Probiotic Viability for Ready to Drink Beverages

Lactic acid bacteria (LAB) are the main probiotics currently available in the markets and are essential for maintaining gut health. To guarantee probiotic function, it is imperative to boost the culture yield of probiotic organisms, ensure the sufficient viable cells in commercial products, or develop effective prebiotics. Recent studies have shown that protein hydrolysates and their derived peptides promote the proliferation of probiotic

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A probiotic bacterium, Bifidobacterium longum strain BIOCC1719 DSM 34239, for use as a food supplement, beverage additive, and functional food ingredient. The strain exhibits antioxidant, anti-inflammatory, and antimicrobial properties, and can modulate the gut microbiota composition. It can be used in various forms, including lyophilized, spray-dried, and inactivated forms, and can be incorporated into food products such as porridge, beverages, and dairy products. The strain has been shown to increase the production of beneficial compounds, including short-chain fatty acids, acylcarnitines, and bioactive peptides, and can help to prevent and reduce oxidative stress and low-grade inflammation in humans.

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Oral nutritional composition for improving health comprising gold kiwifruit powder, Bacillus coagulans, Bacillus subtilis, and heat-treated Lactobacillus plantarum. The composition is administered to subjects to increase beneficial bacteria, reduce constipation, improve cholesterol levels, alleviate bacterial vaginosis, and mitigate liver disease.

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Orally ingestible nutritional composition for improving health by combining prebiotics, probiotics, and postbiotics. The composition contains gold kiwifruit powder as a prebiotic, Bacillus coagulans as a probiotic, and heat-treated Lactobacillus paracasei as a postbiotic. Administering this composition can enhance gut microflora, reduce constipation, relieve bacterial vaginosis symptoms, boost immunity, improve oral health, and reduce gastrointestinal discomfort.

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A composition for producing a fermented milk product with improved post-acidification properties. The composition contains a starter culture with lactose-deficient strains of lactic acid bacteria, a probiotic strain, and optionally added non-lactose carbohydrates. The lactose-deficient strains metabolize non-lactose sugars instead of lactose, allowing growth and fermentation with reduced post-acidification. The probiotic strain is added at a higher dose to further reduce post-acidification. Adding non-lactose sugars depletes during fermentation, preventing growth of the lactose-deficient strains.

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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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Probiotics, such as

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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 probiotic properties of

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Encapsulating anaerobic bacteria like Akkermansia muciniphila to protect them during storage and enable long-term viability at ambient temperatures. The bacteria are encapsulated using a solution of milk-derived products like skim milk, then spray-dried. This allows the bacteria to be stored aerobically at room temperature without significant viability loss compared to anaerobic storage. The milk-derived encapsulation provides protection against oxygen and other stresses. The encapsulated bacteria can be used in food products like yogurt, cheese, and chocolate to provide a viable probiotic dose through the digestive tract.

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The demand for probiotics is increasing, providing opportunities for food and beverage products to incorporate and market these foods as a source of additional benefits. The most commonly used probiotics belong to the genera of

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Multi-biotic dietary supplements that combine a postbiotic or postbiotic precursor, a probiotic blend, and a prebiotic blend in a single dose. The supplements can be formulated with an inner capsule containing the probiotic and prebiotic blend, and an outer capsule containing the postbiotic or postbiotic precursor. The inner and outer capsules can have different dissolution or degradation rates to optimize delivery of each component to the gastrointestinal tract. The supplements can be designed to improve gut health, digestive health, and immune health by providing a synergistic combination of postbiotics, probiotics, and prebiotics.

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As a famous probiotic,

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A probiotic protein complex vitamin comprising immune protein activation factor, complex vitamins, maca powder, panax notoginseng powder, dextrin, and corn starch, with a simultaneous fermentation process of multiple strains. The vitamin formulation is designed to enhance immune function, metabolic pathways, and overall physical fitness, while also promoting gastrointestinal health and preventing diarrhea.

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Sour cherry flavored probiotic drink with reduced calories and no added sugars. The drink contains live probiotic bacteria strains like Lactiplantibacillus plantarum, Limosylactobacillus fermentum, and Lactiplantibacillus pentosus. The drink is made by fermenting sour cherry nectar using the probiotic cultures. The fermentation reduces the sugar content and provides a naturally sour flavor. The drink is shelf stable for several weeks without added preservatives. The reduced sugar content makes it a healthier alternative to traditional sour cherry juices and nectars.

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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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A novel strain of Bifidobacterium longum subsp. infantis (BI_Y46) with fimbriae is isolated from infant feces and characterized for its ability to utilize human milk oligosaccharides, including 2-fucosyllactose and galacto-oligosaccharides. The strain exhibits enhanced metabolic capabilities compared to existing strains, particularly in utilizing short-chain galacto-oligosaccharides and 2-fucosyllactose. BI_Y46 demonstrates excellent probiotic properties, including self-aggregation, biofilm formation, tolerance to simulated gastric fluid and bile salts, and bacteriostatic activity. The strain's unique characteristics make it a promising candidate for the development of probiotic products that mimic the benefits of breast milk.

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A composition for improving gut microbiota comprising a specific combination of bacterial species, including Akkermansia muciniphila, Ruminococcus bromii, and Bifidobacterium lactis, which has been shown to increase the abundance of beneficial bacteria, reduce pathogenic bacteria, and increase short-chain fatty acid production in the gut, thereby alleviating gastrointestinal symptoms and promoting overall gut health.

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Probiotics are a class of microorganisms that are beneficial to the host's health when ingested in certain amounts. As people strive to enhance their overall health, probiotics have become increasingly common in several fields whose health functions include balancing flora, synthesizing nutrients, enhancing immunity, etc. Moreover, they can be obtained from a wide range of sources, easily cultivated and applied to dairy products, capsules, fruit and vegetable juices as well as other functional beverage, with broad potential markets and applications. This paper analyzes and discusses the concept of probiotics, their health functions, acquisition and cultivation, as well as product safety, the development of species, and the application in the food industry and different populations. It has been found that probiotics have good effects on the human intestine, immunity and other aspects. It has great impact and has huge application prospects in the field of food and beverages. The conclusions and summary of this article provide new ideas for future research and development of probiotics.... Read More

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Postbiotics or/ and inactivated probiotics recently have driven attention and it seems they can overcome the problems of probiotics. This paper explores a comparison between inactivated probiotics (postbiotics) and probiotics containing starter bacteria in fermented products. The study focused on the potential synergies and benefits of incorporating inactivated probiotic cells into the fermentation process especially to enhance the viability of starter cultures, physicochemical and nutritional properties, and elevate overall product quality. In this context, the substitution of probiotics with postbiotics is being considered.

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The survivability of encapsulated and nonencapsulated probiotics consisting of

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The selection of appropriate probiotic strains is vital for their successful inclusion in foods. These strains must withstand processing to reach consumers with 10

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Probiotics are live microorganisms that provide beneficial health benefits to the host when administered in appropriate amounts. Yogurt and fermented milk are two common ingredients in modern probiotic solutions. However, there is an increasing need for probiotic choices that are geared for vegetarians due to the growing vegetarianism trend among consumers in industrialized countries. Considering the information mentioned earlier, cereals, legumes, fruits, and vegetables hold the potential to serve as substrates for beneficial probiotic bacteria colonization. This applies to both developing and developed countries. The non-dairy probiotic beverages' ingredients may present particular difficulties for the survival of the health-promoting microorganisms. Therefore, strain selection and product protection strategies are crucial in creating a stable product to address these issues. Additionally, it looks at the most recent advancements in probiotic beverage with an emphasis on the good viability cell count in the finished product. This review covers non-dairy probiotic drinks, ideal beve... Read More

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Probiotics are live microbial dietary adjuvant that when consumed in adequate amount beneficially affects the host physiology by improving immunity and maintaining balance in the intestinal tract. Recently, awareness of the health benefits of consuming microorganisms as probiotics has increased. Probiotic foods are categorized as functional food, which are foods, or food ingredients that may provide a health benefit beyond their nutritional composition. The efficacy of probiotics largely depends on the amount consumed and the viability of the cells in the food matrix. To this effect, different types of foods were proposed as a carrier for probiotic cells, of all these foods, dairy products offer the most suitable environment for probiotic viability and growth. However, dairy-based probiotic drinks have one or two limitations in term of cost and being unsuitable for lactose intolerant individuals. Considering these limitations, other non-dairy-based food matrices such as malt-based beverages, fruit juices, cereals, vegetables, and some underutilized and under-exploited plants have bee... 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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The probiotic attributes of

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The intake of probiotics offers various health benefits; however, their efficacy depends on the maintenance of viability during industrial processing and digestion. Probiotic viability can be compromised during encapsulation, freeze-drying, storage, and digestion, necessitating multiple coatings. This complicates production and raises costs. In this study, CaCO

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Probiotics-based beverages are cherished as convenient and functional food due to their excellent nutritional profile, sensory quality, and shelf life. The need for fruit juice-based probiotic beverages has been sparked as certain consumers are allergic to dairy products or vegan. The purpose of this study is to comprehensively review various fruit-based probiotic beverages developed by fortification or fermentation using various probiotics, methods used to prepare these beverages, health benefits of resultant beverages and the mechanism involved. In addition, advanced methods such as encapsulation/immobilization and spray drying to enhance the shelf life and stability of these beverages have also been discussed in detail. Overall, this review emphasizes the development and exceptional advantages of fruit-based probiotics. This study will be helpful for food scientists and food processors to develop novel probiotic beverages with enhanced health benefits and assist industries in determining the most economical raw materials and production processes for producing fruit juice-based bev... Read More

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Probiotics have been applied to a wide range of bacteria, causing gastrointestinal and vaginal infections. However, probiotics generally possess limited antimicrobial spectra and are primarily utilized as dietary supplements. Recognizing the need for more versatile probiotics, this study focuses on isolating and characterizing strains suitable for antibiotic replacement. Among these strains,

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Probiotic products have long been recognized for their health benefits. Additionally, milk has held a longstanding reputation as a dairy product that offers high-quality proteins and essential micronutrients. As awareness of the impact of food on health grows, interest in functional products such as probiotic dairy products are on the rise. Fermentation, a time-honored technique used to enhance nutritional value and food preservation, has been used for centuries to increase nutritional value and is one of the oldest food processing methods. Historically, fermented dairy products have been used as convenient vehicle for the consumption probiotic. However, addressing the potential drawbacks of fermentation has recently led to increase in research on probiotic dairy drinks prepared without fermentation. These non-fermented dairy drinks have the advantage of maintaining the original flavors of milk drinks, containing potential health functional probiotics, and being an alternative dairy product that is helpful for probiotics intake. Currently, research on plant-based dairy products is ra... Read More

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Improving the viability of probiotic bacteria in acidic environments like stomach acid or fruit juice by using specific human milk oligosaccharides (HMOs). The HMOs are fucosylated and sialylated oligosaccharides with five or more sugar units. Adding these HMOs to probiotic powders before reconstitution in acidic liquids protects and enhances bacterial regeneration in acidic conditions. The HMOs prevent acid-induced cell damage and death of probiotics during rehydration. This improves probiotic potential of acid-sensitive strains like Lactobacillus for oral supplements, foods, drinks, and medicines.

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After consumption, probiotics provide health benefits to the host. Probiotics and their metabolites have therapeutic and nutritional properties that help to alleviate gastrointestinal, neurological, and cardiovascular problems. Probiotics strengthen host immunity through various mechanisms, including improved gut barrier function, receptor site blocking, competitive exclusion of pathogens, and the production of bioactive molecules. Emerging evidence suggests that intestinal bowel diseases can be fatal, but regular probiotic consumption can alleviate disease symptoms. The use and detailed description of the health benefits of probiotics to consumers in terms of reducing intestinal infection, inflammation, and digestive disorders are discussed in this review. The well-designed and controlled studies that examined the use of probiotics to reduce life-threatening activities caused by intestinal bowel diseases are also covered. This review discussed the active principles and potency of probiotics as evidenced by the known effects on host health, in addition to providing information on the... Read More

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Probiotics, prebiotics, and synbiotics have all been explored extensively in recent decades for their potential health advantages. Probiotics, prebiotics, and their combinations were seen to be clinically useful for a variety of gut-related illnesses, such as digestion, ulcers, travellers' diarrhea, IBD, and for boosting gut health and the immune system. These food supplements are generally known as functional foods, and are well known for altering, modifying, and restoring of pre-existing healthy intestinal flora. They also ensure the smooth working of the digestive environment. Bifidobacterium , S. boulardii , Lactobacilli , and E. coli are some examples of often-utilised probiotic strains, whereas prebiotics such as Inulin, fructans, and pectin are the most often utilised fibres that, when combined with probiotics are known as synbiotics and may boost probiotic viability. This chapter discusses probiotics, prebiotics, and synbiotics along with their function, types, mechanism, and applications on human gut health.

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Formation of a microparticle comprising an active agent such as a probiotic encapsulated in a denatured plant protein matrix. The formation includes preparing a protein suspension comprising denatured plant protein; combining the protein suspension and active agent to form a mixture; treating the mixture to form a microparticle comprising active agent encapsulated in a denatured plant protein matrix, in which the treating step comprises polymerising the denatured plant protein matrix with a calcium salt or spray englobing on a fluidised bed dryer; and drying the microparticles.

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A fermented tea beverage containing live probiotic cells, prepared by mixing tea infusion with probiotic nutrients, adding probiotics, and fermenting the mixture for a predetermined period. The probiotic cells have a live cell count of ≥6.0 log CFU/mL, and the fermentation process modifies the tea's chemical composition while maintaining its flavor and aroma.

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A combination of two probiotic strains, Lacticaseibacillus paracasei S38 and Bacillus coagulans BC198, that effectively improve body compositions by aiding weight loss and reducing body fat. The strains, isolated from human feces and green malt, respectively, have synergistic effects when administered together at lower doses compared to individually. This combination helps inhibit lipogenesis, reduce appetite, increase butyric acid production, and promote beneficial gut bacteria like Akkermansia muciniphila and Ruminococcaceae. It can be used as a probiotic supplement, food, or medication to aid weight loss and body composition improvement.

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Lactobacillus reuteri strain NCIMB 42835, isolated from a novel phylogenetic clade, exhibits unique immune-stimulatory properties and enhanced ecological performance in the human gut. This strain, which was previously rare in Western populations, demonstrates improved growth on raffinose and other plant-based substrates, and induces distinct cytokine responses in human immune cells. The strain's ability to thrive in the human gut is enhanced by dietary interventions that mimic the agrarian lifestyle of its native Papua New Guinean population, suggesting potential for probiotic applications in promoting gut health and preventing chronic diseases.

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Probiotic functionalization of non-dairy beverages has been garnering interest to provide dairy-sensitive populations with greater probiotic product varieties. The addition of probiotics into popularly consumed beveragescarbonated sodas and beers, presents an interesting challenge as the presence of acidic pH, hops-derived compounds, and ethanol have highly deleterious effects. Herein, alginate encapsulation was proposed to improve probiotics viability within sodas and beers. Three probiotics, namely Lacticaseibacillus rhamnosus GG, Escherichia coli Nissle 1917, and Bifidobacterium longum were encapsulated in alginate spheres and exposed to Coca-Cola, 7-Up, Tiger Beer, and Guinness under refrigerated, room temperature and simulated gastric fluid conditions. Results demonstrate that alginate encapsulation significantly improved the viabilities of all three probiotics in various beverages and conditions. Refrigerated storage better preserved probiotic viabilities and reduced the formation of the probiotic metabolic by-product, L-lactate, than at room temperature storage. Findings here... Read More

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A functional coffee-based beverage comprising live and active probiotic cells, wherein the probiotics have a live cell count of 6.0-9.0 log CFU/mL. The beverage is prepared by mixing coffee brew with sugar and inactivated yeast derivative, then adding probiotics to obtain an initial probiotic live count of at least 6 log CFU/mL. The probiotics are metabolically active and maintain viability for at least 3 months, with a live cell count of 6.0 log CFU/mL after storage.

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Food-grade hydrogels containing probiotics that can be 3D printed and freeze-dried to create shelf-stable products. The hydrogels are formed from a mixture of hydrogel precursors, including gelatin and alginate, that are crosslinked and then 3D printed into desired shapes. The printed hydrogels are then freeze-dried to create a stable product that can be stored for extended periods while maintaining the viability of the encapsulated probiotics.

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A probiotic strain, Bifidobacterium longum NCIMB 41676, has been found to improve mental well-being and resilience in humans. The strain, which has been shown to modulate brain activity and reduce stress responses, was administered to healthy subjects in a randomized, double-blinded, placebo-controlled trial. Results demonstrated significant improvements in quality of life measures, including increased vitality and reduced mental fatigue, as well as enhanced coping skills and emotional regulation in response to social stressors. The strain's effects on brain activity were characterized by increased theta band power in the frontal and temporal cortex, and decreased beta-3 band power in the hippocampus and temporal cortex.

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Probiotics are beneficial microorganisms that can improve human health. However, probiotics are susceptible to adverse effects of processing and storage, and their viability decreases during their passage through the gastrointestinal tract. Therefore, encapsulation processes are being developed to improve probiotic survival. This review highlights the fundamentals of the encapsulation process to produce encapsulated probiotics. It also discusses the experimental variables that impact the encapsulation efficiency of probiotics and their viability under storage conditions and under gastrointestinal conditions (in vitro and in vivo). Probiotic encapsulation provides a higher viability to microorganisms, leading to the development of new dairy and nondairy probiotic foods without altering their physical and sensorial properties that can improve human health.

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Compositions containing specific bacterial isolates for preventing, treating, or inhibiting diseases. The compositions comprise isolated bacteria strains from the genera Bacteroides, Odoribacter, Parabacteroides, Paraprevotella, Coprococcus, Acidaminococcus, and Bifidobacterium. These bacteria strains can be provided to subjects to prevent, treat, or inhibit diseases where the subject lacks or has reduced amounts of these bacteria. The compositions can contain prebiotics, stabilizers, antibacterial agents, antifungal agents, preservatives, and media components. The bacteria can be lyophilized, spray dried, or freeze dried, and inactivated if desired. The compositions can be formulated as powders, liquids, capsules, caplets, sprays, or foods for oral delivery.

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HIGHLIGHTS All the proposed formulations favored the growth of lactic bacteria. Grape juice proved to be a suitable medium for the development of probiotics. Viability of probiotic strains for 14 days of storage. The recommendation of daily intake of the probiotic drink is 100 mL per day.

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Dairy products are the most predominant food carriers for probiotics, providing adequate therapeutic and functional benefits to the host when sufficient probiotics are maintained. Bovine milk currently dominates the global probiotic food market, but there is an increasing trend of applying nonbovine milk from other dairy animals as probiotic carrier food matrices as described in this review. Nonbovine dairy products can be considered suitable food matrices for probiotic delivery due to their excellent probiotic viability (mostly >log 7 cfu/mL or g) during shelf life, functional properties and product quality characteristics, being considered desirable and novel dairy products.

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Probiotics are good microbes that have the potential to improve the health of host when administered in proper quantity. They help to prevent and treat gastro-intestinal problems, allergies, colon cancer, diabetes, inflammation and enhance immunity. However, the applications of probiotics are limited because of their poor viability during the time of processing, storage as well as delivery in the gastro-intestine tract. So, in order to overcome these limitations of probiotics, probiotic delivery systems have received much attention. This review targeted the different types of polymers that are employed as a carrier system for probiotic delivery system because of their excellent properties including biodegradability, less toxicity and biocompatibility which helps to prolong the viability of strains of probiotic in harsh conditions of gut system of host.

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The role of probiotics in maintaining healthy gut ecology, as well as their association with a variety of diseases, is not only well established but also well explained. It is critical to discover methods and construct systems that can help reduce viability losses presented during production, storage, and administration via different routes, viz., oral and topical including vaginal to get the most out of probiotic therapy. The encapsulation of live probiotic strains in a carrier material to (1) protect and extend their viability during storage, (2) present them in a convenient consumable form, and (3) facilitate appropriate germination on site of application is top priority for both the industry and the scientific community at the moment. The selection of relevant encapsulation techniques and materials depends on two major factors, viz., nature of the probiotic to be encapsulated and the site of action. Presently, it is endeavored to introduce readers with different case studies focusing on the delivery of probiotic bacteria to different target sites for a variety of ailments. Effort... Read More

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Microcapsules for probiotics that enhance their survival and stability in food products through multiple encapsulation layers. The microcapsules contain a probiotic powder or probiotic mud core encapsulated by a hydrophobic wall material, with multiple layers of encapsulation forming a multi-layered protective barrier. This multi-layered coating structure provides enhanced protection against environmental factors such as moisture, enzymes, and gastric acid, while maintaining the probiotic's viability and functionality.

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A method for enhancing the survival, persistence, and probiotic effects of Lactobacillus reuteri strains in mammals and birds. The method involves cultivating L. reuteri in a growth medium containing galacto-oligosaccharides (GOS), which increases the strain's survival and persistence in the gastrointestinal tract and enhances its probiotic effects, including improved mineral absorption, epithelial integrity, and bone formation. The pre-conditioned L. reuteri strain can be used to prevent and treat mineral deficiencies, particularly magnesium, iron, and calcium deficiencies.

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The probiotics market is one of the fastest growing segments of the food industry as there is growing scientific evidence of the positive health effects of probiotics on consumers. Currently, there are various forms of probiotic products and they can be categorized according to dosage form and the site of action. To increase the effectiveness of probiotic preparations, they need to be specifically designed so they can target different sites, such as the oral, upper respiratory or gastrointestinal tracts. Here we review the characteristics of different dosage forms of probiotics and discuss methods to improve their bioavailability in detail, in the hope that this article will provide a reference for the development of probiotic products.

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