Prodduction of probiotics functional foods

Question 1

Probiotics

Answer 1

• Probiotics are often life bacteria with health

• Gastrointestinal tract (GIT) are the largest organ in the human body (80 of immune systems)

• Bacteria that live in the GIT known as microflora

• Often referred to as friendly, beneficial, or good bacteria

• Synbiotic relationship with their human host

• Human provides food (nutrition) and shelter to bacteria

• Bacteria provide their host with variety of benefits

• Contribute to the health and microflora balance of the intestinal tract

Question 2

Properties of Probiotics

Answer 2

• non-pathogenic and non-toxic

• able to survive the passage through the digestive system

• able to utilise the nutrients and substrates in a normal diet

• capable of exerting a beneficial effects on the host

• stability of desired characteristics during processing, storage, and transportation

• anti-inflammatory, anti-mutagenic, immunostimulatory

Question 3

MOde of Action (Probiotics)

Answer 3

1) Modification of microbial population
2) Aggregation with pathogenic bact.
3) Competitive adhesion to epithelial receptors
4) Production of specific substances (Organic Acide)
5) Competition for nutrients
6) Modifications of the structure and function of intestinal epithelium

Question 4

Benefits of Probiotics

Answer 4

1) Aids digestion
2) Improves bowel movement
3) Produce beneficial effect on health
4) Prevent harmful bacteria from multiplying in the intestine
5) Can be ingested as food
6) They reach the intestine alive

Question 5

Yogurt-based drinks

Answer 5

Yogurt-based drinks that contain probiotic bacteria (live micro-organisms that can give a health benefit to the host ) are increasingly popular.

Bacterial strains such as Lactobacillus bulgaricus convert lactose sugar into lactic acid.

This lowers the pH and cause the milk to clot, creating the characteristics texture and taste of yogurt.

Question 6

Lactobacillus Acidophilus

Answer 6

 Found in yogurts and cheeses

 Resides primarily in the small intestine andvagina

 Produces vitamin K, lactase, B vitamins (folicacid, B6, B3), and natural antibiotics (lactocidin, acidophilin)

• In the intestinal tract

• Stimulates protective mucus production

• Inhibits pathogenic bacteria

• Studies have shown that it can help to improve digestive functions and boost the immune system

• Facilitates digestion in lactose-intolerant subject

Question 7

Lactobacillus Rhamnosus

Answer 7

• One of the most abundant bacteria in the intestinal tract prolific growth

• Very stable over a wide range of temperatures and pH levels

• Resistant to stomach acids and bile salt

Question 8

Benefits of Lactobacillus Rhamnosus

Answer 8

• Relieves hypersensitivity reactions andintestinal conditions in individuals with eczema and food allergies

• Enhances immune system’s resistance

• Inhibits the adhesion and growth of pathogens

• Beneficial in treating and preventing diarrhea

Question 9

Lactobacillus Plantarum

Answer 9

• Comes from the ingestion of vegetables in origin

• Synthesizes Vitamins K, A, B1, B2, B3, B5, and B6

• Short chain fatty acids

• L-lysine (amino acid w/ anti-viral activity)

• Lactolin (natural antibiotic)

Question 10

Benefits of Lactobacillus Plantarum

Answer 10

• Especially good for treating and preventing
 GI pathogens
 GI related conditions
 Diarrhea
 Allergies

• Enhances the immune system functions

• Stimulates production of immune cells

• Promotes repair of damaged cells

Question 11

Prebiotics

Answer 11

Nutrients fermented by “good” bacteria such as Bifidobacteria and Lactobacillus. Some call them “bifidogenic”

Control or modify the GIT microbiome by starving “bad” bacteria and nourishing “good” bacteria.

Giving a nutrient favored by probiotics will expand their populations and increase their residency in the GIT

When probiotics and prebiotics are mixed together, giving both probiotics and prebiotics is called a “Synbiotic”

These prebiotics also selectively promote the growth of colonelprobiotic bacteria; hence, they act as fertilizers for these bacteria.

Prebiotics that feed the beneficial bacteria in gut mostly come from carbohydrate fibers called oligosaccharides.

Oligosaccharides are not digested in gut, so the
oligosaccharides remain in the digestive tract and stimulate the growth of beneficial bacteria.

Question 12

Sources of prebiotics

Answer 12

Traditional dietary sources of prebiotics include
 Soybeans
 inulin source (such as chicory root)
 raw oats
 unrefined wheat and
 unrefined barley

Some of the oligosaccharides that naturally occur in breast milk are believed to play an important role in the development of a healthy immune system in infants.

Question 13

Yogurt

Answer 13

A dairy product made from whole or partially defatted milk, condensed milk, non-fat dry milk by bacterial feremntation blended with flavor, color

Question 14

Ingredients for yogurt production

Answer 14

1) Dairy Products: Concentrated Skim Milk, Nonfat Dry Milk

2) Sweeteners: Glucose/Sucrose

3) Stabilizers: Gelatin, Locust Bean, Alginates, CMC

4) Falvor: Natural & Artificial Falvor, Color

Question 15

Stater Culture for the yogut production

Answer 15

1) Mainly Lactococcus spp & Lactobacillus spp are used

2) Common Lactococcus: Lactococcus Salivarius

3) Common Lactobacillus: Lactobacillus Acidophilus

4) The fermentation hich contribute to the flavor;
i) Lactic Acid
ii) Acetaldehyde
iii) Acetic Acid
iv) Diacetyl

Question 16

Yogurt Production

Answer 16

1) The sugar in milk is fermented to acid = Curd to form

2) Streptococcus Thermophilus brings the pH of the milk down to 5.5

3) Lactobacillus Bulgaricus converts lactose to lactic acid

4) The two bact have a stimulating effect on one another

5) Proteolytic enzymes from L. Bulgaricus break down milk proteins ==> Peptides

6) Peptides will stimulate the growth of L. Thermophiles, which in turn produces formic acid and carbon dioxide

7) These are growth stimulant for the L. Bulgaricus

8) At the end, pH may fall to as low as 4.2 - 4.4

9) The lactic acid coagulates the remaining milk proteins, caise the yogurt to thickens

10) Incubation takes 12 hours at 32 degrees Celcius to reach the set point of natural yogurt

11) Some may receive additional heat treatment to kill off any living bact.

Question 17

Acetaldehyde (Yogurt)

Answer 17

A metabolic by product of both species, gives raw yogurt its characteristics flavor

Question 18

Why do we produce yogurt?

Answer 18

1) Easier to digest yhen milk

2) Boost immunity

3) Lower cholesterol

4) Can promote weight loss

5) Good for lactose intolerant people