Future probiotic foods
Van TT Ho A and Mark S Turner A BA School of Agriculture and Food Sciences, University of Queensland, St Lucia, Brisbane, Qld 4072, Australia
B Email: m.turner2@uq.edu.au
Microbiology Australia 41(2) 58-60 https://doi.org/10.1071/MA20017
Published: 5 May 2020
Abstract
Foods containing edible probiotic bacteria, most commonly Lactobacillus and Bifidobacterium species, form a multi-billion-dollar industry worldwide. Currently marketed foods containing probiotics are mostly dairy based with yoghurts and fermented milks dominating the industry. Alternative foods as carriers of probiotics are being examined to reduce or eliminate lactose intolerance issues. Food categories including fruit juices, cheese, chocolate and even beer have been shown to be suitable for probiotic delivery. In addition, technologies such as encapsulation in food-grade alginate gels have allowed for improved probiotic survival in certain foodstuffs. We have explored the use of ready-to-eat vegetables such as baby spinach as carriers for commercial probiotics and found that high dose (>8 log CFU/g) can be achieved without having negative effects on appearance, taste or aroma. Leafy greens as well as other foods and beverages may be suitable probiotic containing new food products in the future.
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