Probiotic Viability Research Articles

Increasing Viability of Bacillus subtilis BR610 through Inulin-Loaded Synbiotic Microcapsules

This study aims to determine the growth pattern of Bacillus subtilis BR610 isolated from the intestines of Rabbitfish on broth + inulin nutrient media, the diameter of beads, encapsulation rate, absorption efficiency, and probiotic viability in synbiotic microcapsules when exposed to simulated bile and high temperature. The study was designed with a completely randomized plan. The treatments tested were inulin and alginate concentration, viability in 10% bile, temperatures of 70oC and 90oC. An overview of granular synbiotic microcapsules is presented in the form of images, while the quantitative data obtained was processed using ANOVA with the help of the SPSS application. BR610 synbiotic microcapsule beads are round to oval in shape, transparent white in color, and the granules' elasticity increases with increasing alginate concentration. Statistical test results showed that 1% inulin significantly increased the population of B. subtilis BR610, a diameter of beads 0.9-3 mm, viability of probiotics in beads was 7.776 ± 0.06 log CFU/mL. The highest rate and efficiency of encapsulation and survival of probiotics on simulated were obtained from beads with 2% alginate and 1% inulin concentration. Synbiotic microcapsules can protect probiotics from environmental stress. This research serves as a scholarly resource on the utilization of probiotics in diverse domains, including fish feed production. It is well-established that the temperature within the feed molding apparatus can exceed 70oC during the fabrication of fish feed pellets. However, this is no longer a hindrance due to the implementation of alginate coating on probiotics.

Determination of Probiotic Viability in Yoghurts Produced with Acid Adapted Lactobacillus acidophilus ATCC 4356 and Bifidobacterium bifidum ATCC 11863 During Refrigerated Storage

Microorganisms have various stress response systems to maintain their viability when exposed to different stress conditions. In this study, Lactobacillus acidophilus ATCC 4356 and Bifidobacterium bifidum ATCC 11863 strains, used in probiotic yoghurt production, were subjected to acid (lactic and hydrochloric acid) stress to induce acid tolerance response (ATR). Yoghurts produced with both acid-adapted and non-adapted strains were stored at +4°C for 21 days. During the storage period, the pH and titratable acidity values of the yoghurts were measured, and the viability levels of the probiotic strains in the yoghurts were determined. In all yoghurt groups, a decrease in pH values and an increase in titratable acidity were observed during storage. The highest viability levels of the probiotic strains were detected on the first day of storage. Lactic acid-adapted Lb. acidophilus ATCC 4356 and B. bifidum ATCC 11863 in yoghurt showed growth at a level of 8.08 ± 0.12 and 8.08 ± 0.09 log10 Cfu/g at the first day of storage, respectively. Additionally, hydrochloric acid-adapted Lb. acidophilus ATCC 4356 and B. bifidum ATCC 11863 in yoghurt exhibited growth at levels of 7.90 ± 0.08 and 5.99 ± 0.03 log10 Cfu/g, respectively. The viability of acid-adapted Lb. acidophilus ATCC 4356 and B. bifidum ATCC 11863 showed a decrease similar way to that of the control group (non-acid adapted) during the storage period.

Viabilitas Probiotik Asal Fermentasi Maggot (Hermetia illucens) terhadap Suhu dan Lama Waktu Penyimpanan

This study aimed to analyze the viability of probiotics from maggot fermentation under environmental influence i.e., temperature and storage time. The experimental design was a factorial completely randomized design (CRD) using storage time and temperature as factors with 4 replications. The storage time was 3 months with monthly observations while the storage temperatures observed were 4°C, 28°C, 38°C and 48°C. The parameters were physical quality, microbial population, total titrated acid (TTA), and antimicrobial activity. The results showed that probiotics from maggot fermentation were dominated by lactic acid bacteria. The pH of probiotics increased and physical quality changes occured during storage. The yeast and actinomycete populations were not found during month 2 and month 3, respectively, while the population of Bacillus sp. decreased. There was an interaction between storage time and temperature on the population of lactic acid bacteria and TTA. Another interaction was found in the antimicrobial activity produced by probiotics/antibiotics and storage temperature in the third month of storage. Storage time and temperature influenced the physical quality of probiotics, the population of lactic acid bacteria and TTA, while the inhibition zone was influenced by the probiotic/antibiotic solution and storage temperature. It can be concluded that the highest viability of fermented maggot probiotics (LAB) was obtained in the 1st month at a temperature of 38℃.
 Key words: maggot fermentation, probiotics, storage time, temperature, viability

Encapsulated Probiotic Microorganisms in Functional Food Products

Alterations in the composition of the gut microbiota are associated with a wide range of pathologies, including not only inflammatory diseases of the gastrointestinal tract, but also diabetes, obesity, cancer, and diseases of the cardiovascular and central nervous systems. With an imbalance of the microbiota (dysbiosis), there is increased intestinal permeability and a violation of local or systemic immune responses. One of the possible ways to improve intestinal microbiota is the use of dietary supplements and functional food products enriched with highly effective encapsulated probiotic microorganisms, as well as prebiotic compounds. Such products contribute to the restoration of normal intestinal microflora and its integrity, and also indirectly affect the positive outcome in the treatment of many pathological conditions mediated by an imbalance in the intestinal microbiota. Maintaining the activity of probiotics in food carriers or functional food products designed for the prevention and complex therapy of various pathological conditions is important both for the normalization of the intestinal microflora and the health of the body as a whole. In this context, encapsulation is an effective approach to maintain the viability and stability of probiotics under adverse conditions in the gastrointestinal tract and also an effective way to protect from processing conditions, temperature, and transportation. The development of functional nutrition products enriched with highly effective encapsulated probiotic microorganisms is a priority for new research in the field of prevention and treatment in microbiota-targeted therapy. The use of such products is based on the conception of 3p — pathophysiology-based individualized use of probiotics and prebiotics in various pathological conditions mediated by a violation of the qualitative and/or quantitative composition of the intestinal microbiota: implementing a predictive, preventive, and personalized medical approach.

Probiotic Functional Yogurt: Challenges and Opportunities

This article aims to explore the challenges and opportunities inherent in producing probiotic functional yogurt through information on the benefits of consuming this food, emphasizing its nutritional characteristics and importance for health. It explains the advantages of regular consumption, including improved digestion, gastrointestinal health, immunity, and increased absorption of minerals. The discussion focuses on the perspectives within the production of functional probiotic yogurt, with emphasis on microbial dynamics, inhibition of undesirable microorganisms, and strategies to improve the quality of this product. It highlights the challenges in maintaining the viability of probiotics during production and storage, addressing factors such as pH, exposure to oxygen, temperature regulation, and interactions between strains and ingredients. Additionally, it highlights the integration of natural compounds in probiotic functional yogurt and their sensory impacts associated with health benefits. The article is a comprehensive overview that emphasizes the critical factors that influence the fermentation process of functional probiotic yogurt and the fundamental role of probiotic viability for consumer health.

Osteopontin enhances the probiotic viability of Bifidobacteria in pectin-based microencapsulation subjected to in vitro infant gastrointestinal digestion

Encapsulation is usually adapted to improve probiotic viability under adverse environmental conditions, and used to ensure adequate amount of probiotics reach the distal gastrointestinal tract and achieve probiotic action. In the present study, sub-species of Bifidobacterium were encapsulated with pectin or alginate by an emulsification/internal gelation method. Bovine milk osteopontin (OPN) was used as an excipient with potential to improve the protection of the probiotics during processing and/or gastrointestinal digestion. Here, we reported that the use of OPN significantly improved probiotic viability during freeze drying and simulated infant gastrointestinal digestion. The viability of Bifidobacterium bifidum R0071 and Bifidobacterium breve M-16V loaded in pectin-based freeze-dried microcapsules with 0.5% OPN addition remained at over 106 CFU g−1 after simulated infant digestion. In comparison, the microcapsules without OPN had a probiotic viability of only 103 CFU g−1. The protective effect of OPN was proven to be dose dependent. For example, the B. bifidum R0071 viability was 6.1 log CFU·g−1 after the gastrointestinal digestion for the pectin-based microencapsulation without OPN addition, while the value remained at 8.4 log CFU·g−1 when OPN concentration reached 5%. In this study, we also demonstrated that extracellular calcium ions could chelate with OPN molecules which could be attributed to preventing damage of the probiotic cell wall and the improved protective effective of microencapsulation. Overall, these results provide new insight into the use of OPN as a microencapsulation excipient to promote probiotic viability and its potential future application in functional foods such as infant formula with enhanced gut health.

Empowering kids with Millet

Nutrition is the key component of health and development in which millets play a vital role as they are the major source of energy and nutrient powerhouse rich in protein, fiber, magnesium, phosphorus, copper, potassium and manganese. Millets are diverse species of small-seeded grasses that are commonly cultivated as cereal grains for human and animal nourishment around the world. Most of the species which are commonly referred to as millets belong to the Poaceae or Graminaeae family i.e., the grass family. Typical millet protein contains a high quantity of essential amino acids especially the Sulphur-containing amino acids i.e., methionine and cysteine. They are a source of antioxidants, such as phenolic acids and glycated flavonoids. Millet foods are characterized to be potential prebiotics and can enhance the viability or functionality of probiotics with significant health benefits. It possesses Madhur Kashay Rasa, Katu Vipaka and Ushan Virya and is Kapha Vata Shamak.[1] Due to its Brihaniya property it is useful in malnutrition, on the contrary due to its Laghu, Ruksha Guna and Vilekhana Karma it can be used in obesity. The article reviews millets and their importance in children.

Microfluidic fabrication of encapsulated probiotic microspheres using cysteine-modified chitosan with dual functions of bacterial adhesion and intestinal mucosal adhesion

Compared with previous encapsulation methods, the emerging microfluidic approach has the potential of preparing monodispersed particles with considerable advantages, such as controlled size and morphology, stable yield, and enhanced repeatability. In addition to introducing probiotics to the intestine with high-viability, designing a novel carrier matrix to improve the mucoadhesion of probiotics in the intestine is imperative. Thus, in this study, the thiol groups of cysteine were grafted to chitosan to form disulfide bonds with the cysteine residues on the bacterial surface and mucus to achieve the dual function of probiotic adhesion and mucoadhesion. Upon examination, the adhesion rate of Bifidobacterium bifidum FL-276.1 (FL-276.1) to thiolated chitosan film increased by 1.33 times compared with non-modified chitosan film. Thiolated chitosan microspheres prepared by microfluidic method assisted by a crosslinking unit with a crosslinker of genipin had a uniform size distribution, high loading efficiency (80%) to FL-276.1, and improved resistance to simulated gastrointestinal digestion with a survival rate of FL-276.1 up to 92%. Moreover, the results of mucoadhesion test of thiolated chitosan microspheres demonstrated that the amount of thiolated chitosan microspheres adhered to the HT-29 cells was 2.27 times higher than that of chitosan microspheres. The monodispersed cysteine modified chitosan microspheres with dual adhesion function prepared by microfluidic technology has the potential to enhance the viability and function of probiotics after gastrointestinal digestion and intestinal adhesion.

Survivability of Lactobacillus rhamnosus under stressed conditions as affected by taro starch (Colocasia esculenta) encapsulation

ABSTRACT In the current study, taro starch was extracted and used for the encapsulation of probiotics to prolong their viability under stressed conditions. Taro starch and sodium alginate were used as wall materials for the encapsulation of Lactobacillus rhamnosus. Probiotic bacteria were encapsulated by the extrusion method, and obtained microbeads were subjected to various morphological, molecular, and structural characterization using Fourier transform infrared spectroscopy ;(FTIR), Scanning electron microscopy (SEM), and X-ray diffraction (XRD) technique. Furthermore, the viability of free and encapsulated probiotics was also accessed under simulated gastrointestinal conditions and in the food model (cheddar cheese). Average size microcapsules ranged from 6.16 ± 0.05 mm to 5.28 ± 0.03 mm. The encapsulation efficiency for taro and sodium alginate was recorded as 86.27% log CFU/g and 81.78% log CFU/g respectively. SEM micrographs exhibited entrapment of probiotics in wall materials. The surface of capsules was-irregular spherical structure FTIR spectra revealed broad characteristic peaks at 815 cm1, 1320 cm1, 1130 cm1, and ~ 1610 cm1. XRD images showed loss of crystalline structure following encapsulation. Higher probiotic viability was recorded under simulated gastrointestinal conditions for encapsulated probiotics compared to free probiotics. Likewise, a high probiotic count was observed in cheese fortified with encapsulated probiotics. Conclusively, taro starch wall material showed overall best results regarding the viability of probiotics under stressed conditions.

Characterization of white chocolate enriched with co-encapsulated Lactobacillus acidophilus (La-5) and rose hip shell fruit extract: Characterization, probiotic viability during storage, and invitro gastrointestinal digestion.

This research focused on the production of a new kind of probiotic chocolate containing co-encapsulated Lactobacillus acidophilus (La-5) bacteria and rose hip shell fruit extract. Several properties of chocolate samples, including rheological, textural, thermal properties, particle size distribution, color indices, total phenolic and anthocyanin magnitude, antioxidant potential, and Raman spectroscopy were performed. The prepared white chocolates were assessed for the survival of the probiotic cell and the stability of anthocyanins and phenolic components in different storage times (until 90 days) and different storage temperatures (at 4 and 25°C). Observations imply that both temperature and duration of storage had an impact on the extent of survival of probiotics as well as stability of total phenolic content (TPC) and anthocyanin content (p < .05). During invitro gastrointestinal circumstances, the extent of survival of L. acidophilus, in two chocolate matrixes, was assessed. At the end of gastric and intestinal condition, the log of viable cells was 7 and 6, respectively. The magnitude of the bioaccessibility of anthocyanin and phenolic components was 81% and 78%, respectively. Sensory evaluation affirmed that there was no remarkable variation between samples in terms of overall acceptance.

Tapping the Potential of Probiotics: An Insight on Probiotic Delivery Systems, Their Quantification, and Assessment

Background: Dysbiosis of the microbiota and gastrointestinal dysfunction are common characteristics of gastrointestinal diseases. Probiotics can alter the gut microbiota and serve as biological agents for treating digestive disorders. Although probiotics show promise in treating gastrointestinal disorders, several obstacles could hinder their effectiveness. These include concerns about safety, stress resistance, quantifying post-colonization, and evaluation methods. Purpose: The aim of this review is to introduce the probiotic delivery methods and their mechanisms of action. It also described the functions of bacteriocins in providing probiotic strains with an advantage over competing treatments and the challenges associated with widespread deployment. It also evaluates current fluorescence-induced methods and numerous laboratory experiments involving living organisms’ models for quantifying probiotics in complex microbiomes and assessing probiotic delivery systems. Method: The approach includes a systematic analysis of recent developments in encapsulation technologies, delivery mechanisms, and innovative strategies for enhancing probiotic stability and functionality. Result: The review found that encapsulation technologies have significantly evolved, with microencapsulation and nanoparticle systems being the most effective in ensuring the survival of probiotics through the gastrointestinal tract. Conclusion: Probiotics could be used in gastrointestinal illnesses more effectively as therapeutic agents. This review has shown that effective delivery systems are critical to ensuring the viability and functionality of probiotics throughout their journey from production to gastrointestinal colonization. In conclusion, while substantial strides have been made in probiotic delivery, quantification, and assessment, continued interdisciplinary research and collaboration are essential to fully harness the benefits of probiotics in healthcare.

Alternative Fermented Soy-Based Beverage: Impact of Inulin on the Growth of Probiotic Strains and Starter Culture

The number of people with dietary restrictions on dairy products has increased significantly due to lactose intolerance/allergy or adoption of vegan diets. Organic acid-producing probiotics have been used in fermented beverages, such as those based on soy, with good results. Such molecules have in fact been described for their role in sensory analyses and benefits to human health. Therefore, this study suggested the evaluation of an alternative soy extract-based beverage that could act as a functional food. For this purpose, products and biomass concentrations were monitored throughout soy extract fermentation through acidification kinetics and cell count. The effect of inulin on the growth of the probiotic strains Bifidobacterium longum and Lactobacillus acidophilus in co-culture with Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus was evaluated (technical replicates). It was observed that the addition of inulin reduced the time of fermentation by L. acidophilus, while no statistically significant effect was observed in the post-acidification period. In B. longum fermentation, the process did not change in the presence of inulin, but there was a significant increase in viability and survival in the post-acidification period. Therefore, it can be concluded that the strains studied can be used in the formulation of soy-based drinks and that inulin positively influenced the viability of both probiotics in fermented drinks tested.

Probiotic‐edible film in active packaging with antimicrobial effect and storage viability: a review

SummaryThe drive towards the consumption of healthy foods and adoption of beneficial eating habits has spurred to develop innovative probiotic food products with antibacterial characteristics. In recent years, researchers have been exploring the use of probiotic edible films with antimicrobial properties to improve the viability and effectiveness of probiotics in meals and to protect from harmful pathogens. However, there are various factors that can affect the effectiveness of probiotic edible films. These include the composition of the film, the type of probiotic used, and the conditions in which the film was stored and transported. This review provides a brief overview on the use of probiotic edible films in active packaging with antimicrobial effects, its storage stability, and future prospects. In summary, food system sustainability is crucial, and tackling packaging issues is vital. Synthetic plastic packaging harms the environment, so we need eco‐friendly alternatives like probiotic edible films. These films offer benefits like better food safety, longer shelf life, and pathogen protection. Challenges include preserving probiotics, dealing with regulations, and expanding use. Collaboration between science and the food industry is essential for a greener, healthier food future.

Enhanced viability of probiotics in composite hydrogel beads

Composite hydrogel is common way to protect probiotics from harsh environment. The study designed and optimized double-saccharide composite hydrogel beads for the encapsulation of Companilactobacillus crustorum MN047 (C. crustorum MN047) by adjusting the combination ratios of low methoxyl pectin (LMP) and sodium alginate (SAG) and the concentrations of calcium chloride (CaCl2). Encapsulation efficiency of hydrogel beads ranged from 87.69% to 99.98%. Hydrogel beads significantly increased the viability of C. crustorum MN047 in the simulated gastrointestinal (the number of viable probiotics was more than 7 log CFU/g at simulated SIF for 4 h) and storage environments (the number of viable probiotics was more than 7 log CFU/g at 25 °C at day30). Rheological tests proved pectin-based hydrogel possessed stronger crosslinking degree than alginate-based hydrogel. FT-IR and SEM indicated C. crustorum MN047 was encapsulated successfully, and polyelectrolyte polymers along with Ca-crosslinking play an important role in the formation mechanism. These results are attributed to the design of probiotic encapsulation systems and the promotion of the exploitation of probiotic functional products.

Akkermansia muciniphila Encapsulated in Calcium-Alginate Hydrogelated Matrix: Viability and Stability over Aerobic Storage and Simulated Gastrointestinal Conditions.

Akkermansia muciniphila is considered a next-generation probiotic to be incorporated in new food and pharmaceutical formulations. Effective delivery systems are required to ensure high probiotic viability and stability during product manufacture, shelf-life, and post-consumption, namely, throughout digestion. Hydrogelated matrices have demonstrated promising potential in this dominion. Hence, this work aimed to evaluate the effect of a calcium-alginate hydrogelated matrix on A. muciniphila viability during 28-days refrigerated aerobic storage and when exposed to simulated gastrointestinal conditions, in comparison with that of free cells. Akkermansia muciniphila was successfully encapsulated in the calcium-alginate matrix via extrusion (60% encapsulation yield). Furthermore, encapsulated A. muciniphila exhibited high stability (a loss in viability lower than 0.2 log-cycle) after 28-days of refrigerated aerobic storage, maintaining its viability around 108 CFU/g. Prominently, as the storage time increased, encapsulated A. muciniphila revealed higher viability and stability regarding in vitro gastrointestinal conditions than free cells. This suggests that this encapsulation method may attenuate the detrimental effects of prolonged aerobic storage with a subsequent gastrointestinal passage. In conclusion, encapsulation via extrusion using a calcium-alginate hydrogelated matrix seems to be a promising and adequate strategy for safeguarding A. muciniphila from adverse conditions encountered during refrigerated aerobic storage and when exposed to the gastrointestinal passage.

Electrospinning Microencapsulation of Lactobacillus fermentum K73 Using Gelatin as the Main Component of a Food-Grade Matrix.

This work aimed to establish the conditions that improve the viability of Lactobacillus fermentum K73 during and after the electrospinning process. A mixture of experimental designs were performed to select the formulation (gelatin and bacterial culture) that improves the probiotic viability after blending and under simulated gastrointestinal conditions. A Box-Behnken design was performed to improve the encapsulation yield and survival during the electrospinning process. For the Box-Behnken design, the factors were soy lecithin and bacteria culture concentration at the blend and collector distance for electrospinning. It was hypothesized that soy lecithin improved the electrospinnability, acting as a surfactant in the mixture and allowing lower voltage to be used during the process. The selected volume ratio of the gelatin (25%)/bacterial culture mixture was 0.66/0.34. The physicochemical parameters of the selected blend were in the recommended range for electrospinning. The conditions that improved the encapsulation yield and survival during electrospinning were 200 g/L of bacterial culture, 2.5% (w/v) soy lecithin, and 7 cm collector distance. The experimental encapsulation yield and survival was 80.7%, with an experimental error of 7.2%. SEM micrographs showed the formation of fibers with gelatin/bacterial culture beads. Encapsulation improved the viability of the probiotic under simulated gastrointestinal conditions compared to free cells.

Polyelectrolyte-Complex-Based Hydrogel Inserts for Vaginal Delivery of Posaconazole and Probiotics.

Worldwide, 40 to 50% of women suffer from reproductive tract infections. Most of these infections are mixed infections, are recurrent and difficult to treat with antimicrobials or antifungals alone. For symptomatic relief of infections, oral antimicrobial therapy must be combined with topical therapy. The purpose of this work is to optimize and develop a polyelectrolyte complex (PEC) of chitosan/anion for the formulation of posaconazole- and probiotic-loaded vaginal hydrogel inserts with prolonged release and significant mucoadhesion. PECs were prepared using chitosan as cationic and carrageenan, pectin and polycarbophil as anionic polymers via a lyophilization technique. PEC formation was confirmed by scanning electron microscopy, Fourier transform infrared spectroscopy and differential scanning calorimetry, by observing changes in its surface, physical and thermal properties. The probiotic, Lactobacillus casei, was added to the PEC during the lyophilization process and the effect on the probiotic viability was studied. The PECs were further compressed along with posaconazole to form hydrogel inserts and optimized using a 32 full-factorial design. The hydrogel inserts were assessed for swelling behavior, drug release, in vitro mucoadhesion and in vitro antifungal activity. The chitosan-pectin hydrogel insert demonstrated excellent mucoadhesion (1.25 N), sustained drug release (88.2 ± 2.4% in 8 h) and a swelling index of 154.7%. The efficacy of hydrogel inserts was evaluated using in vitro study with a co-culture of Lactobacillus casei and Candida albicans. This study revealed an increase in Lactobacilli casei count and a significant drop in the viable count of Candida albicans (4-log reduction in 24 h), indicating the effectiveness of hydrogel inserts in alleviating the fungal infection. Overall, our study demonstrated the potential of the hydrogel insert for preventing vaginal infection and restoring normal vaginal microbiota.

Fabrication and Characterization of PVA-WPI Based Nanofiber Mats for Improved Viability of Lactobacillus rhamnosus GG.

In the current study, whey protein-based nanofibers were fabricated to encapsulate Lactobacillus rhamnosus. Purposely, different ratios of PVA (polyvinyl alcohol) and WPI (whey protein isolate) were blended to fabricate nanofibers. Nanofiber mats were characterized in terms of particle size, diameter, tensile strength, elongation at break, and loading efficiency. Morphological and molecular characterizations were carried out using scanning electron microscopy (SEM) and Fourier transform infrared (FTIR). Moreover, in vitro viability under simulated gastrointestinal (GI) conditions and thermal stability were also assessed. The results reveal that by increasing the PVA concentration, the conductivity increased while the viscosity decreased. SEM micrographs showed that probiotics were successfully loaded within the nanofiber. The FTIR spectra show strong bonding between the encapsulating materials with the addition of probiotics. In vitro and thermal analyses revealed that the survival of encapsulated probiotics significantly (p < 0.05) improved. In a nutshell, PVA-WPI composite nanofibers have promising potential when used to enhance the viability and stability of probiotics under adverse conditions.

Potential of Incorporating a Functional Probiotic Encapsulant in Whipped Cream

The probiotic foods market is expanding; however, maintaining probiotics viability is challenging during manufacturing and storage conditions. In this study, a functional ingredient containing whey protein hydrolysate-encapsulated probiotics was standardized into whipped cream, followed by its characterization and storage stability study. The whipped cream was prepared under standard laboratory conditions, and the encapsulant was added at 0.1% and 1% w/w levels. The samples were further characterized through viable probiotic counts, physicochemical and microstructural analysis. Analyses were conducted in triplicates, and ANOVA was applied to differentiate between the mean values (p &lt; 0.05). The whipped cream variant with 1% w/w encapsulant addition exhibited higher viability of Lactobacillus acidophilus ATCC4356 (LA5) (7.38 ± 0.26 log10CFU/g) and Bifidobacterium animalis ssp. Lactis ATCC27536 (BB12) (7.25 ± 0.56 log10CFU/g) along with enhanced physicochemical properties as compared to the LA5 (6.53 ± 0.45 log10CFU/g) and BB12 (6.41 ± 0.39 log10CFU/g) counts in the 0.1% variant. This was attributed to the thicker and uniform encapsulant deposition at the O/W interface observed in micro-images. The storage stability results did not show a substantial difference in viability for encapsulated probiotics compared to the control. The encapsulant also maintained the 1:1 ratio of LA5 and BB12. Thus, a value-added range of dairy products could be introduced with enhanced physicochemical attributes.

Economic Analysis of the Production Process of Probiotics Based on the Biological and Physiological Parameters of the Cells

Probiotic bacteria confer a range of health benefits and are a focus of a growing number of studies. One of the main issues is their stability during drying and storage, which is why techniques, such as fluid bed drying and coating or treatment with stress factors during culturing, are utilized. The methods of the evaluation of probiotic viability and quality are, however, lacking and we need a way of distinguishing between different subpopulations of probiotic bacteria. To address this issue, imaging flow cytometry (IFC) has been utilized to assess cells after simulated in vitro digestion of dried and coated preparations treated with pH stress and heat shock. Samples were analyzed fresh and after 12 months of storage using RedoxSensor green and propidium iodide dyes to assess metabolic activity and cell membrane integrity of the cells. The results were then used to design a drying process on an industrial scale and evaluate the economic factors in the SuperPro Designer v13 software. Based on the number of biologically active and beneficial cells obtained utilizing tested methods, the coating process and treatment with heat shock and pH stress have been the most effective and up to 10 times cheaper to produce than only by drying. Additionally, samples after 12 months of storage have shown an increase in the proportion of cells with intermediate metabolic activity and small amounts of cell membrane damage, which are still viable in probiotic products. This subpopulation of bacteria can still be considered live in probiotic products but is not necessarily effectively detected by pour plate counts.