Table of content

CHAPTER 1. OVERVIEW OF PROBIOTICS

I.History and definition of probiotics

1. History of probiotics

2. Definition of probiotic

II.Microbes used as probioticS

III. Charateristics of probiotics

1. Properties of trains of probiotics

Lactobacillus

Bifidobacterium

Streptococcus

Enterococcus

Lactococcus lactis

2. Technologiacal properties

IV. Effects probiotics on human health

1. Disorders associated with the gastrointestinal tract

1.1. Prevention of diarrhea caused by certain pathogenic bacteria and viruses

1.2. Helicobacter pylori infection and complications

1.3. Inflammatory diseases and bowel syndromes

1.4. Cancer

1.5. Constipation

2. Mucosal immunity

3. Allergy

4. Cardiovascular disease

5. Hypocholesterolemic effect

6. Urogenital tract disorder

6.1. Bacterial vaginosis

6.2. Yeast vaginitis

6.3. Urinary tract infections

7. Use of probiotics in otherwise healthy people

8. Lactose intolerance

9. Reduction of the risk associated with mutagenicity and carcinogenicity

CHAPTER 2: DRYING PROBIOTICS

I. GENERAL MECHANISM

1. Introduction

2.1. Freeze drying 1

2.2. Spray Drying

2.3. Fluidized Bed Drying

2.4. Vacuum Drying

2.5. Foam formation

2.6. Mixed Drying Systems

II. CURRENT DRYING METHODS

1. Freeze drying

1.1. Mechanism and procedure

Purpose

Mechanism

Procedure

1.2. Equipments and technological parameters

1.2.1. Equipments

1.2.2.Processing parameters

1.3. Factors influence freeze drying process

1.3.1. Depth of product in container

1.3.2. Vapor pressure diferential

1.3.3. Amount of solid in the product, their particle size and their thermal conductance

1.4. The influence of processing factors on quality of product

2.Spray drying

2.1. Mechanism and material changes

2.2.Equipment and technology parameters

2.3. Factors influencing the spray drying

2.3.1. Kind of equipment and papameters

2.3.3. Air temperature

2.3.4.Other factors

2.4. Products

III. COMPARISION

IV. ACHIEVEMENTS IMPROVE SPRAY DRYING AND QUALITY OF PRODUCT

1. Cell physiology

1.1. Application of mild stress prior to dehydration

1.2. Growth phase

1.3. Growth media

1.3.1. Carbohydrates

1.3.2.Compatible solutes: polyols, NaCl, amino acids and

amino derivatives

1.3.3. pH

1.4. Genetic-modification of probiotic strains

2. Protective agents

2.2. Eutectic crystallizing salts

3. Rehydration

4. Storage and packaging

5. Microencapsulation

V. PRODUCTS CONTAINED PROBIOTICS

1. Forms of probiotic powder

VI. Storage the products contained probiotics

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GVHD: ThS Tôn Nữ Minh Nguyệt

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