Preservation of Probiotic Bacteria in Various Food ProductsTrisha Rice, Huyen Nguyen, Majid Keshtmand, Moti Harel, Brian Carpenter
Advanced BioNutrition Corp., 7155 Columbia Gateway Drive, Columbia, MD 21046.Tel +1 410-730 8600, [email protected]
Fig 1: Survival of Bifido sp. in infant formula (Aw 0.20) incubated at 40°C. Freeze-dried probiotics (with added sugar cryo-protectants) lost 2.96 log CFU/g in 56 days, while stabilized bacteria only lost 1.01 log CFU/g after 1 years time.
Fig 2: Survival of Bifido sp. in nut butter spread (Aw 0.25) incubated at 25°C. Non-stabilized or stabilized probiotics were mixed in nut butter spreads and the closed jars were stored at 25°C for over a year. Probiotic survival in the closed jars was measured periodically. The non-stabilized probiotics lost 1.39 log CFU/g within 5 months while the stabilized probiotics survived for more than a year with a loss of only 0.18 log CFU/g.
Fig 3: Survival of L. rhamnosus in acidic powdered beverage mix (Aw 0.27) was incubated in sealed packages at 25°C for over a year. Non-stabilized or stabilized probiotics were added to the beverage mix and the probiotic survival in the sealed packages was measured periodically. The non-stabilized probiotics lost 5.45 log CFU/g in about 4 months while the stabilized bacteria survived for 15 months with a loss of only 0.75 log CFU/g
Fig 4: Survival of Bifido sp. in a powdered fiber supplement (Aw 0.20) was incubated in sealed packages at 25°C for a year and five months. Non-stabilized or stabilized probiotics were added to the fiber supplement and the probiotic survival in the sealed packages was measured periodically. The non-stabilized probiotics lost 1.64 log CFU/g while the stabilized bacteria survived with a loss of only 0.03 log CFU/g over the duration of the study.
Fig 5: Survival of B. Longum in breakfast cereal (Aw 0.40) was incubated in sealed packages at 25°C for a year and three months. Non-stabilized or stabilized probiotics were added to breakfast cereal and the probiotic survival in the sealed packages was measured periodically. The non-stabilized probiotics lost 4.56 log CFU/g in 3 months while the stabilized bacteria survived for 15 months with a loss of only 1.31 log CFU/g
Fig 6: Survival of B. Longum in musli bars (Aw 0.34) incubated at 25°C for six months. Non-stabilized or stabilized probiotic was coated on musli bars and the probiotic survival in the sealed packages was measured periodically. Non-stabilized probiotics lost 3.96 log CFU/g in two months while the stabilized probiotics survived for six months with a loss of only 0.84 log CFU.g.
Stability of Bifido sp. in Infant FormulaAw 0.20, 40°C, 12 Months
Stability of Bifido sp. in Nut ButterAw 0.25, 25°C, 14 Months
Stability of Bifido sp. in Fiber SupplementAw 0.20, 25°C, 12 Months
Stability of B. longum in Breakfast CerealAw 0.40, 25°C, 15 Months
Stability of B. longum in Musli Bars Aw 0.34, 25°C, 6 Months
Objective: When fortifying foods with probiotic bacteria it’s necessary to maintain the cell’s viability throughout the product’s shelf-life. This work describes the survival of stabilized probioticsin many food types with varying moisture content.
Materials and Methods: Using the Protect&Deliver™ encapsulation technology (ABN, Columbia, Maryland, US) probiotic bacteria were stabilized and dried by evaporation, or lyophilized with common cryoprotectants, and added to infant formula (Aw=0.20), nut butter spread (Aw=0.25), acidic drink mix (Aw=0.27), fiber supplement (Aw=0.20), breakfast cereal (Aw=0.40) and muesli bars (Aw=0.34). The probiotic enriched foods where stored for extended periods of time and analyzed by microbial plating to monitor the cell’s long-term viability.
Results and Conclusions: Stability trials with infant formula, nut butter spread, acidic drink mix, and breakfast cereal showed the encapsulated probiotics losing an average of 0.90±0.55log CFU/g after 12-18 months in storage, while the controls averaged 3.59±1.79log CFU/g losses in 5 months. The fiber supplement trial ran for 17 months with the encapsulate losing 0.03 log/g, and the control losing 1.64 log/g. Testing in muesli bars showed the encapsulate losing only 0.84 log/g after 6 months, while the control lost 3.96 log/g in 2 months.
Using ABN’s stabilization technology, probiotics can be provided in a broad array of food products, creating new opportunities while significantly reducing the need for over formulation.
Stability of L rhamnosus in Acidic Beverage MixAw 0.27, 25°C, 15 Months
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R²= 0.81
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Days in Stability Days in Stability Days in Stability
Advanced BioNutrition Corp.7155 Columbia Gateway Drive, H Columbia, MD 21046Tel +1 410-730 [email protected]
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