Ligilactobacillus salivarius functionalities, applications, and manufacturing challenges

Area of Science:

• Microbiology
• Food Science
• Probiotics

Background:

• Ligilactobacillus salivarius is a lactic acid bacterium with demonstrated probiotic properties, including antimicrobial and immunomodulatory effects.
• Despite its potential, few strains are commercially produced due to challenges in surviving manufacturing and stabilization processes.
• Many promising strains remain underutilized in industrial settings.

Purpose of the Study:

• To review the known functionalities and applications of L. salivarius.
• To critically evaluate literature on L. salivarius manufacturing, focusing on bacterial quality throughout production and stabilization.
• To identify challenges and future research directions for industrial-scale production and preservation.

Main Methods:

• Literature review and critical analysis of existing studies on L. salivarius.
• Evaluation of data concerning manufacturing processes and their impact on bacterial viability.
• Synthesis of information on degradation and preservation mechanisms.

Main Results:

• L. salivarius possesses diverse beneficial properties, but commercialization is limited.
• Production and stabilization processes significantly impact L. salivarius viability.
• Understanding degradation and preservation mechanisms is crucial for industrial application.

Conclusions:

• There is a need to overcome production and stabilization challenges to fully exploit L. salivarius probiotic potential.
• Further research into preservation mechanisms is essential for improving industrial-scale manufacturing and long-term stability.
• These findings may also inform the production of other probiotic microorganisms.