Firstly, the potential of cheese as a food probiotic carrier is discussed, emphasizing its advantages, when compared to fermented milks and yogurts.

Fresh cheese and ripened cheeses are also discussed, and questions concerning the stability of probiotic cultures in these foods are considered.

Overall, the manufacture of probiotic cheese should have minimum changes when compared to traditional products. In addition, the physico-chemical parameters that influence the quality of these products must be tested, aiming at process optimization.

Source of the article:

https://www.sciencedirect.com/science/article/abs/pii/S0924224409001770

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Imagen de Racool_studio en Freepik

La entrada Probiotic cheese: Health benefits, technological and stability aspects se publicó primero en Gabarito Erudito.

Here, we discuss the often-forgotten challenges in manufacturing the probiotic blends and incorporating them in consumer products that provide the required dose at the end of shelf life.

For manufacturing, an intricate production process is required that ensures both high yield , stability and must also be able to meet requirements such as the absence of specific allergens, which precludes some obvious culture media ingredients.

Reproducibility is important to ensure constant high performance and quality.

To ensure this, quality control throughout the whole production process, from raw materials to the final product, is essential, as the stability tests. Consumer product formulation requires extensive skill and experience.

Traditionally, probiotics  as lactic acid bacteria and bifidobacteria have been incorporated in fermented dairy products, with limited shelf life and refrigerated storage.

Currently, probiotics blends may be incorporated in dietary supplements and other “dry” food matrices which are expected to have up to 24 months of stability at ambient temperature and humidity.

With the right choice of production process, product formulation, and strains, high-quality probiotics blends can be successfully included in a wide variety of delivery formats to suit consumer requirement.

Source of Articule:

https://www.mdpi.com/2076-2607/7/3/83

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Imagen de usertrmk en Freepik

La entrada The Production and Delivery of Probiotics: A Review of a Practical Approach se publicó primero en Gabarito Erudito.

Three powders (whey, casein hydrolysate, and milk proteins) were tested as supplementation.

Two strains of probiotic bacteria, Lactobacillus acidophilus (LA5) and Lactobacillus rhamnosus (LC35), were used in pure culture, and blended with Streptococcus thermophilus (ST7).

Acidifying activity was enhanced with the probiotic blend, compared to pure probiotic cultures resulting in a shorter time to reach pH 4.5.

Acidifying activity was greatly improved with casein hydrolysate, with a reduction of the fermentation time by about 55% by comparison with the other supplementations.

The stability of probiotic bacteria was weakly affected by milk supplementation and culture composition.

However, pure probiotic bacterias were more stable than probiotic blends.

The texture of the fermented products was not dependent on culture composition, but strongly dependent on milk supplementation.

Sweet whey supplementation gave products with lower firmness and viscoelasticity than products supplemented with casein hydrolysate or milk proteins (decrease by 70%).

It was observed that all products containing probiotic counts over 2.2×107 CFU mL−1 are suitable for the development of a lactic beverage containing probiotics.

Article Source:

https://www.researchgate.net/publication/235819213_Effect_of_milk_supplementation_andculture_composition_on_acidification_textural_properties_and_microbiological_stabilityof_fermentedmilks_containing_probiotic_bacteria

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La entrada Effect of milk supplementation andculture composition on acidification, textural properties and microbiological stabilityof fermentedmilks containing probiotic bacteria se publicó primero en Gabarito Erudito.

The pH of the drink was 4.2, which enabled good stability of the probiotics blend during storage.

Lactobacillus rhamnosus seemed more stable than Lactobacillus acidophilus in this medium, but stability was still mostly strain dependent.

Spectrophotometry studies showed that the cultures generally had higher growth rates as pH increased from 3.8 to 4.2.

There was a correlation (P = 0.037) between stability during storage in the drink and the ability of the strains to grow at pH 4.2, but that the relationship was not strong (R2 = 0.49).

A probiotic blend containing four strains were selected to study their resistance to simulated gastro-intestinal (GI) conditions.

Fresh cultures were compared to those obtained after 35 days of storage at 4 °C. Viability in presence of 0.3% bile salts or of pancreatic enzymes was not affected by previous refrigerated storage.

However, the probiotics which were tested after having been stored for 35 days at 4 °C in the fruit drink had on the average 1.2 log higher viability losses than the fresh probiotics when exposed to a 2 h incubation at pH 2.0 to simulate a gastric stress.

Article source:

https://www.sciencedirect.com/science/article/abs/pii/S0963996908000616

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Image by stockking on Freepik

La entrada Effect of storage in a fruit drink on subsequent survival of probiotic blend lactobacilli to gastro-intestinal stresses. se publicó primero en Gabarito Erudito.

Gastrointestinal tolerance tests were conducted for three commercial probiotics blends and an in-house freeze-dried Lactobacillus acidophilus strain.

The contents of the commercial products and the in-house freeze-dried strain were then loaded into capsules for site-specific delivery into the colon using the Phloral® coating technology; the viability upon release was then ascertained.

An assessment of the potential of these products to adhere to intestinal cells was also conducted.

The stability test results showed that all the commercial products contained the minimum number of probiotic strains as indicated on their respective packages.

When gastric acid tolerance tests were performed on these products, all the commercial probiotics and the prepared freeze-dried strain demonstrated over 10⁶ CFU reductions within 5 minutes.

When these were encapsulated for site-specific delivery into the distal parts of the gut, viabilities of approximately 90% were obtained after these capsules had been initially deposited in gastric acid for 2 hours.

An evaluation of the ability of the probiotic formulations to adhere to intestinal cells demonstrated adhesion in the range 64-76% for the products evaluated.

The need to target the delivery of probiotics into the intestines has been demonstrated here, as this offers a greater potential for colonisation of the intestines once the harshness of the stomach has been overcome.

Source of the article:

https://www.researchgate.net/publication/318769828_Targeted_delivery_of_probiotics_to_enhance_gastrointestinal_stability_and_intestinal_colonisation

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Designed by Katemangostar / Freepik

La entrada Targeted delivery of probiotics blend to enhance gastrointestinal stability and intestinal colonisation se publicó primero en Gabarito Erudito.