In the development of functional foods and pharmaceuticals, probiotic bacteria are used. They serve a vital function in human health promotion and maintenance. Probiotic strains must be present in a viable state at a reasonable level throughout the product's shelf life till ingestion in order to offer health benefits and retain high viability throughout the gastrointestinal tract. pH, post-acidification during product fermentation, hydrogen peroxide generation, and storage temperatures all have an impact on probiotic viability in products. Providing probiotic live cells with a physical barrier to protect them from harmful conditions is a method that is now gaining a lot of attention. PET (Probiotic encapsulation technology) is an intriguing branch of biopharmacy that has exploded in popularity over the last ten years. A variety of microorganisms have been immobilised within semipermeable and biocompatible surfaces that control cell distribution using this approach.
Title : Probiotics in the prevention and treatment of atherosclerotic cardiovascular disease: Focus on molecular mechanisms
Dipak P Ramji, Cardiff University, United Kingdom
Title : Phytochemical analysis and antioxidant activity of Physalis minima
Suriyavathana Muthukrishnan, Periyar University, India
Title : Scale up for manufacturing Next Generation Probiotics: Process development strategies and processes to fast track products into the market
Jason Ryan, Sacco System, Australia
Title : Effect of dietary probiotic on the pH and colour characteristics of carcasses, breast fillets and drumsticks of broilers
Nurinisa Esenbuga, Ataturk University, Turkey
Title : Canned cherries made with lactitol or xilitol: A dietetics and prebiotic alternative to reduce its caloric value
Mariela Maldonado, CONICET-UTN FRM, Argentina
Title : Probiotics strains of Bifidobacterium bifidum and Lactobacillus for cholesterol removal is related to bile salt hydrolase activity
Shoukat Parvez, The University of Faisalabad, Pakistan