Next-Generation Probiotics in Functional Foods: Engineering Strategies from Cultivation to Commercial Translation

Next-generation probiotics (NGPs), represented by Akkermansia muciniphila and Faecalibacterium prausnitzii, possess remarkable potential for regulating metabolic health and immune homeostasis, but their industrial application remains limited by strict anaerobicity, oxygen sensitivity, complex nutritional requirements, and poor processing stability. This review aims to establish an integrated engineering framework for the transformation of fragile anaerobic NGPs from laboratory discoveries into functional food products. By systematically analyzing the entire production chain, including upstream fermentation, redox regulation, medium optimization, downstream stabilization, drying technologies, microencapsulation, food matrix compatibility, and formulation strategies, the key technological barriers and potential solutions were summarized. The analysis highlights that oxygen control, strain-specific protection, optimized drying and encapsulation systems, and appropriate product formats are critical for maintaining NGP functionality. Furthermore, the transition from live cells to inactivated bacteria and postbiotic formulations provides alternative strategies with improved scalability and regulatory feasibility. Overall, successful commercialization of NGP-based functional foods requires a system-level integration of microbial physiology, process engineering, materials science, and regulatory considerations, rather than optimization of individual processing steps alone.