Amir M. Mortazavian
Associate Professor, National Nutrition and Food Technology Research Institute, Iran
Title: Isolation of very tolerant probiotics for food application from native Iranian products
Biography
Biography: Amir M. Mortazavian
Abstract
Nutraceutical effectiveness of probiotics in foods is determined by the rate of probiotics viability in final products at the time of consumption. The amount of 107 cfu ml-1 is recognized as the minimum level. The main vegetative (non-spore formers) probiotics used in foods belongs to genera Bifidobacterium and Lactobacillus. The greatest drawback of food probiotic technology is viability loss of probiotic cells during processing and particularly, during the storage time due to their susceptibility to the harsh conditions of products. pH and acidity, molecular oxygen, and time and temperature of storage are the most detrimental factors. Furthermore, if a high number of viable cells have been protected in products by any method, it is not guaranteed that the same numbers would be reached to the intestine owing to the exposing the cells to very harsh in vivo conditions. Although much has been investigated and published about improvements on food formulations and processes in order to make them more adjustable to probiotic strains nature, practically and economically, the best way is to use tolerant strains. We have isolated and modified numerous Iranian native probiotic strains with outstanding resistance to very harsh conditions of fermented milk drinks, fruit juices and beer. Recently, these strains are industrially manufactured and sold to dairies in Iran and are being marketed in other countries. In this article, the resistance characteristics of mentioned probiotic strains (bifidobacteria and lactobacilli) to foods and simulated GIT are discussed. This new generation of probiotic strains can evolve the food probiotic technology.