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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...

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Autores principales: Fenster, Kurt, Freeburg, Barbara, Hollard, Chris, Wong, Connie, Rønhave Laursen, Rune, Ouwehand, Arthur C.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
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.
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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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