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dc.contributor.author
Bustos, Ana Yanina  
dc.contributor.author
Taranto, Maria Pia  
dc.contributor.author
Gerez, Carla Luciana  
dc.contributor.author
Agriopoulou, Sofia  
dc.contributor.author
Smaoui, Slim  
dc.contributor.author
Varzakas, Theodoros  
dc.contributor.author
Enshasy, Hesham Ali El  
dc.date.available
2025-05-14T11:49:50Z  
dc.date.issued
2024-06  
dc.identifier.citation
Bustos, Ana Yanina; Taranto, Maria Pia; Gerez, Carla Luciana; Agriopoulou, Sofia; Smaoui, Slim; et al.; Recent Advances in the Understanding of Stress Resistance Mechanisms in Probiotics: Relevance for the Design of Functional Food Systems; Springer; Probiotics and Antimicrobial Proteins; 17; 1; 6-2024; 138-158  
dc.identifier.issn
1867-1306  
dc.identifier.uri
http://hdl.handle.net/11336/261475  
dc.description.abstract
In recent years, more and more scientific community, food producers, and food industry show increased interest in functional foods containing probiotics, which is a big challenge. The consumption of probiotics in the context of a balanced diet through the consumption of functional foods or through the intake of pharmaceutical preparations has proven to contribute to the improvement of human health, even contributing to the prevention of diseases. In order for probiotics to be considered suitable for consumption, they must contain a minimum concentration of viable cells, namely, at least 107 colony forming units of beneficial microbes per gram. Ensuring the viability of bacterial cells until the moment of consumption is the overriding priority of functional probiotic food manufacturers. Probiotic bacteria are subject to stress conditions not only during food manufacturing but also during gastrointestinal passage, which limit or even compromise their functionality. This paper first examines all the stressful conditions faced by probiotic cells in their production stages and related to the conditions present in the bioreactor fermentation and drying processes as well as factors related to the food matrix and storage. The stress situations faced by probiotic microorganisms during the gastrointestinal transit especially during stomach and intestinal residence are also analyzed. In order to understand the adaptation mechanisms of probiotic bacteria to gastrointestinal stress, intrinsic and adaptive mechanisms identified in probiotic strains in response to acid stress and to bile and bile acid stress are analyzed. In addition, improvement strategies for multiple stress tolerance of lactic acid bacteria through directions dealing with stress, accumulation of metabolites, use of protectants, and regulation of technological parameters are examined. Finally, the definition of postbiotics, inanimate microorganisms and/or their components conferring health benefits, is also introduced. Postbiotics include cell lysates, enzymes, and cell wall fragments derived from probiotic bacteria and may represent an alternative to the use of probiotics, when they do not tolerate stressful conditions.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Springer  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
BACTERIAS LACTICAS  
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FERMENTACION  
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PROBIOTICOS  
dc.subject.classification
Biología Celular, Microbiología  
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Ciencias Biológicas  
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CIENCIAS NATURALES Y EXACTAS  
dc.title
Recent Advances in the Understanding of Stress Resistance Mechanisms in Probiotics: Relevance for the Design of Functional Food Systems  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2025-05-07T10:42:09Z  
dc.identifier.eissn
1867-1314  
dc.journal.volume
17  
dc.journal.number
1  
dc.journal.pagination
138-158  
dc.journal.pais
Estados Unidos  
dc.description.fil
Fil: Bustos, Ana Yanina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Centro de Investigación en Biofísica Aplicada y Alimentos. - Universidad Nacional de Santiago del Estero. Centro de Investigación en Biofísica Aplicada y Alimentos; Argentina. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; Argentina. Universidad Nacional de Santiago del Estero. Facultad de Humanidades Ciencias Sociales y de la Salud; Argentina  
dc.description.fil
Fil: Taranto, Maria Pia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina  
dc.description.fil
Fil: Gerez, Carla Luciana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina  
dc.description.fil
Fil: Agriopoulou, Sofia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; Argentina  
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Fil: Smaoui, Slim. University of Sfax; Túnez  
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Fil: Varzakas, Theodoros. University of the Peloponnese; Grecia  
dc.description.fil
Fil: Enshasy, Hesham Ali El. Universiti Teknologi Malaysia; Malasia. City of Scientific Research and Technology Applications; Egipto  
dc.journal.title
Probiotics and Antimicrobial Proteins  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/10.1007/s12602-024-10273-9  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s12602-024-10273-9