use of probiotics and prebiotics in food industries

1. use of probiotics and prebiotics
in food industries
Presenter Name : Rittwik koushik dash
P.I.D No. : 17BSFTH025
Semester : 7th
Stream : B.Sc. Food(Hons.) Technology
University : SHUATS, PRAYAGRAJ, U.P

2. CONTENTS : -
 Definition
 Characteristics of probiotic
 Use of probiotic in food industries
 Advantages and disadvantages of probiotic
 Characteristics of prebiotic
 Use of prebiotic in food industries
 Advantages and disadvantages of prebiotic

3. Definition : -
 Probiotics are live microorganisms that are intended to have
health benefits when consumed or applied to the body.
 Generally it improving or restoring the gut flora.
 Prebiotics are compounds in food that induce the growth or
activity of beneficial microorganisms such as bacteria and
fungi.
 These are non-digestible food ingredient that beneficially
affects the host by selectively stimulating the growth and/or
activity of one or a limited number of bacteria in the colon,
and thus improves host health.

4.  Able to survive the passage through the digestive system.
 Able to attach to the intestinal epithelia and colonize.
 Able to Maintain good viability.
 Able to utilize the nutrients and substrates in a normal
diet.
 Non-pathogenic and non-toxic.
 Capable of exerting a beneficial effect on the host
Characteristics of probiotic : -

5. Use of Probiotic in food industries :-
 Potential use of bacillus coagulants in the food industry
• Among lactic acid bacteria, Lactobacillus and Bifido bacteriurn are the
most commonly used bacteria in probiotic foods, but they are not resistant
to heat treatment. ).
• Bacillus coagulants (B. coagulants) has recently attracted the attention of
researchers and food manufacturer, as it exhibits characteristics of both the
Bacillus and Lactobacillus genera.
• B. coagulants is a spore forming bacterium which is resistant to high
temperatures with its probiotic activity.
• In addition, a large number of studies have been carried on the low cost
microbial production of industrially valuable products such as lactic acid
and various enzymes of B. coagulants which have been used in food
production.

6. Use of Probiotic in food industries :-
 Enzymes production from probiotics yeast that are added as food additives
• Among food components, enzymes serve as living catalysts for chemical
reactions, which can be beneficial or detrimental during food processing.
• some yeast enzymes have been introduced into the food industries.
Although yeasts, in general, do not have the 'generally regarded as safe
(GRAS) status.
• Industrial enzymes are produced as heterologous proteins by recombinant
methods.
• Certain yeasts have been developed to produce heterologous proteins
including Eluyveromyces pastmis, S. cerevisiae, Blastobotrys
adeninivomns, Ogataea palymorpha, K laths, Schizosaccharomyces pombe,
Yersinia lipalytica, Pseudozyma spp., and other yeast.

7. Use of Probiotic in food industries :-
 Probiotics in food and vegetables.
• Foods based on fruit and vegetables, such as fruit and vegetable juices,
represent a new potential carrier and source of probiotic microorganisms.
• The microorganisms enter the pores, cracks, and lesions of the surface of the
fruits.
• Lactic acid bacteria isolated from the same plant can be used as probiotics fruits
and vegetables represent health-promoting foods.
• Strains of Lactobacillus have been used in this regard for the production of a
beverage made of single and mixed fermented cereals.
• The microorganisms survived producing a large amount of lactic acid However,
this large production of lactic acid and other organic acids shows that the
enrichment of food with probiotics can have a negative effect on its sensory
characteristics.

8. Advantages and Disadvantages :-
Advantages Disadvantages
a. Multiple Mechanisms of Action
b. Resistance is Infrequent
c. Use May Reduce Exposure to Antibiotics
d. Delivery of Microbial Enzymes
e. Well Tolerated
f. Benefit to Risk Ration is Favorable
a. They can trigger an allergic reaction.
b. They might cause mild stomach problems.
c. Having an immune system problem or
another serious health condition, you may
have a greater chance of issues.
d. Few Controlled Trials
e. Persistence Possible
f. Infection Possible

9. Characteristics of prebiotic : -
— Prebiotics are commonly referred to as dietary fiber. However, it
should be noted that not all dietary fibers may be probiotics.
— Specifically, such a food component must fulfil the following
criteria (Roberfroid, 2001):
 Stability under acidic conditions in the stomach and the small
colon;
 Resistance to enzymatic digestion;
 Hydrolysis and fermentation by colonic bacteria and Selective
stimulation of growth of a limited number of beneficial colonic
microorganisms.

10. Use of Prebiotic in food industries : -
 In foods they affect considerably by
improving organoleptic characteristics,
enhancing both taste and mouth feel.
 It can be used to offer a double benefit such
as an improved organoleptic quality and a
better-balanced nutritional composition.
 Presently known prebiotics and prebiotic
candidates are nondigestible
oligosaccharides.
 As fiber ingredients the use of inulin and
nondigestible oligosaccharides is simple
and often leads to enhance taste and
texture.
 It is used in different foods such as in baby
foods, cakes, biscuits, chocolates, sugar

11. Use of Prebiotic in food industries : -
 Prebiotics in cheese
• Addition of prebiotics to a probiotic cheese (made
using starter + probiotics) fastest fermentation and high
lactic acid production.
• Addition of prebiotic compounds in probiotic cheese is
advantageous so far as functional CLA compounds are
concerned plus an enhanced nutritional quality.
• Cheese made from the combination of different
prebiotics and probiotics shows potential functional
petit-suisse cheese.

12. Use of Prebiotic in food industries : -
 Prebiotics in dairy fruit beverages
• Guergoletto et al. evaluated the
survival of Lactobacillus casei
(LC1) when adhered to
dehydrated prebiotic fibers.
• Probiotic oat bran added to a
dairy fruit beverage was well
accepted by consumers.

13. Use of Prebiotic in food industries : -
 Prebiotics in cereals
• Prebiotic activity of cereal derived
arabinoxylan oligosaccharides (AXOS).
• prebiotic gluten free breads have softness,
traditional bread aroma, sweetness and
crumb color are the most desired sensory
properties .
• Biscuits added with FOS and PHGG have a
significant increase in faecal bifidobacterial
numbers.

14. Use of Prebiotic in food industries : -
 Prebiotics in fermented milk
• The total solid content of the prebiotic
fermented milk is higher with the addition
of inulin, also increased its acidity.
• The prebiotic fermented milk has greater
thixotropy and the hysteresis got lowered
with an increase in the temperature.
• The inulin addition in a product resulted
with a greater tendency toward a greenish
coloration,

15. Advantages and Disadvantages :-
Advantages Disadvantages
a. Easy to store.
b. Most do not require refrigeration
c. Readily available in natural forms in
your local grocery store
d. Excellent value for money
e. Easy to include in your normal diet – in
fact you may already unknowingly be
eating several excellent sources of
prebiotics!
a. gastro-intestinal problems.
b. abdominal bloating

16. CONCLUSION :-
 Prebiotics and probiotics have a noteworthy effect on
human health and have greater potential for
incorporation into a broader range of common
foodstuffs as they have both technical as well as
nutritional properties.

17. Reference :-
 https://www.webmd.com/digestive-
disorders/probiotics-risks-benefits#1
 https://www.longdom.org/open-
access/health-benefits-and-application-of-
prebiotics-in-foods-2157-7110-
1000433.pdf
 https://slideplayer.com/slide/5071464/
 https://slideplayer.com/slide/5071463/