Probiotic Stability Research Insights to Maintain CFU Count

A lactic acid bacteria composition for producing fermented milk with improved storage stability and reduced fermentation time. The composition comprises a combination of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus strains, including a high polysaccharide-producing S. thermophilus strain, to maintain viable cell counts of L. bulgaricus during low-temperature storage while suppressing pH decrease and acidity increase. The composition enables rapid fermentation completion within 3-4 hours, resulting in fermented milk with smooth physical properties and improved storage stability.

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A spray-dried composition for delivering probiotics in food products, comprising a prebiotic, a probiotic, and a coating material. The composition is prepared by spray drying a solution containing the prebiotic, probiotic, and coating material, and can be tailored to various food matrices. The composition exhibits improved probiotic viability and stability compared to conventional drying methods, enabling the delivery of live microbes in adequate amounts to exert a functional effect within the body.

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Fermented dairy products that can be stored at ambient temperature without compromising their quality, including maintaining beneficial bacterial populations and pH levels. The products are produced by inoculating low-galactose dairy products with lactose-deficient bacteria that can ferment lactose without producing undesirable metabolites. These lactose-deficient bacteria are specifically engineered to maintain viability and pH stability at ambient temperatures, allowing the production of fermented dairy products that retain their health benefits and texture.

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Lactic acid bacterium strains, fermented milk, and a method for producing fermented milk that have improved properties like reduced acidity and better viability during long-term cold storage compared to conventional strains. The lactic acid bacteria satisfy conditions where pH decreases slowly during fermentation at 43°C and pH remains above 4.1 after storage at 10°C for 10 days. This allows making fermented milk with less pH drop during cold storage and better bacterial survival compared to conventional strains. The bacteria and fermented milk can be used for products like yogurt that benefit from reduced acidity and pH stability during cold storage. The strains and method provide a solution to the problem of pH drop and bacterial viability during cold storage in fermented milk.

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Shelf-stable, heat-treated beverage containing encapsulated probiotics that can be stored at ambient temperatures for extended periods without spoilage. The beverage contains microparticles with live probiotics encapsulated within. The microparticles are made by coating a core of sub-microparticles containing the probiotics with denatured protein using a fluidized bed process. This prevents leakage and degradation of the probiotics during heat treatment and storage. The encapsulated probiotics survive UHT processing and maintain viability for 24 months at room temperature.

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The adequate survival of probiotics in the harsh environment of the gastrointestinal (GI) tract plays a crucial role in the expression of their functional properties. The aim of the present study was to evaluate the survival of commercial probiotics during digestion using a standardised INFOGEST 2.0 model extended with three food matrices simulating three scenarios for the consumption of probiotics: on an empty stomach, with juice, or with food (porridge). All eight products matched the bacterial content stated on the label. After simulated digestion, we observed an average decrease in viability of 1.6 log10 colony forming units (CFU) when the product was co-digested with water, a 2.5 log10 CFU decrease in the presence of juice, and a 1.2 log10 CFU decrease in the presence of porridge. The survival rate of the probiotics was statistically higher in the test samples with porridge (91.8%) than in those with juice (79.0%). For two products, the number of lactobacilli and bifidobacteria strains after digestion was less than <3 105 CFU, which can be considered insufficient. The prese... Read More

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A method for producing a freeze-dried probiotic composition comprising Streptococcus salivarius, particularly S. salivarius K12, ENT-K12, M18, and M18DF, through large-scale fermentation in a controlled environment. The method involves cultivating the bacteria in a growth medium containing dextrose, yeast extract, and ascorbate, with controlled pH and oxygen levels, followed by concentration, lyoprotectant addition, and freeze-drying to produce a stable powder. The composition is suitable for use in various probiotic products, including oral care and dietary supplements.

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Abstract Backgorund In recent years, there has been an increasing interest in the field of research into the isolation and characterization of probiotics in the prevention of diseases and the need to maintain the continuity of healthy microbiota. Therefore, the aim of this study is to isolate and identify bacteria found in maternal colostrum, breast milk, adult and infant feces, analyze possible probiotic potential, and reveal the developmental kinetics of selected strains. Results We isolated 40 bacterial species from 4 different sources and identified 19 bacteria in the form of bacilli through molecular biology and carried out studies with 11 of them. Five of the selected strains showed the better results considering bile salt resistance and ability to survive at different pH and antimicrobial effect. When the adhesion capacity in cell culture is examined, the better 2 strains are; Lactobacillus pontis ZZ6780 and Lactobacillus reuteri NBC2680 were selected and the growth kinetics of these strains were demonstrated at the 3 L bioreactor scale. Finally, the growth kinetics of selecte... Read More

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Probiotics have become increasingly recognized for their potential health-promoting properties; however, the viability of probiotics can be affected by storage and transportation processes as well as the stressful environment of the human digestive tract, preventing them from achieving effective concentration (10

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This study evaluated the characteristics of lactic acid bacteria (LAB) isolated from kkakdugi for its use as a probiotic.In addition, the possibility of using it as a material for promoting antioxidant activity and skin functionality was evaluated.To verify the feasibility of LAB as probiotics, their survival rates in artificial gastric juice and artificial bile were evaluated.In artificial gastric juice, the average number of probiotics was maintained at 5.310 9 colony-forming units (CFU)/mL, showing a survival rate of about 99%.In artificial bile, the average number of probiotics was maintained at 1.210 9 CFU/mL, showing a survival rate of about 95%.The survival rate indicated their ability to reach the target site to exert their effects.In addition, autoaggregation and cell surface hydrophobicity experiments were conducted to indirectly confirm their ability to adhere to the gastrointestinal tract surface.The autoaggregation rate of all LAB strains increased over time.Specifically, L. plantarum K1-9 and L. brevis K2-9 strains showed high hydrophobicity.LAB culture supernatants w... Read More

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Microencapsulated microbial cultures with enhanced storage stability at elevated temperatures, comprising a microbial culture entrapped in a coacervate comprising a non-homogeneous encapsulation matrix with a high ratio of matrix material to core material, wherein the matrix material includes carbohydrates, proteins, and antioxidants. The microencapsulated cultures exhibit preserved viability over extended periods of storage at temperatures up to 37°C, enabling applications in products where refrigerated storage is not feasible.

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Abstract Probiotics are valuable microorganisms effective in reducing malnutrition-related infections in children. In this work, a collection of lactobacilli strains representative of traditional Andean fermented beverages was in vitro screened for their capability to survive the gastrointestinal transit, to adhere to the intestinal epithelium and to compete under simulated conditions of the child gut microbiota. The results allowed the selection of the riboflavin overproducing strain Lactiplantibacillus plantarum CECT 9435 based on its good rate of survival under in vitro gastrointestinal conditions when included in a food matrix representing the fortified food supplement Incaparina. The strain also showed good adhesion to HT29 cells producing mucus and outstanding performance in E. coli competition for the adhesion to this epithelial cell line. L. plantarum CECT 9435 gut performance was also evaluated in the child intestinal microbiota simulated in a dynamic gut model (BFBL simulator). The viability of the probiotic candidate in the gut conditions was high during the 7-day interven... Read More

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A probiotic granule comprising a core of probiotic bacteria coated with a single continuous layer of a hydrophobic solid dispersion containing a water-soluble polymeric stress absorber. The stress absorber is dispersed within a hydrophobic solid component such as fat, wax, or fatty acid, and provides mechanical protection and controlled dissolution of the granule. The granule enables prolonged survival of the probiotics during storage and passage through the gastrointestinal tract, and can be used in a variety of food products.

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A probiotic microcapsule preparation method that produces uniform microcapsules with controlled particle size, high encapsulation efficiency, and resistance to gastric acids and high temperatures. The method involves coating probiotic bacteria with a hydroxypropyl methylcellulose solution containing a coating material, followed by lyophilization. The resulting microcapsules exhibit improved survival ratios and stability compared to conventional methods.

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Probiotics, comprising living microorganisms like Lactobacillus fermentum MT308789 and Lactobacillus oris MT308790, offer significant health benefits when consumed regularly. However, the efficacy of probiotics heavily relies on their viability and stability during storage. Various storage methods, including agar slant, glycerol stocks, lyophilization, and dry form, are utilized to preserve probiotic viability. In this study, we evaluated the efficacy of these storage methods in maintaining the viability of probiotic strains. Our findings demonstrate that lyophilization emerged as the most effective method, yielding the highest viabilities for both strains [77.51 %]. Glycerol stocks also showed promise for short-to-medium-term storage, while agar slants and dry form storage exhibited suboptimal viability. These results underscore the importance of selecting appropriate storage methods to ensure the delivery of viable and effective probiotic formulations to consumers.

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Potential competing interests: No potential competing interests to declare.Probiotics and their importance in maintaining a proper gut have been recently realized.This book chapter very well explains the different techniques for stabilization of probiotics in a simple language that is easy to understand; however, it would have been easier if the author had included some diagrams or flowcharts to provide a pictorial explanation and make it easier to comprehend with the help of pictures or graphs.

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In the dynamic field of intensive aquaculture, the strategic application of probiotics has become increasingly crucial, particularly for enhancing resistance to environmental stressors such as ammonia-nitrogen. Over a 42-day period, this study investigated the effects of different probiotic strainsBacillus subtilis (BS, 6-3-1, and HAINUP40)on the health and resilience of hybrid groupers. Each strain, distinct in its origin, was assessed for its influence on growth performance, antioxidant capacity, immune gene expressions, and ammonia-nitrogen stress response in the hybrid grouper. The experimental design included a control group and three experimental groups, each supplemented with 1 108 CFU/g of the respective probiotic strains, respectively. Our results demonstrated notable differences in growth parameters, including final body weight (FBW) and feed conversion ratio (FCR). The 6-3-1 strain, originating from grouper, exhibited significant improvements in growth, oxidative capacity, and intestinal health. Conversely, the BS strain achieved the highest survival rates under ammoni... Read More

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Abstract In recent years, more and more scientific community, food producers, and food industry show increased interest in functional foods containing probiotics, which is a big challenge. The consumption of probiotics in the context of a balanced diet through the consumption of functional foods or through the intake of pharmaceutical preparations has proven to contribute to the improvement of human health, even contributing to the prevention of diseases. In order for probiotics to be considered suitable for consumption, they must contain a minimum concentration of viable cells, namely, at least 10 7 colony forming units of beneficial microbes per gram. Ensuring the viability of bacterial cells until the moment of consumption is the overriding priority of functional probiotic food manufacturers. Probiotic bacteria are subject to stress conditions not only during food manufacturing but also during gastrointestinal passage, which limit or even compromise their functionality. This paper first examines all the stressful conditions faced by probiotic cells in their production stages and r... Read More

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The positive function of probiotics in maintaining health, it is suggested the need to add probiotics to various foods or drinks (Ger et al., 2023).To meet these criteria, the minimum therapeutic level of LAB is 10 6 CFU per mL or g of a food product when consumed (Ajlouni et al., 2021).

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Probiotics are dietary supplements which contain live microorganisms, mostly different bacterial species that inhabit gut of host and ultimately benefit that host. The current investigation was done to explore the growth-promoting effects of four locally isolated probiotics strains L. paracasei, L. paracaseii, L. delbrueckii and L. rhamnosus. In this regard, 108 colony-forming units (CFU) were administered to the mice of experimental groups for 30 days. Upon administering probiotics, it was observed that the Lactobacilli species had a positive impact on body weight. The group that received L. rhamnosus exhibited the most significant increase, with a 76.53 % improvement over the control group (P < 0.05). Positive effects on somatic indices of different organs including spleen, thymus, kidneys, heart, liver, and lungs were also observed. In addition to all of these, the increases in the number of extensor digitorum longus (EDL) muscle fibers and their cross-sectional area (CSA) up to 40.70 % and 28.94 % respectively in L. rhamnosus group as compared with the control group. In the L. rh... Read More

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Two probiotic strains were co-encapsulated in water in oil emulsion by two methods: (1) coaxial wet electrospraying and (2) freeze-drying methods. Optimization of the wet electrospray technique for maximum yield, minimum sphericity factor, and size resulted in an alginate concentration of 2.99% w/v, flow rates ratio of alginate to the emulsion of 4.81, and applied voltage of 10 kV. The cell viability of Lactobacillus plantarum PTCC 1896 was the same after both encapsulation techniques, while the freeze-drying method was more impressive (97.25%) than the coaxial electrospraying (86.46%) in maintaining the viability of Bifidobacterium animalis subsp. Lactis. Exposing electrospray-encapsulated probiotics to simulated gastrointestinal conditions for 4 h resulted in only a one logarithmic cycle decrease in the viability of both bacteria. The number of live cells remained at more than 108 CFU g1. In contrast, the viability of freeze-dried probiotics was reduced to about 107 CFU g1. The freeze-dried B. lactis was the most sensitive probiotic to simulated gastric conditions. Monitoring the... Read More

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Probiotics are live microorganisms known for conferring health benefits through the improvement or restoration of gut microbiota, and tablet is one of the commonly used forms to deliver them. Ensuring the viability of probiotics within tablets is a crucial quality consideration. However, maintaining probiotic viability during tabletting is challenging due to potential lethal mechanisms. Therefore, it is critical to understand the lethal mechanisms behind and determine effective prevention strategies when developing probiotic tablets. In this study, two primary lethal mechanisms are identified during tabletting: mechanical stress and local heating. This review also underscores effective prevention strategies to mitigate their impact during formulation development and the tabletting process. Key approaches include formulation design and process optimisation, encompassing choice of excipient, probiotics/excipients ratio, and compression speed/pressure/profile. By presenting an overview of these lethal mechanisms and corresponding prevention strategies, this paper aims to provide a valua... Read More

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Probiotics are the largest non-herbal/traditional dietary supplements category worldwide. To be effective, a probiotic strain must be delivered viable at an adequate dose proven to deliver a health benefit. The objective of this article is to provide an overview of the various technologies available for probiotic enumeration, including a general description of each technology, their advantages and limitations, and their potential for the future of the probiotics industry. The current gold standard for analytical quantification of probiotics in the probiotic industry is the Plate Count method (PC). PC measures the bacterial cells ability to proliferate into detectable colonies, thus PC relies on cultivability as a measure of viability. Although viability has widely been measured by cultivability, there has been agreement that the definition of viability is not limited to cultivability. For example, bacterial cells may exist in a state known as viable but not culturable (VBNC) where the cells lose cultivability but can maintain some of the characteristics of viable cells as well as ... Read More

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Combining probiotic bacteria is a promising strategy to increase the effectiveness and avoid side effects of probiotic therapy. Bacteria that find themselves in a common environment are able to both change their properties and show new ones under the influence of each other. The change of colonization and antagonistic properties, which provide bacteria with competitive advantages in the development of new spaces, deserves special attention.&#x0D; The aim of this research was to study the features of the mutual influence of probiotic bacilli: B. clausii, B. coagulans and B. subtilis on growth, swimming and swarming motility when co-cultivated on agar media of different solidity.&#x0D; Materials and methods. The study used commercial strains of bacilli from three probiotic preparations: Enterogermina, Lactovit forte and Subalin. The ability of the studied species of bacilli to influence each others growth was investigated by the agar block method (using 1.5 % nutrient agar) and the spot-on-lawn assay (using 0.7 % nutrient agar). The study of the mutual influence on swimming and swarmi... Read More

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Probiotic composition that improves immune system response, reduces inflammation, and/or reduces gastrointestinal discomfort in mammals. The composition includes lipid multiparticulate particles and at least one probiotic.

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The flow cytometry method (FCM) is a widely renowned practice increasingly used to assess the microbial viability of probiotic products. Additionally, the measurement of water activity (aw) can be used to confirm the presence of viable cells in probiotic products throughout their shelf lives. The aim of this study was to investigate the correlation between changes in aw and variations in active fluorescent units (AFU), a unit commonly used in flow cytometry method, during the aging of probiotic products containing freeze-dried bacteria. We controlled the stability of probiotic products for bacterial counts (using ISO 19344 method) and aw levels in commercially available capsules containing freeze-dried bacteria such as Lactobacillus sp. or combinations of Lactobacillus sp. and Bifidobacterium sp. in standard conditions (25 2 C and 60% relative humidity) over a period of 24 months. During this time, the bacterial contents decreased by 0.12 Log10 in the single-strain product, by 0.16 Log10 in the two-strain product and by 0.26 Log10 in the multi-strain product. With the increase in ... Read More

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Microcapsules for oral delivery of probiotic bacteria, comprising a denatured protein matrix and encapsulated probiotic bacteria, formed by extrusion and gelation, and dried using vacuum conditions to produce agglomerates that delay release of the probiotic agent. The microcapsules can be dried in a single or two-stage process, with the second stage performed at a lower pressure, and can be formulated with milk proteins to enhance probiotic stability.

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Probiotic formula for the vaginal tract must contain high numbers of viable beneficial bacteria that maintain their characteristics during the production and further storage, in order to exert the claimed probiotic effect. Four probiotic strainsLactobacillus gasseri CRL1320, Limosilactobacillus reuteri CRL1324, Ligilactobacillus salivarius CRL1328 and Lacticaseibacillus rhamnosus CRL1332originally isolated from vagina of healthy women exhibiting beneficial properties were evaluated. Therefore, the optimization of growth parameters and dry biomass production with high viability while preserving probiotic features of strains is a great challenge. Different growth conditions in MRS medium were set up in a laboratory bioreactor; two initial pH and agitation were recorded speeds during static or controlled fermentations. Production conditions of 37 C with controlled pH 6.5 and 5.5-MRS with 150 and 75 rpm stirring speeds were used for CRL1329 and CRL1332 strains, respectively, while static and free pH MRS for CRL1324 and CRL1328 probiotics allowed us to obtain maximal cell viability cou... Read More

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Liquid carrier concentrate for beneficial microorganisms, comprising a dioxolane-based solvent, a rheology modifier of fumed silica treated with polydimethylsiloxane, and a beneficial microorganism selected from Bacillus, Streptomyces, Beauveria, Trichoderma, Metarhizium, Paecilomyces, Isaria, Baculovirus, Azospirillum, Penicillium, and Rhizobium. The concentrate enables improved dispersion and stability of the microorganisms upon dilution, enhancing their biological efficacy in agricultural applications.

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A shelf-stable probiotic composition that remains viable for at least 12 months at room temperature, comprising a lyophilized probiotic dispersed in a heat-treated food-grade oil. The composition is prepared by dispersing the probiotic in the heat-treated oil, heating the mixture to a temperature of 30-80°C for at least 1 minute, and then cooling it to room temperature. The heat treatment reduces the oil's antioxidant activity, allowing the probiotic to remain stable and viable for extended periods.

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Lactobacillaceae are Gram-positive and lactic acid-positive (LAB) bacteria that frequently serve as probiotics. LAB strains vary in their responses to different carbohydrates as free-living and biofilm communities. We previously found that fermentable sugars triggered an altered carrying capacity with strain specificity during planktonic growth, calling for adding a buffering system during the formulation of probiotics. In addition, a heterogeneous response to fermentable sugars was manifested in microbial aggregation (measured by image-stream flow cytometry), colony development, and attachment to mucin. Of all the probiotic strains, L. rhamnosus GG (LGG), a prevalent probiotic species, manifested an enhanced survival of self-imposed acid stress, consistent with the enhanced cell wall modulation observed by transmitting electron microscopy and proteomic analysis. A comprehensive proteomic and metabolomic study revealed that the formation of biofilms and aggregation capacity is a specific response to glucose independent of self-imposed acid stress. In contrast, the increased competiti... Read More

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Dairy products are extensively used as carriers of probiotic strains that have potential health benefits.Assessment of the viability of probiotic strains during manufacturing is important to ensure that products meet recommended levels.Hence, the method for accurately quantifying lactic acid bacteria (LAB) in probiotic or dairy products is required.The present study aims to examine the performance of de-Man Rogosa Sharpe (MRS), plate count agar with bromocresol purple (PCA with BCP), and glucose blood liver (BL) agars recommended in the Korea Food Code guidelines for counting LAB.Analysis of the performance of culture media containing 19 lactic acid bacterial species commonly encountered in probiotic and dairy products showed no statistically significant difference between 18 reference strains and three culture media (p > 0.01).Furthermore, the suitability of three culture media was verified for the quantitative assessment of LAB in 25 probiotic and dairy products.The number of LAB in three culture media was determined to be more than 10 7 colony-forming unit (CFU)/ml for fermented m... Read More

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Abstract The flow cytometry method (FCM) is a widely renown practice increasingly used to assess the microbial viability of the probiotic products. Also, water activity (a w ) can be used to verify of viable cells in probiotic products throughout their shelf lives. The aim of this study was to analyze and demonstrate the effective, time-efficient and economical method of combining FCM and a w for assessing the shelf life of various probiotic products and guaranteeing their quality. We controlled the stability of probiotic products for bacterial counts (using flow cytometry, SYTO24 and PI dyes) and a w levels in commercially available capsules containing freeze-dried bacteria such as Lactobacillus sp. or combinations of Lactobacillus sp. and Bifidobacterium sp. in standard conditions (25C 2C and 60% relative humidity) over a period of 24 months. During this time, the bacterial contents decreased by 0.1 Log 10 in the single-strain product, by 0.14 Log 10 in the two-strain product and by 0.25 Log 10 in the multi-strain product. The a w at the end point of the stability study did not... Read More

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Abstract Background Protecting the bacteria contained in probiotics against the effects of low pH is one of the key issues for the development and production of such products. In earlier research we demonstrated that the inactivation of bacteria in probiotics by low pH can be prevented by an effective enteric coating formulation of the product. Objective The present study aimed to evaluate whether the producers recommended pre-incubation step for its probiotic product A prior to intake is having an effect on the survival rate of the products bacteria in low pH solutions. Method For the investigated product A (and an enteric coated reference product B) amounts of colony forming units (CFU) before and after pre-incubations for 0, 1 and 30 min followed by exposure to 0.1 N HCl (pH 1.2) at 37C for 90 min were determined. The loss of living bacteria was calculated using the CFU1/CFU0-ratio, with CFU1 and CFU0 being the amount of CFU at the end and at the beginning of the experiment, respectively. Results The exposure of the product A to a low pH (1.2) resulted in a strong reduction of ... Read More

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Long-term colonization of desired probiotic bacteria in human colon environment is still tough to achieve for now. In this exploratory in vitro study, we demonstrated the difficulties in proliferation of Lactobacillus rhamnosus GG (LGG) and Bifidobacterium animalis subsp. lactis BB-12 (BB-12) in the substrate of post intestinal digestion products (PIPD) made from skimmed milk. Results of poor growth in the digesta (1.54 log N/N0 for LGG, while 0.54 log N/N0 for BB-12) provided evidence on mechanisms of low survival of the two strains in simulated colon environment. Adscititious glucose significantly promoted viable counts of LGG and BB-12 in PIPD, thus is promising to serve as possible tailor made 'food' for colon fermentation of probiotics. Based on the results, we propose a new concept that may be called as 'food parcel for colon microbes', which can be delivered to simulated human colon environment and assist the growth of the probiotics already existing there. In the current study, we selected the 'glucose parcel' as an initial example. The 'glucose parcel' can be released into ... Read More

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An important element of the probiotics quality is the technology of their production. There is great variability between the results of preclinical and clinical trials of probiotic microorganisms. To a large extent, this is influenced by the technology and conditions of production of probiotics. The purpose of the work was to compare the manufacturing technologies of Sporo-leks probiotic. Probiotic Sporo-leks is a mixture of probiotic cultures of Bacillus licheniformis VK-25 and Bacillus subtilis MK-3, sorbed on a complex activated with the addition of a natural standardized sorbent. Two versions of the Sporo-leks probiotic manufacturing technologies were developed: in a liquid nutrient medium and on a dense nutrient medium. During the tests, intermediate quality controls were developed. As a result of the conducted research, lists of intermediate quality controls were formed during the production of the probiotic Sporo-leks in a liquid nutrient medium and on a dense nutrient medium. Dense nutrient media manufacturing has been found to be faster and more cost-effective as it ... Read More

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Probiotics can regulate gut microbes to maintain human health. However, probiotics are sensitive to environmental conditions, which reduces their survival rates. There are two forms of bacterial cells: single (planktonic) cells and biofilms. Many investigations have verified that biofilm-formed probiotic strains are more resistant to adverse environments than their planktonic counterparts. This study successfully produced high-density probiotic microcapsules in a biofilm state by preparing probiotic cells in biofilm mode and combining them with microencapsulation techniques (>10 log CFU/g). Lactiplantibacillus paraplantarum L-ZS9 was cultured within calcium pectin beads (CPB) to create CPB-Biofilm-situ. Subsequent tolerance experiments revealed that the CPB-Biofilm-situ was highly resistant to acid, the gastrointestinal tract (GIT) environment, and freeze-drying. Furthermore, scanning electron microscopy (SEM) revealed that the cells in CPB-Biofilm-situ displayed a marginalization tendency for the culture. The water content of the beads was approximately 10%, which was deemed accepta... Read More

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Viability loss of probiotics often occur during processing, storage, and gastrointestinal transit. In this study, the viability of freeze-dried Lactobacillus acidophilus was assessed by controlled freezing, drying and storage at 4C and 25C using glycerol, skim milk and trehalose as protectants. The freeze-dried probiotic was also filled into hard gelatin capsules and enteric coated with the co-polymer Eudragit L100-55 to determine if the freeze-dried probiotic will survive the enteric coating process and remain viable during gastric transit. The results showed that controlled freezing of the probiotic bacteria did not show significant loss in viability when the cells were cryopreserved in the protectants. Viability loss was greater during the drying stage. Amongst the protectants used, cell loss was least with skim milk when the freeze-dried samples were stored at 4C and least with trehalose when the samples were stored at 25C. The results also demonstrated that coated capsules with Eudragit L100-55 did not disintegrate in simulated gastric fluid. However, the capsules disintegra... Read More

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Biofilm is considered as a community of microorganisms in which cells adhere to each other on surfaces in a self-produced matrix of extracellular polymer compounds. In recent years, efforts to use the beneficial aspects of biofilm in probiotic research have intensified. In this study, probiotic biofilms of Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus were manufactured using milk and transferred to yogurt in whole and pulverized forms to test in real food conditions. Survival was assessed during 21 days of storage time as well as gastrointestinal conditions. The results indicated that Lp. plantarum and Lc. rhamnosus can form a very desirable and strong biofilm that can have a good protective effect on the survival of these bacteria in probiotic yogurt during processing, storage, and gastrointestinal conditions, in a way that, after 120 min of treatment in high acidic gastrointestinal conditions (pH 2.0), the survival rate decreased by only 0.5 and 1.1 log CFU/ml. Probiotic biofilm can be used as a natural way of utilizing bacteria in biotechnology and fermentation, w... Read More

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This review aims to bring a more general view of the technological and biological challenges regarding production and use of probiotic bacteria in promoting human health. After a brief description of the current concepts, the challenges for the production at an industrial level are presented from the physiology of the central metabolism to the ability to face the main forms of stress in the industrial process. Once produced, these cells are processed to be commercialized in suspension or dried forms or added to food matrices. At this stage, the maintenance of cell viability and vitality is of paramount for the quality of the product. Powder products requires the development of strategies that ensure the integrity of components and cellular functions that allow complete recovery of cells at the time of consumption. Finally, once consumed, probiotic cells must face a very powerful set of physicochemical mechanisms within the body, which include enzymes, antibacterial molecules and sudden changes in pH. Understanding the action of these agents and the induction of cellular tolerance mec... Read More

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Producing fermented milk containing oligosaccharides and probiotics that maintains high viability of the probiotics during long-term storage. The method involves culturing the probiotics in a medium containing the oligosaccharides, instead of adding the oligosaccharides as syrup after fermentation. This improves probiotic survival during storage compared to adding oligosaccharides as syrup.

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The individual Probiotic application has become increasingly widespread in aquaculture and has been extensively studied. However, investigating probiotics as water additives in the grouper culture is still lacking. This study evaluated the functional efficacy of the Bacillus subtilis CICC 10071 (3 1011 CFU / g) and Lactobacillus sp. (8 1011 CFU / g) combination in a 1:1 ratio on the rearing water quality, water microbial community structure, and growth performance of hybrid grouper. Depending on the additive concentrations of probiotics, we designed four groups, each in triplicate: control (WT, 0g/m3), low concentration (WL, 0.038g/m3), middle concentration (WM, 0.075g/m3), and high concentration (WH, 0.113g/m3). The result shows that throughout the 22-day feeding period, the water supplementation of probiotics significantly decreased Ammonia (NH3) and nitrite (NO2-) in culture water. Final weight (FW), Specific growth rate (SGR), and Weight gain rate (WGR) in treated groups were higher than that in the control group (P&amp;lt;0.05). Analysis of water microbiota revealed that the... Read More

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The number of live bacterial cells is the most used parameter to assess the quality of finished probiotic products. Plate counting (PC) is the standard method in industry to enumerate cells. Application of PC implies critical aspects related to the selection of optimal nutrient media and growth conditions and underestimation of viable but not cultivable (VBNC) cells. Flow-cytometry (FC) is a culture-independent methodology having the potential to selectively enumerate live, damaged, and dead cells representing a powerful tool for in-depth monitoring of probiotic products. We monitored the shelf life of a clinical batch of a synbiotic composition PDS-08 targeting the pediatric population by means of PC and FC according to International Conference on Harmonization (ICH) pharma guidelines testing the Arrhenius model as predictive tool; PC enumeration revealed higher destruction rate than FC suggesting a faster reduction in cultivability than membrane integrity and thus a possible shift of the bacteria into a VBNC status. PDS-08 maintained acidification capability over time, when re-susp... Read More

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The consumption of probiotics is widely encouraged due to reports of their positive effects on human health. In particular, Lacticaseibacillus rhamnosus strain GG (LGG) is an approved probiotic that has been reported to improve health outcomes, especially for gastrointestinal disorders. However, how LGG cooperates with the gut microbiome has not been fully explored. To understand the interaction between LGG and its ability to survive and grow within the gut microbiome, this study introduced LGG into established microbial communities using an in vitro model of the colon. LGG was inoculated into the simulated ascending colon and its persistence in, and transit through the subsequent transverse and descending colon regions was monitored over two weeks. The impact of LGG on the existing bacterial communities was investigated using 16S rRNA sequencing and short-chain fatty acid analysis. LGG was able to engraft and proliferate in the ascending region for at least 10 days but was diminished in the transverse and descending colon regions with little effect on short-chain fatty acid abundanc... Read More

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A strain of the lactic acid bacteria species Lacticaseibacillus paracasei (L. paracasei) called EM205-11. The strain has probiotic properties, such as adhering to intestinal cells without invading them, improving gut barrier function, and having anti-inflammatory effects. It also has a broad ability to utilize prebiotic carbohydrates like inulin. Compositions containing this strain, supernatants, extracts, or derivatives are provided for improving gut health, treating inflammatory disorders, preventing leaky gut, and promoting intestinal barrier function.

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Preparing probiotic microcapsules with multiple layers of protective coating that enhance their survival in adverse environments. The microcapsules contain a probiotic core material encapsulated within a protective shell, which is itself composed of multiple layers of wall materials. The probiotic core material comprises probiotic powder or probiotic mud, while the shell comprises a combination of shellac, pectin, and other wall materials. The shell layers provide additional protection against environmental factors, while maintaining the integrity of the probiotic core. The microcapsules can be prepared through a combination of extrusion granulation and fluidized bed spray coating, resulting in spherical particles with enhanced shelf life and stability.

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Preparations containing probiotic strains of bacteria have a beneficial effect on human and animal health. The benefits of probiotics translate into an increased interest in techniques for the preservation of microorganisms. This review compares different drying methods and their improvements, with specific reference to processing conditions, microorganisms, and protective substances. It also highlights some factors that may influence the quality and stability of the final probiotic preparations, including thermal, osmotic, oxidative, and acidic stresses, as well as dehydration and shear forces. Processing and storage result in the loss of viability and stability in probiotic formulations. Herein, the addition of protective substances, the optimization of process parameters, and the adaptation of cells to stress factors before drying are described as countermeasures to these challenges. The latest trends and developments in the fields of drying technologies and probiotic production are also discussed. These developments include novel application methods, controlled release, the use o... Read More

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Evolved strains of Bifidobacterium and Lactobacillus with enhanced storage stability, achieved through genetic mutations rather than physiological adaptations. The strains are generated by subjecting microorganisms to continuous stress conditions, such as heat or salt, which selects for cells with improved survival properties. The resulting strains exhibit increased viability during storage, enabling reduced overage requirements and improved manufacturing efficiency. The genetic basis of this enhanced storage stability is identified through whole-genome sequencing, enabling the development of selection and screening methods for identifying strains with desirable characteristics.

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The level of viable cell count in probiotic candy, based on WHO standard is &gt;10 6 CFU/ml or &gt;10 6 CFU/g. Meanwhile, information on the bacterial viability of probiotic candy according to WHO standards is still limited. The experimental study was conducted to discover the viability of Lactobacillus bulgaricus and Streptococcus thermophilus in encapsulated probiotic candy. Encapsulants consisted of maltodextrin, gum, corn starch, and skim milk. Encapsulation of probiotic bacteria used freeze-dry method. Probiotic candies were stored at room temperature for 14 days in an aerobic condition. The viability of probiotics candy was tested and the results showed significance for each type of encapsulation (p&lt;0.05). The gum and corn starch encapsulations showed bacteria viability that met WHO standards for functional foods, which ranged from 20,333,3337,637,626to 31,553,3332,741,894 CFU/g (&gt;10 6 CFU/g). The most preferred encapsulant in terms of taste, texture, and aroma was identified as skim milk encapsulation. Further research on the long-term storage of probiotic candy and th... Read More

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Probiotic microorganisms of the genus Bacillus spp. are attractive due to their inherent stability of spore-forming bacteria. Among them, Bacillus coagulans has demonstrated great prospects as a probiotic for food production. This review explores the impacts of the processing and storage on the viability of B. coagulans and how this influences its applicability on different food matrices. In addition, the resistance to the gastrointestinal tract, which is clearly a crucial factor to probiotics, is approached. In parallel, the paraprobiotic potential of B. coagulans is also discussed. Studies evidenced a great survival range of this microorganism during different processing/storage conditions: B. coagulans maintains its availability during thermal and acidic conditions and also can survive in foods with intermediate water activity. Vegetative and sporulated cells of B. coagulans showed great resistance to in vitro simulations of gastrointestinal tract, surviving adverse conditions of pH, osmotic concentration, and temperature. These results suggest that B. coagulans has the potential ... Read More

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