Caister Academic Press

Viability and stability of bifidobacteria in commercial preparations

Kamila Goderska and Catherine Stanton
from: Bifidobacteria: Genomics and Molecular Aspects (Edited by: Baltasar Mayo and Douwe van Sinderen). Caister Academic Press, U.K. (2010)


Probiotic bacteria, including species of Lactobacillus and Bifidobacterium, have been associated with numerous health benefits. As a result, the global market for probiotic products is continuously growing and food products enriched with probiotic bacteria are one of the most successful categories of functional foods. However, incorporating probiotic bacteria into food matrices poses significant technological challenges, and can be difficult due to the various stresses imposed on the probiotic strains during food processing. Bifidobacteria in particular are sensitive microorganisms with low survival upon exposure to stresses, e.g. acid and temperature stress and oxygen exposure, encountered during their production, storage and consumption. Furthermore, incompatibility of the probiotic culture with the starter culture(s) used for the probiotic food fermentation may be a cause of further problems. So far, the use of probiotic bacteria is largely restricted to refrigerated fermented dairy products, where consumer health concerns, the traditional healthy image of dairy foods and the positive taste perceptions associated with these products are key catalysts driving this sector. However, non-dairy based vehicles such as fruit juices and soy-based products are also gaining popularity for delivery of probiotic bacteria. This review focuses on the behaviour of bifidobacteria in food matrices of both dairy and non-dairy origin, and examines recent advances in strategies to enhance bifidobacterial viability and stability during the processing and storage of probiotic products read more ...
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