title: Enhancing probiotic stability in industrial processes.
abstract: BACKGROUND
  Manufacture of probiotic products involves industrial processes that reduce the viability of the strains. This lost of viability constitutes an economic burden for manufacturers, compromising the efficacy of the product and preventing the inclusion of probiotics in many product categories. Different strategies have been used to improve probiotic stability during industrial processes. These include technological approaches, such as the modification of production parameters or the reformulation of products, as well as microbiological approaches focused on the strain intrinsic resistance. Among the later, both selection of natural strains with the desired properties and stress-adaptation of strains have been widely used.
  
  
  CONCLUSIONS
  During recent years, the knowledge acquired on the molecular basis of stress-tolerance of probiotics has increased our understanding on their responses to industrial stresses. This knowledge on stress-response may nowadays be used for the selection of the best strains and industrial conditions in terms of probiotic stability in the final product.
authors.affiliation: Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias (IPLA-CSIC), Villaviciosa, Asturias, Spain.
authors.forename: Miguel
authors.initials: M
authors.lastname: Gueimonde
authors.forename: Borja
authors.initials: B
authors.lastname: Sánchez
keywords: Bifidobacterium; Lactobacillus; probiotics; stability; viability