Beneficial microorganisms in food- a technological challenge

Abstract EN

Considering the current state of microorganisms related to food, microbial system can bring about considerable changes by organizing products with desired functional characteristics, starter cultures and foods containing probiotics.

Productivity and viability of probiotics strains during the processing of functional food is the most challenging aspect for the food technologist and microbiologist.

This review aims to offer a panoramic overview of the technological challenges involved in viability and productivity of probiotics strains during processing of food that include high initial productivity and viability as a starter cultures.