Fermentation-based manufacturing of postbiotics: from strain selection to shelf-stable ingredient
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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.
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