Stability and Viability of Probiotics in Fermented Dairy Products During Storage: A Systematic Literature Review

抄録

This study aimed to evaluate the survival rate (stability) and the living cell counts (viability) of probiotics in fermented dairy products (cheese and yogurt) under various storage conditions through a systematic literature review. The Population, Intervention, Comparison, and Outcome (PICO) framework was used to determine the research question. The literature selection process followed the Preferred Reporting Items for Systematic Review and Meta-Analysis (PRISMA) 2020 guidelines. Articles published during 2013–2022 in the Scopus and PubMed databases were used. Keyword searches yielded a total of 864 studies, among which 32 articles were chosen for this review. The stability and viability of probiotics in fermented dairy products stored for up to 14 or 15 days (first shelf-life period) and 28 or 30 days (second shelf-life period) were determined. The stability of probiotics in fermented dairy products during storage was influenced by the (i) probiotic genus, (ii) microencapsulation materials, (iii) storage temperature, and (iv) packaging type. The factors that affected the viability of probiotics in fermented dairy products during storage were (i) product form and (ii) storage temperature. The stability of most probiotics decreased under the various storage conditions and until the 30^th day. However, most products met the minimum standard (10⁶ CFU/g) for probiotic viability to be considered functional foods with health benefits.