Advances in Probiotic Technology

380 Pages·2016·11.363 MB·English

by  Foerst, Petra, Santivarangkna, Chalat

Advances in Probiotic
Technology
© 2016 by Taylor & Francis Group, LLC
© 2016 by Taylor & Francis Group, LLC
Advances in Probiotic
Technology
Editors
Petra Foerst
Lehrstuhl für Verfahrenstechnik disperser Systeme (VDS)
Maximus-von-Imhof-Forum 2
Freising . Germany
Chalat Santivarangkna
Institute of Nutrition, Mahidol University
Nakhon Pathom
Thailand

p,
A SCIENCE PUBLISHERS BOOK
© 2016 by Taylor & Francis Group, LLC
GL--Prelims with new title page.indd ii 4/25/2012 9:52:40 AM
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© 2016 by Taylor & Francis Group, LLC
Preface
The development and application of probiotics in the past was oriented toward
pharmaceuticals or limited to traditional probiotic foods such as yoghurt. However,
these days application of probiotics has been extended to novel functional foods that
are targeted at the general population. We both have been working at the Technische
Universität München together for a decade in the fi eld of fermentation and drying
technology of probiotics and are convinced that these fi elds of research are very vital
and will increase in the future along with this trend. Novel probiotic foods require,
for example, novel probiotic strains, appropriate cultivation process, and effi cient
preservation methods that fi t to the new food matrices or food production processes.
Despite the availability of huge amount of scientifi c literature related to health benefi ts,
little effort has been made to put together insight related to these technological and
biotechnical aspects of probiotics. This is why the book “Advances in Probiotic
Technology” was initiated by us.
The aim of this book is to attract and engage key experts in the fi eld of probiotic
technology to assemble the latest advances and trends in technology and biotechnology
of probiotics into a book. The focus of this book is to present the state-of-the art
technology for isolation and characterisation of probiotics as well as the production
process of probiotic cell concentrate including fermentation, freezing and drying,
storage and microencapsulation. A part of the book is dedicated to the use of probiotics
in different food products. We are convinced that the probiotic technology is still in its
infancy and will become more important in future when the role of microorganisms
in the gut is better understood and specifi c probiotic effects of individual strains are
elucidated.
The book comprises 18 chapters, that are divided in four parts. The chapters are
arranged in such a way that it resembles the probiotic production process, i.e., starting
from upstream to downstream processing, and ending with today’s application of
probiotics in food matrices.
Part I deals with screening and isolation of probiotics, novel probiotic strains,
and cultivation and fermentation processes. Part II deals with molecular techniques
used for the identifi cation and enumeration of probiotics, analysis of functionalities
of probiotics and of gut microbiota, and genetic engineering of probiotics. Part III
deals with drying and storage of probiotics, as well as control of the processes. Next
to the state-of-the art freeze drying process for drying probiotics, alternative, more
economical processes and industrial aspects of probiotic production are addressed.
Part IV will deals with application of probiotics in dairy and non-dairyproducts as
well as on microencapsulation technology.
© 2016 by Taylor & Francis Group, LLC
vi Advances in Probiotic Technology
Each chapter is written by leading experts and will provide not only up-to-date
developments and information but also viewpoints on the topics.
We would like to express our gratitude to all authors who contributed to this book
and hope that the book will prove to be essential to researchers, technologists and
industry professionals in the fi eld of probiotics.
Petra Foerst
Chalat Santivarangkna

© 2016 by Taylor & Francis Group, LLC
Contents
Preface v
Part I: Probiotic Cells and The Cultivation
1. Isolation, Identifi cation and Characterisation of Potential 3
New Probiotics
Endo A. and Gueimonde M.
2. A Survey on Established and Novel Strains for Probiotic Applications 26
Salvetti E., Torriani S. and Felis G.E.
3. Probiotic Cell Cultivation 45
Santos M., Tymczyszyn E., Golowczyc M., Mobili P. and Gomez-Zavaglia A.
4. Probiotics as Cell Factories for Bioactive Ingredients: Focus on 77
Microbial Polysaccharides and Health Benefi cial Effects
London L.E.E., Ross R.P., Fitzgerald G.F., Shanahan F., Caplice N.M. and
Stanton C.
Part II: Molecular Aspects and Related Techniques
5. Identifi cation and Enumeration of Probiotics 103
Heller K.J. and Meske D.
6. Investigation of Probiotic Functionalities by Proteomics 115
Mazzeo M.F. and Siciliano R.A.

7. Requirements for a Successful Future of Probiotics 139
Hörmannsperger Gabriele
8. High-throughput Techniques for Studying of Gut Microbiota 146
Rousseau C. and Butel M.
9. Engineering of Probiotics for Technological and Physiological 168
Functionalities
Sleator R.D.
© 2016 by Taylor & Francis Group, LLC
viii Advances in Probiotic Technology
Part III: Preservation of Probiotics
10. Freezing of Probiotic Bacteria 179
Béal C. and Fonseca F.
11. Freeze-drying of Probiotics 213
Aschenbrenner M., Foerst P. and Kulozik U.
12. Alternative Drying Processes for Probiotics and Starter Cultures 242
Foerst P.
13. Industrial Aspects of Probiotic Production 256
Clausen A. and Grøn S.
14. Process Analytical Technology (PAT) in Freeze Drying 264
Fissore D.
15. Storage Stability of Probiotic Powder 286
Santivarangkna C.
Part IV: Applications of Probiotics
16. Encapsulation in Milk Protein Matrices and Controlled Release 313
Würth R., Foerst P. and Kulozik U.
17. Novel Dairy Probiotic Products 338
Shah N.P.
18. Non-Dairy Probiotic Products 356
Abu-Ghannam N. and Rajauria G.
Index 375

© 2016 by Taylor & Francis Group, LLC
PPAARRTT II
Probiotic Cells and
The Cultivation
© 2016 by Taylor & Francis Group, LLC
CCHHAAPPTTEERR 11
Isolation, Identification and
Characterisation of Potential
New Probiotics
Akihito Endo1,* and Miguel Gueimonde2
Introduction
Probiotics are defi ned by FAO/WHO (2002) as live microorganisms, which when
administered in adequate amounts confer a health benefi t on the host. A number of
bacterial strains (and sometimes yeast strains) have been characterised, proposed
and applied in food matrices as human probiotics. These probiotics have been shown
to be benefi cial for treatment and prevention of allergies, irritable bowel syndrome,
infl ammatory bowel disease, viral diarrhoea and constipation, immune modulation
and promotion of oral health by intervention studies (reviewed by Collado et al.
2009). The majority of probiotics in use are classifi ed in the genera Bifi dobacterium
and Lactobacillus (Ouwehand et al. 2002a). Lactobacillus spp. are members of the
lactic acid bacteria (LAB) group, and other members of the group, e.g., Leuconostoc,
Pediococcus, Enterococcus, Lactococcus and Oenococcus, are also assessed on the
basis of their probiotic properties mainly by in vitro studies. Bifi dobacterium spp. share
some similar characteristics to LAB but differentiate from LAB on their phylogenetic
positions and high GC content in their genomes. These organisms usually originate in
human faeces, breast-milk, and fermented and non-fermented foods. However, these
origins usually have complex microbiota, and sometimes target organisms are not
1 Department of Food and Cosmetic Science, Department of Bioindustry, Tokyo University of Agriculture,
Hokkaido, Japan.
E-mail: [email protected]
2 Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de
Asturias (IPLA-CSIC), Villaviciosa, Spain.
E-mail: [email protected]
* Corresponding author
© 2016 by Taylor & Francis Group, LLC