Title: Fermentation technologies for the production of probiotics with high viability and functionality
Authors : Lacroix, Christophe
Yildirim, Selçuk
Published in : Current Opinion in Biotechnology
Volume(Issue) : 18
Issue : 2
Pages : 176
Pages to: 183
Publisher / Ed. Institution : Elsevier
Issue Date: 2007
License (according to publishing contract) : Licence according to publishing contract
Type of review: Peer review (Publication)
Language : English
Subjects : Fermentation; Probiotic
Subject (DDC) : 660: Chemical engineering
Abstract: There is growing scientific evidence supported by mechanistic and clinical studies that probiotics can provide health benefits. As probiotics are highly sensitive to many environmental factors, and because the propagation of many strains of intestinal origin is not straightforward, most commercial strains are selected on the basis of their technological properties — ruling out some strains with promising health properties. To date, probiotic production has almost exclusively been carried out using conventional batch fermentation and suspended cultures, in some cases combined with the use of sublethal stresses to enhance cell viability, the addition of protectants or microencapsulation to provide cell protection. However, other less conventional fermentation technologies, such as continuous culture and immobilized cell systems, could have potential for enhancing the performance of these fastidious organisms. These technologies might be employed to develop strains with improved physiology and functionality in the gut and to enlarge the range of commercially available probiotics, as well as expanding product applications.
Departement: Life Sciences and Facility Management
Organisational Unit: Institute of Food and Beverage Innovation (ILGI)
Publication type: Article in scientific Journal
DOI : 10.1016/j.copbio.2007.02.002
ISSN: 0958-1669
URI: https://digitalcollection.zhaw.ch/handle/11475/7066
Appears in Collections:Publikationen Life Sciences und Facility Management

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