文章基本信息

标题：Current Trends in the Production of Probiotic Formulations
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作者：Jakub Kiepś ; Radosław Dembczyński
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2022
卷号：11
期号：15
DOI：10.3390/foods11152330
语种：English
出版社：MDPI Publishing
摘要：Preparations containing probiotic strains of bacteria have a beneficial effect on human and animal health. The benefits of probiotics translate into an increased interest in techniques for the preservation of microorganisms. This review compares different drying methods and their improvements, with specific reference to processing conditions, microorganisms, and protective substances. It also highlights some factors that may influence the quality and stability of the final probiotic preparations, including thermal, osmotic, oxidative, and acidic stresses, as well as dehydration and shear forces. Processing and storage result in the loss of viability and stability in probiotic formulations. Herein, the addition of protective substances, the optimization of process parameters, and the adaptation of cells to stress factors before drying are described as countermeasures to these challenges. The latest trends and developments in the fields of drying technologies and probiotic production are also discussed. These developments include novel application methods, controlled release, the use of food matrices, and the use of analytical methods to determine the viability of probiotic bacteria.
关键词：lactic acid bacteria;spray drying;freeze drying;vacuum drying;fluid bed drying;viability;shelf-life;stress factors;protectants