Food Health with Increased Probiotic Survival During Storage

Shoaei, F Sheykh

doi:10.5772/intechopen.99382

Cited by 2 publications

(1 citation statement)

References 55 publications

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“…In this work, L. Shirota showed good tolerance to the acidic environment during the entire storage period. This is not a surprising result, as the L. Shirota strain is one of the most studied probiotic microorganisms, and its ability to tolerate acidic environments has been well documented [61,62].…”

Section: Discussionmentioning

confidence: 91%

Fermented Milk Produced with Goat Milk Enriched with PUFA Omega-3 by Supplementation of Diet with Extruded Linseed

et al. 2023

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This research aimed to evaluate goat milk rich in Omega-3 PUFA from animals fed extruded flaxseed as a raw material to produce fermented milk using beneficial lactobacilli. Experimental fermented milks were produced using Lacticaseibacillus paracasei Shirota and two potential probiotic lactobacilli, namely Lacticaseibacillus rhamnosus A2 and Lacticaseibacillus paracasei FS109. The fermented milks were produced using milk from goats fed a basal diet without any supplementation (CON) and milk from goats supplemented with 200 g/d of extruded linseed (LIN). All lactobacilli tested grew well both in CON and LIN milk, reaching high numbers during fermentation. The colony count ranged between 8 and 10 Log CFU/mL, despite slow acidification activity, which occurred especially in milk fermented by L. FS109. By contrast, an undesired post-acidification occurred, more pronounced in CON than in LIN milk, which still highlighted the strong acid-tolerance of L. Shirota and L. rhamnosus A2 in particular. This research showed that goat milk enriched in PUFA had no negative effect on the viability of the tested Lactobacilli. Both values of L. Shirota and L. rhamnosus “live cells” throughout the cold storage of the products were higher than those recommended to guarantee the quality of fermented milk products, making them beneficial to consumers’ health.

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Section: Discussionmentioning

confidence: 91%

Fermented Milk Produced with Goat Milk Enriched with PUFA Omega-3 by Supplementation of Diet with Extruded Linseed

et al. 2023

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Recent Advances in the Understanding of Stress Resistance Mechanisms in Probiotics: Relevance for the Design of Functional Food Systems

Bustos,

Taranto,

Gerez

et al. 2024

Probiotics & Antimicro. Prot.

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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 107 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 related to the conditions present in the bioreactor fermentation and drying processes as well as factors related to the food matrix and storage. The stress situations faced by probiotic microorganisms during the gastrointestinal transit especially during stomach and intestinal residence are also analyzed. In order to understand the adaptation mechanisms of probiotic bacteria to gastrointestinal stress, intrinsic and adaptive mechanisms identified in probiotic strains in response to acid stress and to bile and bile acid stress are analyzed. In addition, improvement strategies for multiple stress tolerance of lactic acid bacteria through directions dealing with stress, accumulation of metabolites, use of protectants, and regulation of technological parameters are examined. Finally, the definition of postbiotics, inanimate microorganisms and/or their components conferring health benefits, is also introduced. Postbiotics include cell lysates, enzymes, and cell wall fragments derived from probiotic bacteria and may represent an alternative to the use of probiotics, when they do not tolerate stressful conditions.

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Food Health with Increased Probiotic Survival During Storage

Cited by 2 publications

References 55 publications

Fermented Milk Produced with Goat Milk Enriched with PUFA Omega-3 by Supplementation of Diet with Extruded Linseed

Fermented Milk Produced with Goat Milk Enriched with PUFA Omega-3 by Supplementation of Diet with Extruded Linseed

Recent Advances in the Understanding of Stress Resistance Mechanisms in Probiotics: Relevance for the Design of Functional Food Systems

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