A European Union funded research project is exploring ways of preserving beneficial probiotic bacteria in foodstuffs during processing and storage.
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It restores valuable bacteria found in healthy digestive tracts, aiding digestion, the absorption of nutrients and the elimination of waste.
The idea of the PROTECH project is to ensure that this element can be retained in products such as breakfast cereals, yoghurts and muesli bars. The €3.01m (US$3.25m) scheme has shown, for instance, that the viability of the bacteria is improved if the acidity of yoghurt is increased.
It is also examining adapting technologies to suit each kind of probiotic bacteria and how to ensure it withstands the acid and bile solutions of the human body.
For more information on the project, click here.
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