**13. References**


opening up new, exciting applications to health management. A comprehensive and rapid characterization of the gut microbiota will be part of the tool-box physicians will use in the

The work was supported by Genetic Analysis and the Norwegian Research council through the grant 192940. We would like to thank all the employees at Genetic Analysis, and our

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**13. References** 

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**6** 

*Iran* 

**Delivery of Probiotic Microorganisms into** 

**Gastrointestinal Tract by Food Products** 

*2Students Research Committee, Department of Food Science and Technology,* 

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

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

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

consequences and many products of this kind are available in the world market.

products are regarded as an important group of 'functional foods'.

**1. Introduction** 

Amir Mohammad Mortazavian1,

Reza Mohammadi2 and Sara Sohrabvandi1 *1Department of Food Science and Technology,* 

*Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran* 

*Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran* 

*National Nutrition and Food Technology Research Institute,* 

*National Nutrition and Food Technology Research Institute,* 

