Methods to improve the viability and stability of probiotics

Maria Saarela

Research output: Chapter in Book/Report/Conference proceedingChapter or book articleProfessional

Abstract

Probiotic functional foods face high technological demands since probiotics, live microorganisms which when administered in adequate amounts confer a health benefit on the host, have to retain their viability during all the production steps and even in the Gastrointestinal [“GI”] tract of the consumer. The aim of industrial probiotic production is to produce in an affordable manner high-quality, safe end-products with long enough shelf-life. For the food industry an easy formulation of probiotic preparations into products is of concern. Thus, probiotic preparations are usually provided as highly concentrated Direct Vat Inoculation [“DVI”] products, which can be directly used at the probiotic food production site. For the successful production of high-quality probiotic products a good knowledge on the strain-specific characteristics is necessary. Viability losses of probiotic microbes unavoidably occur during their processing and formulation steps, but with a strong know-how of the production strain these losses can be minimized. A common feature for most probiotic strains is that they are specialized in living in the human or animal GI tract, which makes them well adapted to that special environment but poorly adapted to other environments. Microbes that survive and thrive in the GI tract can be difficult to propagate and down-stream process in both small and large scale. Typical problems in probiotic technology are difficulties in obtaining high cell concentrations during growth, and retaining viability during down-stream processing, formulation and in the end product.
Original languageEnglish
Title of host publicationFunctional Dairy Products
Subtitle of host publicationVolume 2
EditorsMaria Saarela
Place of PublicationCambridge, UK
PublisherWoodhead Publishing
Chapter18
Pages391-403
Volume2
ISBN (Print)978-1-84569-153-0
DOIs
Publication statusPublished - 2007
MoE publication typeD2 Article in professional manuals or guides or professional information systems or text book material

Fingerprint

probiotics
viability
gastrointestinal system
methodology
microorganisms
food production
functional foods
food industry
shelf life

Cite this

Saarela, M. (2007). Methods to improve the viability and stability of probiotics. In M. Saarela (Ed.), Functional Dairy Products: Volume 2 (Vol. 2, pp. 391-403). Cambridge, UK: Woodhead Publishing. https://doi.org/10.1533/9781845693107.3.391
Saarela, Maria. / Methods to improve the viability and stability of probiotics. Functional Dairy Products: Volume 2. editor / Maria Saarela. Vol. 2 Cambridge, UK : Woodhead Publishing, 2007. pp. 391-403
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Saarela, M 2007, Methods to improve the viability and stability of probiotics. in M Saarela (ed.), Functional Dairy Products: Volume 2. vol. 2, Woodhead Publishing, Cambridge, UK, pp. 391-403. https://doi.org/10.1533/9781845693107.3.391

Methods to improve the viability and stability of probiotics. / Saarela, Maria.

Functional Dairy Products: Volume 2. ed. / Maria Saarela. Vol. 2 Cambridge, UK : Woodhead Publishing, 2007. p. 391-403.

Research output: Chapter in Book/Report/Conference proceedingChapter or book articleProfessional

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Saarela M. Methods to improve the viability and stability of probiotics. In Saarela M, editor, Functional Dairy Products: Volume 2. Vol. 2. Cambridge, UK: Woodhead Publishing. 2007. p. 391-403 https://doi.org/10.1533/9781845693107.3.391