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Related Concept Videos

Probiotics01:22

Probiotics

Probiotics are live, non-pathogenic microorganisms that confer health benefits by modulating the gut microbiota. The human gastrointestinal tract harbors a complex microbial ecosystem, and the balance of this microbiota is crucial for digestive and systemic health. Among the most extensively studied and utilized probiotics are species formerly classified within the genera Lactobacillus and Bifidobacterium. These organisms not only naturally colonize the human gut but are also consumed through...
Production of Antibiotics01:27

Production of Antibiotics

Penicillin, one of the earliest and most widely used antibiotics, is produced industrially by the filamentous fungus Penicillium chrysogenum. Large stirred-tank bioreactors ranging from tens to hundreds of thousands of liters maintain tightly controlled temperature, pH, and dissolved oxygen conditions to support fungal metabolism and maximize antibiotic yield. Penicillin is a secondary metabolite, synthesized primarily during the stationary growth phase, which requires a carefully managed...
Scale-Up Processes01:14

Scale-Up Processes

The scale-up of microbial fermentation processes is essential in industrial biotechnology, allowing the transition from laboratory-scale experiments to commercial-scale production while aiming to maintain product yield and quality. This process requires meticulous adjustment of equipment design, process parameters, and contamination control strategies to accommodate increasing culture volumes.At the laboratory scale, cultures are typically maintained in 1 to 10-liter glass or autoclavable...
Microorganisms in Agriculture and Food industry01:27

Microorganisms in Agriculture and Food industry

Microorganisms play a crucial role in agriculture and the food industry, contributing to soil fertility, crop protection, and food production. Their functions range from nitrogen fixation and biopesticide production to fermentation and food preservation, making them indispensable to sustainable farming and food safety.Role in AgricultureNitrogen-fixing bacteria, such as Rhizobium (symbiotic) and Azotobacter (free-living), convert atmospheric nitrogen into ammonia through biological nitrogen...
Production of Pharmaceuticals01:30

Production of Pharmaceuticals

Industrial insulin production uses genetically engineered E. coli expressing a proinsulin gene controlled by a tryptophan promoter and containing a methionine linker for later cleavage. The cells also carry ampicillin resistance for selective growth. Seed cultures are stored at −80 °C and production begins by thawing a small amount to inoculate starter cultures, which are progressively scaled to a 50,000-L bioreactor. In the bioreactor, E. coli grow in nutrient-rich media under sterile, tightly...
Upstream Processing01:27

Upstream Processing

Upstream processing represents a critical phase in biomanufacturing, wherein biological systems such as microorganisms, mammalian cells, or insect cells are cultivated to produce therapeutic proteins, vaccines, enzymes, or other biologically derived products. This phase encompasses all steps from the selection and genetic manipulation of the production organism to the cultivation of cells in bioreactors under tightly controlled environmental conditions.Host Selection and Genetic OptimizationThe...

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Updated: Jun 2, 2026

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
08:38

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Published on: September 10, 2016

Probiotics from an industrial perspective.

Sofia D Forssten1, Connie W Sindelar, Arthur C Ouwehand

  • 1Danisco Bioactives, Health & Nutrition, Sokeritehtaantie 20, 02460 Kantvik, Finland. sofia.forssten@danisco.com

Anaerobe
|May 10, 2011
PubMed
Summary

Consumers seek healthy probiotic products for maintaining health. Selecting the right probiotic strain involves ensuring genetic stability, survival, and proper food matrices for maximum benefit.

Area of Science:

  • Microbiology and Food Science
  • Functional Foods and Nutraceuticals

Background:

  • Growing consumer demand for healthy products has increased the popularity of probiotics.
  • Probiotics, primarily Lactobacillus and Bifidobacterium strains, are natural components in supplements and functional foods, especially fermented dairy.
  • A strain must have documented health benefits to be classified as a probiotic.

Purpose of the Study:

  • To outline essential considerations for selecting effective probiotic strains.
  • To emphasize the importance of strain properties and food matrices for probiotic viability and efficacy.

Main Methods:

  • Review of key criteria for probiotic strain selection, including genetic stability and technical properties.
  • Analysis of the impact of food matrices and production processes on probiotic survival.

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Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality
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Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality

Published on: April 7, 2023

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Last Updated: Jun 2, 2026

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
08:38

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Published on: September 10, 2016

Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality
05:45

Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality

Published on: April 7, 2023

  • Discussion of survival within the product as a prerequisite for probiotic health benefits.

    • Main Results:

    • Probiotic efficacy is contingent upon specific strain characteristics.
    • Food matrices and processing significantly influence probiotic viability.
    • Survival of probiotic strains within the food product is critical for delivering health benefits.

    Conclusions:

    • Careful selection of probiotic strains, considering genetic stability and survival, is essential.
    • Optimizing food matrices and production processes is crucial for maintaining probiotic viability.
    • Ensuring probiotic survival in the product is a fundamental requirement for consumer health benefits.