Document Type : Review article
Authors
1
Department of Pathobiology, Faculty of Veterinary Medicine, Amol University of Special Modern Technologies, Amol, Iran.
2
Department of Biology, NT. C, Islamic Azad University, Tehran, Iran.
3
Department of Food Science and Technology, Faculty of Biological Sciences, North Tehran Branch, Islamic Azad University, Tehran, Iran.
4
Department of Biology, North Tehran Branch, Islamic Azad University, Tehran, Iran.
5
Department of Fisheries, Faculty of Natural Resources, University of Tehran, Karaj, Iran.
Abstract
Given the increasing importance of probiotic products in promoting human health, maintaining the viability of probiotic strains, particularly Lactobacillus, throughout the production and storage process is a major challenge in this industry. Probiotics are live microorganisms whose consumption can help regulate and strengthen the digestive and immune systems, as well as be beneficial in the prevention and treatment of certain diseases. Several factors, including environmental conditions, the nature of the product, and the intrinsic characteristics of the strains, affect the survival of these bacteria. This review article provides a comprehensive and detailed examination of various methods for enhancing the viability of Lactobacillus strains in probiotic food products. The survival of probiotic bacteria is of paramount importance because their positive effects on human health depend on their survival during processing, storage, and until consumption. This study examines advanced techniques and methods such as microencapsulation, the use of appropriate packaging, optimization of storage temperature, and the application of protective additives like prebiotics. This article aims to evaluate and analyze the effectiveness of these methods in increasing the viability of Lactobacillus bacteria when exposed to various industrial conditions and to examine the impact of these strategies on the shelf life of probiotic food products. This study can lead to the development of more efficient probiotic food products with broader health benefits and create new perspectives for future research and the improvement of industrial processes.
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