基本上,獲得臨床效果所需的益生菌的菌株濃度通常在小腸中為106菌落形成單位/毫升(CFU/ml),在大腸中則為108
菌落形成單位/公克(CFU/g)。近些年來,生物科技產業製作中,已發展出微囊化方法(process of microencapsulation)用於提升以益生菌做為發酵食品與飲料中益生菌的存活率,但可惜的是口服益生菌畢竟還是要先面對它的天敵如胃酸與膽汁酸的攻擊。某些益生菌產品中有加添抗氧化劑,其可用於對抗因氧氣過多,而傷害益生菌生存的機會。此外,亦有些製造業者以噴霧乾燥或凍晶乾燥(live freeze-dried),再加上輕度熱處理,無非是為了降低益生菌的受損率,並由此增加益生菌在儲存過程中的存活率10,11。
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