Probiotic Survival Research Articles

The Effect of Encapsulating a Prebiotic-Based Biopolymer Delivery System for Enhanced Probiotic Survival

Orally delivered probiotics must survive transit through harsh environments during gastrointestinal (GI) digestion and be delivered and released into the target site. The aim of this work was to evaluate the survivability and delivery of gel-encapsulated Lactobacillus rhamnosus GG (LGG) to the colon. New hybrid symbiotic beads alginate/prebiotic pullulan/probiotic LGG were obtained by the extrusion method. The average size of the developed beads was 3401 µm (wet), 921 µm (dry) and the bacterial titer was 109 CFU/g. The morphology of the beads was studied by a scanning electron microscope, demonstrating the structure of the bacterial cellulose shell and loading with probiotics. For the first time, we propose adding an enzymatic extract of feces to an artificial colon fluid, which mimics the total hydrolytic activity of the intestinal microbiota. The beads can be digested by fecalase with cellulase activity, indicating intestinal release. The encapsulation of LGG significantly enhanced their viability under simulated GI conditions. However, the beads, in combination with the prebiotic, provided greater protection of bacteria, enhancing their survival and even increasing cell numbers in the capsules. These data suggest the promising prospects of coencapsulation as an innovative delivery method based on the inclusion of probiotic bacteria in a symbiotic matrix.

Bacteria-Induced Colloidal Encapsulation for Probiotic Oral Delivery

Probiotic oral delivery has crucial implications in biomedical engineering, but its oral bioavailability remains unsatisfactory because of the limited survival and colonization of probiotics in the harsh gastrointestinal tract. Here, a bacteria-induced encapsulation strategy is achieved by assembling metastable colloids to enhance the oral bioavailability of probiotics. The colloids (NTc) composed of amino-modified poly-β-cyclodextrin and tannic acid are formed based on the balance of host-guest interaction-driven attraction and electrostatic repulsion between colloids. Negatively charged probiotics electrostatically attract positively charged NTc to break the balance and induce further assembly surrounding the probiotics. Through a facile one-step mixing, 97% of bacteria are rapidly encapsulated into NTc shells within 10 s, with a high utilization rate of feeding colloids of 91%. More importantly, we show that the compact, thick, and positively charged NTc shells synergistically endow the encapsulated probiotics with strong resistance against simulated gastric fluid with an excellent survival rate of up to 19%, 7500 times superior to the commercial enteric material L100. Moreover, owing to the dynamically noncovalent and self-adaptive nature of host-guest interactions, NTc shells support the proliferation of the encapsulated EcN comparable with that of the naked EcN. In vitro and in vivo experiments also confirm that the NTc-encapsulated probiotics possess durable intestinal adhesion, continuous proliferation activity, enhanced oral bioavailability, good oral biosafety, and excellent therapeutic efficacy in a colitis mouse model. This facile bacteria-induced colloidal encapsulation strategy may extend to various microbes as oral bioagents for treating various diseases.

High-speed electrospinning of phycocyanin and probiotics complex nanofibrous with higher probiotic activity and antioxidation

This study reports for the first time the co-encapsulation of probiotics and phycocyanin by electrospinning. SEM showed that the electrospun fibers exhibited a homogeneous, smooth surface and a circular shape. XRD and ATR-FTIR results showed that Lactiplantibacillus plantarum 1-24-LJ and Pc were co-embedded in the fibers and that the presence of L. plantarum 1-24-LJ promoted the encapsulation of phycocyanin. TG analysis showed that the addition of phycocyanin and L. plantarum 1-24-LJ improved the composite fiber's thermal stability. The fibers co-embedded with phycocyanin and L. plantarum 1-24-LJ had the highest DPPH and ABTS+ activity, indicating that the two may have synergistic antioxidant effects. After 28 days, the viability of the strain could still be above 6 log cfu/g, and the addition of phycocyanin could help to improve the strain's survivability. In this experiment, a co-embedding method for probiotics and antioxidants was proposed, which could effectively increase the survivability of probiotics and improve the antioxidant properties of the fibers.

Synthesis, characterization, and in vitro digestion of electrosprayed and freeze-dried probiotics encapsulated in soy protein isolate-sunflower oil emulsions

This research evaluated the microencapsulation of the probiotic, Streptococcus thermophilus, in soy protein isolate (SPI) and sunflower oil (SO) emulsions using electrospraying and freeze-drying. Emulsions were formed with SPI (3–15% w/v), Tween 80® (2% w/v), and SO (5% w/v) after homogenization and ultrasonication. The Emulsion Stability Index (ESI), Emulsifying Ability Index (EAI), ζ-potential, particle size, Polydispersity Index (PDI), conductivity, and viscosity were evaluated to compare the emulsion properties at varying SPI:SO concentrations. After probiotic inclusion, the emulsions were electrosprayed and freeze-dried, and the microcapsules’ properties were evaluated (encapsulation efficiency, loss of viability, drying yield, surface hydrophobicity) and characterized (Fourier Transform Infrared Spectroscopy, Scanning Electron Microscopy, Laser Scanning Confocal Microscopy, and Differential Scanning Calorimetry). The ζ-potential (−51.51 mV) and other emulsion parameters obtained after ultrasonication indicated that the emulsion stability had improved. The secondary protein structure modifications were revealed by the emulsions' FTIR spectra, with significant increments in the α-helix and β-turn of the ultrasonicated samples compared to SPI. The electrosprayed microcapsules (13% SPI, 5% SO) demonstrated the highest encapsulation efficiency (90.51%) and the lowest loss of viability (1.05 log·CFUmL−1). The probiotics in the microcapsules were validated by the LSCM images and FTIR spectra. The differences in the morphological properties of freeze-dried and electrosprayed particles were observed through SEM. The electrosprayed microcapsules demonstrated the highest intestinal phase survival (77.03%) of probiotics under simulated gastrointestinal conditions, suggesting targeted probiotic delivery with potential for inclusion in nutraceuticals and functional foods.

Gelatin-maltodextrin microcapsules as carriers of vitamin D3 improve textural properties of synbiotic yogurt and extend its probiotics survival

Food fortification is one of the most essential processes to compensate for the deficiency of minerals and vitamins in customers’ body. Hence, this study aimed to fortify low-fat stirred yogurt via encapsulated vitamin D3 (VD3) in maltodextrin and gelatin matrix, characterize obtained microcapsules (encapsulation efficiency, zeta potential, particle size, differential scanning calorimetry (DSC), scanning electron microscopy (SEM), Fourier transformation infrared (FTIR) spectroscopy, release features, and explore the properties of resultant yogurt including its syneresis, prebiotic activity, sensory properties, and rheology. Encapsulation efficiency and loading efficiency of microcapsules were satisfactorily high (Up to 97% and 25%, respectively). Microscopy images of microencapsulated VD3 showed a smooth surface as well as spherical and slight cracks in the microcapsules. The microcapsules had strong negative zeta potentials (−27.29 mV), implying a considerable repulsive force between microcapsules and their good stability. The FTIR result showed strong interactions between VD3 and wall materials, confirming the presence of VD3 in the microcapsules. VD3 had an almost slow release in the gastric, while it was quickly released from microcapsules under simulated intestinal conditions. Fortification of yogurts with encapsulated VD3 led to an increase in textural parameters where syneresis value decreased and viscosity increased. The number of probiotics in fortified yogurts was also considerably higher than in the control sample. The sensory analyses revealed no major differences between the fortified and control samples, hinting that protein-polysaccharide microcapsules were suitable wall materials for VD3 microencapsulation, and these microcapsules could potentially have numerous applications in the food industry.

The Space Environment Activates Capsular Polysaccharide Production in Lacticaseibacillus rhamnosus Probio-M9 by Mutating the wze (ywqD) Gene.

The study of microorganisms in outer space has focused mainly on investigating phenotypic changes in microbial pathogens induced by factors encountered in space. This study aimed to investigate the effect of space exposure on a probiotic bacterium, Lacticaseibacillus rhamnosus Probio-M9. Probio-M9 cells were exposed to space in a spaceflight. Interestingly, our results showed that a substantial proportion of space-exposed mutants (35/100) exhibited a ropy phenotype, characterized by their larger colony sizes and an acquired ability to produce capsular polysaccharide (CPS), compared with the original Probio-M9 or the ground control isolates without space exposure. Whole-genome sequencing analyses on both the Illumina and PacBio platforms revealed a skewed distribution of single nucleotide polymorphisms (12/89 [13.5%]) toward the CPS gene cluster, particularly in the wze (ywqD) gene. The wze gene encodes a putative tyrosine-protein kinase that regulates CPS expression through substrate phosphorylation. Transcriptomics analysis of two space-exposed ropy mutants revealed increased expression in the wze gene relative to a ground control isolate. Finally, we showed that the acquired ropy phenotype (CPS-producing ability) and space-induced genomic changes could be stably inherited. Our findings confirmed that the wze gene directly influences the capacity for CPS production in Probio-M9, and space mutagenesis is a potential strategy for inducing stable physiological changes in probiotics. IMPORTANCE This work investigated the effect of space exposure on a probiotic bacterium, Lacticaseibacillus rhamnosus Probio-M9. Interestingly, the space-exposed bacteria became capable of producing capsular polysaccharide (CPS). Some probiotic-derived CPSs have nutraceutical potential and bioactive properties. They also enhance the survival of probiotics through the gastrointestinal transit and ultimately strengthen the probiotic effects. Space mutagenesis seems to be a promising strategy for inducing stable changes in probiotics, and the obtained high-CPS-yielding mutants are valuable resources for future applications.

Different formulation approaches to improve the survivability of probiotics in the digestive tract

Different formulation approaches to improve the survivability of probiotics in the digestive tract

Effect of Flaxseed Mucilage and Gum Arabic on Probiotic Survival and Quality of Kefir during Cold Storage.

This study aimed to assess the survival of probiotic cultures in kefir. Kefir is a fermented dairy product, and in this study we incorporated nutritionally rich flaxseed mucilage and gum arabic as a prebiotic, then monitored for improvement in the the viability of Lactobacillus acidophilus and Bifidobacterium lactis. In addition, some physicochemical variables of kefir were investigated. The addition of flaxseed mucilage and gum arabic significantly (p ˂ 0.05) increased the growth of both Lactobacillus acidophilus and Bifidobacterium lactis compared to the control. Samples enriched with flaxseed mucilage and gum arabic had significantly (p ˂ 0.05) reduced pH and increased viscosity. Flaxseed mucilage and gum arabic significantly (p ˂ 0.05) changed the color parameters L*, a*, and b*. However, as the concentration of flaxseed mucilage increased, the L* value decreased. Moreover, adding flaxseed mucilage and gum arabic into kefir increased (p ˂ 0.05) the protein content. These results showed that flaxseed mucilage and gum arabic could be used to increase the survival of probiotic cultures in kefir without changing its physicochemical properties.

Effect of different drying methods on the functional properties of probiotics encapsulated using prebiotic substances.

Probiotics and prebiotics together work synergistically as synbiotics and confer various health benefits. Many studies on synbiotic foods only focus on the survival of probiotics but fail to evaluate their functional properties. The impact on functional properties should be explored to better understand its therapeutic efficacy. In this work, probiotics (Lactiplantibacillus plantarum NCIM 2083) were encapsulated with prebiotics (fructooligosaccharide + whey protein + maltodextrin) using spray-drying (SD), freeze-drying (FD), spray-freeze-drying (SFD), and refractance window-drying (RWD) techniques. Aggregation, intestinal adhesion, antagonistic activity, and bile salt hydrolase (BSH) activity of probiotics were studied before and after the encapsulation process. The SFD probiotics showed better aggregation ability (79% at 24-h incubation), on par with free cells (FC) (81% at 24-h incubation). The co-aggregation ability of encapsulated probiotics has drastic variations with each pathogenic strain. The adhesion ability of probiotics in chicken intestinal mucus was assessed by the crystal violet method, indicating no significant variations between FC and SFD probiotics. Also, encapsulated probiotics exhibit antagonistic activity (zone of inhibition in mm) against gut pathogens E. coli (11.33 to 17.34), S. faecalis (8.83 to 15.32), L. monocytogenes (13.67 to 18), S. boydii (12.17 to 15.5), and S. typhi (2.17 to 6.86). Overall, these studies confirm the significance and impact of various drying techniques on the functionality of encapsulated probiotics in synbiotic powders. KEY POINTS: • Understanding the relevance of processing effects on the functionality of probiotics. • Spray-freeze-dried probiotics showed superior functional properties. • The encapsulation process had no significant impact on bile salt hydrolase activity.

Microencapsulation of Lacticaseibacillus rhamnosus GG and L. plantarum 299V by reverse spherification: a promising method to improve the survival of probiotics.

This research reports the first application of the reverse spherification (RVS) method for encapsulation of two probiotics (Lacticaseibacillus rhamnosus GG and L. plantarum 299V) compared to the basic spherification (BS). These probiotics were encapsulated in different solutions encompassing various contents of alginate, gelatin, and gellan gum. The RVS bead diameters was about 1.5 times bigger and hardness was 70%-80% lower than BS samples. As determined by Raman spectral mapping, the RVS beads had two calcium alginate walls but the BS beads had only one. The inner wall of the RVS beads was more than three times thicker than outer wall. The encapsulation yields of gelatin/gellan gum and gelatin beads prepared by both methods were >1.5% alginate beads. All the RVS-prepared beads were resistant to stomach acid and showed no significant reduction in the intestine. Furthermore, the incorporation of gelatin and gellan gum into alginate led to higher cell protection. For 1.5% alginate beads, <67% survival was achieved after acid exposure but in others, >77% survival was observed; RVS beads were about 1 log above than BS ones. The proposed novel microencapsulation method efficiently increased the viability of probiotic bacteria compared to the conventional approaches.

Stability and Survivability of Alginate Gum-Coated Lactobacillus rhamnosus GG in Simulated Gastrointestinal Conditions and Probiotic Juice Development

Survivability of probiotics is severely affected by harsh gastrointestinal conditions. In the present study, microbeads of Lactobacillus rhamnosus GG were formulated using alginate (1.5% w/v) and combination of alginate (1.5% w/v) with xanthan gum (0.5% w/v) through an emulsion technique to improve bacterial viability in low pH orange juice and in gastrointestinal conditions. The microbeads were tested for encapsulation efficiency, survivability in bile salt, SGF (simulated gastric juice), SIF (simulated intestinal fluid), and storage stability. Probiotic orange juice was formulated and tested for physicochemical parameters (pH, titratable acidity, and total sugars) and sensorial properties during storage. Gum-coated alginate microbeads (T3) showed higher encapsulation efficiency, i.e., 95.2% compared to alginate microbeads (T2), i.e., 86.85%. Similarly, T3 showed the highest resistance against bile salt (8.50 log CFU/g), SGF (7.95 log CFU/g), and SIF (8.0 log CFU/g) during 80 min exposure compared to T2 and free cells. The viability of gum-coated alginate beads (T3) remained above 107 CFU/g in gastrointestinal conditions and at the end of 21 days storage (8.3 log CFU/mL). All physicochemical parameters of probiotic juice were significantly ( p ≤ 0.05 ) decreased with respect to storage except acidity. In addition, minimal changes in physicochemical parameters were observed in T3 compared to other treatments. Treatment had no significant impact on the sensory characteristics of juice, but storage had a significant effect ( p ≤ 0.05 ) on the sensory characteristics of juice. The alginate gum microbeads improve the survivability of probiotics for targeted delivery. Hence, encapsulated probiotics can be used for functional beverage development to take advantage of their therapeutic benefits.

Cruciferin improves stress resistance and simulated gastrointestinal survival of probiotic Limosilactobacillus reuteri in the model encapsulation system

Encapsulation is a viable strategy to improve the stability and survival of probiotics during processing, storage, and consumption. Cruciferin, a major canola protein with high denaturation temperature and resistance to gastric degradation, has potential for encapsulation and protection of probiotics against harsh conditions in processing and gastrointestinal tract. Cruciferin/alginate capsules were fabricated to encapsulate probiotics, and were characterized using confocal and scanning electron microscopy (SEM). The bacterial viability was studied during storage, processing, and gastro-intestinal transit. Limosilactobacillus reuteri TMW 1.656 was encapsulated in spherical cruciferin/alginate capsules (2.2 ± 0.1 mm) prepared using an extrusion method. SEM images of the capsules showed that the bacteria were entrapped within the porous structure which was formed by the complexation of cruciferin and alginate. The confocal microscopy images confirmed that cruciferin and alginate were homogeneously distributed throughout the capsules. The shelf life of the bacteria in the presence of cruciferin and alginate increased up to 8 weeks at 4 °C, while unencapsulated (free) bacteria lost their viability after 2 weeks storage. The heat resistance of encapsulated bacteria exposed to 65 °C and 70 °C was improved by up to ∼ 4 and 2 log cycles, respectively, compared to unencapsulated bacteria. Encapsulation also protected L. reuteri against gastric low pH and enzymes; the viability was 3 logs higher when compared to unencapsulated bacteria. The capsules were degraded in simulated intestinal fluid, leading to the release of the encapsulated bacteria, whereas the wall materials increased the resistance of released bacteria to bile salts. Comparison between the viability of unencapsulated bacteria in presence of cruciferin/alginate mixtures and bacteria encapsulated in the capsules revealed that capsule formation provided physical barriers to the harsh conditions and played a key role in the protection of bacteria. This study showed that cruciferin/alginate capsules are capable to improve stability and shelf life of Limosilactobacillus reuteri.

Soy lecithin increases the stability and lipolysis of encapsulated algal oil and probiotics complex coacervates.

Co-encapsulation of probiotics and omega-3 oil using complex coacervation is an effective method for enhancing the tolerance of probiotics under adverse conditions, whereas complex coacervation of omega-3 oil was found to have low lipid digestibility. In the present study, gelatin (GE, 30 g kg-1 ) and gum arabic (GA, 30 g kg-1 ) were used to encapsulate Lactobacillus plantarum WCFS1 and algal oil by complex coacervation to produce microcapsules containing probiotics (GE-P-GA) and co-microcapsules containing probiotics and algal oil (GE-P-O-GA), and soy lecithin (SL) was added to probiotics-algal oil complex coacervates [GE-P-O(SL)-GA] to enhance its stability and lipolysis. Then, we evaluated the viability of different microencapsulated probiotics exposed to freeze-drying and long-term storage, as well as the survival rate and release performance of encapsulated probiotics and algal oil during in vitro digestion. GE-P-O(SL)-GA had a smaller particle size (51.20 μm), as well as higher freeze-drying survival (90.06%) of probiotics and encapsulation efficiency of algal oil (75.74%). Moreover, GE-P-O(SL)-GA showed a higher algal oil release rate (79.54%), lipolysis degree (74.63%) and docosahexaenoic acid lipolysis efficiency (64.8%) in the in vitro digestion model. The viability of microencapsulated probiotics after simulated digestion and long-term storage at -18,4 and 25 °C was in the order: GE-P-O(SL)-GA > GE-P-O-GA > GE-P-GA. As a result of its amphiphilic properties, SL strongly affected the physicochemical properties of probiotics and algal oil complex coacervates, resulting in higher stability and more effective lipolysis. Thus, the GE-P-O(SL)-GA can more effectively deliver probiotics and docosahexaenoic acid to the intestine, which provides a reference for the preparation of high-viability and high-lipolysis probiotics-algal oil microcapsules. © 2022 Society of Chemical Industry.

Impact of ultrafine bubbles on the survivability of probiotics in fermented milks

The impact of three different types of gas (CO2, N2, and N2 + H2) ultrafine bubbles (UFBs) on the survivability of six probiotics (Bifidobacterium lactis, Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus casei, Lactobacillus rhamnosus, Streptococcus thermophilus) in fermented milks during 35 days of refrigerated storage was studied. The milks with UFBs were fermented with individual probiotics until pH 5.0 was achieved, stored at ∼4 °C, and analyzed weekly for microbial enumeration and chemical characteristics. This study was designed as a two-factorial (UFB and storage day) randomized complete block design with three replications as blocks. Overall, UFBs did not affect the survivability of probiotics; however, L. rhamnosus population was affected by UFB and storage day, and L. bulgaricus survival was only affected by storage day. Overall, titratable acidity, dissolved oxygen, and redox potential increased, while pH decreased during the storage period.

Application of carrot waste extract and Lactobacillus plantarum in Alyssum homalocarpum seed gum-alginate beads to create a functional synbiotic yogurt

One of the most recent and effective methods, which is currently receiving special attention and is being developed by numerous researchers, is production of microspheres from the probiotic cells. The largest market segment for functional foods is represented by dairy products, which have been touted as the most effective carriers of nutrients, such as probiotics, prebiotics, proteins, vitamins, and minerals. Yogurt is fermented dairy product that is popular all over the world. A new functional symbiotic yogurt fabricated by plant wastes (carrot pomace extract), Lactobacillus plantarum, and beads based on Alyssum homolocarpum seed gum (AHSG) and sodium alginate (SA) using extrusion technique was produced and characterized. Evaluation of the functional properties of yogurts indicated that the total phenolic content and DPPH radical scavenging activity were in the range of 16.13–48.30 µg GAE/ml and 7.4–14.64%, respectively. The acidity, pH, syneresis, water holding capacity, lightness, redness, and yellowness of the yogurts were in the range of 1.50–2.90, 4.07–4.38, 49.00–57.24%, 46.8–57.3%, 57.16–61.25, − 0.20–0.91, 6.40–13.06 on the 28th day storage, respectively. The panelists confirmed the sensory properties of yogurt samples. Probiotic survival rate of the functional yogurts were in the range of 6.37–8.13 log CFU/g, on the 28th day. Based on the results, bead production by AHSG and SA and the use of carrot pomace extract enhanced the survival of probiotic bacteria significantly in yogurt during storage compared to free cells.Graphical

Metal-phenolic self-assembly shielded probiotics in hydrogel reinforced wound healing with antibiotic treatment.

Living probiotics secrete bioactive substances to accelerate wound healing, but the clinical application of antibiotics inhibits the survival of probiotics. Inspired by the chelation of tannic acid and ferric ions, we developed a metal-phenolic self-assembly shielded probiotic (Lactobacillus reuteri, L. reuteri@FeTA) to prevent interference from antibiotics. Here, a superimposing layer was formed on the surface of L. reuteri to adsorb and inactivate antibiotics. These shielded probiotics were loaded into an injectable hydrogel (Gel/L@FeTA) formed by carboxylated chitosan and oxidized hyaluronan. The Gel/L@FeTA aided the survival of probiotics and supported the continuous secretion of lactic acid to perform biological functions in an environment containing gentamicin. Furthermore, the Gel/L@FeTA hydrogels presented a better performance than the Gel/L in inflammatory regulation, angiogenesis, and tissue regeneration both in vitro and in vivo in the presence of antibiotics. Hence, a new method for designing probiotic-based biomaterials for clinical wound management is provided.

Impact of Elaeagnus angustifolia flour added to bio-yogurt on probiotic survival and monitoring of in vitro acid tolerance in synthetic gastric fluid

Impact of Elaeagnus angustifolia flour added to bio-yogurt on probiotic survival and monitoring of in vitro acid tolerance in synthetic gastric fluid

Reformulation of traditional Iranian food (Doeeneh) using probiotics: Bifidobacterium animalis subsp. lactis BB-12, Lactobacillus acidophilus LA-5, Lacticaseibacillus rhamnosus LGG, and inulin and its effect on diabetic and non-diabetic rats

Abstract Objectives The purposes of this study were to produce novel formulations of Doeeneh using three probiotic strains and different inulin ratios and to investigate the survival of probiotics. Likewise, the effect of Doeeneh on the biological properties of non-diabetic and diabetic rats was also evaluated. Materials and Methods Doeeneh, composed of milk and wheat bulgur, was enriched with different proportions of inulin and fermented by Bifidobacterium animalis subsp. lactis BB-12 (B), Lactobacillus acidophilus LA-5 (A), Lacticaseibacillus rhamnosus LGG (R), and their co-cultures. The physicochemical and sensory properties and probiotics viability were investigated for 14 d. Diabetes was induced in albino rats by administration of alloxan monohydrate (150 mg/kg i.p.). Changes in weight and blood glucose were measured weekly, and food and water consumption were measured daily; total cholesterol and triglycerides were measured after 35 d by a biochemical kit. Results The increased proportion of high-degree of polymerization inulin decreased pH and increased acidity. However, a higher concentration of inulin applied to Doeeneh resulted in a slower decrease in pH value. This result can show the buffering effect of inulin in Doeeneh as well; changes in pH were slow over time due to the presence of the buffering compounds. Therefore, the probiotics’ survival was in the standard range even in the inulin-free sample. Likewise, the Doeeneh sample containing 5% inulin (SABR3) considerably reduced the levels of blood glucose, total cholesterol, and triglyceride in diabetic rats. Moreover, the diabetic rats fed Doeeneh demonstrated less weight loss and food/water intake than the control. Conclusions Traditional foods and their preparation methods are a suitable target for the development of health-oriented products, and functional food with nutraceutical capabilities can be designed and produced based on them.

Neural network modeling of the dynamic inactivation of probiotics during single droplet drying for improved cell viability

Dairy products containing probiotics are often dried to improve shelf life and facilitate transportation. A reliable dynamic inactivation model has long been pursued to optimize the production by maximizing probiotics' survival during drying. How to take care of the dynamic drying process experienced by the cells for precise prediction of their survival remains a challenging task. In this work, a multi-task convolutional self-attention network (CSAN) has been developed for dynamic modeling of probiotics inactivation during single droplet drying (SDD). The convolution self-attention approach together with a unique double-branch architecture allows the neural network (NN) to learn effectively from historical data and predict inactivation dynamics throughout the whole drying process. In terms of prediction accuracy, our model ( R 2 > 0.96) outperforms many other existing models ( R 2 < 0.6 in most circumstances). By resorting to this model, two optimal SDD conditions have been identified with the resultant terminal solid contents higher than 90 wt% and cell survival ratios higher than 0.65. • A dynamic inactivation model for probiotics survival prediction during drying • Effective leaning of historical data by a convolutional self-attention neural network • A double-branch architecture allows precise prediction of inactivation dynamics • Optimized conditions identified for improved cell viability and sufficient solvent removal

Sour Beer with Lacticaseibacillus paracasei subsp. paracasei F19: Feasibility and Influence of Supplementation with Spondias mombin L. Juice and/or By-Product.

This study aimed to evaluate the probiotic strain Lacticaseibacillus (L.) paracasei subsp. paracasei F19 (F19) with the yeast Saccharomyces cerevisiae US-05 (US-05), using Spondias mombin L. ('taperebá' or 'cajá') juice and by-product, in four sour-type beer formulations: control, with bagasse, juice, and juice and bagasse. The viability of F19 was evaluated by pour-plating and PMA-qPCR. Fermentability, in addition to physicochemical and sensory parameters, and aroma and flavor, were evaluated during brewery by using Headspace Solid-Phase Microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). F19 was successful in fermenting bagasse in a MRS medium (9.28 log CFU/mL in 24 h) but had a low viability in hopped wort, growing better in formulations without bagasse or juice. No difference between formulations was observed regarding sensory acceptability, and the HS-SPME/GC-MS revealed different flavors and aroma compounds. In conclusion, the production of a potential probiotic sour beer with F19 and US-05 is feasible regarding probiotic viability. However, S. mombin, as juice or bagasse, threatened probiotic survival. Different flavors and aroma compounds were detected, whereas no difference between formulations was found regarding sensory acceptability. The moderate alcohol content achieved is important for bacterial survival and for the development of a probiotic beer with health claims.