Strains and Sugar Contents of Food Products Fortified with Probiotics

Authors : Bengi Bayer, Nuran Usta, Özlem Üstün Aytekin

Pages : 60-71

Doi:10.24323/akademik-gida.1697268

View : 118 | Download : 179

Publication Date : 2025-05-11

Article Type : Review Paper

Abstract :An increasing interest in probiotic-fortified foods today can be attributed to factors such as the pandemic, climate change, and modern lifestyles. In the process of incorporating probiotics into foods, several crucial factors must be considered, including the selection of the appropriate strain, ensuring survival in the gut, production techniques, and storage conditions. The sugar content of these products is equally important, as it can significantly affect the survival and effectiveness of probiotics. Some products in the market may contain excessive amounts of sugar to make them more appealing to consumers. This study aims to determine the specific strains and sugar content in commercially available probiotic-fortified foods. Additionally, it seeks to investigate the impact of sugar on probiotics and evaluate the sugar levels in these products based on recommended dietary guidelines. Literature review indicated that strain selection and sugar content in probiotic-fortified foods could play a crucial role in the viability of probiotics and their health effects. High sugar content could negatively impact gut microbiota balance and reduce probiotic survival, emphasizing the necessity for consumers and food manufacturers to carefully assess total and added sugar levels. Further investigation into the interactions between different probiotic strains and sugar types is highly recommended for improving product formulations and ensuring the long-term health benefits of probiotics.
Keywords : Probiyotikli gıda, Probiyotik, Şeker, Canlılık, Sağlık etkileri

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