There are nine challenges to focus on when incorporating probiotics into food matrices. They are: 1. strain selection, 2. strain production, 3. how to inoculate food, 4. how to ensure survival during processing, 5. how to avoid loss of viability during storage, 6. how to calculate Probiotics Colony count, 7. Effects on food sensory properties, 8. Preservation of product stability in consumers' homes, 9. And play a role in the gastrointestinal tract.
Insbesondere in Säften bringen organische Säuren den pH-Wert des Produkts oft unter 4, was das Überleben von Probiotika hemmt. Bei der Auswahl sollten Probiotika berücksichtigt werden, die einen niedrigen pH-Wert vertragen, wie Lactobacillus gegenüber Bifidobacterium.