Alan Richman, Contributing Writer10.01.12
“Probiotics” are all about life—the word itself means “for life.” It juxtaposes with antibiotics, which are designed to kill antagonistic microorganisms—and often take several “good guys” along with the bad.
Perhaps most critical, probiotics improve and maybe even preserve the lives of users. But, in order for this to happen, the probiotics microorganisms—beneficial bacteria—must stay alive themselves. Michael Shahani, chief operations officer, Nebraska Cultures, Inc., Walnut Creek, CA, says, “Maintaining the stability of probiotic bacteria is one of the most important issues—if not the most important—being worked on by the probiotics industry.”
He went on to discuss the four elements that are detrimental to the stability of probiotic bacteria—moisture, heat, oxygen and light. “In processing or using probiotics in functional foods, these four elements must be eliminated or at least reduced as much as possible,” he explained. “In addition, most lactic acid bacteria will slowly die off over time at room temperature, a
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