Production and marketing of starter cultures and probiotics
Italiano  English

Mediterranea Biotecnologie

From flask to functional food


Production of microbial cultures for food industry: from flask to functional food

National Conference ARNA 2008 - Mosciano Sant’Angelo 18-20 September 2008

The global market of functional foods is going to increase, a significant part of this market is represented by probiotic products

The aim of research is the development of dairy products that includes the probiotic organisms belonging to the genera Lactobacillus and Bifidobacterium (Stanton et al., 2001). These microorganisms are selected both for food bio-protection (Verga, 2008) both for their beneficial effect on the health of the host, when consumed in adequate amounts as part of a food or a nutritional supplement (Report FAO / WHO, 2001). 

Trying to meet the needs of a consumers and standardize the quality and yields of processes and products, it necessary industrialize the production of probiotics. In plant, microbial cultures are obtained by a gradual increase in the volumes of fermentable substrates in order to produce a high viable cell biomass. The precise setting and monitoring of production parameters can ensure the quality and yields of bacterial cultures. The freeze-dried products, obtained at the last stage of industrial processing, are used in the preparation of various functional foods; technological combination food/probiotic is another critical step to ensure the effectiveness of the product.

Only through this process the functional food can satisfy the demands of consumers to combine health, nutrition and diet.

S. D’Alonges - PHD in Food Biotechnology - R&D Manager


Request Information