ARTICLE
2026 Vol 1 · No 8
EN cb9e39c072d0
Fermentation-based manufacturing of postbiotics: from strain selection to shelf-stable ingredient
Производство постбиотиков методом ферментации: от выбора штамма до ингредиента с длительным сроком хранения | Postbiotiklarni fermentatsiya asosida ishlab chiqarish: shtamm tanlashdan uzoq muddat saqlanadigan ingredientgacha
Partner conferences of the International Scientific Journal Research Focus, 1(8), 220–223
Аннотация
Traditional probiotics are hindered by their poor ability to survive in acidic and bile-containing environments, by the need for strict storage conditions, and by inaccurate dosing. According to ISAPP, postbiotics are defined as inanimate microorganisms and/or their components that produce a health benefit and avoid these drawbacks. The present review offers a thorough summary of the fermentation-based manufacturing of postbiotics, covering the entire process from strain selection right through to the creation of a shelf-stable product, with reference to literature published between 2020 and 2026.
Ключевые слова
postbioticsfermentationinactivationdownstream processingbioactives
Как цитировать
Davronova Mubina Dilshodbek kizi; Orynbayeva Zukhra (2026). Fermentation-based manufacturing of postbiotics: from strain selection to shelf-stable ingredient. Partner conferences of the International Scientific Journal Research Focus, 1(8), 220–223. https://doi.org/10.66073/ReFocus-Conf/3010061