

**Synbiotic ice cream** Homayouni et al. (2008) Fermented maize

**Fermented goat's milk** Mart´n-Diana et al. (2003) Wheat fermented

Akalin and Erisir (2008)

(1996)

**Probiotic ice cream** Kailasapathy and Sultana (2003)

**Low-fat ice cream** Haynes and Playne (2002)

(2009)

Masondole (2005)

**Feta cheese** Kailasapathy and

Mortazavian et al. 2008 Fermented banana Tsen et al. (2009)

Dalev et al. (2006) Peanut milk Mustafa et al. (2009)

and orange juices

Thage et al. (2005) Carrot juice Nazzaro et al. (2008)

beverages

beverage

beverage

probiotic beverages

Millet or sorghum flour fermented probiotic

frozen desserts

Kilic et al. (2009) Rice-based yogurt Helland et al. (2005)

juices

Grape and passion fruit

Green coconut water Prado et al. (2008a)

Sheehan et al. (2007)

Saarela et al. (2006)

Renuka et al. (2009)

Heenan et al. (2005)

McMaste et al. (2005)

Blandino et al. (2003)

Muianja et al (2003)

(2005)

(2002)

Oat-based drink Angelov et al. (2006)

Malt-based drink Kedia et al. (2007)

Salminen, 2009).

**Iranian yogurt drink** 

**Dairy fermented beverage** 

**Whey-protein-based** 

**Synbiotic acidophilus** 

**Semi-hard reduced-fat** 

**Canestrato Pugliese hard** 

**Manufacture of Turkish** 

**Iranian White-brined** 

**(Doogh)** 

**drinks** 

**milk** 

**cheese** 

**cheese** 

**cheese** 

**Beyaz cheese** 

matrices. In this chapter, the concept of ingestion and delivery of probiotic microorganisms via food products are discussed.
