Biochemical Engineering Approaches for Increasing Viability and Functionality of Probiotic Bacteria.
The literature presents a growing body of evidence demonstrating the positive effect of probiotics on health. Probiotic consumption levels are rising quickly in the world despite the fluctuation of their viability and functionality. Technological methods aiming at improving probiotic characteristics are thus highly wanted. However, microbial metabolic engineering toolbox is not available for this kind of application. On the other hand, basic microbiology teaches us that bacteria are able to exhibit adaptation to external stresses. It is known that adequately applied sub-lethal stress, i.e., controlled in amplitude and frequency at a given stage of the culture, is able to enhance microbial robustness. This property could be potentially used to improve the viability of probiotic bacteria, but some technical challenges still need to be overcome before any industrial implementation. This review paper investigates the different technical tools that can be used in order to define the proper condition for improving viability of probiotic bacteria and their implementation at the industrial scale. Based on the example of Bifidobacterium bifidum, potentialities for simultaneously improving viability, but also functionality of probiotics will be described.
Natural Products and Industrial Biochemistry Research Group (NPIB), Faculty of Applied Sciences, Ton Duc Thang University, 19 Nguyen Huu Tho, Tan Phong Ward, District 7, 700000 Ho Chi Minh City, Vietnam. nguyenhuuthanh@tdt.edu.vn.|Microbial Processes and Interactions (MiPI), Agro-biochem Department, Gembloux Agro-Bio Tech, University of Li&#232;ge, Passage des D&#233;port&#233;s 2, 5030 Gembloux, Belgium. nguyenhuuthanh@tdt.edu.vn.
Huu-Thanh
HT
Nguyen
Faculty of Applied Sciences, Ton Duc Thang University, 19 Nguyen Huu Tho, Tan Phong Ward, District 7, 700000 Ho Chi Minh City, Vietnam. truongthidieuhien@tdt.edu.vn.
Dieu-Hien
DH
Truong
Microbial Processes and Interactions (MiPI), Agro-biochem Department, Gembloux Agro-Bio Tech, University of Li&#232;ge, Passage des D&#233;port&#233;s 2, 5030 Gembloux, Belgium. kouhoundes@hotmail.fr.
Sonagnon
S
Kouhoundé
Microbial Processes and Interactions (MiPI), Agro-biochem Department, Gembloux Agro-Bio Tech, University of Li&#232;ge, Passage des D&#233;port&#233;s 2, 5030 Gembloux, Belgium. soknyly@gmail.com.
Sokny
S
Ly
Food technology and Formulation, Agro-Biochem Department, Gembloux Agro-Bio Tech, University of Li&#232;ge, Passage des D&#233;port&#233;s 2, 5030 Gembloux, Belgium. hr436028@scarlet.be.
Hary
H
Razafindralambo
Microbial Processes and Interactions (MiPI), Agro-biochem Department, Gembloux Agro-Bio Tech, University of Li&#232;ge, Passage des D&#233;port&#233;s 2, 5030 Gembloux, Belgium. f.delvigne@ulg.ac.be.
Frank
F
Delvigne
D000220:Adaptation, Biological; D001419:Bacteria / Q000235:genetics / Q000378:metabolism*; D004777:Environment; D005285:Fermentation; D005516:Food Microbiology; D060847:Metabolic Engineering; D050296:Microbial Viability; D019936:Probiotics; D019655:Quantitative Trait, Heritable; D013312:Stress, Physiological
biochemical engineering; cellular robustness; exopolysaccharide; prebiotics; probiotics; sub-lethal stress; survival