The potentially health-promoting effect of probiotic foods depends largely on the number of viable bacteria in the intestines after stomach passage, and on their appropriate positive properties. To detect the presence of the desired microorganisms (e.g. genus Bifidobacterium, Lactobacillus and Lactococcus) in food, we conduct the appropriate and validated procedures for the quantification and identification (see chapter on molecular testing methods) of the probiotic bacteria. In this way, we cannot only determine the entire quantity of probiotic bacteria in a sample, but also differentiate and quantify various germs.
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