Lyophilization, or freeze-drying, is a widely used and proven method for preparing probiotics for many years (1,2). It significantly reduces water content and puts bacteria into a dormant state, offering the following advantages:
- ·Lyophilization significantly reduces oxidation, hydrolysis, and enzymatic activities that can degrade bacteria.
- It prevents bacterial growth and metabolism, which can also negatively affect probiotic efficacy.
Freeze-dried probiotics offer excellent stability, especially if the powder is kept away from moisture, light, and heat. It is best to store these probiotics at room temperature (below 25°C), as refrigeration increases the risk of condensation due to repeated contact of the container with potentially humid ambient air. This could indeed lead to undesirable rehydration of the product.
Once added to water, a beverage, or food, probiotics are rehydrated at the time of consumption. They thus regain, and generally to a large extent, their activity. The bacterial strains present in Maison Jacynthe's probiotics are preferentially selected for their resistance to gastric acidity. Taking them with food, especially those containing fats, is recommended because these foods can further protect them by temporarily buffering gastric acid. This ensures an effective passage of probiotics to the intestine in viable form, where they can express their beneficial activities.
References
1. Saarela M, Morgensen G, Fonden R et al. Probiotic bacteria : safety, functional and technological properties. J Biotech 2000; 84(3): 197-215.
2. Kieps J, Dembcznski R. Current trends in the production of probiotic formulations. Foods 2022; 11: 2330-2349.
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