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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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.

Probiotics are defined as living microorganisms which resist gastric, bile, and pancreatic secretions, attach to entheric cells and colonize the human intestine.

In the last twenty years research has been focused on the identification of the role of the probiotic blends in health and disease, and on the requisite of bacterial strains to become probiotic product which can be marketed.

Probiotics can be commercialized either as nutritional supplements, pharmaceuticals or foods, but the marketing as a pharmaceutical product requires significant time, complex and costly research, the demonstration of a well-defined therapeutic target and stability tests.

This review examines the sequential steps of research which, from the identification of a possible probiotic strain, lead to its production and marketing, summarizing the whole process existing behind its development, through its growth in laboratory, the studies performed to test its resistance to human secretions and stability, microencapsulation technologies, and safety tests.

Srticle source

https://www.dldjournalonline.com/article/S1590-8658(07)60004-8/pdf

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

The objective of this study was to determine the stability of a  three-strain probiotic blend (Bb-02, TH-4 ® and BB-12 ®)  when mixed and held for 4 hours with saline water, sterile water, dextrose 5% in water (D5W), 24 kcal preterm formula, and human milk.

Methods: A packet of a three-strain probiotic supplement was mixed with 3 ml of saline water, sterile water, D5W, 24 kcal preterm formula, and human milk (tested at 3 ml and 2 ml). Samples were stored at room temperature for 60 minutes then refrigerated for 180 minutes.

Probiotic survival, using quantitative enumeration, and pH were monitored over 4 hours. Samples were passed through a 5 French (Fr) feeding tube at the end of the study to evaluate viscosity.

Results:

The largest variation in total cell count from 0-time was sterile water with a + 0.26 log(CFU)/mL change at 90 minutes and typical variation is considered±0.50 log units indicating no significant change between samples in 4 hours. Saline water had the lowest final pH at 4.88. All samples easily passed through a 5 Fr feeding tube.

Conclusion:

The study showed minimal change in cell counts across solutions for 4 hours of storage, indicating health care facilities may be able to prepare probiotic blend supplements with a variety of solutions in pharmacies or milk rooms.

This allows greater flexibility for probiotic delivery to preterm infants due to the stability tests made.

La entrada Use of probiotics in the NICU: Evaluating the stability of a probiotic blend in various media for enteral feeding se publicó primero en Gabarito Erudito.

Astronauts on board the International Space Station (ISS) had changes in the microbial communities in their gut, nose, and skin.

Additionally, immune system cell alterations have been observed in astronauts with changes in neutrophils, monocytes, and T-cells.

Probiotics blends help tackle these health issues caused during spaceflight by inhibiting pathogen adherence, enhancing epithelial barrier function by reducing permeability, and producing an anti-inflammatory effect.

When exposed to microgravity, probiotics blends demonstrated a shorter lag phase, faster growth, improved acid tolerance, and bile resistance.

A freeze-dried Lactobacillus casei strain Shirota capsule was tested for its stability on ISS for a month and has been shown to enhance innate immunity and balance intestinal microbiota.

The usage of freeze-dried spores of B. subtilis proves to be advantageous to long-term spaceflight because it qualifies for all the aspects tested for commercial probiotics under simulated conditions as it has an improved stability.

These results demonstrate a need to further study the effect of probiotics in simulated microgravity and spaceflight conditions.

These results may be useful to overcome the effects caused by gut microbiome dysbiosis and issues that might occur during spaceflight.

Article source:

https://www.researchgate.net/publication/369088294_Prospective_Use_of_Probiotics_to_Maintain_Astronaut_Health_during_Spaceflight

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Imagen de vecstock at Freepik

La entrada Prospective Use of Probiotics blends to Maintain Astronaut Health during Spaceflight se publicó primero en Gabarito Erudito.

There were six different corn-based dietary treatments developed: T 1 (control diet), T 2 (T 1 + Bacitracin methylene di-salicylate @ 0.002%), T 3 (T 1 + LA @10 ⁶ cfu/g feed), T 4 (T 1 + LA @10 ⁷ cfu/g feed), T 5 (T 1 + BB @10 ⁶ cfu/g feed), and T 6 (T 1 + BB @10 ⁷ cfu/g feed). Fifteen birds from each group (n = 6 x 15 = 90) were randomly selected at the conclusion of the 42-day study, and their breasts and thighs were sampled for physio-biochemical characteristics, antioxidants, and estimation of microbial load.

Water holding capacity (WHC), extract release volume (ERV), peroxide values, and anti-oxidant indices like ABTS+ and DPPH significantly decreased (P≤0.05) in the LA supplemented group, but cholesterol, fat percent and TBARS values, as well as free fatty acids, increased (P≤0.05). Standard plate count (SPC), staphylococcus, and coliform counts were all noticeably lower (P≤0.05) in the LA supplemented group.

These results suggest that broiler meat’s physio-biochemical characteristics and fatty acid composition could be enhanced by adding probiotic ( Lactobacillus acidophilus ) to the basic diet.

Article source:

https://www.researchgate.net/publication/368601199_Dietary_probiotics_supplementation_is_a_unique_strategy_for_enhancing_physio-_biochemical_characteristics_antioxidant_capacity_and_oxidative_stability_of_broiler_meat

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La entrada Dietary probiotics blends supplementation is a unique strategy for enhancing physio- biochemical characteristics, antioxidant capacity and oxidative stability of broiler meat se publicó primero en Gabarito Erudito.

Thus, the aim of this literature review was to address the factors that affect the viability of probiotics in yogurt during the processing steps (heat treatment, homogenization, and fermentation), storage (acidification rate, pH, carbohydrate fraction, organic acids, oxygen, temperature, time, water activity and moisture content), consumption (gastric juice and bile salts) and shelflife (addition of other ingredients and packaging).

However, to preserve the probiotics blend stability in yogurt and improve the quality and shelf life of products, several new technologies such as microencapsulation, ohmic heating, ultrasound, the addition of prebiotics, and advances in the use of packaging in production with an emphasis on improving the viability, are used and allow secure the minimum recommended level of at probiotics least 1×109 CFU per gram of product when consumed to have a beneficial effect on health and, moreover, they guarantee the growth and probiotics protection without influencing theflavor, from the production stage until the delivery of these in the gastrointestinal tract.

Therefore, it is recognized from this research the need to optimize new technologies in the food environment, seeking to improve consumer products with increasingly favorable purposes for health.

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Imagen de jcomp en Freepik.

Source of articule:

https://www.researchgate.net/publication/354855283_Technological_advances_in_probiotic_stability_in_yogurt_a_review

La entrada Technological advances in probiotics blends stability in yogurt: a review se publicó primero en Gabarito Erudito.