Background

Overview of Probiotic Product Formulation Optimization

Probiotics are a class of active microorganisms that are beneficial to host health, and they can work by improving the balance of the gut microbiota. Probiotics are able to produce definite health benefits, thereby improving the microecological balance of the host. Common probiotics include bifidobacterium, Lactobacillus, Gram-positive bacteria, certain yeasts and enzymes. The role of probiotics is very broad, and is often used to improve gastrointestinal function, enhance immunity, improve metabolic syndrome and other health needs. Therefore, when choosing such products, we should pay special attention to whether the probiotic strains contained in the products have been scientifically verified.

The effectiveness of probiotic products largely depends on the strain used. Selecting the right strain and verifying its health benefits is the first step in formulation design. Because probiotic products need to be stable under different environmental conditions, including changes in temperature, humidity and pH, and other ingredients in the formula may affect the stability of probiotics, careful design is required to ensure the long-term survival of probiotics. On the other hand, by optimizing the formulation, it can also improve the survival rate and activity of probiotics in the final product and the efficacy of probiotics.

Fig. 1. Matrix components and probiotic strains determine the quality of probiotic products. (Flach, et al., 2018)

How to Optimize Formulation

Probiotic product formulation optimization refers to improving and adjusting the formulation of probiotic products through scientific methods and strategies to improve the survival rate of probiotics, enhance their health effects, ensure product quality and stability, and enhance the use experience of consumers. Here are a few key aspects of probiotic product formulation optimization:

• Strain selection: Considering the strain's acid resistance, bile salt resistance, and ability to survive under different environmental conditions, select probiotic strains with specific health benefits.
• Medium optimization: Select or design a medium suitable for the growth of a particular probiotic to provide the necessary nutrients. Adjust the composition of the medium, such as carbon sources, nitrogen sources, vitamins and minerals, to promote the growth and metabolism of probiotics.
• Activity protection: Optimization of the production process, such as the use of low temperature drying technology, to reduce the loss of probiotics activity. Use protective agents such as prebiotics, antioxidants, and stabilizers to improve the stability of probiotics during processing, storage, and digestion.
• Formula compatibility: Ensure that probiotics are compatible with other ingredients in the product (e.g., fat, protein, carbohydrates) to avoid interaction. Further, the formulation can be adjusted to improve the sensory properties of the product, such as taste, flavor and appearance.

In addition, appropriate processing technologies, such as spray drying and freeze drying, are used to maintain the activity of probiotics. Optimization of fermentation conditions (temperature, pH, and oxygen) during fermentation can also improve the growth and metabolism of probiotics.

With the continuous expansion of the market, the competition of probiotic products is becoming increasingly fierce. How to stand out among the many products that provide unique health benefits and innovative formulations is a question that needs to be considered during production. Creative BioMart Microbe focuses on culturing high-quality probiotics for supplying production materials. Please feel free to contact us for more information.

Service Procedure

Services Details

Strain Screening and Functional Verification

The research and industrialization process of probiotics requires continuous exploration and screening of strains with specific health functions, which involves in-depth research and clinical verification of probiotic strains to ensure their safety and effectiveness. We offer a variety of high-quality probiotic strains like Bifidobacterium spp., Streptococcus thermophilus, Saccharomyces boulardii, Saccharomyces cerevisiae and other common strains, high-activity preparation technology and equipment to ensure the functional properties and stability of the strains.

Fermentation Development and Process Optimization

Our service covers the entire process from strain optimization to fermentation process optimization. Based on sophisticated fermentation equipment and systematic fermentation process, we set up multiple parallel experiments to explore the best fermentation conditions, which can achieve the lowest cost and maximum production. Therefore, it is very easy to monitor the culture environment conditions and medium conditions during the fermentation process.

Formula Adjustment

In the fermentation process, in addition to the control and optimization of the medium and fermentation conditions, the use of appropriate additives such as antioxidants, enzymes, prebiotics, etc., can also achieve the purpose of formula improvement and product iteration. We provide a pilot experiment in the fermentation process to test the effect of additives on the activity and stability of probiotics, and determine the best reaction conditions before putting them into formal industrial production.

Probiotic Performance Test

The function of probiotics is strain-specific, and improper use will cause potential harm to consumers' health. Meanwhile, the probiotic activity, safety and stability in fermented products are the key factors to evaluate the quality of probiotic products. In this regard, we complete the performance analysis of probiotics based on a variety of analytical techniques, including flow cytometry, genome sequencing analysis and other technologies, covering probiotic stability evaluation, evaluation of probiotic properties in vitro, microbial identification and probiotic count.

Post-processing Technology

We also pay attention to the product treatment after fermentation. Appropriate strain collection and separation technology can also reduce the damage of probiotics, and stabilization process can better ensure the activity of strains. After years of accumulation in the food fermentation industry, we have relatively mature post-treatment technologies for probiotic products including: freeze drying technology, low water activity protection technology, microencapsulation technology and hot processing technology.

Our Advantages

• Many years of experience in food microbiology services.
• High quality fermentation equipment.
• Fast, stable, and complete evaluation of probiotics in vitro.
• Core encapsulation and delivery technologies are used for the targeted and controlled release of a variety of sensitive ingredients, including probiotics, yeast, vaccines, enzymes, peptides, phages, vitamins, agrobiological agents, and seed inoculants.

Case Study

Case Study 1: Optimized co-culture fermentation for probiotic biomass production of L. delbrueckii and L. plantarum.

This study developed a co-culture fermentation process to produce a probiotic biomass mixture of Lactobacillus delbrueckii spp. bulgaricus and Lactobacillus plantarum in a specific ratio. By optimizing the fermentation medium and conditions in a 3-L bioreactor, the team achieved a 2.06 g/L biomass concentration with a 47%:53% ratio of the two strains and produced 12.69 g/L of lactic acid within 14 hours, demonstrating a potential method for industrial-scale multistrain probiotic production.

Fig. 2. Co-culture of L. delbrueckii spp. and L. plantarum. (Jangra, et al., 2016)

Case Study 2: Milk chocolate as a carrier for Lactobacillus acidophilus LDMB-01.

This study evaluated the effects of adding Lactobacillus acidophilus LDMB-01 to milk chocolate on its physicochemical properties, sensory characteristics, and probiotic survival during storage and simulated gastrointestinal digestion. Probiotic chocolate was stored at 4°C and 25°C for 90 days, showing stable viscosity and probiotic count (>6 log CFU/g) at 4°C, indicating health benefits. The chocolate protected probiotics in vitro gastrointestinal digestion, and sensory quality remained unchanged. The study confirms milk chocolate as a viable carrier for L. acidophilus LDMB-01.

Fig. 3. Survivability of Lactobacillus acidophilus LDMB-01 in milk chocolate matrix. (Islam, et al., 2022)

Case Study 3: Suitable freeze-drying protectants influence the survival and cell membrane properties of two Lactobacillus strains.

This study examined the impact of freeze-drying protectants on the viability and membrane fatty acids of Lactobacillus plantarum L1 and Lactobacillus fermentum L2. Without additives, L. plantarum L1's survival was 6.57%; it rose to 37.4% with one protectant and 97.4% with a combination of four (10% skim milk, 13% sucrose, 2% sorbitol, 0.8% tyrosine; p < 0.05). L. fermentum L2 peaked at 92.3% survival with a solution of 10% skim milk, 7% trehalose, 2% sorbitol, and 0.6% tyrosine. The four freeze-drying agents preserved cell membrane integrity, reducing β-galactosidase and LDH leakage and enhancing ATPase activity.

Fig. 4. The ATPase activity of L. plantarum L1 and L. fermentum L2 with different protective agents. (Cheng, et al., 2022)

FAQs

References:

1. Flach J.; et al. The underexposed role of food matrices in probiotic products: Reviewing the relationship between carrier matrices and product parameters. Crit Rev Food Sci Nutr. 2018;58(15):2570-2584.
2. Jangra M.; et al. Multistrain probiotic production by co-culture fermentation in a lab-scale bioreactor. Eng. Life Sci. 2016;16:247-253.
3. Islam M.Z.; et al. Milk chocolate matrix as a carrier of novel Lactobacillus acidophilus LDMB-01: Physicochemical analysis, probiotic storage stability and in vitro gastrointestinal digestion. J Agric Food Chem. 2022;7:100263.
4. Cheng Z.; et al. Effects of freeze drying in complex lyoprotectants on the survival, and membrane fatty acid composition of Lactobacillus plantarum L1 and Lactobacillus fermentum L2. Cryobiology. 2022;105:1-9.