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Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality
Published on: April 7, 2023
Manufacturing process influences properties of probiotic bacteria
Łukasz Grześkowiak1, Erika Isolauri, Seppo Salminen
1Functional Foods Forum, University of Turku, Itäinen Pitkäkatu, Turku, Finland. ukgrz@utu.fi
The British Journal of Nutrition
|November 10, 2010
Summary
Different sources of the probiotic Lactobacillus rhamnosus GG (L. rhamnosus GG) can significantly alter its properties. This impacts clinical studies and quality control of probiotic products.
Area of Science:
- Microbiology
- Food Science
- Gastroenterology
Background:
- Probiotic strain properties can be influenced by production methods and food carriers.
- This variability may affect clinical trial outcomes.
- Understanding strain consistency is crucial for effective probiotic use.
Purpose of the Study:
- To investigate if Lactobacillus rhamnosus GG (L. rhamnosus GG) properties differ based on product source.
- To assess the impact of strain source on key probiotic characteristics.
Main Methods:
- Isolated fifteen L. rhamnosus strains from probiotic products, including fourteen labeled as L. rhamnosus GG.
- Characterized isolates phenotypically and genotypically.
- Assessed adhesion properties to human intestinal mucus and pathogen exclusion capabilities.
Main Results:
- All isolates confirmed as L. rhamnosus species.
- Most isolates shared identical genetic profiles with the reference L. rhamnosus GG strain.
- While acid tolerance and mucus adhesion were similar, pathogen exclusion varied significantly among isolates.
Conclusions:
- Different sources of the same probiotic strain can exhibit altered properties.
- Strain variability necessitates consideration in clinical research and probiotic product quality control.
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