Mingzhan holds a Doctorate degree in Food Science and Technology (FST) from the National University of Singapore (NUS). He is currently a Research Fellow in the Fermentation and Flavour research group, headed by Associate Professor Liu Shao Quan, at the NUS FST programme. Mingzhan’s research interests include the interactions between probiotic bacteria and yeasts and the development of novel food and beverages products through probiotification.
The health promoting properties of probiotics depend on the number of live microorganisms present at the point of consumption. That means it’s crucial that probiotic foods have high levels of probiotic cells at the end of the manufacturing process and that these are maintained throughout the distribution chain. Given that there are many intrinsic and extrinsic factors that could negatively impact the survival of probiotics, this is no small challenge. Recent research suggests that yeast could help. This presentation shows how.