Novel applications of live bacteria in food services: probiotics and protective cultures

Adding lactic acid bacteria to restaurant meals is a novel concept for the general public and food service professionals. This paper reviews possible innovative applications of probiotics (health improving – nutrition) and PCs (protective cultures – food safety) in food service settings – the technical, marketing and practical aspects, in particular. Practical difficulties for food services in competing in the health food market include the handling of the microbial preparations, quality control in terms of culture viability, regulatory approval, consumer education and marketing. The second application, the bio-preservation with PCs, is important in large scale settings where extended shelf-life food service systems are used. This has to be verified with challenge studies based on complex experimental protocols. The potential spoilage at elevated temperatures and the heat sensitivity of live bacteria are the main obstacles in the commercialization of this “natural” preservation technique. Both applications of live cultures can lead to better nutrition: improvement of immunity and gut health with probiotics and the availability of a wider range of safe minimally processed meals with PCs.