Probiotics are living microorganisms, which, when administrated in adequate amounts, confer a health benefit on the host. (FAO/WHO 2001)
Selection and objectivation of probiotic strains.
Manufacturing and packaging of finished product.
Synergistic expert skills dedicated to your probiotic product.
Identification and safety
Strain supplier guarantees on a contractual basis with GENIBIO the precise taxonomy, purity and identity over time. Selected strains are commonly used in food industry and they are totally safe for human consumption (QPS updated list of EFSA).
Ageing studies
Viability tests are performed to guarantee bacterial population from one billion or more per dose and per strain in the finished product. Strains could be spoiled during process and storage. To obtain a high-end finished product, it is essential to maintain the high number of viable cells necessary for the in vivo probiotic effect during the storage. Stability of probiotics is tested in various conditions of temperature and hygrometry. Optimized formulations are stable at least 2 years at ambient temperature.
In vitro objectivation studies
In collaboration with expert public research teams, GENIBIO has validated a range of in vitro tests for the evaluation of probiotic potential of industrial lactic acid bacteria and bifidobacteria strains: survival rate in gastroduodenal models, production of antimicrobial substances, adhesion to intestinal or vaginal mucosa and immunomodulation properties.
| Species | Origin |
|---|---|
| Bifidobacterium bifidum | Human |
| Bifidobacterium bifidum | Human |
| Bifidobacterium breve | Human |
| Bifidobacterium infantis | Human |
| Bifidobacterium animalis ssp lactis | Human |
| Bifidobacterium animalis ssp lactis | Human |
| Bifidobacterium longum | Dairy |
| Lactobacillus acidophilus | Human |
| Lactobacillus acidophilus | Human |
| Lactobacillus acidophilus | Human |
| Lactobacillus casei | Dairy |
| Lactobacillus casei | Human |
| Species | Origin |
|---|---|
| Lactobacillus gasseri | Human |
| Lactobacillus helveticus | Human |
| Lactobacillus paracasei | Human |
| Lactobacillus paracasei | Human |
| Lactobacillus plantarum | Vegetal |
| Lactobacillus plantarum | Dairy |
| Lactobacillus rhamnosus | Human |
| Lactobacillus rhamnosus | Human |
| Lactobacillus salivarius | Unkown |
| Lactococcus lactis | Unkown |
| Streptococcus thermophilus | Dairy |
| Saccharomyces cerevisiae var. boulardii | Vegetal |