Overcoming the technological hurdles in the development of probiotic foods

Journal Article Overcoming the technological hurdles in the development of probiotic foods Get access R.P. Ross, R.P. Ross Alimentary Pharmabiotic Centre, CorkTeagasc Biotechnology, Dairy Products Research Centre, Moorepark, Fermoy, Co., Cork Search for other works by this author on: Oxford Academic Google Scholar C. Desmond, C. Desmond Teagasc Biotechnology, Dairy Products Research Centre, Moorepark, Fermoy, Co., CorkDepartment of Microbiology, University College Cork, Cork, Ireland Search for other works by this author on: Oxford Academic Google Scholar G.F. Fitzgerald, G.F. Fitzgerald Alimentary Pharmabiotic Centre, CorkDepartment of Microbiology, University College Cork, Cork, Ireland Search for other works by this author on: Oxford Academic Google Scholar C. Stanton C. Stanton Alimentary Pharmabiotic Centre, CorkTeagasc Biotechnology, Dairy Products Research Centre, Moorepark, Fermoy, Co., Cork C. Stanton, Alimentary Pharmabiotic Centre, Teagasc, Moorepark, Fermoy, Co. Cork, Ireland (e‐mail: cstanton@moorepark.teagasc.ie). Search for other works by this author on: Oxford Academic Google Scholar Journal of Applied Microbiology, Volume 98, Issue 6, 1 June 2005, Pages 1410–1417, https://doi.org/10.1111/j.1365-2672.2005.02654.x Published: 01 June 2005 Article history Received: 07 July 2004 Revision received: 16 March 2005 Accepted: 16 March 2005 Published: 01 June 2005