Abstract
Probiotic viability in food products is strain-dependent. It is affected by associate microorganisms, culture conditions, food composition, food processing, final pH, dissolved oxygen, and storage temperature. Regarding lactobacilli and bifidobacteria survival, the most important limiting factors are low pH, low temperatures, organic acids, and H2O2 released by starter cultures. Bifidobacteria also have a low oxygen tolerance. To overcome some of these hurdles, several strategies may be used: synergistic growth with lactobacilli, modification of redox conditions, synergistic growth with Streptococcus thermophilus to function as an oxygen scavenger, and the addition of growth promoters. Prebiotic carbohydrates are also affected by food processing. The addition of probiotics has low impact on the sensory quality. Several food ingredients (prebiotic carbohydrates, fibers, and soy ingredients) have shown to enhance probiotic survival and action in in vivo animal tests
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