Processing, Preservation, and Delivery of Probiotics

Microorganisms are the backbone of food and feed industry. Commercial use of microorganisms has expanded speedily in the past two decades. Microorganisms possessing probiotic properties are used to alleviate various diseases, preserve foods, enhance their shelf life and nutritive value. It is a must that probiotics should remain viable during processing, preservation, and transportation of foods. Probiotics and starter cultures are preserved at ultralow temperature in the presence of cryoprotectants or by lyophilization or freeze-drying. Fermented foods are rational sources of probiotics.