Quick Search
Probiotics is the scientific term for live microorganisms that, when administered in adequate amounts, can confer a health benefit on the host. The term does not describe a single chemical; it covers a broad product family that includes strains selected from groups such as Lactobacillus and the new genera split from it, Bifidobacterium, Saccharomyces and Bacillus, together with the prebiotic, postbiotic and synbiotic components used alongside them. They are used in food, supplement, feed and cosmetic derivative production.
The probiotic effect is assessed at strain level rather than species level, so the genus, species, strain code and viable cell count must be stated together. Cultures are multiplied by fermentation, concentrated by centrifugation and usually converted to powder form by freeze-drying. Prebiotics are the selective nutrient source of these cultures, while postbiotics are non-viable cells and components.
Cultures are used in yogurt, kefir and other fermented products, dietary supplements, animal feed and research applications. When a product is evaluated, strain identity, viable cell count, viability over shelf life, water activity, carrier, packaging and the cold chain are decisive. For some components in the prebiotic and postbiotic groups, technical information and requests can be shared with ATAMAN KİMYA; the supply of live cultures must be confirmed product by product.
WHAT ARE PROBIOTICS?
Probiotics are, according to the international consensus, live microorganisms that confer a health benefit on the host when given in adequate amounts. The definition requires the microorganism to be alive, to be a defined strain and to have a demonstrated benefit; not every fermented food or every lactic acid bacterium counts as a probiotic.
This definition corresponds not to a class of chemical substances but to a class of biological products. Probiotics are single-celled bacteria or yeasts; the bacteria are mostly Gram-positive, lactic acid-producing members of the genera Lactobacillus and Bifidobacterium, the yeasts belong to the genus Saccharomyces, and the spore formers belong to the genus Bacillus.
The genus Lactobacillus was split into many new genera by a taxonomic revision in 2020. As a result, Lactobacillus rhamnosus became Lacticaseibacillus rhamnosus, Lactobacillus plantarum became Lactiplantibacillus plantarum, and Lactobacillus reuteri became Limosilactobacillus reuteri. The old names are still common on labels and in the literature.
Commercial probiotics are generally offered as powders obtained by freeze-drying the cell mass produced by fermentation, as capsules, sachets, drops and fermented foods. Viability is the key quality attribute of the product, and the cell count is expressed as colony-forming units (CFU, KOB in Turkish).
The components in the same family have separate definitions. A prebiotic is a substrate that is selectively utilized by host microorganisms and confers a benefit. A synbiotic is a mixture in which live microorganisms and such a substrate are present together. A postbiotic is a preparation consisting of inactivated microorganisms and/or their components that has a demonstrated benefit.
This text is for general information. It makes no medical claim for probiotics; a specific effect of a specific strain can only be assessed through studies carried out for that strain and that dose.
COMMON PRODUCT AND CHEMICAL NAMES OF PROBIOTICS:
Probiotic
Probiotics
Probiotic culture
Probiotic bacteria
Probiotic microorganism
Probiotic strain
Live probiotic
Live culture
Live microbial supplement
Direct-fed microbial
Lactic acid bacteria
Lactic acid-producing bacteria
Lactobacillus
Lactobacilli
Lacticaseibacillus
Lactiplantibacillus
Limosilactobacillus
Bifidobacterium
Bifidobacteria
Saccharomyces boulardii
Probiotic yeast
Bacillus coagulans
Bacillus subtilis
Spore-forming probiotic
Starter culture
Yogurt culture
Lyophilized culture
Freeze-dried culture
Prebiotic
Prebiotic fiber
Prebiotic oligosaccharide
Synbiotic
Postbiotic
Heat-inactivated probiotic
Lactobacillus ferment lysate
Biotic products
Probiotic dietary supplement
Probiotic feed additive
Trade names vary by manufacturer and strain.
Bifidobacterium animalis subsp. lactis BB-12 by Novonesis (formerly Chr. Hansen), Lacticaseibacillus rhamnosus GG (LGG) by Valio, Limosilactobacillus reuteri DSM 17938 (Protectis) by BioGaia, Lactiplantibacillus plantarum 299v by Probi, and Saccharomyces cerevisiae var. boulardii CNCM I-745 by Biocodex are branded strains developed by these companies.
Heat-inactivated Lacticaseibacillus paracasei MCC1849 is Morinaga’s postbiotic product named LAC-Shield.
Similar names may describe different products. Probiotic refers to the live cell, prebiotic to the non-viable nutrient component, and postbiotic to inactivated cells and their components; these terms must not be used interchangeably.
CAS NO, EC / EINECS NO AND CHEMICAL IDENTIFICATION OF PROBIOTICS
Product name: Probiotics (probiotic cultures and related biotic products)
Common abbreviation: CFU for viable cell count (KOB in Turkish); FOS, GOS, XOS for prebiotics; S. boulardii for the yeast probiotic; B. lactis for Bifidobacterium animalis subsp. lactis
Chemical name: There is no single chemical name; live microorganisms are identified by genus, species, subspecies and strain code, for example Lacticaseibacillus rhamnosus GG (ATCC 53103) or Bifidobacterium animalis subsp. lactis BB-12 (DSM 15954)
INCI name: There is no single INCI name for live probiotic cultures; in cosmetics, non-viable derivatives are registered under names such as Lactobacillus Ferment, Lactobacillus Ferment Lysate or Bifida Ferment Lysate
Food additive number: Live probiotic cultures carry no E number because they are not additives; among auxiliary components, for example, polydextrose has E 1200 and lactitol has E 966
CAS No: Live cells are not assigned a CAS number; for related components, examples are inulin 9005-80-5, polydextrose 68424-04-4, lactitol 585-86-4, trehalose 99-20-7, raffinose 512-69-6, stachyose 470-55-3
EC / EINECS No: There is no single number for live microorganisms; the auxiliary components have their own numbers, which should be verified from the product document
Molecular formula: Not applicable; a live cell is not a fixed molecule but a multicomponent biological system
Molecular weight: Not applicable; average values depending on the degree of polymerization can be given only for prebiotic carbohydrates
Chemical class: Live microorganism preparation, biological product; related components are carbohydrates (oligosaccharides, polysaccharides) and inactivated cell derivatives
Main functions: Fermented food culture, probiotic ingredient, selective nutrient source (prebiotic), inactivated cell component (postbiotic), feed additive
SUBFAMILIES OF PROBIOTICS
Probiotics should be evaluated not as a single product but as a whole made up of subfamilies that differ from one another in viability status and function. Five main subfamilies are summarized below with their structures, typical properties and fields of use.
The information given consists of example product data published by the relevant manufacturers and general literature knowledge. The product’s own technical data sheet and strain document must be taken as the basis for each product; the text makes no health benefit claim for any strain.
1. LIVE PROBIOTIC CULTURES
Live probiotic cultures are selected from lactic acid bacteria, bifidobacteria, yeasts and spore-forming bacteria. Production starts with a defined master cell bank; the cells are multiplied in a controlled fermenter, concentrated by centrifugation or membrane filtration, mixed with a protective medium, freeze-dried and milled.
The Lactobacillus group and the new genera split from it are Gram-positive, non-spore-forming rods; they produce lactic acid and tolerate low pH. Bifidobacterium, in contrast, is a Y-shaped, branching-capable, strictly anaerobic genus; it produces acetic and lactic acid and is more sensitive to oxygen and moisture.
Saccharomyces cerevisiae var. boulardii is a yeast; its cells are markedly larger than bacteria and it is not affected by antibacterial drugs. Bacillus coagulans (Weizmannia coagulans in the new nomenclature) and Bacillus subtilis form spores; the spore form is more resistant to heat, drying and pelleting.
Streptococcus thermophilus and Lactococcus lactis are common starter cultures in food fermentation. Their use as probiotics depends on the strain, and not every starter culture counts as a probiotic.
For a strain to be considered a probiotic, it is expected to be correctly identified at species level, characterized by whole-genome or equivalent methods and screened for safety. The topics screened include the absence of transferable antibiotic resistance genes and the absence of harmful metabolite production.
In the USA, GRAS notices have been submitted for various strains. In Europe, EFSA’s QPS (qualified presumption of safety) approach is used for microorganisms; the presence of a species on the list does not mean that every strain of that species is suitable for every use.
Example strain data, Lacticaseibacillus rhamnosus GG (ATCC 53103, Valio): One of the most studied commercial probiotic strains in the world, isolated from the human intestine; used in fermented dairy products and supplements.
Example strain data, Bifidobacterium animalis subsp. lactis BB-12 (DSM 15954, Novonesis): A bifidobacterial strain widely used in yogurt, dairy products, infant products and supplements; the manufacturer offers technical support for maintaining viability over the shelf life.
Example strain data, Limosilactobacillus reuteri DSM 17938 (BioGaia): A derivative of strain ATCC 55730 with its plasmids removed; available in drop, chewable tablet and supplement forms.
Example strain data, Lactiplantibacillus plantarum 299v (DSM 9843, Probi): A strain used in forms such as capsules and fermented drinks and also associated with plant-based fermentations.
Example strain data, Saccharomyces cerevisiae var. boulardii CNCM I-745 (Biocodex): A yeast probiotic; it has supplement status in some countries and drug status in others. The status varies with national legislation.
Example strain data, Bacillus coagulans (for example GBI-30 6086): A spore-forming, lactic acid-producing bacterium; it is promoted for use in foods that undergo heat treatment, such as biscuits, tea and beverages, but the strain and process conditions must be verified for each application.
In a commercial product, the label value and the end-of-shelf-life value may differ. Manufacturers may add an excess dose (overage) during production to compensate for loss of viability; therefore, the date and method by which the requested count is guaranteed should be stated in the contract.
According to market research, the global probiotic ingredients market is about 5.78 billion dollars in 2024 and about 6.21 billion dollars in 2025, and it is projected to reach about 10.95 billion dollars in 2032. In the same research, probiotic yogurt is given as the largest share among product types, at about 71 percent.
Main fields of use:
• Yogurt, kefir and other fermented dairy products
• Dietary supplements in capsule, sachet, drop and tablet form
• Animal feed and aquaculture
• Research, strain development and starter culture work
Strengths:
• Being a product that can be defined and studied at strain level
• Wide formulation choice: powder, capsule, fermented food, feed
• Higher resistance to heat and room temperature in spore-forming species
Limitations:
• Loss of viability with temperature, moisture, oxygen and pH; need for a cold chain
• The effect being strain- and dose-specific; the data of one strain cannot be transferred to another
• Reports of infection in immunosuppressed people, very preterm infants and patients with central catheters
2. PREBIOTICS
Prebiotics are substrates that are selectively utilized by microorganisms living in the host and that confer a health benefit. Most are carbohydrates that human digestive enzymes cannot break down; in the colon they are fermented by beneficial groups such as bifidobacteria and lactic acid bacteria and converted to short-chain fatty acids.
Inulin and fructooligosaccharides (FOS) are formed by fructose units linked through β(2→1) bonds; the degree of polymerization of inulin can range from about 2 to 60. Chicory root and agave are the main sources. FOS can be produced enzymatically from short-chain inulin or from sucrose.
Galactooligosaccharides (GOS) are obtained from lactose by the enzyme β-galactosidase. Their structures are likened to the oligosaccharides in breast milk, and they are used in infant formulas, dairy products and supplements. GOS is one of the best-defined prebiotics.
Polydextrose is a water-soluble polymer formed by the random linking of glucose in the presence of sorbitol and citric acid. Its caloric value is taken as about 1 kcal/g; it is used in food as a bulking agent and sugar replacer. The level of evidence for its prebiotic effect varies with the substance and the dose.
Soy oligosaccharides contain α-galactosides such as raffinose and stachyose. Because humans lack the enzyme that breaks these bonds, they are fermented by intestinal bacteria. Lactitol is a sugar alcohol obtained from lactose and is known for its laxative effect at high doses.
Xylooligosaccharides (XOS), resistant starch and human milk oligosaccharides are also studied as prebiotic candidates. For a component to count as a prebiotic, selective fermentation and a host benefit must be demonstrated; merely increasing the number of bifidobacteria is not considered sufficient.
Processing conditions are also important. Inulin and FOS may be partly hydrolyzed at low pH and high temperature; therefore, the stability of the component should be tested in acidic beverages and in products that undergo heat treatment.
The ATAMAN KİMYA product list includes components that may have prebiotic or fiber character, such as soy oligosaccharide and polydextrose; the current technical data sheet and intended use must be verified separately for each.
Example component data, Inulin and FOS: Water-soluble fiber; can be used in food in place of fat and sugar. The commonly cited intake level is about 5–8 g per day; more can cause bloating and gas in sensitive people.
Example component data, GOS: Used in dairy products, infant formulas and supplements; lactose and sugar residues vary with the product type.
Example component data, Polydextrose (E 1200): White to cream-colored powder or solution; about 1 kcal/g; a laxative effect has been reported with excessive consumption, and this effect may be seen above about 15 g in sensitive people.
Example component data, Lactitol (E 966): Sweetness about one third that of sucrose; used in sugar-free foods, and has a laxative effect when taken in excess.
In Europe, prebiotic health claims are not accepted, and these components are generally labeled only as dietary fiber.
Main fields of use:
• Functional food, dairy products and infant formulas
• Synbiotic supplement formulas together with probiotics
• Sugar- and fat-reduced foods
• Animal feed additives
Strengths:
• Being much more resistant to heat, acid and storage than live cultures
• No cold chain requirement and easy formulation
• Possibility of being designed together with probiotics as a selective nutrient source
Limitations:
• Gas, bloating and laxative effect at high doses
• Prebiotic status not resting on the same level of evidence for every component
• Different components not supporting the same microorganism groups in the same way
3. POSTBIOTICS
Postbiotics are preparations made up of inactivated microorganisms and/or their components that confer a benefit on the host. Heat-killed whole cells, cell wall fragments, lysates and exopolysaccharides are examples of this group. By definition, the identity of the microorganism must be known and the benefit demonstrated.
By definition, pure metabolites alone are not considered postbiotics. Butyrate or lactic acid produced by a bacterium is, on its own, evaluated as a chemical substance; the term postbiotic is used for preparations associated with inactivated cells and their components.
The technical advantage of postbiotics is that they do not require viability. They are less sensitive than live cultures to the cold chain and to water activity, and they can be added to products that undergo hot processing. Their doses are expressed as total cell count or dry matter rather than CFU.
In cosmetics, fermented products and lysates are used instead of live bacteria. Names in the INCI system such as Lactobacillus Ferment, Lactobacillus Ferment Lysate and Bifida Ferment Lysate are examples of this group; these components are not live cultures.
Inactivation can be carried out by methods such as heat treatment, high pressure, ultrasound or UV; because the method can change the cell surface, the proteins and ultimately the biological effect, the production method of the preparation must be defined. The absence of viable cells in the final product must be shown by counting.
Example product data, Lacticaseibacillus paracasei MCC1849 (LAC-Shield, Morinaga): A postbiotic made of heat-inactivated cells; promoted for applications such as dairy products, beverages and supplements.
Example product data, Lactobacillus Ferment Lysate (ATAMAN KİMYA product page): A non-viable fermented component for cosmetic use; the page gives 9015-54-7 as the CAS number. The use level and effect should be evaluated according to the manufacturer’s document.
In Türkiye, applications for evaluating probiotic and postbiotic products within the scope of food supplements are on the Ministry’s agenda; it was announced that a meeting on this subject was held in January 2026. The procedures and principles must be confirmed from current legislation.
Main fields of use:
• Cosmetic and personal care ingredients
• Foods and beverages that undergo hot processing
• Supplement and functional food formulas
• Dry blends where a live culture is not suitable
Strengths:
• Being more stable in storage because viability is not required
• Theoretically no infection risk arising from live cells
• Possibility of being added to products that undergo heat treatment
Limitations:
• The effect possibly differing from that of the live culture; the benefit needing to be shown separately
• Standard definitions and analytical methods being less established than for live cultures
• Inconsistent use of the name postbiotic in marketing; the term is sometimes also used for products outside the definition
4. SYNBIOTICS
Synbiotics are mixtures in which live microorganisms and a substrate selectively utilized by the host’s microorganisms are present together. Two types are defined: in a complementary synbiotic, the probiotic and the prebiotic are each separately evidenced and beneficial; in a synergistic synbiotic, the substrate is designed to be selectively utilized by the co-administered microorganism.
The basis of the design is the strain–substrate match. FOS, GOS and inulin are often tested for bifidobacteria; inulin and oligosaccharides for some lactobacilli. Not every prebiotic is utilized by every probiotic to the same extent; the match is confirmed in the laboratory by growth and fermentation experiments.
Technically, the prebiotic component can also act as a protective carrier. Inulin and maltodextrin are among the components that help protect cells from the damage of drying in freeze-drying and spray-drying.
Synbiotic products are mostly in the form of powder sachets, capsules and fermented milk drinks. In powders, because a hygroscopic prebiotic can raise water activity, moisture control and suitable packaging come to the fore to protect viability.
In foods, synbiotics are obtained through applications such as adding inulin or an oligosaccharide to probiotic yogurt. During preparation, the fermentation time, the acidity and the effect of the prebiotic on the taste and viscosity of the product are monitored together.
For the name synbiotic to be used, the mixture must contain a defined microorganism and a defined substrate, and evidence of benefit must exist for this combination or for its components. A fiber added at random alongside a probiotic does not by itself mean a synbiotic.
Main fields of use:
• Supplements in powder sachet and capsule form
• Probiotic yogurt and fermented drinks
• Infant and children’s products
• Animal feed and aquaculture additives
Strengths:
• The live culture and its nutrient source being combined in a single product
• The prebiotic being usable as a protective carrier
• Formulation variety
Limitations:
• Each strain–substrate match needing to be shown separately
• The likelihood of digestive discomfort rising as the amount of prebiotic increases
• Hygroscopic components being able to reduce viability
5. AUXILIARY COMPONENTS AND PRODUCT FORMS
In a probiotic product, viability and usability are largely determined by carriers, protective components and packaging. These components are as important as the culture itself, because cells lose viability at stages such as drying, storage and gastric acid.
In freeze-drying, trehalose, sucrose, maltodextrin, inulin and skim milk powder are used as protectants (cryoprotectants). These components help protect the cell membrane and proteins from ice crystals and drying stress. Formulas containing milk powder require allergen labeling.
Water activity (aw) is a parameter separate from moisture content and is more decisive for preserving viability. Silica gel, bentonite and molecular sieves are used as desiccants in powder products; molecular sieves are promoted as more effective moisture absorbers at low humidity.
Microencapsulation is carried out with alginate, starch, protein or lipid-based wall materials and applied by spray drying, dripping or extrusion. The aim is to protect the cell from gastric acid, oxygen and process stress; results depend on the strain and the method.
Gelatin or plant-based cellulose (HPMC) shells are used in capsules; acid-resistant and delayed-release coatings are also available. Some coating manufacturers offer moisture barrier and enteric coating solutions for probiotic capsules.
In powder blends, flow agents such as silicon dioxide prevent caking. In capsule filling, powder flow, dose uniformity and moisture uptake are monitored together; plant-based cellulose shells are preferred for vegan or halal products.
As packaging, aluminum-aluminum blisters, aluminum foil sachets, glass bottles with a desiccant and high-barrier HDPE containers are used. Materials with low light, moisture and oxygen permeability are preferred.
Main fields of use:
• Carriers and protectants for freeze-dried culture powders
• Capsule, tablet, sachet and drop forms
• Microencapsulated probiotics
• Culture and supporting components in fermented foods
Strengths:
• Being able to preserve viability over the shelf life with the right choice of components
• Protection options against gastric acid and process stress
• Adaptability to different markets and product forms
Limitations:
• The choice of carrier and coating not giving the same result for every strain
• Label restrictions such as allergen, vegan and halal narrowing the choice of components
• The cost and scale-up difficulties of microencapsulation
CHEMICAL STRUCTURE AND MOLECULAR PROPERTIES OF PROBIOTICS
A live probiotic cell is not a single molecule; it is a multicomponent biological system made up of the cell membrane, cell wall, cytoplasm, genetic material, ribosomes and enzymes. For this reason, a fixed molecular formula, molecular weight or a single oxidation state cannot be spoken of; the structure is described at the cell level and at the component level.
In Gram-positive bacteria, a thick peptidoglycan layer lies outside the cell membrane. Teichoic and lipoteichoic acids, surface proteins and polysaccharides are attached to this layer. Some strains release exopolysaccharide outside the cell; pilus-like structures or surface layer proteins (S-layer) have been described in some.
Lactobacilli are members of the low-GC Firmicutes. Homofermentative species convert glucose mainly to lactic acid, while heterofermentative species convert it to lactic acid together with ethanol or acetic acid and carbon dioxide. Bifidobacteria, on the other hand, are members of the high-GC Actinobacteria and produce acetic and lactic acid through the fructose-6-phosphate phosphoketolase pathway.
Saccharomyces boulardii is a eukaryotic yeast; its cell wall contains glucan, mannan and chitin. In Bacillus species, the endospore is a dormant form made up of a thick protein coat and cortex layers, resistant to heat and drying, and it germinates again in a suitable environment.
In prebiotics, the type of linkage determines the biological behavior. Inulin and FOS carry β(2→1) fructan bonds, GOS carries β(1→4) and β(1→6) galactoside bonds, and soy oligosaccharides carry α(1→6) galactoside bonds; human digestive enzymes cannot break these bonds. Polydextrose, on the other hand, consists of randomly linked glucose units.
Viability is not a chemical property but the membrane integrity, metabolic activity and ability to multiply of the cell. Because colony counting counts cells that can multiply and flow cytometry counts cells with intact membranes, they can give different values on the same sample.
PHYSICAL AND CHEMICAL PROPERTIES OF PROBIOTICS
Physical appearance: Freeze-dried cultures are a fine powder or granules, white, cream or beige in color; in supplements capsules, tablets, sachets and drops; in fermented products a milk-white thick liquid or gel
Chemical character: Biological and live; depending on the strain a Gram-positive bacterium, yeast or bacterial spore; apart from spores, sensitive to temperature, moisture, oxygen and low acidity; related prebiotics are carbohydrate-based
Molecular formula: Not applicable; a live cell is not a fixed molecule
Molecular weight: Not applicable; an average value depending on the degree of polymerization can be given only for prebiotic polymers
CAS No: None for live cells; for related components, the example numbers in the identification section apply
EC / EINECS No: There is no single number for live microorganisms
Viable cell count: Depends on the product and the manufacturer; in concentrated culture powders, levels of billions to hundreds of billions of CFU per gram are reported, and in finished supplements the dose is mostly on the order of a billion CFU per serving
Purity (assay): Instead of chemical purity, strain identity, species accuracy and the absence of foreign microorganisms are taken as the basis
Active oxygen: Not applicable
Density: No data found; depends on the carrier
Bulk density: Depends on the carrier, particle size and granulation; given in the manufacturer’s document
Solubility in water: Cells do not dissolve and form a suspension; carriers and prebiotics such as inulin, GOS and polydextrose dissolve or disperse in water
pH (aqueous solution): Depends on the composition and concentration of the product; a single value is not given without the measurement conditions. Lactic acid bacteria tolerate low pH, while bifidobacteria prefer a pH close to neutral
Decomposition: Viability declines over time; heat, moisture, oxygen and light accelerate it; on cell death, enzyme activity and membrane integrity are lost
Moisture: Kept low in powder cultures; an upper limit is given in manufacturers’ documents and is evaluated together with water activity
Water activity: Decisive for viability; low values are targeted in dry cultures and the exact limit is according to the product document
Iron (Fe) content: There is no fixed value for the culture; the parameter is not applicable, and for carrier components the manufacturer’s specification is consulted
Heavy metals (Pb, Cd, As, Hg): Limited according to the product specification and food supplement legislation; a universal value cannot be given
Chloride content: Not applicable; not a meaningful parameter unless the product uses a salt-containing carrier
Microbiological purity: The absence of pathogens such as Salmonella, E. coli and Staphylococcus aureus is expected, and yeast, mold and total aerobic counts should be within defined limits
Reactivity: Not chemically reactive; oxidizers, disinfectants, strong acids and bases, high temperature and antibacterial substances reduce viability
Short Description of Physical Properties
In probiotics, viable cell count, strain identity, water activity, moisture and impurity profile are monitored rather than chemical purity. Because these values vary with the manufacturer, the strain and the batch, each product’s own technical data sheet should be taken as the basis.
HOW DO PROBIOTICS WORK AT THE MOLECULAR LEVEL?
In fermented foods, lactic acid bacteria convert lactose to lactic acid. When the pH of milk falls to about 4.6, the surface charge of casein micelles decreases and the proteins form a gel network; the texture and sour taste of yogurt come from this reaction.
Prebiotic oligosaccharides are broken down by transporters on the bacterial surface and by glycoside hydrolases such as β-fructofuranosidase and β-galactosidase. At the end of the reaction, short-chain fatty acids such as acetate, propionate and butyrate, together with carbon dioxide and hydrogen gas, are formed.
In research, the mechanisms studied for probiotic strains include competition for nutrients and adhesion sites, production of organic acids and bacteriocins, interaction with epithelial barrier proteins, and contact with the surface receptors of immune cells. These mechanisms are strain-specific, and an effect shown for one strain cannot be transferred to another.
Gastric acid and bile salts limit viability. Some strains adapt to bile stress with the bile salt hydrolase enzyme and to low pH with acid resistance systems; these properties are technological criteria evaluated in strain selection.
In freeze-drying, sugars such as trehalose protect in two ways: they replace water and form hydrogen bonds on membrane and protein surfaces, and they limit molecular motion by forming a glassy matrix. This protection continues as long as the storage temperature stays below the glass transition temperature.
Bacillus spores remain metabolically dormant until nutrients, temperature and moisture are suitable. In postbiotics, the wall components of heat-inactivated cells, for example peptidoglycan and lipoteichoic acid, can interact with immune cell receptors even though they are not alive; the existence of an effect must be shown separately.
IN WHICH SECTORS ARE PROBIOTICS USED?
Food and beverages: Yogurt, kefir, ayran and other fermented dairy products; cheese, fermented plant-based products and some functional beverages
Dietary supplements: Probiotic and synbiotic products in capsule, tablet, powder, sachet and drop form
Infant and children’s products: Used in infant formulas and drops in some countries with strain-specific evaluations; requires strict regulation and expert assessment
Animal feed and aquaculture: Direct-fed microbials, feed additives and silage inoculants
Cosmetics and personal care: Fermented products and lysates instead of live cultures
Pharmaceuticals and biotechnology: Live biotherapeutic products, yeast probiotics with drug status and clinical research
Laboratory and research: Strain collections, microbiome and fermentation studies
ARE PROBIOTICS USED IN COSMETIC, FOOD AND PHARMACEUTICAL APPLICATIONS?
Cosmetics: Because live probiotics can be incompatible with preservative systems and carry microbiological quality requirements, they are rarely used in cosmetics. The term probiotic in product names mostly points to prebiotic, postbiotic, fermented product or lysate content. The presence of an INCI name alone does not show suitability for use.
Food: Used as starter cultures in fermented foods and as probiotic ingredients in supplements. In Türkiye, food supplements and fermented dairy products are regulated by separate communiqués; applications for probiotics and postbiotics are evaluated separately by the Ministry. In Europe, many authorities regard the term probiotic on a label as a health claim and state that there is no authorized claim on this subject.
For the viable cell count in food, a level of at least 6 log CFU per gram until the end of shelf life is frequently cited in the literature; the binding limit is determined by the relevant legislation and the product definition. In the USA, GRAS notices have been submitted for various strains, and in Europe EFSA’s QPS (qualified presumption of safety) approach is used for microorganisms.
Pharmaceuticals: Live biotherapeutic products are evaluated under drug legislation with clinical evidence and manufacturing requirements. Some microorganisms such as Saccharomyces boulardii hold drug licenses in some countries and supplement status in others; since the status varies with the country and the product, verification product by product is needed for Türkiye.
INDUSTRIAL APPLICATIONS OF PROBIOTICS
In fermented milk production, frozen or lyophilized cultures added directly to the vat (DVS) are inoculated after milk pasteurization at a defined temperature. The starter culture forms the acidity and texture, while the probiotic strain forms the viable cell content of the product; control of the fermentation time and pH directly affects viability.
In supplement production, the concentrated culture powder is mixed homogeneously with the carrier and the prebiotic, and moisture and temperature are controlled when filling into capsules or sachets. A low-humidity production environment, fast filling and barrier packaging ensure that viability is preserved.
In animal feed, probiotics are used as feed additives; because pelleting creates heat stress, spore-forming species and coated forms may be preferred. In silage, lactic acid bacteria such as Lactiplantibacillus plantarum limit spoilage by lowering the pH quickly.
As cosmetic raw materials, fermentation products and lysates are used; the fact that these components are not alive makes storage and formulation easier. The efficacy and use level should be evaluated according to the manufacturer’s document.
POINTS TO CONSIDER WHEN USING PROBIOTICS
• Before use, the manufacturer’s technical data sheet, strain document and safety data sheet should be read
• The genus, species and strain code of the product should be clearly stated; different strains should not be used in place of one another
• The viable cell count should be verified not only at production but also at the end of shelf life; the label value and the excess dose added during production should be evaluated separately
• Cultures should be protected from heat, moisture, oxygen and light; temperature records should be kept for products that require a cold chain
• In food, the culture should be added at a suitable temperature after the heat treatment of the milk; high temperature, low pH and salt can reduce viability
• Antibacterial and disinfectant residues, preservatives and high sugar or salt concentrations should be checked for compatibility with the culture
• Allergen carriers such as milk and soy should be stated on the label; vegan, halal and allergen claims should be supported by documents
• Health claims, disease names and treatment claims should not be used; the legislation in Türkiye and in the target market should be checked beforehand
STARTING FORMULATION APPROACHES FOR PROBIOTICS
The approaches in this section are short starting examples showing how the product family can be evaluated in culture production, fermented milk and synbiotic supplement applications. The examples are not validated commercial recipes or final formulas; the proportions are for laboratory preliminary trials and each formula adds up to 100%.
The proportion of the culture concentrate is determined according to cell count and target dose, and the fermentation conditions according to the strain and the type of milk, in line with the manufacturer’s recommendation. When working with live cultures, laboratory hygiene, personal protective equipment and waste management rules must be followed.
EXAMPLE 1: EFFECT OF THE PROTECTIVE MEDIUM COMPOSITION ON VIABILITY IN FREEZE-DRYING
Purpose: To monitor the effect of a protective medium made up of trehalose, maltodextrin, inulin and milk powder on viability after drying and during storage when a probiotic cell concentrate is freeze-dried.
Starting approach:
Cell concentrate (obtained by centrifugation after fermentation): about 50.0%
Trehalose: about 12.0%
Maltodextrin: about 10.0%
Inulin: about 5.0%
Skim milk powder: about 3.0%
Water: about 20.0%
Application approach:
• Protective compositions such as trehalose alone, trehalose and maltodextrin together, and a mixture with milk powder are compared; the mixture is homogenized, frozen and dried under gradual vacuum.
• The viable cell count, moisture and water activity are measured before and after drying; the powder product is milled in a low-humidity environment and placed in barrier packaging.
• Samples are stored at 4 °C and 25 °C and the loss of viability is monitored over time; allergen carriers are recorded for labeling, and hygiene and waste rules are applied when working with live cultures.
EXAMPLE 2: EFFECT OF THE CULTURE RATIO ON ACIDITY AND VIABLE CELL COUNT IN PROBIOTIC YOGURT
Purpose: To monitor the effect of the culture ratio in a mixture of starter culture and probiotic strain on fermentation time, acidity, texture and the viable cell count over shelf life.
Starting approach:
Standardized milk: about 93.9%
Skim milk powder: about 3.0%
Sugar: about 3.0%
Starter and probiotic culture mixture: about 0.1%
Application approach:
• The milk is heat-treated, cooled to the inoculation temperature and the culture is added according to the manufacturer’s recommendation; different starter and probiotic ratios are tested in parallel.
• Fermentation is continued until the target pH (about 4.6) is reached and the product is cooled; pH, titratable acidity, texture and sensory properties are monitored.
• Over the shelf life, the count of the probiotic strain and continued post-acidification are monitored with selective media; food safety and cold chain rules are applied.
EXAMPLE 3: EFFECT OF PREBIOTIC TYPE AND MOISTURE ON VIABILITY IN A SYNBIOTIC SACHET
Purpose: To monitor the effect of prebiotics such as inulin and GOS and of ambient moisture on viable cell count, dissolution and taste in a powder synbiotic sachet.
Starting approach:
Probiotic culture concentrate: about 8.0%
Inulin: about 50.0%
GOS powder: about 15.0%
Maltodextrin: about 24.0%
Natural flavor (dry): about 2.0%
Flow agent: about 1.0%
Application approach:
• Control blends containing inulin alone, a mixture of inulin and GOS, and maltodextrin alone are prepared; the blend is homogenized in a low-humidity environment and filled into foil sachets.
• The sachets are stored with and without a desiccant at 4 °C, 25 °C and 30 °C; viable cell count, moisture, water activity and caking are measured over time.
• Dissolution time, taste and product flowability are evaluated; label warnings for the risk of bloating and laxative effect as the amount of prebiotic increases are reviewed.
SIMILAR PRODUCTS AND ALTERNATIVES TO PROBIOTICS
The closest alternatives to probiotics are the other members of the family. Prebiotics do not require viability, are more resistant to heat and storage and do not need a cold chain; however, their mechanism of action is indirect and depends on the presence of the resident microbiota.
Postbiotics can be added to products that undergo heat treatment and carry no risk arising from live cells; on the other hand, their benefits must be shown on a strain and preparation basis. Synbiotics combine the two components in a single product, but each strain and substrate match must be verified separately.
Fermented foods contain live microorganisms, but they do not count as probiotics unless a defined strain and a demonstrated benefit are shown. Some fermented products carry no live cells because of processes such as pasteurization; therefore, fermented food, probiotic and postbiotic are separate categories.
In animal nutrition, probiotics are considered together with options such as organic acids, essential oils and enzyme additives. The ban on growth-promoting antibiotics in the European Union from 2006 has increased interest in these alternatives.
No alternative replaces probiotics in every application. Performance, level of evidence, cost, compatibility and legislation must be evaluated together.
QUALITY CONTROL AND PURCHASING CRITERIA FOR PROBIOTICS
• Viable cell count: plate count (CFU/g) and flow cytometry, for example ISO 19344 / IDF 232; the counting method and the medium should be stated
• Strain identity: genus, species and strain code; culture collection number and, where needed, genetic fingerprinting (PFGE) or genome sequencing
• Foreign microorganisms and pathogens: Salmonella, E. coli, Staphylococcus aureus, yeast and mold, total aerobic count
• Moisture and water activity; particle size and flowability
• Heavy metals, allergens and carrier composition; antibiotic resistance profile and safety assessment
• Stability data: viability until the end of shelf life, storage temperature and packaging information
• For prebiotics, purity, degree of polymerization, sugar residue and moisture
Manufacturers’ typical values are not considered binding specifications unless confirmed in a written contract. A certificate of analysis, a safety data sheet and a technical data sheet should be requested for every batch.
STORAGE AND TRANSPORT OF PROBIOTICS
Powder cultures are stored in original, tightly closed, barrier packaging in a dry environment protected from light. Most manufacturers recommend refrigerator temperature (about 2–8 °C) or deep-freeze conditions; room temperature may also be acceptable for spore-forming products and some coated forms. The exact range should be taken from the product document.
Shelf life depends on the strain, the form, moisture and temperature; a range of one to two years is mostly seen in documents. After the package is opened, it should be kept closed in a container with a desiccant and the product should be consumed within a short time. Prebiotic powders are protected from moisture because they are hygroscopic.
In transport, a temperature logger and a cold chain may be required. Probiotic cultures are generally not classified as dangerous goods; however, the transport classification depends on the product and the applicable legislation, and section 14 of each product’s safety data sheet should be checked.
SAFETY INFORMATION FOR PROBIOTICS
Probiotic strains are mostly well tolerated by healthy people; nevertheless, infections such as bacteremia, fungemia and endocarditis have been reported. A case review covering about 93 patients addresses these infections and the associated risk factors. The agents have included Lactobacillus, Bifidobacterium, Saccharomyces and Bacillus.
The groups at risk are immunosuppressed people, very preterm infants, people with a central venous catheter, and critically ill people. Fungemia has been reported for Saccharomyces boulardii, and severe cases for Bacillus species; use in these groups requires expert assessment.
During production and packaging, culture powder creates respirable dust. The dust can cause irritation and discomfort in the respiratory tract of sensitive people; a closed system, dust mask, gloves, goggles and local ventilation are used. Additional precautions are taken for allergen carriers such as milk and soy.
The common undesirable effects of prebiotics are bloating, gas and a laxative effect at high doses. The amount of consumption for polydextrose, lactitol and oligosaccharides varies from person to person.
In fire, water spray, dry powder, carbon dioxide or foam is used; organic dusts may carry a risk of dust explosion in the air at sufficient concentration. Spilled powder is collected after dampening, the surface is disinfected; leaks are not discharged to the sewer and waste is disposed of according to local legislation.
If severe fever, chills, shortness of breath or persistent discomfort occurs, a healthcare facility should be consulted. This section is for general information; it does not replace the safety data sheet.
WHAT SHOULD BE CONSIDERED WHEN BUYING PROBIOTICS?
• Correct product identity: genus, species and strain code; whether it is a live culture, prebiotic, postbiotic or synbiotic
• Technical specifications: viable cell count (CFU/g), moisture, water activity, carrier, particle size, microbiological purity
• Suitability for the intended use: fermented food, supplement, feed or cosmetic; process temperature and pH conditions
• Packaging, shelf life, cold chain, batch consistency and certificate of analysis
• The supplier’s technical support, strain data, safety assessment and regulatory compliance in the target market
• Total cost of supply: live cell cost per dose rather than price per gram, together with cold chain, waste and storage, should be evaluated
SUPPLY OF PROBIOTICS FROM ATAMAN KİMYA
The ATAMAN KİMYA product list includes some components associated with the probiotic family, for example products such as soy oligosaccharide, polydextrose and Lactobacillus ferment lysate. The intended use and quality of these products should be evaluated product by product.
The supply of live probiotic cultures could not be verified during this study; confirmation should be obtained by contacting ATAMAN KİMYA regarding strain, viable cell count, packaging and cold chain conditions.
For up-to-date information on stock, origin, documents, delivery time and technical support, it is recommended to contact ATAMAN KİMYA.
FREQUENTLY ASKED QUESTIONS ABOUT PROBIOTICS
What are probiotics?
They are defined live microorganisms that can confer a health benefit on the host when given in adequate amounts.
What does probiotic mean?
The name comes from a Greek expression meaning “for life” and describes live microorganisms.
What is the CAS number of probiotics?
Live cells are not assigned a CAS number; related components (inulin, polydextrose, lactitol, etc.) have their own numbers.
What is the EC / EINECS number of probiotics?
There is no single number for live microorganisms; the numbers of auxiliary components should be verified from the product document.
What is the chemical formula of probiotics?
They have no fixed formula; a live cell is a multicomponent biological system.
How many viable cells do probiotics contain?
It depends on the product; billions to hundreds of billions of CFU per gram are seen in concentrated powders, and a level of billions per serving in supplements. The concept of active oxygen does not apply.
What is the INCI name of probiotics?
Live cultures have no single INCI name; in cosmetics, non-viable derivatives are registered under names such as Lactobacillus Ferment Lysate.
Are probiotics used in cosmetics?
Live cultures rarely; fermented products and lysates are used more commonly.
Do probiotics have an E code?
Live probiotic cultures have no E code; some auxiliary components such as polydextrose E 1200 and lactitol E 966 do have E codes.
What is the difference between probiotics and prebiotics?
Probiotics are live microorganisms; prebiotics are non-viable nutrient components that these microorganisms selectively use.
What are probiotics used for?
They are used as live microbial ingredients in fermented food, dietary supplement, animal feed and research applications.
In which sectors are probiotics used?
They are used in food and beverages, supplements, animal feed, cosmetic derivatives, pharmaceutical research and laboratories.
How are the mechanisms of action of probiotics investigated?
Competition for nutrients and adhesion sites, production of organic acids and bacteriocins, and interaction with the barrier and immune cells are examined strain by strain in laboratory and clinical studies.
What are probiotics good for?
They create acidity and texture in fermented foods and are used as live ingredients in supplements and feed. Any health effect is specific to the strain and the study and is not claimed here.
How do probiotics work in yogurt fermentation?
Lactic acid bacteria convert lactose to lactic acid, the pH falls and the milk proteins form a gel.
Are probiotics soluble in water?
Cells do not dissolve and form a suspension; powder carriers and prebiotics dissolve or disperse.
How much probiotic culture is used in yogurt production?
The amount depends on the cell count of the culture and the manufacturer’s recommendation; in the example starting formulation, the culture mixture is about 0.1% of the total.
Are probiotics a hazardous substance?
They are generally not considered hazardous substances; however, precautions are needed for dust inhalation and for infection risk groups.
Why can probiotics pose a risk?
Infection reports exist in immunosuppressed people, very preterm infants and patients with catheters.
Are probiotics registered under REACH?
Live microorganisms are generally regarded as outside the definition of a chemical substance; related chemical components are evaluated separately and should be verified product by product.
What is the physical appearance of probiotics?
Cultures are generally a white to beige powder; products may be capsules, sachets, drops or fermented milk.
What is the UN number of probiotics?
Since they are generally not dangerous goods, there is no UN number; the safety data sheet should be checked product by product.
Why are viability and strain identity important in probiotics?
Because the effect depends on the strain and the viable cell count, a wrong strain or dead cells changes the benefit.
What does the price of probiotics depend on?
It depends on the strain, the brand, the viable cell count, the form, the packaging, the cold chain and documentation support.
Are there alternatives to probiotics?
Yes; prebiotics, postbiotics and synbiotics, and in feed organic acids and enzymes, can be alternatives in some applications.
How should probiotics be stored?
Dry, closed, away from light and at the temperature in the product document; cold conditions for most products.
Which documents should be requested when buying probiotics?
A certificate of analysis, technical data sheet, safety data sheet, strain document and stability data.
Which technical properties are important when buying probiotics?
Strain code, viable cell count, water activity, moisture, carrier, microbiological purity and shelf life.
PROBIOTICS – TECHNICAL SUMMARY
Chemical name: Probiotics (live microorganism preparations; related prebiotic, postbiotic and synbiotic components)
CAS number: Not assigned to live cells; related components have separate numbers
Chemical class: Live microorganism preparation; carbohydrate-based auxiliary components
Main functions: Fermented food culture, probiotic ingredient, selective nutrient source, inactivated cell component
Important fields of use: Fermented dairy products, dietary supplements, animal feed, cosmetic derivatives
Parameters critical for quality control: Strain identity, viable cell count, water activity, moisture, microbiological purity
Storage: In a dry, closed environment protected from light, at the temperature in the product document; cold conditions for most products.
