Probiotic bacteria viability

Talwalkar A, Kailasapathy K (2004) The role of oxygen in the viability of probiotic bacteria with reference to L. acidophilus and Bifidobacterium spp. Curr Issues Intest Microbiol 5 1-8... 

Mohammadi, R. Mortazavian, A. M. Khosrokhavar, R. da Cruz, A. G., Probiotic ice cream Viability of probiotic bacteria and sensory properties. Annals of Microbiology (2011) 61,411-424. 

Probiotic bacteria have an enhanced viability and resistance to adverse environmental conditions for they are in the form of a biofilm on a phyto-carrier (Fig. 23.1). The pieparations contain enzymes cellulase, amylase, complex of proteases, lipase, as well as or nic acids, biologically active substances, vitamins, amino acids, immunoactive peptides - products of probiotics metabolism. The preparations comprise phyto-particles that are a cellulose microsoibent. 

Cryoprotectants are normally used to improve cell stability during, and cell viability after, the freeze-drying of probiotic bacteria. Complex ingredients such... 

Akin, M.B., Akin, M.S., and Kirmaci, Z. (2007) Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream. Food Chem 104, 93-99. 

Iyer, C., and Kailasapathy, K. (2005). Effect of co-encapsulation of probiotics with prebiotics on increasing the viability of encapsulated bacteria under in vitro acidic and bile salt conditions and in yogurt. J. FoodSci. 70, M18-M23. 

First, a probiotic must be alive when administered. Viability of the probiotic strains is essential for their persistence in the gut only live bacteria may be able to pass the gastric and ileal environments and then reproduce themselves in the large intestine. Probiotics that remain viable upon reaching the target body site are more likely to be metabolically active and exercise fimctions with the potential to influence human physiology and confer a health benefit. 

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