More and more research is unearthing the value of microorganisms for their health-giving properties. Live microorganisms that provide health benefits when consumed in adequate amounts are named probiotics. Bifidobacterium is one of the groups of microorganisms classified as a probiotic.
Bifidobacterium are among the first microbes to colonise the human gastrointestinal tract. Evidence suggests that these microbes have benefits in supporting the immune system, improving gut health, and may offer relief from gastrointestinal disorders such as IBS.
Due to their purported health-promoting properties, the health and food industries have incorporated Bifidobacterium into supplements and food products, commonly dairy products such as yoghurt and kefir.
To ensure the health benefits of Bifidobacterium when added to food products, not unlike other microbes, it is crucial that the manufacturing process maintains optimal conditions for the ' 'bacteria's viability. Factors such as temperature, pH, oxygen levels, and application volumes are essential aspects to monitor. Adverse conditions or incorrectly added volumes can impact the number of live Bifidobacterium in the product, leading to the loss of health benefits and failure to adhere to regulatory requirements.
The Diary and Imitation Dairy Regulations (R. 1510) makes the following specific provision: "" if a content claim is made in the labelling of a yoghurt that refers to the presence of a particular microorganism that has been added to supplement the yoghurt culture, it shall contain at least 106 colony forming units per gram (CFU/g) of that specified microorganism"." Currently, the South African labelling regulations
(R. 146) does not make provisions for probiotic claims, including a reference to Bifidobacterium, to be made on food product labels.
Aside from ensuring that added Bifidobacterium is at the required level of 106 colony-forming units (CFU) per gram throughout the shelf-life of the product, as per the regulatory requirements, it is equally important to perform frequent hygiene monitoring of the manufacturing environment.
Fermentation in the food manufacturing process requires a suitable production environment for microbes to thrive, such as in the case of yoghurts, kefir, and vegetable spreads. The same conditions that allow for the desirable microbes to thrive are also often perfect for harmful or spoilage microbes. Equipment and surfaces need to be thoroughly cleaned and sanitised, and the production environment must be controlled to prevent the introduction of these undesirable microorganisms.
Contamination with different bacteria may lead to the growth of unwanted microbes in the manufacturing environment, leading to unwanted product characteristics such as reduced levels of the expected microbes, such as Bifidobacterium and product spoilage.
Nonroutine advanced analytical techniques, such as DNA sequencing, provide accurate and reliable results in the identification of microbes; this testing method is helpful when troubleshooting an unexpected outcome of product manufacturing.
SciCorp is registered with DALRRD (Department of Agriculture, Land Reform, and Rural Development) and holds SANAS ISO 17025 accreditation for GMO, microbiological, and molecular testing in food, feed, and seed methods. Our testing portfolio spans ISTA-accredited physical seed testing, molecular plant breeding support, authenticity verification, GMO detection, and comprehensive chemical and food safety analyses. Additionally, SciCorp offers a range of products for clients' in-house testing needs, including the Path-Chek® line for food pathogens, lateral flow sticks for allergens and mycotoxins, ELISA and LFS kits for GMO testing, and Anchor germination paper for seed testing.
