Background: A Dutch low-temperature yogurt brand requires a customized probiotic formula (positioned as "intestinal health + lactose-friendly")
The core of which must include:
Streptococcus thermophilus (Streptococcus thermophilus)
Lactobacillus bulgaricus (Lactobacillus bulgaricus)
Target live bacteria count: 10 billion CFU/g (10 billion/gram)
Strain ratio: thermophilic Streptococcus: bulgaricus = 7:3
Application direction: functional food/dietary supplement (regulating intestinal flora, improving lactose intolerance)
1. Formula design and scientific basis
1. 1 Selection of core strains
|
Bacteria |
Features and Functionality |
|
Streptococcus thermophilus |
Rapidly produces acid (lactic acid) to inhibit the growth of pathogenic bacteria Decomposes lactose and relieves lactose intolerance symptoms |
|
Lactobacillus bulgaricus |
Produces extracellular polysaccharides to improve product stability Synergizes with thermophilic Streptococcus to promote intestinal mucosal repair |
1.2. Compound optimization plan
Since the customer specified two strains, we recommend enhancing the synergistic effect by adjusting the ratio:
Golden ratio: Streptococcus thermophilus: Lactobacillus bulgaricus = 6:4
(Experiments show that the acid production efficiency is increased by 30% under this ratio, and the symbiotic stability is optimal)
1.3. Stability enhancement strategy
Add a composite protective agent (trehalose + ascorbic acid) to ensure that the freeze-dried survival rate is greater than 90%, and the shelf life stability is up to 24 months.
2. Core functions of compound bacterial powder
Intestinal health
Bidirectional regulation of intestinal pH value, inhibiting the colonization of pathogenic bacteria such as Escherichia coli
Synergistic promotion of short-chain fatty acids (SCFA) production, repairing intestinal barrier
Metabolic support
Decomposition of lactose into galactose, relieving lactose indigestion
Promote calcium/iron ion absorption rate (in vitro experimental data +15%
Processing advantages
High temperature resistance (55℃/2h survival rate＞80%), suitable for tableting/capsule processing
3. Key R&D Process
Phase 1: Strain Screening and Verification
Screen 5 candidate strains with strong acid production and bile resistance from the own strain library
Verify symbiosis through in vitro co-culture experiment (dynamic monitoring of pH/OD value)
Phase 2: Process Optimization
Culture medium optimization: Using whey protein + oligofructose mixed fermentation broth, the density of live bacteria increased by 40%
Freeze-dried protective agent screening: Determine the combination of trehalose (10%) and ascorbic acid (0.5%) through response surface methodology
Phase 3: Stability test
|
Test item |
Method |
Results |
|
High temperature accelerated test |
3 months storage at 40℃/75%RH |
CFU loss < 0.5 log value |
|
Gastric tolerance |
Treated with simulated gastric fluid at pH 2.0 for 2 hours |
Survival rate: 82.3% |
4. Core advantages of the product
Precise ratio
Dynamic inoculation strategy based on strain growth curve design
High activity guarantee
Double-layer microcapsule embedding technology, intestinal release rate ＞95%
Compliance
The strain complies with the national "List of Bacteria that can be used in food" and FDA GRAS certification
5. customized service extension
Functional strains can be expanded according to customer needs (such as adding Bifidobacterium lactis to enhance immune regulation)
Provide bacterial powder application solutions (solid beverage/yogurt starter/chewable tablet formula support)