Viability study of probiotic microorganisms in a symbiotic food made in an Dining Services





Arias-Orozco, Berenice
Zúñiga-Rojas, Raquel
Arias-Hernández, Laura E.
Sandoval-Chávez, Gloria

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International Symposium on Probiotics



There are various investigations to assess the benefits of functional food on people. A study conducted in Sweden with 262 employees who consumed capsules daily with probiotics for three months, in amount of 108 CFU Lactobacillus reuteri. They showed significant decrease of work absences due to diseases such as intestinal infections and flu. However, few studies have been conducted with functional foods specifically with the workers of a company in order to reduce absenteeism due to illness and increase the productivity of the company. Therefore it was decided to develop an inter-agency project funded by Secretaría de Economía y el Consejo Nacional de Ciencia y Tecnología (CONACyT) whose objective was to reduce labor workers of a company in the electronic industry absences due to the incidence of gastrointestinal illnesses, through the daily consumption of functional foods prepared by the Dining Services of the aforementioned company. The objective of this work was the development of symbiotic food and validation of the feasibility of probiotic microorganisms in food during storage.

Palabras clave

Symbiotic, Fructans, Process of Elaboration


Arias Orozco, B.; Zúñiga Rojas, R.; Arias Hernández, L.; Sandoval Chávez, G. (2016). Viability study of probiotic microorganisms in a symbiotic food made in an Dining Services, in 7th International Symposium on Probiotics. Ciudad de México.