The probiotic market is a rapidly growing sector, and industry players are constantly increasing industrial fermentation capacities to meet that expanding demand. Today’s probiotic market is driven by multiple strains of yeast and bacteria, including the lactic acid bacteria (LAB) species. There are two main challenges to produce high quality and cost-effective biomass: ensuring optimal nutrition during fermentation to support a high cell count by the end of the process and at the same time ensuring that bacteria will be robust enough to tolerate downstream process steps, such as freeze-drying, while still remaining active and viable.
Food cultures (examples): used in yogurts, cheese, meat: Lb acidophilus, Lb bulgaricus, S. thermophilus, Lb plantarum, Penicillium camemberti, and roqueforti, etc.
Probiotics (examples): Lb fermentum, Lb acidophilus, Bf bifidum, Bf longum, Lb plantarum, Lb rhamnosus, etc.