The production of lactic acid bacteria starters and probiotic cultures. An industrial perspective

VINDEROLA G.; DESFOSSÉS-FOUCAULT, E.; CHAMPAGNE, C.

Lactic Acid Bacteria, Microbiological and Functional Aspects. Fifth edition

Londres

Año: 2019; p. 317 - 336

Lactic acid bacteria and bifidobacteria are produced in bulk and supplied to the food or pharma-ceutical industry as deep frozen or dehydrated (mainly freeze-dried) cultures. Some general rules apply to the industrial production of these cultures. However the particular growth and freez-ing/freeze-drying conditions are always strain dependent. It is generally agreed that growth is carried out in batch at a constant pH during a portion of the fermentation, with the application of some kind of stress (osmotic, acidic, oxidative, heat, cold, high pressure) in order to confer to the culture enhanced resistance to downstream processes. Special attention must be paid to the pro-tectants used and the storage conditions of the culture, in order to achieve adequate long term survival. It is increasingly understood how experimental conditions will affect the technological (for starters cultures) or clinical (for probiotic cultures) attributes. Attempts were made to not only address the parameters that enable the production of high biomass levels of LAB and bifidobacteria, but also how production parameters will affect functionality (for ex. acidifying activity, resistance to gastric transit or immunomodulating capacity).