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Robust probiotic bacteria
Improving and generating novel probiotic bacteria with well-defined functional properties and improved performance under industrial processing.
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NIZO food research is exploring new routes aimed specifically at improving and generating novel probiotic bacteria with well-defined functional properties and improved performance under industrial processing. “We are particularly interested in properties such as the ability to utilise food proteins as nitrogen source and sugars for growth”, explains NIZO principal scientist, Dr Michiel Kleerebezem. The development of products using specific probiotic strains is hampered because these organisms are not sufficiently robust to withstand industrial processes. Survival rates are low in most food applications or under food processing conditions and the growth of many probiotic bacteria in products such as milk is poor because these bacteria do not use lactose as carbon and energy sources. According to principal scientist Hugenholtz, “NIZO is well positioned to carry out this research. We have in-house high throughput screening and combinatorial, non-GMO techniques as well as scientists with state-of-the-art expertise in in situ functionality, intestinal health and product formulation." |
