Abstract Background A key challenge for manufacturers of pro-health food containing active probiotic microorganisms is to develop a product with attractive sensory features along with maintenance of declared number of microorganisms during storage and transfer by alimentary tract. Results The highest concentration of polyphenols was observed in snacks without an additive of probiotics as well as those with an additive of L. rhamnosus and B. animalis bacteria and concentration of these compounds increased by 9.5% during six months of storage. None of the products distinguished itself in the sensorial assessment although each was assessed positively. The number of microorganisms was stable and comparatively high during six months of storage at a room temperature and in cooling conditions (108 cfu/g). In the digestion model, an influence of aggressive digestion conditions was examined in the alimentary tract on the number of microorganisms, which allowed to arrange strains from the most resistant (S. boulardii) to the most sensitive (B. breve). It must be noted that currently on the market there is no available snack containing probiotic yeast as well as there is no literature data on works on such formulation of food. Conclusions In the newly developed snack made of chocolate, in which sugar has been replaced with maltitol, a raw material was added in the form of raspberry, prebiotic in the form of inulin and a strain of probiotic bacteria, including the unprecedented so far S. boulardii, which stands a high chance to occupy a good place on the market of functional food. How to cite: Cielecka-Piontek J, Dziedzinski M, Szczepaniak O, et al. Survival of commercial probiotic strains and their effect on dark chocolate synbiotic snack with raspberry content during the storage and after simulated digestion. Electron J Biotechnol 2020;48. https://doi.org/10.1016/j.ejbt.2020.09.005 .

中文翻译：

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商业益生菌菌株的存活率及其对储存和模拟消化后覆盆子含量的黑巧克力合生元零食的影响

摘要背景 含有活性益生菌微生物的保健食品制造商面临的一个关键挑战是开发一种具有吸引人的感官特征的产品，同时在储存和通过消化道转移过程中保持声明的微生物数量。结果在没有添加益生菌的零食以及添加了鼠李糖乳杆菌和动物双歧杆菌的零食中观察到的多酚含量最高，并且在六个月的储存期间，这些化合物的浓度增加了 9.5%。尽管每种产品都得到了正面评价，但没有一种产品在感官评估中脱颖而出。在室温和冷却条件 (108 cfu/g) 下储存六个月期间，微生物的数量是稳定的并且相对较高。在消化模型中，在消化道中检查了侵蚀性消化条件对微生物数量的影响，这允许将菌株从最抗性（S. boulardii）到最敏感（B. breve）排列。必须指出的是，目前市场上没有含有益生菌酵母的零食，也没有关于此类食品配方工作的文献数据。结论 在新开发的巧克力零食中，用麦芽糖醇代替了糖分，添加了覆盆子形式的原料、菊粉形式的益生元和益生菌菌株，包括迄今为止前所未有的S. boulardii，它很有可能在功能性食品市场上占据一席之地。如何引用：Cieecka-Piontek J、Dziedzinski M、Szczepaniak O 等。商业益生菌菌株的存活率及其对储存期间和模拟消化后覆盆子含量的黑巧克力合生元零食的影响。电子 J 生物技术 2020；48。https://doi.org/10.1016/j.ejbt.2020.09.005。