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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