Study on the survival of Lactobacillus rhamnosus GG during freeze-drying, storage, cooking and in vitro gastrointestinal digestion

This thesis investigates the viability of probiotics from production to digestion. It examines various freezing conditions, revealing that rapid freezing preserves over 90% of probiotics. While freeze-drying significantly reduces survival rates, the addition of protective sugars mitigates this effect. Incorporating probiotics into cereal-based foods, such as noodles, enhances their resistance to cooking. Furthermore, consuming probiotics with pasta or soy milk, particularly during or after meals, improves their survival during digestion. These findings provide valuable insights for the food industry in developing effective probiotic products, ensuring optimal health benefits for consumers.