“When probiotics are administered as a supplement, they can be kept in a dry form, and protected from environmental stressors by the packaging, or in capsules, etc., until they are ingested by the consumer. “Probiotics need to arrive at the desired location in the gut after oral ingestion, and survive, for instance, the acid conditions in the stomach. “In addition, the bacteria may be exposed to harsh conditions during their production process and in a food application. Ingestion, and survive, for instance, the acid conditions in the stomach. But to deliver the potential health benefit, sufficient living bacteria need to arrive at the desired location in the gut after oral RE: “Different probiotics may do their work in the small or large intestine. What are the challenges in adding probiotics to a product? “Other ‘traditional’ options include, for instance, Streptococci and Saccharomyces (a yeast), while novel, or ‘next-generation’ probiotics include Faecalibacterium prausnitszii, Akkermansia muciniphila, Anaerobutyricum soehngenii and Bacteroides and Roseburia.” “As they are part of the normal human microflora, they are much more likely to successfully colonise the recipient or be metabolically active. “Some of the most commonly used probiotics include Lactobacillus and Bifidobacterium strains these bacteria are often found naturally in the guts of healthy individuals. “Probiotics may also offer immune health and anti-inflammatory benefits, and we are seeing possible applications in everything from mental, skin and vaginal health to physical performance. “Supplementing the gut’s natural microbiome with probiotic strains may deliver gut health benefits and help ensure a healthy balance of the naturally occurring bacteria. Robyn Eijlander: “The UN’s Food and Agriculture Organization (FAO) defines probiotics as “live microorganisms which, when administered in adequate amounts, confer a health benefit on the host”.” Robyn Eijlander Senior Project Manager Microbiology and Food Safety at Nizo.
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