The Inoculation of Probiotics In Vivo Is a Challenge: Strategies to Improve Their Survival, to Avoid Unpleasant Changes, or to Enhance Their Performances in Beverages
The inoculation of probiotics in beverages (probiotication) requires special technologies, as probiotic microorganisms can experience stress during food processing (acid, cold, drying, starvation, oxidative, and osmotic stresses) and gastrointestinal transit. Survival to harsh conditions is an essen...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-03-01
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| Series: | Beverages |
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| Online Access: | https://www.mdpi.com/2306-5710/6/2/20 |
| _version_ | 1797626552968544256 |
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| author | Barbara Speranza Daniela Campaniello Leonardo Petruzzi Clelia Altieri Milena Sinigaglia Antonio Bevilacqua Maria Rosaria Corbo |
| author_facet | Barbara Speranza Daniela Campaniello Leonardo Petruzzi Clelia Altieri Milena Sinigaglia Antonio Bevilacqua Maria Rosaria Corbo |
| author_sort | Barbara Speranza |
| collection | DOAJ |
| description | The inoculation of probiotics in beverages (probiotication) requires special technologies, as probiotic microorganisms can experience stress during food processing (acid, cold, drying, starvation, oxidative, and osmotic stresses) and gastrointestinal transit. Survival to harsh conditions is an essential prerequisite for probiotic bacteria before reaching the target site where they can exert their health promoting effects, but several probiotics show a poor resistance to technological processes, limiting their use to a restricted number of food products. Therefore, this paper offers a short overview of the ways to improve bacterial resistance: by inducing a phenotypic modification (adaptation) or by surrounding bacteria through a physical protection (microencapsulation). A second topic briefly addressed is genetic manipulation, while the last section addresses the control of metabolism by attenuation through physical treatments to design new kinds of food. |
| first_indexed | 2024-03-11T10:13:04Z |
| format | Article |
| id | doaj.art-a57f084ab58f4427ad650a915f136f19 |
| institution | Directory Open Access Journal |
| issn | 2306-5710 |
| language | English |
| last_indexed | 2024-03-11T10:13:04Z |
| publishDate | 2020-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Beverages |
| spelling | doaj.art-a57f084ab58f4427ad650a915f136f192023-11-16T14:25:40ZengMDPI AGBeverages2306-57102020-03-01622010.3390/beverages6020020The Inoculation of Probiotics In Vivo Is a Challenge: Strategies to Improve Their Survival, to Avoid Unpleasant Changes, or to Enhance Their Performances in BeveragesBarbara Speranza0Daniela Campaniello1Leonardo Petruzzi2Clelia Altieri3Milena Sinigaglia4Antonio Bevilacqua5Maria Rosaria Corbo6Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 7 25, 71122 Foggia, ItalyDepartment of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 7 25, 71122 Foggia, ItalyDepartment of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 7 25, 71122 Foggia, ItalyDepartment of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 7 25, 71122 Foggia, ItalyDepartment of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 7 25, 71122 Foggia, ItalyDepartment of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 7 25, 71122 Foggia, ItalyDepartment of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 7 25, 71122 Foggia, ItalyThe inoculation of probiotics in beverages (probiotication) requires special technologies, as probiotic microorganisms can experience stress during food processing (acid, cold, drying, starvation, oxidative, and osmotic stresses) and gastrointestinal transit. Survival to harsh conditions is an essential prerequisite for probiotic bacteria before reaching the target site where they can exert their health promoting effects, but several probiotics show a poor resistance to technological processes, limiting their use to a restricted number of food products. Therefore, this paper offers a short overview of the ways to improve bacterial resistance: by inducing a phenotypic modification (adaptation) or by surrounding bacteria through a physical protection (microencapsulation). A second topic briefly addressed is genetic manipulation, while the last section addresses the control of metabolism by attenuation through physical treatments to design new kinds of food.https://www.mdpi.com/2306-5710/6/2/20probioticbeveragesstressattenuationphenotypic changesmanipulation |
| spellingShingle | Barbara Speranza Daniela Campaniello Leonardo Petruzzi Clelia Altieri Milena Sinigaglia Antonio Bevilacqua Maria Rosaria Corbo The Inoculation of Probiotics In Vivo Is a Challenge: Strategies to Improve Their Survival, to Avoid Unpleasant Changes, or to Enhance Their Performances in Beverages Beverages probiotic beverages stress attenuation phenotypic changes manipulation |
| title | The Inoculation of Probiotics In Vivo Is a Challenge: Strategies to Improve Their Survival, to Avoid Unpleasant Changes, or to Enhance Their Performances in Beverages |
| title_full | The Inoculation of Probiotics In Vivo Is a Challenge: Strategies to Improve Their Survival, to Avoid Unpleasant Changes, or to Enhance Their Performances in Beverages |
| title_fullStr | The Inoculation of Probiotics In Vivo Is a Challenge: Strategies to Improve Their Survival, to Avoid Unpleasant Changes, or to Enhance Their Performances in Beverages |
| title_full_unstemmed | The Inoculation of Probiotics In Vivo Is a Challenge: Strategies to Improve Their Survival, to Avoid Unpleasant Changes, or to Enhance Their Performances in Beverages |
| title_short | The Inoculation of Probiotics In Vivo Is a Challenge: Strategies to Improve Their Survival, to Avoid Unpleasant Changes, or to Enhance Their Performances in Beverages |
| title_sort | inoculation of probiotics in vivo is a challenge strategies to improve their survival to avoid unpleasant changes or to enhance their performances in beverages |
| topic | probiotic beverages stress attenuation phenotypic changes manipulation |
| url | https://www.mdpi.com/2306-5710/6/2/20 |
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