Journal article
Review - Sporeforming probiotic bacteria: Characteristics, health benefits, and technological aspects for their applications in foods and beverages
MB Soares, CN Almada, EPR Pereira, BM Ferreira, CF Balthazar, N Khorshidian, RS Rocha, D Xavier-Santos, AG Cruz, CS Ranadheera, AM Mortazavian, A Gómez-Zavaglia, RCR Martinez, AS Sant'Ana
Trends in Food Science and Technology | ELSEVIER SCIENCE LONDON | Published : 2023
Abstract
Background: Higher resistance of microbial spores to high temperatures, low pH and high pressures coupled with characteristics such as good stability and rapid germination make their use extremely desirable for the innovative formulation of several probiotic foods, mainly due to the inherent technological limitations of lactic acid bacteria (LAB), which represent the main probiotic microorganisms applied in food. Probiotic spores are resistant to several processing conditions employed in the food industry, thus presenting high feasibility of application and guaranteeing the functionality of probiotic foods; in addition, they are able to maintain such characteristics throughout the shelf life..
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Awarded by Fundação de Amparo à Pesquisa do Estado de São Paulo
Funding Acknowledgements
The authors acknowledge to the Fundacao de Amparo a & nbsp;Pesquisa do Estado de Sao Paulo (FAPESP) for the financial support (Grants #13/21544-9; 18/24540-8; 22/00190-3) . A. S. Sant'Ana thanks to Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq, Grants #302763/2014-7; #305804/2017-0; #306644/2021-5) . This study was financed, in part, by the Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior-Brasil (CAPES) -Finance Code 001. The authors acknowledge CYTED Program (Network 115 RT0488) for financial support.