Manufacture of Probiotic Bacteria

  • J. A. Muller
  • R. P. Ross
  • G. F. Fitzgerald
  • C. Stanton


Lactic acid bacteria (LAB) have been used for many years as natural biopreservatives in fermented foods. A small group of LAB are also believed to have beneficial health effects on the host, so called probiotic bacteria. Probiotics have emerged from the niche industry from Asia into European and American markets. Functional foods are one of the fastest growing markets today, with estimated growth to 20 billion dollars worldwide by 2010 (GIA, 2008). The increasing demand for probiotics and the new food markets where probiotics are introduced, challenges the industry to produce high quantities of probiotic cultures in a viable and stable form. Dried concentrated probiotic cultures are the most convenient form for incorporation into functional foods, given the ease of storage, handling and transport, especially for shelf-stable functional products. This chapter will discuss various aspects of the challenges associated with the manufacturing of probiotic cultures.


Probiotics Pre conditioning Bifidogenic factor Spray/freeze drying Media optimization Strain selection Storage Rehydration 

List of Abbreviations


Water activity


Activity Unit




Colony Forming Units


Direct Vat Set


Food and Agriculture Organization




Gastro Intestinal Tract


Generally Regarded as Safe




Lactic Acid Bacteria




de Man Rogosa Sharpe media


Reinforced Clostridium Media


Reconstituted Skimmed Milk


Relative Vapor Pressure




World Health Organization


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Copyright information

© Springer Science+Business Media, LLC 2009

Authors and Affiliations

  • J. A. Muller
    • 1
  • R. P. Ross
    • 1
  • G. F. Fitzgerald
    • 2
  • C. Stanton
    • 1
  1. 1.TeagascMoorepark Food Research CentreFermoyIreland
  2. 2.Department of MicrobiologyUniversity College CorkCorkIreland

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