Microbiological Quality and Resistance to an Artificial Gut Environment of Two Probiotic Formulations

Abstract

The quality control of probiotic products is the focus of numerous organizations worldwide. Several studies have highlighted the poor microbiological quality of many commercial probiotic formulations in terms of the identity of the contained microorganisms, viability, and purity, thus precluding the expected health benefits and representing a potential health risk for consumers. In this paper, we analyzed the contents of two probiotic formulations, one composed of an encapsulated mixture of lactobacilli and bifidobacteria, and one by a lyophilized yeast. The microorganisms contained in the products were quantified and identified using up-to-date methodologies, such as MALDI-TOF MS and metagenomic analysis. Moreover, as acid and bile tolerance is included among the criteria used to select probiotic microorganisms, in vitro tests were performed to evaluate the behavior of the formulations in conditions mimicking the harsh gastric environment and the intestinal fluids. Our results indicate the high quality of the formulations in terms of the enumeration and identification of the contained organisms, as well as the absence of contaminants. Moreover, both products tolerated the acidic conditions well, with encapsulation providing further protection for the microorganisms. A good tolerance to the simulated artificial intestinal conditions was also evidenced for both preparations.

Application of Edible Coating Based on Liquid Acid Whey Protein Concentrate with Indigenous Lactobacillus helveticus for Acid-Curd Cheese Quality Improvement

“…Indigenous, probiotic-type lactic acid bacteria (LAB) are one of them, demonstrating protective properties [ 18 , 19 , 20 ] and antimicrobial potential [ 21 ]. Various immobilisation or encapsulation technologies have been widely studied underlining the impact of materials, environmental conditions, and individual strain properties on the survival of such LAB [ 22 , 23 , 24 ]. Preparation of bioactive coatings with protective LAB incorporated is an innovative field in the dairy industry, and therefore, only a small number of studies on this topic are available [ 25 ].…”

Antimicrobial effect of probiotic microorganisms on clinical and standard Staphylococcus aureus isolates

“…Recently the usage of probiotics, known as live microorganisms, which have health benefits to the host when applied in sufficient quantities, has increased worldwide. In parallel with the studies declaring the probiotic properties of microbial species, the number of food containing probiotics, food supplements and drugs are widely used all over the world [12].…”

Determination of the Viability of Lactic Acid Bacteria by Dynamic In Vitro Gastrointestinal Model in Household and Industrial-Type Kefir Samples

“…Probiotic products containing enough living organisms must be used to obtain the desired beneficial health effect. This quantity is generated from in vitro and in vivo testing and depends on the stability of the species and strains contained; thus, it is not consistently calculated for all goods [3]. Probiotics must be resistant to gastric juice and bile salts to reach the intestinal environment intact and exert their beneficial activities on the host organism.…”