Health products do not meet the conditions in order for common probiotics to be preserved since they have a degree of moisture greater than 5% and/or a temperature greater than 5°C in any of the processes of production, storage and preservation and into which the inactivated probiotics have been incorporated. The inactivation of the probiotics is achieved by means of subjecting the probiotic strains to high temperatures (range 50°C to 140°C) for a time period of between 30 seconds and 90 minutes depending on the time of exposure of the bacteria to temperatures, in various consecutive sessions and with subsequent cooling to the optimal survival temperature of the bacteria. The use of inactivated probiotics allows them to be incorporated in health forms of different sectors such as: nutraceuticals, dietetics, pharmaceuticals, cosmetics and foodstuffs itself these probiotics do not require strict temperature and moisture control.
