{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,6]],"date-time":"2026-10-06T11:23:26Z","timestamp":1791285806066,"version":"4.1.0"},"reference-count":40,"publisher":"Cambridge University Press (CUP)","issue":"6","license":[{"start":{"date-parts":[[2007,3,8]],"date-time":"2007-03-08T00:00:00Z","timestamp":1173312000000},"content-version":"unspecified","delay-in-days":645,"URL":"https:\/\/www.cambridge.org\/core\/terms"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Br J Nutr"],"published-print":{"date-parts":[[2005,6]]},"abstract":"<jats:p>Probiotics are live micro-organisms that when administered in adequate amounts confer a health benefit on the host. Consumption of yoghurt has been shown to induce measurable health benefits linked to the presence of live bacteria. A number of human studies have clearly demonstrated that yoghurt containing viable bacteria (<jats:italic>Streptococcus thermophilus<\/jats:italic>and<jats:italic>Lactobacillus delbrueckii<\/jats:italic>sp.<jats:italic>bulgaricus<\/jats:italic>) improves lactose digestion and eliminates symptoms of lactose intolerance. Thus, these cultures clearly fulfil the current concept of probiotics.<\/jats:p>","DOI":"10.1079\/bjn20051428","type":"journal-article","created":{"date-parts":[[2005,7,15]],"date-time":"2005-07-15T08:32:29Z","timestamp":1121416349000},"page":"783-786","source":"Crossref","is-referenced-by-count":243,"title":["Should yoghurt cultures be considered probiotic?"],"prefix":"10.1017","volume":"93","author":[{"given":"Francisco","family":"Guarner","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gabriela","family":"Perdigon","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"G\u00e9rard","family":"Corthier","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Seppo","family":"Salminen","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Berthold","family":"Koletzko","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lorenzo","family":"Morelli","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"56","published-online":{"date-parts":[[2007,3,8]]},"reference":[{"key":"S0007114505001212_ref032","doi-asserted-by":"publisher","DOI":"10.1093\/ajcn\/72.6.1474"},{"key":"S0007114505001212_ref040","volume-title":"The Treatment of Diarrhoea. A Manual for Physicians and Other Senior Health Workers","year":"1995"},{"key":"S0007114505001212_ref030","doi-asserted-by":"publisher","DOI":"10.1097\/00004836-200308000-00004"},{"key":"S0007114505001212_ref029","doi-asserted-by":"publisher","DOI":"10.1093\/ajcn\/49.5.828"},{"key":"S0007114505001212_ref028","doi-asserted-by":"publisher","DOI":"10.1038\/sj.ejcn.1601169"},{"key":"S0007114505001212_ref027","first-page":"4","article-title":"Probiotics, the other half of the antibiotic story","volume":"29","author":"Parker","year":"1974","journal-title":"Anim Nutr Health"},{"key":"S0007114505001212_ref023","doi-asserted-by":"publisher","DOI":"10.1079\/BJN19900010"},{"key":"S0007114505001212_ref018","doi-asserted-by":"publisher","DOI":"10.1046\/j.1365-2036.2001.00952.x"},{"key":"S0007114505001212_ref010","doi-asserted-by":"crossref","first-page":"365","DOI":"10.1111\/j.1365-2672.1989.tb05105.x","article-title":"Probiotics in man and animals","volume":"66","author":"Fuller","year":"1989","journal-title":"J Appl Bacteriol"},{"key":"S0007114505001212_ref007","doi-asserted-by":"crossref","first-page":"S1","DOI":"10.1017\/S0007114599000471","article-title":"Scientific concepts of functional foods in Europe: consensus document","volume":"81","author":"Diplock","year":"1999","journal-title":"Br J Nutr"},{"key":"S0007114505001212_ref006","first-page":"131","article-title":"Breath hydrogen concentration and plasma glucose, insulin and free fatty acid levels after lactose, milk, fresh or heated yogurt ingestion by healthy young adults with or without lactose malabsorption","volume":"4","author":"Dewit","year":"1988","journal-title":"Nutrition"},{"key":"S0007114505001212_ref005","first-page":"1158Abstr","article-title":"Yogurt symbiosis survived in human gut after ingestion","volume":"18","author":"Callegari","year":"2004","journal-title":"FASEB J"},{"key":"S0007114505001212_ref016","doi-asserted-by":"crossref","first-page":"1729","DOI":"10.1128\/IAI.60.5.1729-1733.1992","article-title":"Consequences of microbial attachment: directing host cell functions with adhesins","volume":"60","author":"Hoepelman","year":"1992","journal-title":"Infect Immun"},{"key":"S0007114505001212_ref017","unstructured":"Joint Food and Agriculture Organization\/World Health Organization Working Group (2002) Guidelines for the evaluation of probiotics in food. http:\/\/www.fao.org\/es\/esn\/food\/"},{"key":"S0007114505001212_ref015","first-page":"151","volume-title":"Lactic Acid Bacteria in Health and Disease","author":"Havenaar","year":"1992"},{"key":"S0007114505001212_ref033","doi-asserted-by":"publisher","DOI":"10.1079\/BJN19980108"},{"key":"S0007114505001212_ref031","doi-asserted-by":"publisher","DOI":"10.1016\/S0140-6736(98)06343-0"},{"key":"S0007114505001212_ref008","doi-asserted-by":"publisher","DOI":"10.1128\/AEM.68.2.938-941.2002"},{"key":"S0007114505001212_ref012","doi-asserted-by":"publisher","DOI":"10.3168\/jds.S0022-0302(84)81260-6"},{"key":"S0007114505001212_ref020","doi-asserted-by":"publisher","DOI":"10.1128\/AEM.67.9.4137-4143.2001"},{"key":"S0007114505001212_ref019","doi-asserted-by":"publisher","DOI":"10.1093\/ajcn\/49.5.823"},{"key":"S0007114505001212_ref038","doi-asserted-by":"crossref","first-page":"168","DOI":"10.1080\/07315724.1992.12098240","article-title":"Effects of yogurt and fermented-then-pasteurized milk on lactose absorption in an institutionalized elderly group","volume":"11","author":"Varela-Moreiras","year":"1992","journal-title":"J Am Coll Nutr"},{"key":"S0007114505001212_ref011","doi-asserted-by":"publisher","DOI":"10.1136\/gut.32.4.439"},{"key":"S0007114505001212_ref002","doi-asserted-by":"publisher","DOI":"10.1097\/00005176-200109000-00015"},{"key":"S0007114505001212_ref026","doi-asserted-by":"publisher","DOI":"10.1002\/jso.2930190412"},{"key":"S0007114505001212_ref004","doi-asserted-by":"publisher","DOI":"10.1016\/S0168-1605(02)00245-3"},{"key":"S0007114505001212_ref034","doi-asserted-by":"publisher","DOI":"10.3168\/jds.S0022-0302(96)76445-7"},{"key":"S0007114505001212_ref009","first-page":"1","article-title":"To be or not to be an attached probiotic","volume":"7","author":"Ducluzeau","year":"2002","journal-title":"Yoghurts and Fermented Milks"},{"key":"S0007114505001212_ref037","doi-asserted-by":"publisher","DOI":"10.1093\/jn\/129.7.1492S"},{"key":"S0007114505001212_ref036","volume-title":"Probiotics","author":"Sperti","year":"1971"},{"key":"S0007114505001212_ref021","doi-asserted-by":"publisher","DOI":"10.1126\/science.147.3659.747"},{"key":"S0007114505001212_ref022","doi-asserted-by":"publisher","DOI":"10.1093\/ajcn\/45.3.570"},{"key":"S0007114505001212_ref035","doi-asserted-by":"publisher","DOI":"10.1093\/ajcn\/40.6.1219"},{"key":"S0007114505001212_ref025","doi-asserted-by":"publisher","DOI":"10.1093\/ajcn\/71.4.861"},{"key":"S0007114505001212_ref003","doi-asserted-by":"publisher","DOI":"10.1097\/00005176-199011000-00011"},{"key":"S0007114505001212_ref001","doi-asserted-by":"publisher","DOI":"10.1093\/ajcn\/73.2.399s"},{"key":"S0007114505001212_ref013","doi-asserted-by":"publisher","DOI":"10.1016\/S0140-6736(03)12489-0"},{"key":"S0007114505001212_ref014","doi-asserted-by":"publisher","DOI":"10.1016\/S0168-1605(97)00136-0"},{"key":"S0007114505001212_ref039","first-page":"116","article-title":"Anti- und Probiotika","volume":"25","author":"Vergin","year":"1954","journal-title":"Hippokrates"},{"key":"S0007114505001212_ref024","doi-asserted-by":"publisher","DOI":"10.1093\/ajcn\/45.2.432"}],"container-title":["British Journal of Nutrition"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.cambridge.org\/core\/services\/aop-cambridge-core\/content\/view\/S0007114505001212","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2021,7,13]],"date-time":"2021-07-13T16:38:43Z","timestamp":1626194323000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.cambridge.org\/core\/product\/identifier\/S0007114505001212\/type\/journal_article"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2005,6]]},"references-count":40,"journal-issue":{"issue":"6","published-print":{"date-parts":[[2005,6]]}},"alternative-id":["S0007114505001212"],"URL":"https:\/\/doi.org\/10.1079\/bjn20051428","relation":{},"ISSN":["0007-1145","1475-2662"],"issn-type":[{"value":"0007-1145","type":"print"},{"value":"1475-2662","type":"electronic"}],"subject":[],"published":{"date-parts":[[2005,6]]}}}