Probiotics and Prebiotics

Development of foods with adequate doses of probiotics at the time of consumption is a challenge, because several factors during processing and storage affect the viability of probiotic organisms. The food and beverage market is still beset by issues of strain stability, low product shelf life and challenges in the development of probiotic application technology. Several attempts have been made during the last few decades to improve the viability of probiotics in different food products during their production until the time of consumption. Major emphasis has been given to protect the microorganisms with the help of encapsulation technique, by addition of different protectants and by alteration of processing and storage conditions. Triphase’s Thermostable Probiotic strains (L. acidophilus & L. plantarum) that have the ability to withstand harsh manufacturing process, especially required during making Food, Beverage, Bakery and Pharma industries. These innovative strains especially have been developed using a proprietary process to ensure delivery of claimed dosage levels of probiotic. These strains don’t require any encapsulation. The present disclosure relates to thermo-stable strain(s) of micro-organisms, obtaining such thermo-stable strains and incorporating them into food products. These strains are able to survive high temperatures for longer periods of time and thus food products containing such strains are therapeutically effective and beneficial for general health.