Biotechnology and Bioinformatics (1+1)

6.4.3. Probiotic preparation

The retention of high viability during preparation and storage presents particular challenges and can be regarded as a major bottleneck in commercial probiotic production. This is particularly the case for ‘‘technologically sensitive” strain s (for example some LAB species) with the result that most successfully marketed probiotics are usually robust only in nature. Most liquid/frozen probiotic cultures require refrigeration for storage and distribution, thereby adding expense and inconvenience to their widespread use in aquaculture. The survival and viable cell count of probiotic bacteria vary depending on the strains and manufacturers. To maintain confidence in probiotic products used in aquaculture, it is important to demonstrate good survival of the bacteria in products during their shelf life.

Interest in LAB stems from the fact that they are natural residents of the human GIT with the ability to tolerate the acidic and bile environment of the intestinal tract. LAB also function to convert lactose into lactic acid, thereby reducing the pH in the GIT and naturally preventing the colonization by many bacteria. The most widely studied and used LAB are the lactobacilli and bifidobacteria. Other commonly studied probiotics include the spore forming Bacillus spp. and yeasts.