Production probiotics

A recent survey of consumer attitudes and viewpoints found that the majority of U.S. consumers believe that natural substances in food can play a role in disease prevention (104). The designer foods movement to modify food components is broad and promotes increased uses of natural source phytochemicals bioflavonoids fiber, calcium, and/or vitamin-enriched milks and cereal products probiotic yogurt, and isotonic beverages in addition to meat and eggs (105). 

In both instances, the product is usually cooled throughout storage, an important parameter that allows cultures of good bacteria to be added. This is the best format for getting your probiotic food value from fruit products (probiotic means that it contains added healthful bacteria to complement the billions already existing in your intestinal system). Two major manufacturers offer products worth sampling ... 

Yogurt and fermented dairy products Probiotics Improve gastrointestinal health... 

Lactic acid production Probiotics produce lactic acid, which acts to reduce the gut pH, inhibiting the growth of pathogenic bacteria, which prefer a more alkaline environment. 

G. (2014) Kefir a multifitceted fermented dairy product. Probiot. Antimicrob. Proteins, 6, 123—135. 

In fermented probiotic dairy products, probiotics are usually accompanied by starter cultures such as Lactobacillus delbrueckii subsp. bulgaricus and/or Staphylococcus thermophilus. There are two main reasons for the inclusion of starter cultures in a probiotic product. The first is technological starter cultures provide sttucture and flavour to the product. In addition, starter cultures support functionality some probiotics do not grow well as a pure culture in mUk and grow better in symbiosis with a starter culture. 

Besides fresh fermented dairy products, probiotics can be included in nonfermented milk such as the so-called sweet acidophilus mUk . The milk is not sweet in the sense of sweet taste, but is referred to as such because it is not sour (Mcdonough, Hitchins, Wong, Wells, Bodwell, 1987). 

Nielsen B, Gmakan GC, Unlu G (2014) Kefir a multifaceted fmmemed dairy product. Probiotics Antimicrob Prot 6 123-135... 

To ensure the safety of food products, representative samples must be inspected so that foodborne bacteria can be identified.15,18,19 Bacteria producing heat-stable enterotoxins, such as Staphylococcus aureus, may be identified by biochemical and serological techniques.20,21 Molecular methods are now widely used for the identification of many pathogenic foodborne bacteria,15,22,23 In addition bacteria used as starter cultures for cheese, yogurt, other fermented foods and beverages, and probiotic dietary supplements may be identified for quality assurance.22,24,25... 

This chapter reports the progress made in the development of probiotic, prebiotic and other preventative treatments for gastrointestinal diseases, which have potential for use in organic and low input monogastric livestock production systems. Most of the results discussed focus on research with pigs, but most results should be transferable to other monogastric animals including poultry. 

The main species currently considered or used for the development of probiotic products in pig and poultry are L. reuteri, L. acidophilus, L. rhamnosus, L. plantarum, L. delbrueckii subsp. bulgaricus, L. lactis and L. brevis (Massi et al 2006 Bilgili and Moran, 1990). 

The effect of probiotic use in chicken production has also been studied by several groups. For example, Kralik el al. (2004) have studied the effect of adding probiotics to the drinking water of avian broilers. They reported an increase of live weights of broilers, an improvement in feed conversion ratios and lower population densities of the pathogenic bacteria E. coli and Staphylococcus aureus in the intestinal contents. 

Fialho E.T., Vassalo M., Lima J.A.F. and Bertechine A.G. (1998). Probiotics utilization for piglets from 10 to 30 kg (performance and metabolism assay) , in Proceedings Contributed Papers - Vol. 1. The 8th World Conference on Animal Production. June 28-July 4, 1998, Seoul National University, Seoul, Korea, 622-623. 

The effects of diet on poultry health need to be investigated in organic production, especially with the prohibition of antibiotics. The research to date indicates that probiotics and prebiotics are not as effective as antibiotics and more effective alternatives have to be discovered. 

Parvez, S., Malik, K.A., Ah Kang, S., and Kim, H.-Y. 2006. Probiotics and their fermented food products are beneficial for health. JAppl Microbiol 100 1171-1185. 

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