From Strain to Product: The Science Behind Probiotics

These days in our country, it’s practically impossible to walk into any supermarket without seeing shelves upon shelves filled with products like kombucha, kefir, or yogurt that claim to be the best thing for your gut health.

But how much of this is true, and how much is just marketing by big brands? The FAO/WHO definition of a probiotic: “live microorganisms which, when administered in adequate amounts, confer a health benefit on the host.” It is true that the use of probiotics, when consumed in the right amounts, can be beneficial to the consumer in some cases. These bacteria, present in our digestive tract, have been shown to be effective at digesting food—especially indigestible carbohydrates—fighting harmful bacteria, and modulating the immune system; however, dysbiosis (an imbalance in the composition and function of the microbiota) can lead to diarrhea, infections in immunocompromised individuals, and other health problems. That is why it is important to understand what they are and how to take them to maximize their benefits and minimize their risks before incorporating them regularly into our diet.

What types of probiotics are available?

When we go grocery shopping, we generally find these probiotics in two “formats”: natural foods produced with the help of microorganisms—and thus offering these health benefits—such as kefir, yogurt, and kombucha; or in a more industrialized format, such as tablets or even gummies to which these microorganisms are added.

Production

The microorganisms most commonly used in these products are typically bacteria belonging to the genera Lactobacillus spp., Bifidobacterium spp., or Bacillus spp. The production of these probiotics begins with a strain bank, from which a small inoculum is taken, cultivated under optimal conditions, and scaled up until industrial volumes are reached.

To ensure efficient and reproducible production of probiotics on an industrial scale, it is essential to optimize both the culture conditions and the composition of the medium. In this context, the use of specific media such as Lactobacilli MRS Broth (L12-104) enables the selective growth of lactic acid bacteria, while high-quality nitrogen sources such as Casein Digest Peptone (C03-104) or Tryptone (T20-115) promote the synthesis of biomass and metabolites. Likewise, the incorporation of fermentable carbohydrates such as Dextrose (D04-113) ensures an adequate energy supply during the exponential growth phases. The correct selection of these components is key to maximizing process yield and the viability of the final product.

As we have seen, the probiotics market offers a wide range of products and significant potential in terms of health benefits. However, it is essential to evaluate each product using scientific criteria and avoid decisions based solely on marketing campaigns, ensuring a proper understanding of its use and suitability. Furthermore, for any questions regarding the production or development of probiotics, please do not hesitate to contact us.