Effects of encapsulation on the viability of probiotic strains exposed to lethal conditions

被引：13

作者：

Borges, Sandra ^{[1
]}

Barbosa, Joana ^{[1
]}

Camilo, Rute ^{[1
]}

Carvalheira, Ana ^{[1
]}

Silva, Joana ^{[1
]}

Sousa, Sergio ^{[1
]}

Gomes, Ana M. ^{[1
]}

Pintado, Maria M. ^{[1
]}

Silva, Jose P. ^{[2
]}

Costa, Paulo ^{[2
]}

Amaral, Maria H. ^{[2
]}

Teixeira, Paula ^{[1
]}

Freitas, Ana C. ^{[3
,4
,5
]}

机构：

[1] CBQF Escola Super Biotecnol, P-4200072 Oporto, Portugal

[2] Univ Porto, Fac Farm, P-4050123 Oporto, Portugal

[3] Inst Piaget, ISEIT Viseu, P-3515776 Lordosa, Viseu, Portugal

[4] Univ Aveiro, CESAM, P-3810193 Aveiro, Portugal

[5] Univ Aveiro, Dept Chem, P-3810193 Aveiro, Portugal

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2012年 / 47卷 / 02期

关键词：

Alginate; extrusion; lethal conditions; microencapsulation; probiotic bacteria; BIFIDOBACTERIUM-LACTIS; MICROENCAPSULATION; ALGINATE; SURVIVAL; LACTOBACILLUS; BACTERIA; MICROCAPSULES; STORAGE; DELIVERY; STARCH;

D O I：

10.1111/j.1365-2621.2011.02855.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of microencapsulation on the viability of Lactobacillus casei, L. paracasei, L. acidophilus Ki and Bifidobacterium animalis BB-12 during exposure to lethal conditions (25% NaCl, pH 3.0 and 55-60 degrees C) was evaluated. Results demonstrated that survival of probiotic strains to the imposed lethal stress conditions was strain dependent. With the exception of exposure to 25% (w/v) NaCl, L. acidophilus Ki (free and encapsulated cells) demonstrated the highest survival rates through exposure to lethal conditions of temperature and pH. For this probiotic strain exposed to heat, microencapsulated cells expressed a higher heat tolerance at 55 degrees C than free cells. For the other tested bacteria, in general, encapsulation had no positive effect on survival through the tested lethal conditions.

引用

页码：416 / 421

页数：6

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