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The Production and Delivery of Probiotics: A Review of a Practical Approach
To successfully deliver probiotic benefits to the consumer, several criteria must be met. Here, we discuss the often-forgotten challenges in manufacturing the strains and incorporating them in consumer products that provide the required dose at the end of shelf life. For manufacturing, an intricate...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6463069/ https://www.ncbi.nlm.nih.gov/pubmed/30884906 http://dx.doi.org/10.3390/microorganisms7030083 |
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author | Fenster, Kurt Freeburg, Barbara Hollard, Chris Wong, Connie Rønhave Laursen, Rune Ouwehand, Arthur C. |
author_facet | Fenster, Kurt Freeburg, Barbara Hollard, Chris Wong, Connie Rønhave Laursen, Rune Ouwehand, Arthur C. |
author_sort | Fenster, Kurt |
collection | PubMed |
description | To successfully deliver probiotic benefits to the consumer, several criteria must be met. Here, we discuss the often-forgotten challenges in manufacturing the strains and incorporating them in consumer products that provide the required dose at the end of shelf life. For manufacturing, an intricate production process is required that ensures both high yield and stability and must also be able to meet requirements such as the absence of specific allergens, which precludes some obvious culture media ingredients. Reproducibility is important to ensure constant high performance and quality. To ensure this, quality control throughout the whole production process, from raw materials to the final product, is essential, as is the documentation of this quality control. Consumer product formulation requires extensive skill and experience. Traditionally, probiotic lactic acid bacteria and bifidobacteria have been incorporated in fermented dairy products, with limited shelf life and refrigerated storage. Currently, probiotics may be incorporated in dietary supplements and other “dry” food matrices which are expected to have up to 24 months of stability at ambient temperature and humidity. With the right choice of production process, product formulation, and strains, high-quality probiotics can be successfully included in a wide variety of delivery formats to suit consumer requirements. |
format | Online Article Text |
id | pubmed-6463069 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-64630692019-04-22 The Production and Delivery of Probiotics: A Review of a Practical Approach Fenster, Kurt Freeburg, Barbara Hollard, Chris Wong, Connie Rønhave Laursen, Rune Ouwehand, Arthur C. Microorganisms Review To successfully deliver probiotic benefits to the consumer, several criteria must be met. Here, we discuss the often-forgotten challenges in manufacturing the strains and incorporating them in consumer products that provide the required dose at the end of shelf life. For manufacturing, an intricate production process is required that ensures both high yield and stability and must also be able to meet requirements such as the absence of specific allergens, which precludes some obvious culture media ingredients. Reproducibility is important to ensure constant high performance and quality. To ensure this, quality control throughout the whole production process, from raw materials to the final product, is essential, as is the documentation of this quality control. Consumer product formulation requires extensive skill and experience. Traditionally, probiotic lactic acid bacteria and bifidobacteria have been incorporated in fermented dairy products, with limited shelf life and refrigerated storage. Currently, probiotics may be incorporated in dietary supplements and other “dry” food matrices which are expected to have up to 24 months of stability at ambient temperature and humidity. With the right choice of production process, product formulation, and strains, high-quality probiotics can be successfully included in a wide variety of delivery formats to suit consumer requirements. MDPI 2019-03-17 /pmc/articles/PMC6463069/ /pubmed/30884906 http://dx.doi.org/10.3390/microorganisms7030083 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Review Fenster, Kurt Freeburg, Barbara Hollard, Chris Wong, Connie Rønhave Laursen, Rune Ouwehand, Arthur C. The Production and Delivery of Probiotics: A Review of a Practical Approach |
title | The Production and Delivery of Probiotics: A Review of a Practical Approach |
title_full | The Production and Delivery of Probiotics: A Review of a Practical Approach |
title_fullStr | The Production and Delivery of Probiotics: A Review of a Practical Approach |
title_full_unstemmed | The Production and Delivery of Probiotics: A Review of a Practical Approach |
title_short | The Production and Delivery of Probiotics: A Review of a Practical Approach |
title_sort | production and delivery of probiotics: a review of a practical approach |
topic | Review |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6463069/ https://www.ncbi.nlm.nih.gov/pubmed/30884906 http://dx.doi.org/10.3390/microorganisms7030083 |
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