Probiotic Stability Evaluation Service

“Probiotics are live microorganisms that, when administered in adequate amounts, confer a health benefit on the host”. Probiotics are also known as “helpful bacteria” or “good bacteria”. Strain stability is the focus of probiotics production technology. Many factors can affect the integrity and stability of probiotics, and ultimately their efficacy.

Table 1. Features of the probiotic

1	microorganisms	Although most commercial probiotics are lactobacilli and bifidobacteria, they can be other microbes and do not need to be bacteria.
2	need to be alive	When administered; while it may be desirable that they are alive in the gastrointestinal tract, it is not required.
3	need to be administered	This does not imply they must be eaten; other routes of administration are possible.
4	in sufficient amounts	At the end of shelf life, there are still at least as many viable microbes in the product as were used in a clinical study.
5	need to have a health benefit	This benefit should be shown in the target host population.

To successfully deliver probiotic benefits to the consumer, several criteria must be met. The stability of probiotics was measured in colony formation units (CFU). Their continued stability and viability depend on limiting their exposure to harsh environmental conditions such as warmth and moisture. In addition to refrigerating all probiotics after opening, this protection can be achieved by adding fresh packaging that helps absorb and reduce moisture in the packaging. The dairy research laboratory of Creative BioMart Microbe can perform production process applications for probiotics such as bifidobacteria and stability assessment services for common lactic acid bacteria.

Figure 1 Schematic representation of the production of probiotics for dairy starter culture strains

Scale-up laboratory mainly carry out metabolite scale up studies services through optimization the following points:

Screening and selecting the right strains of probiotics and knowing how best to take care of them
Produce probiotics in the milder way without putting pressure on them
Recommend and select the best dosage form and packaging to maintain live probiotics in final consumer products
Recommended and maintained under ideal storage conditions, the result is a highly effective probiotic product that is stable at temperatures up to 25°C for up to 18 months

Recognizing the need to improve the stability of intestinal-friendly bacteria (probiotics), scientists at Creative BioMart Microbe are actively pursuing a development program to stabilize, protect, and provide bioactive substances for their effective use. With our focus on powerful science-based solutions, we have unique expertise in delivering technologies that enable our customers and partners to enhance or improve their product development, processing or performance.

Why Choose Creative BioMart Microbe? What Do We Have About Our Fermentation Platform?

The innovative research team at Creative BioMart Microbe is comprised of biologists, chemists, food scientists, agronomists and engineers dedicated to innovation and solving problems related to the protection, stabilization and provision of bioactive substances.
High quality fermentation equipment
Core encapsulation and delivery technologies have been patented 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.
Many years of experience in food microbiology services

Creative BioMart Microbe is an international company with international customers, whose trust and respect are vital to our technology and product sales. We will do our best to protect your technology and commercialize it for you. If you want to know more test information and price information, please feel free to contact us and we will reply to you as soon as possible.

Reference

Hill C., Salminen S., et al. Expert consensus document. The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic. Nat. Rev. Gastroenterol. Hepatol. 2014; 11:506–514.