1. Prof. Anil Kumar Srivastava
ICAR - National Dairy Research Institute
Karnal-132001 (India)
Probiotic: From Bench to Community, New Delhi; March 7-8, 2015
Probiotics in Dairy Industry
Reaching Across Community
2. Global Probiotics Market 2012-2014
(USD Million)
The global market for probiotics is expected to reach USD 52.34
billion by 2020. Asia Pacific emerged as most dominant regional
market, owing to the fact that the concept started in Japan,
accounting for over 50% of the total market share in Asia Pacific.
Asia Pacific is also expected to be the fastest growing market, at an
estimated CAGR of 7.7% from 2012 to 2020
Source: http://globenewswire.com/newsrelease/2014
3. India-Projected as the emerging probiotic market of the
future with a CAGR of 25%, during 2014-2019
Currently Indian probiotic market is dismally placed with a
meager annual figure of Euro 20.6 million, with projection
of Euro 1.3 billion by the end of 2015
Key MNCs - Yakult, Danisco, Chr. Hansen, Danone & Nestle
Local players- Mother Dairy, Amul, NDRI
Probiotic Market Trends in India
5. Fermented
Dairy Probiotics
Along with Starter
Yoghurt Dahi Cheese
Fermented only with
Probiotics
Fermented
Drinks
Fermented Dairy Matrices for Probiotics
6. Dairy based probiotic foods represent the largest segment
accounting for nearly 65% of the total world functional food
market
Excellent food matrix for optimal expression of probiotic
functionality
Some important genes encoding probiotic functions are
induced on exposure to milk
Possess inherent properties to buffer acid in the stomach
and increase the survival of probiotic strains in gut
Refrigerated storage further provides stability to probiotics
Consumers have positive perception about dairy products
Dairy based probiotic foods represent the largest sign
An Ideal Probiotic Delivery Vehicle:
Dairy Foods
Probiotic: From Bench to Community, New Delhi; March 7-8, 2015
7. Dairy Foods can Protect
Probiotic Bacteria
Refrigeration keeps
Probiotic Bacteria stable
and viable
Cultured Dairy products are
a Complete Healthy
Package
Many bacteria are
unable to survive the
acidic environment of
the stomach.
Dairy products, such
as milk, yogurt and
cheese, can buffer
stomach acid and
increase the
probiotic’s chance for
survival.
Dairy foods are
refrigerated to prevent
spoilage.
Probiotic bacteria in
cultured dairy
products benefit, as
they remain the most
stable in this storage
condition.
It is well known that dairy
foods contain a unique
combination of nutrients
that work together to
improve health.
Consumers now perceive
health benefits not only
from calcium, vitamin D,
and protein in cultured
dairy foods, but also from
natural friendly bacteria.
Probiotics in Milk and
Cultured Dairy Products
Probiotic: From Bench to Community, New Delhi; March 7-8, 2015
8. • Components in dairy foods have synergistic effects on
probiotics
• In vitro studies at State University of New York (Buffalo)
showed that lactoferrin enhances bifidobacterial
multiplication
• Dairy products have also been associated with building
strong bones and more recently with weight management
• Researchers are identifying factors which affect gene
expression of probiotics in dairy foods and also enhance
probiotic survival and activity
Advantage of Dairy Industry for
Delivering the Probiotics
Probiotic: From Bench to Community, New Delhi; March 7-8, 2015
9. Lactulose as Bifidus Factor
• Formed from lactose during heating of milk
• Utilized by bifidobacteria for growth and multiplication
• 0.5% lactulose in infant formula: stimulate the bifidobacteria
without laxative effect
• 1.2 – 1.5% lactulose in diet increased bifidobacteria, lowered
down pH and inhibited pathogenic Gram –ve bacteria
Synergistic Effects Between Probiotic
and Dairy Products
10. • Control of chronic constipation: Laxative
• Controlling salmonella colonization
• Inhibit dehydroxylation of primary bile acids
• Exert anti-toxin and Anti-carcinogenic effect
• Protect against DNA damage
• It showed promising result in treatment of Shigella carrier
Other Synergistic Effect Between
Probiotic and Lactulose
11. Naturally occurring OS in human milk & also formed during
lactose hydrolysis by Galactosyltransferase activity
Novel Pharmacological function of GOS(s)
a) As prebiotic: Help in proliferationof Bifidobacterium,
that activate cell wall and extra cellular immune system
b) For Cancer Prevention
• GOSs help in suppressing the activity of enzymes that
convert procarcinogens to carcinogens
• Help in incidence of atopic aczema (Allergy) in infants
most probably by minimizing the exposure of allergen
and enhancing the growth of bifidobacteria
Galactooligosaccharides:
Synergistic to Probiotics
Probiotic: From Bench to Community, New Delhi; March 7-8, 2015
12. Milk Bio-active Peptides:
Synergistic to Probiotic Effects
The Bioactive peptides from milk have wide range of functions
such as
Opioid: -Casein-(7), - lactalbumin(1) and -
lactoglobulin(1)
Antihypertensive: s1-Casein(7) -Casein (3), -
Lactalbumin(1) and - Lactoglobulin(1)
Antibiotic: N-terminal of Lactoferrin &
Caseinophosphopeptides
Probiotic/Prebiotic : Peptides from whey protein and
Caseins
Antithrombic : -Casein(2)
Immunomodulating : -casein (1) and -lactalbumin (1)
Mineral Binding : -casein (4); -casein (4)
13. Directly through interaction with probiotics (probiotic
effect)
Indirectly, through microbial metabolites generated
during the fermentation process (biogenic effect)
• Biogenic metabolites include vitamins, proteins,
peptides, oligosaccharides, and organic acids,
including FAs
Health-Promoting Effects of
Fermented Probiotic Dairy Products
14. Beneficial effects depends upon the following factors:
a) Probiotic strain
b) One size does not fit to all: nutrigenomics
c) Level of consumption: Probiotic foods need to contain an
adequate amount of live bacteria (at least 106–107cfu/g),
able to survive the acidic conditions and proliferate in the
intestine
d) Duration and frequency of exposure
e) Physiological condition of the individual consuming the
product
f) Efficacy of matrix should also be taken into account
Functional Efficacy of Probiotic in Foods
Probiotic: From Bench to Community, New Delhi; March 7-8, 2015
15. Probiotics have the ability to change their composition to
adapt to new environment
Cell physiology altered substantially in response to
culture conditions and phase of growth
Cell surface composition is the target for host – microbe
interaction and also modified under different conditions
Fitness of the probiotic strains affects the viable number
and functional capacity at the active site in the body
Probiotic Functions are Influenced in
Foods During Processing
Probiotic: From Bench to Community, New Delhi; March 7-8, 2015
16. Various factors, such as concentration of proteins, sugar and
fat, and pH levels can affect probiotic growth and survival
In Cheddar cheese and ice cream, encapsulation is not
necessary for the survival of the cells whereas it is important
when considering yogurt
Cheddar cheese and yogurt are both able to protect probiotic
cells by giving a favourable environment during manufacturing
and storage (Sharp et al., 2008)
Cheddar cheese seems to be better than yogurt as a delivery
food for probiotic because cells were better able to resist the
low pH in the stomach
Presence of prebiotics also enhance the viability and stability
of the probiotics in the product
How Does Food Matrix Affect the
Functionality of Probiotic
Probiotic: From Bench to Community, New Delhi; March 7-8, 2015
17. Different sources of same probiotic had altered properties
Industrial production of probiotics, processing
conditions as well as food matrix
Influenced by
Small changes in properties may significantly alter the in vivo functionality
Ensuring original properties of probiotic strains very
important while using it for human intervention studies
Quality control measures for production of probiotics for
food applications to preserve original properties
Manufacturing Process Influences
Properties of Probiotic Bacteria
Probiotic: From Bench to Community, New Delhi; March 7-8, 2015
18. Viability Stability
Two Key Marketing and Technological Challenges
for Industrial Production of Probiotics
Probiotic: From Bench to Community, New Delhi; March 7-8, 2015
19. The minimum viable numbers of each probiotic strain
should be specified at the level at which efficacy is claimed
and at the end of shelf- life.
In Japan, the “Fermented Milks and Lactic acid Bacteria
Association” have developed a standard that requires a
minimum of 107 cfu/mL viable probiotic cells to be present
in dairy products
Swiss Food Regulation as well as the Standard IDF requires
that such products contain more than 106cfu/ mL
Viability of Probiotics
Probiotic: From Bench to Community, New Delhi; March 7-8, 2015
20. Probiotic
Physiology &
Functionality
Stability in product
- Food matrix
- Starter Cultures in
Yoghurt, Cheese etc.
- Moisture Content
- Oxygen
- pH, acidity
- Preservatives
- Antimcirobial
compounds
- Storage Temperature
- Packaging
L arge Scale Production
of Probiotics
- Fermentation Parameters
- Concentration Technology
Frozen Cultures
Freeze dried Cultures
Spray drying
- Preservation Technology
Host Parameters
- Survival while
transit through GI
tract
- Interaction with
Host Microbiota
- Host Immune
Response
- Gene expression
on using
different food
matrices
Factors Affecting Probiotics Viability, Stability
and Functionality
21. • Interaction of probiotics with starter organisms
• Chemical composition of the product to which the
probiotics are added (acidity, sugar content, nitrogen
source, minerals, water activity, oxygen content etc)
• Probiotic viability is very important during the processing
stages and entire shelf life for delivery of effective
dosage
• Damage/ injury to cells during freezing and thawing
Technological Issues
which Need to be Addressed
Probiotic: From Bench to Community, New Delhi; March 7-8, 2015
22. • Methods to improve stability / viability of probiotics
– Encapsulation of probiotics : Alginate, Chitosan, Starch,
Gelatin, lipids, whey proteins, casein etc. and
Naoparticles
• High pressure processing (HP) and pulsed electric fields
(PEF) can ensure the viability and shelf life of probiotic
dairy products
• Packaging – very important; Active packaging, high oxygen
barrier polystyrene, high gas barrier material with
multilayer structure, plastic films with high oxygen barrier
properties
Technological / Processing Interventions
for Improving Viability
Probiotic: From Bench to Community, New Delhi; March 7-8, 2015
23. Interest in probiotic foods increasing among consumers
Innovation challenges
The economical dimension – price competition and
incentives
Lot of probiotic products on shelves both in food and
pharma stores
Labeling – an important issue; consumers to be informed
properly
Cold chain Proper storage conditions
Challenges for the Probiotic Dairy Industry
Probiotic: From Bench to Community, New Delhi; March 7-8, 2015
25. • Dairy based foods including ethnic fermented
products are promising vehicles for probiotic delivery
• Probiotic Dairy Foods can bring health and wellness,
hence motto should be to bring good gut health
through probiotic dairy foods to as many people as
possible to build healthy Nation
• Probiotic dairy foods are foods and should not be
treated as drugs Instead of clinical trials, biomarkers
should be identified
Summary
Probiotic: From Bench to Community, New Delhi; March 7-8, 2015
26. Probiotics Dairy Foods will
provide safe and natural
approach to combat diseases. It
will be to medicine in the 21st
century, what antibiotics &
microbiology were in the 20th
Probiotic: From Bench to Community, New Delhi; March 7-8, 2015
