Some basic role of Probiotics in food

1. ROLE OF PROBIOTICS IN FOOD
INDUSTRY
Submitted By – Sandip Hazra

2. 1. POTENTIAL USE OF BACILLUS COAGULANS IN THE FOOD INDUSTRY
 Among lactic acid bacteria, Lactobacillus and Bifidobacterium are
the most commonly used bacteria in probiotic foods, but they are
not resistant to heat treatment.
 Bacillus coagulans (B. coagulans) has recently attracted the
attention of researchers and food manufacturers, as it exhibits
characteristics of both the Bacillus and Lactobacillus genera.
 B. coagulans 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 out on
the low-cost microbial production of industrially valuable products
such as lactic acid and various enzymes of B. coagulans which
have been used in food production.
 Udi adds the probiotic Bacillus coagulans into their flax, almond,
amaranth and quinoa bars after they’re done baking.

3. 2. 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,
S. cerevisiae cells do (Verstrepen et al. 2006)
• industrial enzymes are produced as heterologous
proteins by recombinant methods (Cherry and
Fidantsef 2003). Certain yeasts have been
developed to produce heterologous proteins
including Kluyveromyces pastoris, S. cerevisiae,
Blastobotrys adeninivorans, Ogataea polymorpha,
K. lactis, Schizosaccharomyces pombe, Yersinia
lipolytica, Pseudozyma spp., and other yeast
species.

4. 3. THE TREATMENT OF CATTLE WITH PROBIOTICS TO
REDUCE THE PRESENCE OF E. COLI
• Cattle are commonly raised as livestock for meat (beef
or veal) and for milk (dairy cattle)
• The treatment of cattle with probiotics to reduce the
presence of E. coli O157:H7 is considered one of the
most promising preharvest food safety interventions
that can contribute to the eradication of this food-borne
pathogen
• Diminishing the ability of E. coli O157:H7 to colonize
cattle would reduce outbreaks of enterohemorrhagic
colitis from meats, milk and water contaminated with
cattle manure.
• Prodiary is a Commercialy available live stock
probiotic culture for Cattle

5. 4. BIFIDOBACTERIA SP. AS ANTIMICROBIAL SURFACE
TREATMENTS IN FISH
• The combination of B. infantis and 0.5% of sodium
acetate extended the shelf life of catfish fillets by 3 d.
• Fish treated with B. infantis and 0.5% of sodium acetate
were highly comparable to fresh fillets in terms of odor
and appearance for up to 6 d.
• Microbiological and sensory qualities of shrimp treated
with 1.5% potassium sorbate and B. breve NCFB 2258
were evaluated by Al-Dagal and Bazaraa.
• Surface treatment of potassium sorbate and B. breve
NCFB 2258 reduced the growth of psychrotropic bacteria
and extended the shelf life of shrimp by 3 d, compared to
the control shrimps.

6. 5. Use of Probiotics on Fruit-based products
Nowadays, there is increasing interest in the development of fruit-juice based probiotic products. The fruit juices
contain beneficial nutrients that can be an ideal medium for probiotics. The fruits are rich in several nutrients
such as minerals, vitamins, dietary fibers, antioxidants, and do not contain any dairy allergens that might
prevent usage by certain segments of the population.
Those characteristics allow the selection of appropriate strains of probiotics to
manufacture enjoyable healthy fruit juice. However, the sensory impact of
probiotic cultures would have different taste profiles compared to the
conventional, nonfunctional products. The different aroma and flavors have been
reported when L. plantarum was added to orange juices which consumers do not
prefer. But if their health benefits information is provided the preference increases
over the conventional orange juices.
The suitability of noni juice as a raw material for the production of probiotics was studied by Wang and others and
found that B. longum and L. plantarum can be optimal probiotics for fermented noni juice. Suitability of
fermented pomegranate juice was tested using L. plantarum, L. delbruekii, L. paracasei, L.
acidophilus. Pomegranate juice was proved to be a suitable probiotic drink as results have shown
desirable microbial growth and viability for L. plantarumand L. delbruekii. Kourkoutas and others
reported that L. casei immobilized on apple and quince pieces survived for extended storage time
periods and adapted to the acidic environment, which usually has an inhibitory effect on survival
during lactic acid production

7. 6. Role of Probiotics in production of supplemented food which acts on HIV and immune function
Children with HIV infections have episodes of diarrhoea and frequently experience malabsorption associated with
possible bacterial overgrowth. Administration of L. plantarum299v can be given safely to immunocompromised hosts,
may have a positive effect on immune response, and has the potential to improve growth and development. The
immune response may further be enhanced when one or more probiotics are consumed together and work
synergistically, as seems to be the case when Lactobacillus is administered in conjunction with Bifidobacteria
The effect of probiotics on the immune response has been comprehensively reviewed
(Perdigon and Alvarez 1992; Tomioka et al. 1992; Malin et al. 1997; McCracken and Gaskins
1999; MacFarlane and Cummings 2002; McNaught et al. 2005). The majority of evidence
from in vitro systems, animal models and humans suggests that probiotics can enhance both
specific and nonspecific immune responses. These effects are believed to be mediated
through activating macrophages, increasing levels of cytokines, increasing natural killer cell
activity and/or increasing levels of immunoglobulins (Perdigon and Alvarez
1992; Ouwehand et al. 2002). The immune system is extremely complex, involving both
cell‐based and antibody‐based responses to potential infectious agents. Immunodeficiency can
result from certain diseases (e.g. cancer, AIDS and leukaemia) or to a lesser extent from more
normal conditions such as old age, pregnancy or stress. Autoimmune diseases (e.g. allergies
and rheumatoid arthritis) can also occur due to misdirected immune system activity.
Further confirmation of enhanced immunity and increased resistance to infection has been demonstrated in both
animals and humans. In the immunodeficient euthymic mouse model, Lactobacillus sp. and Bifidobacteria decreased
disseminated systemic Candida albicans(Wagner et al. 1997). In addition, in a placebo‐controlled trial, children with
cystic fibrosis were found to have reduced severity of pneumonia when Lactobacillus GG was administered
(Goldin et al. 1996; Gorbach et al. 19

8. 7. PROBIOTICS IN FOOD AND VEGETABLES.
The needs of those people suffering from lactose intolerance or hypercholesterolemia and to meet the growing
demand for vegetarian products For this reason, there is an increasing demand for vegetarian probiotic product
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. Some operations such as peeling and cutting performed on minimally processed products can favor
the availability of nutrients, such as sugars, vitamins, and minerals needed for probiotic growth . Lactic acid
bacteria isolated from the same plant can be used as probiotics fruits and vegetables represent health-
promoting foods thanks to the combination of probiotics naturally present in their structure 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.

9. 8. PROBIOTICS IN DAIRY PRODUCTS.
There is evidence that food matrices play an important role in the beneficial health effects of probiotics on the
host Fermented foods, particularly dairy foods, are commonly used as probiotic carriers. Fermented beverages
provide an important contribution to the human diet in many countries because fermentation is an
inexpensive technology which preserves food, improves its nutritional value and enhances its sensory
properties However, the increasing demand for new probiotic products has encouraged the development of
other matrices to deliver probiotics, such as ice cream, infant milk power .
cultures containing Streptococcus salivarius ssp. thermophilus and Lactobacillus delbrueckii ssp. Bulgaricus,
Bifidobacterium longum and Lactobacillus acidophilus, and verified that culture bacteria did not decrease in
the yogurt during frozen storage. Also, the presence of probiotic bacteria did not alter the sensory
characteristics of the ice cream. The ice cream matrix may offer a good vehicle for probiotic cultures due to its
composition, which includes milk proteins, fat and lactose, as well as other compounds. Moreover, its frozen
state contributes to its efficiency. However, a probiotic ice cream product should have relatively high pH values
–5.5 to 6.5, in order to favor an increased survival of lactic cultures during storage. The lower acidity also
results in increased consumer acceptance, especially among consumers who prefer milder Products.

10. Growth of a probiotic yeast, Saccharomyces boulardii, in association with the bio-yogurt microflora, which is
done by incorporating the yeast into commercial bio-yogurt, has been suggested as a way to stimulate growth of
probiotic organisms and to assure their survival during storage.
the ability of probiotic yeast to grow and survive in dairy products, namely bio-yogurt, UHT yogurt and UHT
milk. S. boulardii was incorporated into these dairy products and stored at 4 ºC over a 4-week period. It was
observed that the probiotic yeast species, S. boulardii, had the ability to grow in bioyogurt and reach maximum
counts exceeding 107 CFU g-1. The number of yeast populations was substantially higher in the fruit-based
yogurt, mainly due to the presence of sucrose and fructose derived from the fruit. Despite the inability of S.
boulardii to utilize lactose, the yeast species utilized available organic acids, galactose and glucose derived from
bacterial metabolism of the milk sugar lactose present in the dairy products.

11. 9. Probiotics Use As Bio Preservatives
Probiotic bacteria have long been known to control spoilage, dating back to 6,000
BC, when Neolithic herdsmen in Central Asia used animal stomachs to carry milk.
The containers’ natural enzymes turned the milk to yoghurt and kept it edible much
longer, even in the hot sun, thanks to natural competitive enhancement. Simply put,
the good bacteria proved adept at outcompeting spoilage and pathogenic agents.
It is also known that Genghis Khan gave his warriors greater strength and stamina
than mostly grain-fed enemy troops by feeding them horse milk yoghurt, placing the
Mongol emperor among the earliest documented proponents of probiotic health
benefits in functional foods.
The result: his solders were stronger, had more stamina, better oral health and
greater immunity because of their yoghurt-centric diet.
Similar to yoghurt, kefir is a fermented milk drink that dates back 2,000 years to the
shepherds of the Caucasus mountains, who discovered a pleasant effervescent
effect in the milk they carried in leather pouches.
Kefir is today enjoying unprecedented popularity, driven by booming demand for
probiotics, quickly transitioning it from an obscure health beverage to one now sold
in grocery stores everywhere.
Probiotics are also naturally found in fermented non-dairy products such as
sauerkraut, Kimchi, miso soup and kombucha tea.

12. 10. OPPORTUNITIES FOR PROBIOTICS IN MEAT
Interestingly, meats have proven a better substrate for probiotics than many of these traditional products because
meat proteins buffer stomach acid.
This protects beneficial microorganisms, enabling them to survive powerful stomach acids in order to do their
important work.
Probiotic bacteria occur naturally in many European dry-cured sausages, and can allow for years of storage without
refrigeration. Still, probiotics are novel as a functional additive to meats.
By exploiting the antimicrobial capabilities of beneficial microorganisms, bio-preservation continues to gain
popularity as a means of extending shelf-life through technological enhancements of functions that have proven
effective for thousands of years.
And in recognising that the use of bio-preservation methods is not merely less harmful to our wellbeing than
chemical preservation, but in some cases can deliver numerous health benefits, it becomes even more clearly a
worthy option for shelf-life extension.

13. REFERENCES
1. https://www.intechopen.com/books/probiotics/recent-application-of-probiotics-in-food-and-
agricultural-science
2. https://apfoodonline.com/industry/preserving-naturally-with-probiotics/
3. file:///C:/Users/Intel/Downloads/ackerberg_use_2012.pdf
4. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3671701/
5. https://www.dairynutrition.ca/scientific-evidence/roles-on-certain-health-conditions/probiotic-
milk-products-and-digestive-health
6. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5490594/
7. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC104601/
8. https://www.scitechnol.com/peer-review/probiotic-use-of-yeast-saccharomyces-cerevisiae-in-
animal-feed-BbCv.php?article_id=7094
9. https://www.ncbi.nlm.nih.gov/pubmed/29899254