Research Keyword: microbial viability

Probiotic-fortified Solanum lycopersicum (tomato) juice: free or encapsulated Lactobacillus plantarum and Lactobacillus delbrueckii

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This study developed a probiotic-enriched tomato juice using beneficial bacteria wrapped in protective capsules. The encapsulated version maintained better bacterial survival, taste, and health benefits compared to unprotected bacteria during the 28-day storage period. This creates a promising non-dairy functional beverage option for health-conscious consumers seeking improved gut health and antioxidant benefits.

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Attributes of Culture Bacteria as Influenced by Ingredients That Help Treat Leaky Gut

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Researchers tested whether eight natural ingredients commonly used to treat leaky gut would affect the beneficial bacteria used to make yogurt. They found that ingredients like marshmallow root, licorice root, and slippery elm bark not only didn’t harm the yogurt bacteria but actually made them more resistant to stomach acid and bile. This means these ingredients could be safely added to yogurt to boost both the probiotic bacteria and the gut-healing properties of the product.

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