How does Bifidice not affect the flavor & textures of food?

How does Bifidice not affect the flavor & textures of food?

Kevin Meza Achahue, Molecular Biotech Engineer University of Chile, Scientist - R&D Specialist at Bifidice. 2 minutes reading.

Bacteria, like all living beings, survive through chemical and physical processes that involve the use of energy, which is known as metabolism. In the case of these microorganisms, some of their processes require the formation and release of molecules into the external environment, a common stage in nature and dependent on the type of bacteria being observed. However, this same process can pose a challenge or a valuable resource when working with bacteria intended for food-related purposes.

What happens when we introduce microorganisms into food?

Throughout human history, there have been foods whose existence is owed to different microorganisms. Without delving into details, fermentation is largely the responsibility of lactic acid bacteria and certain types of yeasts, giving rise to products such as cheese, yogurt, kefir, among others. Many of these foods contain living microorganisms that serve as probiotics. Furthermore, the taste, aroma, and texture characteristics of fermented products vary based on the combination of present microorganisms. [1]

It is very likely that certain bacteria can bring about changes in the taste, aroma, and texture of foods, which in turn can impact consumers' acceptance of new products.

However, this benefit doesn't apply in the same way to other types of non-fermented foods. Due to the release of metabolites, it is very likely that certain bacteria can lead to changes in the taste, aroma, and texture of foods, which in turn can affect consumers' acceptance of new products [2][3]. If we add to this the challenge of stabilizing anaerobic bacteria of the Bifidobacteria genus, including the special conditions of oxygen absence and specific nutrients, the creation of functional products becomes a significant endeavor.

Our Experience

Thanks to our stabilization technology and expertise in handling anaerobic bacteria, the Bifidice ingredient seamlessly integrates into the composition of frozen products like ice cream and mochis. We are backed by companies and more than 40 ice cream factories in countries such as Russia, Germany, Italy, Colombia, Argentina, and Chile, who have placed their trust in our quality and have developed innovative products enhanced with Bifidice, ready to hit the market.

Why not join this exciting movement?



[1] Wang, Y., Wu, J., Lv, M., Shao, Z., Hungwe, M., Wang, J., Bai, X., Xie, J., Wang, Y., & Geng, W. (2021). Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry. Frontiers in Bioengineering and Biotechnology, 9, 612285.

[2] Guimarães, J. T., Balthazar, C. F., Silva, R., Rocha, R. S., Graça, J. S., Esmerino, E. A., Silva, M. C., Sant’Ana, A. S., Duarte, M. C. K. H., Freitas, M. Q., & Cruz, A. G. (2020). Impact of probiotics and prebiotics on food texture. Current Opinion in Food Science, 33, 38-44.

[3] bd-Rabou HS, El-Ziney MG, Awad SM, et al. (2016) Impact of probiotic and synbiotic supplementation on the physiochemical, texture and sensory characteristics of wheyless domiati-like cheese. MOJ Food Process Technologies; 3(3):317-325. DOI: 10.15406/mojfpt.2016.03.00074 

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