Factors affecting the viability of probiotics in various food products: a review of current knowledge
Frontiers in Microbiology, cilt.17, 2026 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Derleme
- Cilt numarası: 17
- Basım Tarihi: 2026
- Doi Numarası: 10.3389/fmicb.2026.1893153
- Dergi Adı: Frontiers in Microbiology
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, BIOSIS, CAB Abstracts, EMBASE, Directory of Open Access Journals
- Anahtar Kelimeler: fermented foods, food functionality, microencapsulation, non-thermal technologies, probiotic viability
- Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
- Gazi Üniversitesi Adresli: Evet
Özet
This review comparatively evaluates the quantitative effects of non-thermal processing technologies on probiotic survival, metabolic stability, and functional performance across different strains and food matrices. A literature search identified relevant peer-reviewed studies, from which eligible original research articles were included for detailed synthesis. Recent quantitative evidence indicates that non-thermal technologies can enhance probiotic viability and functionality under controlled conditions. For example, ultrasound-assisted fermentation in a millet-based probiotic beverage containing Lactiplantibacillus plantarum reportedly reduced fermentation time by up to 2.6-fold and improved probiotic viability by approximately 1–1.5 log CFU/mL under specific treatment conditions. Similarly, high hydrostatic pressure treatments at 200–300 MPa maintained probiotic counts in selected food systems, while pulsed electric field-assisted pretreatment within a specific spray-drying protocol elevated intracellular trehalose levels to approximately 100 mM and achieved nearly 75% survival. Microencapsulation strategies and emerging biological approaches, including bacteriophage-related adaptations, further contribute to stress protection during processing. Overall, non-thermal technologies represent promising alternatives to conventional treatments; however, their effectiveness is strongly strain-dependent and requires precise optimization of processing parameters to ensure stability and functionality across diverse food systems.