The challenges in commercialisation of Probiotic API manufacturing

Liu, Joe; Cook, Brendan; Roux, Shaun

doi:10.1071/ma20021

Cited by 7 publications

(3 citation statements)

References 1 publication

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“…The global value of probiotic foods was USD 14.9 billion in 2007, USD 16 billion in 2008 and USD 19.6 billion in 2013. The global value of probiotic food products is estimated to increase by 7% annually, and by 2023 it is estimated to reach USD 69.3 billion [ 1 , 2 ]. Probiotic bacteria are one of the most important ingredients in functional food products [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

Characterisation of Lactobacillus plantarum of Dairy-Product Origin for Probiotic Chèvre Cheese Production

Ngamsomchat

Kaewkod

Konkit

et al. 2022

Foods

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Probiotics are increasingly used as functional food ingredients. The objectives of this study were to isolate and characterise probiotic bacteria from dairy and fermented foods and to use a selected strain for the production of probiotic chèvre cheese. Tolerance to acid (pH 2.0) and bile salt (0.4% (w/v)) were first investigated, and then other probiotic properties were determined. Out of 241 isolates, 35 showed high tolerance to acid and bile salt, and 6 were chosen for further characterisation. They were Lactobacillus plantarum and L. fermentum, and possessed antibacterial activities against foodborne pathogens such as Bacillus cereus, Staphylococcus aureus, Salmonella enterica and Escherichia coli O157:H7. L. plantarum (isolate AD73) showed the highest percentage of adhesion (81.74 ± 0.16%) and was nontoxic to Caco-2 cells at a concentration of 108 CFU/mL. This isolate was therefore selected for the production of probiotic chèvre cheese from goat’s milk and was prepared in a lyophilised form with a concentration of probiotic culture of 8.6 log CFU/g. The cheese had a shelf life of 8 days. On the expiry date, the probiotic, the starter and the yeast contents were 7.56 ± 0.05, 7.81 ± 0.03 and 5.64 log CFU/g, respectively. The level of the probiotics in this chèvre cheese was still sufficiently high to warrant its being a probiotic cheese.

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Section: Introductionmentioning

confidence: 99%

Characterisation of Lactobacillus plantarum of Dairy-Product Origin for Probiotic Chèvre Cheese Production

Ngamsomchat

Kaewkod

Konkit

et al. 2022

Foods

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“…Although various probiotic LAB have been used in the commercial production of probiotic fermented foods worldwide, the demand for new biofunctional foods is constantly growing. Recently, the exploration of novel probiotic strains isolated from dairy and nondairy products for therapeutic mediation has intensified as a result of the significant increase in market demand (Liu et al, 2020a). Hence, a rising number of scientific reports have been focusing on the selection of new probiotic strains with various and specific functional properties.…”

Section: Invited Review: Characterization Of New Probiotics From Dair...mentioning

confidence: 99%

Invited review: Characterization of new probiotics from dairy and nondairy products—Insights into acid tolerance, bile metabolism and tolerance, and adhesion capability

Ayyash

Abdalla

Alkalbani

et al. 2021

Journal of Dairy Science

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The selection of potential probiotic strains that possess the physiological capacity of performing successfully in the gastrointestinal tract (GIT) is a critical challenge. Probiotic microorganisms must tolerate the deleterious effects of various stresses to survive passage and function in the human GIT. Adhesion to the intestinal mucosa is also an important aspect. Recently, numerous studies have been performed concerning the selection and evaluation of novel probiotic microorganisms, mainly probiotic bacteria isolated from dairy and nondairy products. Therefore, it would be crucial to critically review the assessment methods employed to select the potential probiotics. This article aims to review and discuss the recent approaches, methods used for the selection, and outcomes of the evaluation of novel probiotic strains with the main purpose of supporting future probiotic microbial assessment studies. The findings and approaches used for assessing acid tolerance, bile metabolism and tolerance, and adhesion capability are the focus of this review. In addition, probiotic bile deconjugation and bile salt hydrolysis are explored. The selection of a new probiotic strain has mainly been based on the in vitro tolerance of physiologically related stresses including low pH and bile, to ensure that the potential probiotic microorganism can survive the harsh conditions of the GIT. However, the varied experimental conditions used in these studies (different types of media, bile, pH, and incubation time) hamper the comparison of the results of these investigations.Therefore, standardization of experimental conditions for characterizing and selecting probiotics is warranted.

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“…Under the functional food category, probiotic foods have the widest global market accounting for 60–70% of the global foods and rise to $176.7 billion in 2013 from $33 billion in 2000 (Granato et al, 2010 ; Hennessy, 2014 ; Holzapfel et al, 2006 ). The probiotics market is predicted to have a compound annual growth rate (CAGR) of 7.0% from 2018 to reach USD 69.29 billion by 2023 (Liu et al, 2020 ). The consumption of probiotic food products is a natural alternative to the administration of drugs to prevent many diseases, especially in the COVID-19 situation (Misra et al, 2021 ).…”

Section: Introductionmentioning

confidence: 99%

Emerging Technologies and Coating Materials for Improved Probiotication in Food Products: a Review

Misra

Pandey

Dalbhagat

et al. 2022

Food Bioprocess Technol

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From the past few decades, consumers’ demand for probiotic-based functional and healthy food products is rising exponentially. Encapsulation is an emerging field to protect probiotics from unfavorable conditions and to deliver probiotics at the target place while maintaining the controlled release in the colon. Probiotics have been encapsulated for decades using different encapsulation methods to maintain their viability during processing, storage, and digestion and to give health benefits. This review focuses on novel microencapsulation techniques of probiotic bacteria including vacuum drying, microwave drying, spray freeze drying, fluidized bed drying, impinging aerosol technology, hybridization system, ultrasonication with their recent advancement, and characteristics of the commonly used polymers have been briefly discussed. Other than novel techniques, characterization of microcapsules along with their mechanism of release and stability have shown great interest recently in developing novel functional food products with synergetic effects, especially in COVID-19 outbreak. A thorough discussion of novel processing technologies and applications in food products with the incorporation of recent research works is the novelty and highlight of this review paper.

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The challenges in commercialisation of Probiotic API manufacturing

Cited by 7 publications

References 1 publication

Characterisation of Lactobacillus plantarum of Dairy-Product Origin for Probiotic Chèvre Cheese Production

Characterisation of Lactobacillus plantarum of Dairy-Product Origin for Probiotic Chèvre Cheese Production

Invited review: Characterization of new probiotics from dairy and nondairy products—Insights into acid tolerance, bile metabolism and tolerance, and adhesion capability

Emerging Technologies and Coating Materials for Improved Probiotication in Food Products: a Review

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