Gut & Digestion

·

Study

Koji Mold Pellets Help Probiotics Survive Digestion

Koji Mold Pellets Help Probiotics Survive Digestion

Black koji mold

What they found

Black koji mold pellets carrying probiotics kept 20.42% alive through simulated digestion versus 8.4% for free bacteria.

Black koji mold pellets carrying probiotics kept 20.42% alive through simulated digestion versus 8.4% for free bacteria.

The number

ending with 20.42% viability

How solid is it?

Lab dish

Lab dish

In vitro (lab dish)

In vitro (lab dish)

Evidence ladder: Lab dish → Animal → Early human → Strong human. Reviews summarize earlier research.

At a glance

Latin name

Aspergillus awamori, Haematococcus pluvialis, Lacticaseibacillus casei

Aspergillus awamori, Haematococcus pluvialis, Lacticaseibacillus casei

Published in

Journal of Functional Foods

Journal of Functional Foods

Covered in Shroom Scan

Section

HEALTH & WELLNESS

HEALTH & WELLNESS

As it ran in Shroom Scan

Probiotic Armor

Probiotic Armor

Edible black koji mold (Aspergillus awamori) formed fungal pellets that carried green microalgae (Haematococcus pluvialis) and probiotic bacteria (Lacticaseibacillus casei) through simulated digestion. Co-encapsulation kept probiotic survival highest across the stomach, duodenum, and ileum, ending with 20.42% viability compared with 10.47% for fungi-only encapsulation and 8.4% for free bacteria. This points to fungi as a living-style food scaffold for stronger probiotic delivery in functional foods, fermented products, and textured beverages.

Edible black koji mold (Aspergillus awamori) formed fungal pellets that carried green microalgae (Haematococcus pluvialis) and probiotic bacteria (Lacticaseibacillus casei) through simulated digestion. Co-encapsulation kept probiotic survival highest across the stomach, duodenum, and ileum, ending with 20.42% viability compared with 10.47% for fungi-only encapsulation and 8.4% for free bacteria. This points to fungi as a living-style food scaffold for stronger probiotic delivery in functional foods, fermented products, and textured beverages.

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