Effects of genetic, processing, or product formulation changes on efficacy and safety of probiotics

Author:

Sanders Mary Ellen1,Klaenhammer Todd R.2,Ouwehand Arthur C.3,Pot Bruno4,Johansen Eric5,Heimbach James T.6,Marco Maria L.7,Tennilä Julia3,Ross R. Paul8,Franz Charles9,Pagé Nicolas10,Pridmore R. David11,Leyer Greg12,Salminen Seppo13,Charbonneau Duane14,Call Emma2,Lenoir-Wijnkoop Irene15

Affiliation:

1. International Scientific Association for Probiotics and Prebiotics; Centennial Colorado

2. North Carolina State University; Raleigh North Carolina

3. DuPont Nutrition and Health; Kantvik Finland

4. Institut Pasteur de Lille; Lille France

5. Chr Hansen A/S; Hørsholm Denmark

6. JHEIMBACH LLC; Port Royal Virgina

7. University of California; Davis California

8. Alimentary Pharmabiotic Centre; Teagasc Food Research Centre; Cork Ireland

9. Max Rubner-Institut; Federal Institute for Nutrition and Food; Karlsruhe Germany

10. Nestlé; Konolfingen Switzerland

11. Rue du Centre 61b; St Sulpice Switzerland

12. UAS Laboratories LLC; Madison Wisconsin

13. Functional Foods Forum; University of Turku; 20014 Turku Finland

14. Procter & Gamble; Mason Ohio

15. Danone Research; Palaiseau France

Publisher

Wiley

Subject

History and Philosophy of Science,General Biochemistry, Genetics and Molecular Biology,General Neuroscience

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