Delivery of Probiotic Microorganisms into Gastrointestinal Tract by Food Products

Effect of Stevia rebaudiana aqueous extract and microencapsulation on the survivability of Bifidobacterium bifidum Bb‐12 and Lactobacillus acidophilus La‐5 in functional ice cream

“…*Based on present results, the log number of viable cells of free B. bifidum Bb‐12 and L. acidophilus La‐5 were 7.26 and 7.91 log CFU g −1 on day 0, which was dropped to 6.82 and 6.60 and log CFU g −1 after 90 days of storage at −20°C respectively. Despite the significant differences between day 0 and after 90 days of freezing storage, the number of alive cells of free B. bifidum Bb‐12 and L. acidophilus La‐5 remained beyond the minimum satisfactory level (10 6 CFU g −1 ), which is necessary for the acquisition of the claimed health benefits (Akalın & Erişir, 2008; Mortazavian et al ., 2012). Moreover, the results also revealed that the survivability of probiotics in ice cream is species dependent, and tends to be affected by the medium composition.…”

“…Various health benefits have been reported for probiotic consumption (Dastoor et al ., 2018; Kerry et al ., 2018; Sharif et al ., 2018). Despite no anonymous consensus on the minimum number of alive cells of probiotics upon consumption, the 10 6 and 10 7 –10 8 CFU mL −1 or g −1 have been recognised as minimum satisfactory levels (Mortazavian et al ., 2012).…”

Exploring the culinary and health significance of fermented foods: A comprehensive review

“…Fermented foods have occupied a central role in human culinary traditions for millennia, offering not only distinctive flavors and textures but also a myriad of potential health benefits. Across cultures and continents, from the yogurt of ancient Mesopotamia to the kimchi of Korea and the kombucha of China, fermented foods have played an integral role in shaping gastronomic practices and dietary habits [1][2][3]. This comprehensive review seeks to unravel the rich tapestry of fermented foods, delving into their origins, preparation methods, nutritional attributes, and health implications.…”

The effect of aqueous extract of Arctium lappa root on the survival of Lactobacillus acidophilus La‐5 and Bifidobacterium bifidum Bb‐12 and sensorial and physicochemical properties of synbiotic yogurt

“…These include: reducing the incidence of diarrhea, increasing the resistance of the immune system, lowering blood cholesterol, and improving the symptoms of lactose intolerance and antitumor effects (Noland & Aryana, 2012 ). Despite the lack of general consensus on the minimum number of viable cells of probiotics to produce their health‐giving effects, the number of 10 6 –10 8 cfu/mL or cfu/g has been accepted as a satisfactory level (Mortazavian et al., 2012 ). Lactobacillus acidophilus and Bifidobacterium bifidum are the most common probiotic bacteria in many probiotic foods, especially yogurt.…”

“…Accordingly, the survival of probiotic bacteria is important and significant. Manufacturers of probiotic products always use new methods to increase the survival of bacteria because the survival and growth rate of bacteria in the probiotic product diminish over time due to improper storage conditions (Madhu et al., 2012 ; Mortazavian et al., 2012 ).…”