The Inoculation of Probiotics In Vivo Is a Challenge: Strategies to Improve Their Survival, to Avoid Unpleasant Changes, or to Enhance Their Performances in Beverages
Barbara Speranza,
Daniela Campaniello,
Leonardo Petruzzi,
Clelia Altieri,
Milena Sinigaglia,
Antonio Bevilacqua,
Maria Rosaria Corbo
Affiliations
Barbara Speranza
Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 7 25, 71122 Foggia, Italy
Daniela Campaniello
Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 7 25, 71122 Foggia, Italy
Leonardo Petruzzi
Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 7 25, 71122 Foggia, Italy
Clelia Altieri
Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 7 25, 71122 Foggia, Italy
Milena Sinigaglia
Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 7 25, 71122 Foggia, Italy
Antonio Bevilacqua
Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 7 25, 71122 Foggia, Italy
Maria Rosaria Corbo
Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 7 25, 71122 Foggia, Italy
The inoculation of probiotics in beverages (probiotication) requires special technologies, as probiotic microorganisms can experience stress during food processing (acid, cold, drying, starvation, oxidative, and osmotic stresses) and gastrointestinal transit. Survival to harsh conditions is an essential prerequisite for probiotic bacteria before reaching the target site where they can exert their health promoting effects, but several probiotics show a poor resistance to technological processes, limiting their use to a restricted number of food products. Therefore, this paper offers a short overview of the ways to improve bacterial resistance: by inducing a phenotypic modification (adaptation) or by surrounding bacteria through a physical protection (microencapsulation). A second topic briefly addressed is genetic manipulation, while the last section addresses the control of metabolism by attenuation through physical treatments to design new kinds of food.
