ABSTRACT
The increasing interest in the inclusion of the microorganisms in foods and supplements has led to the great variety of products currently available. Lactic acid bacteria (LAB) have been part of human nutrition since ancient times, when the microorganisms were responsible for spontaneous food fermentations. LAB used as starters normally display appropriate stability in food matrices. Freeze-drying is one of the most convenient methods and often considered the best method for obtaining a stable formulation with LAB and bifidobacteria. Fruits and vegetables contain beneficial nutrients and have taste profiles compatible with all population age groups, which make them a suitable vehicle for LAB and probiotics. Developing and/or manufacturing a stable product containing live microorganisms such as LAB or bifidobacteria is always a challenging issue. The extensive use of LAB and bifidobacteria as probiotics requires an in-depth knowledge of the stability of the properties that allow strains to interact with hosts and to exert their beneficial effects on human health.
