Researchers develop environmentally friendly process to improve storage stability of probiotics

Probiotic bacteria are rapidly gaining ground as healthy food supplements. However, the production of this "functional food" has its pitfalls: only few probiotic bacterial strains are robust enough to survive conventional production processes. Researchers from Technische Universitaet Muenchen have now developed a particularly gentle method that allows the use of thus far unutilized probiotics. The outcome is beneficial for both manufacturers and consumers: it's energy and cost efficient -- and it makes probiotics less perishable.

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