Know more

INRAE and AgroParisTech researchers from the UMR SayFood (UPSaclay, Thiverval-Grignon), in collaboration with Biosearch Life (Granada, Spain), recently published a review article in the journal Applied Microbiology and Biotechnology on the functionalities, applications and production stages of L. salivarius. The authors provide a critical analysis of the literature data on the production steps of L. salivarius, the survival and recovery of functional properties at each step, as well as the degradation and preservation mechanisms involved.

This analysis has allowed the identification of research strategies to improve the industrial production and long-term preservation of L. salivarius, and probably other probiotic microorganisms.