Abstract
Ligilactobacillus salivarius is a lactic acid bacteria that has been gaining attention as a promising probiotic. Numerous strains exhibit functional properties with health benefits such as antimicrobial activity, immunological effects, and the ability to modulate the intestinal microbiota. However, just a small number of them are manufactured at an industrial scale and included in commercial products. The under exploitation of L. salivarius strains that remain in the freezer of companies is due to their incapacity to overcome the environmental stresses induced by production and stabilization processes.
The present study summarizes the functionalities and applications of L. salivarius reported to date. It aims also at providing a critical evaluation of the literature available on the manufacturing steps of L. salivarius concentrates, the bacterial quality after each step of the process, and the putative degradation and preservation mechanisms. Here, we highlight the principal issues and future research challenges for improving the production and long-term preservation at the industrial scale of this microorganism, and probably of other probiotics.
Key points
• L. salivarius beneficial properties and commercialized products.
• Production conditions and viability of L. salivarius after stabilization processes.
• Prospects for identifying preservation mechanisms to improve L. salivarius stability.
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We thank the Marketing team from Biosearch Life for providing useful information on the market of L. salivarius
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MGS searched and organized the selected literature. SP and FF conceived the review. MGS, SP, and FF wrote the manuscript with input from MO and SC. All authors read and approved the final version of the manuscript.
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Guerrero Sanchez, M., Passot, S., Campoy, S. et al. Ligilactobacillus salivarius functionalities, applications, and manufacturing challenges. Appl Microbiol Biotechnol 106, 57–80 (2022). https://doi.org/10.1007/s00253-021-11694-0
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DOI: https://doi.org/10.1007/s00253-021-11694-0