Probiotics production and alternative encapsulation methodologies to improve their viabilities under adverse environmental conditions

Abstract

Probiotic products are dietary supplements containing live microorganisms producing beneficial health effects on the host by improving intestinal balance and nutrient absorption. Among probiotic microorganisms, those classified as lactic acid bacteria are of major importance to the food and feed industries. Probiotic cells can be produced using alternative carbon and nitrogen sources, such as agroindustrial residues, at the same time contributing to reduce process costs. On the other hand, the survival of probiotic cells in formulated food products, as well as in the host gut, is an essential nutritional aspect concerning health benefits. Therefore, several cell microencapsulation techniques have been investigated as a way to improve cell viability and survival under adverse environmental conditions, such as the gastrointestinal milieu of hosts. In this review, different aspects of probiotic cells and technologies of their related products are discussed, including formulation of culture media, and aspects of cell microencapsulation techniques required to improve their survival in the host.

Keywords:

• Probiotics
• lactic acid bacteria
• fermentation technologies
• cell microencapsulation

Disclosure statement

The authors declare no conflicts of interest. The authors alone are responsible for the content and writing of this article.

Funding

This work was supported by grants from Brazilian Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES).