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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