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Article: Stability of microencapsulated Lactobacillus acidophilus and Lactococcus lactis ssp. cremoris during storage at room temperature at low a w

TitleStability of microencapsulated Lactobacillus acidophilus and Lactococcus lactis ssp. cremoris during storage at room temperature at low a w
Authors
KeywordsΒ-Galactosidase
Acid And Bile Tolerance
Drying Method
Surface Hydrophobicity
Survival
Issue Date2013
PublisherPergamon. The Journal's web site is located at http://www.elsevier.com/locate/foodres
Citation
Food Research International, 2013, v. 50 n. 1, p. 259-265 How to Cite?
AbstractThe effect of freeze drying or spray drying, the use of desiccants to maintain the low a w and the period of storage (at 25°C) of Lactobacillus acidophilus and Lactococcus lactis ssp. cremoris on survival, acid tolerance, bile tolerance, retention of surface hydrophobicity and retention of β-galactosidase was studied; an estimation of the maximum storage period was also carried out. Sodium caseinate, vegetable oil, glucose, mannitol and fructooligosaccharides were used as protectant of L. acidophilus and L. cremoris during freeze drying or spray drying and during subsequent storage. NaOH, LiCl and silica gel were used as desiccants during 10weeks of storage of microencapsulated L. acidophilus and L. cremoris kept in an aluminum foil pouch. The results showed that mainly freeze dried L. acidophilus and L. cremoris kept in foil pouch containing NaOH (a w 0.07) or LiCl (a w 0.1) showed higher survival (89-94%) than spray dried bacteria kept under the same conditions (86-90%) after 10weeks of storage (P=0.0005). Similar results were also showed by acid tolerance, bile tolerance and surface hydrophobicity of freeze-dried or spray-dried L. acidophilus and L. cremoris. Silica gel was less effective in protecting the functional properties of microencapsulated L. acidophilus or L. cremoris with percentage of survival between 81 and 87% at week 10 of the storage. However, retention of β-galactosidase was only influenced by a w adjusted by desiccators (P<0.05). Based on forecasting using linear regression, the predicted storage period for freeze dried L. acidophilus, spray dried L. acidophilus and freeze dried L. cremoris kept in foil pouch containing NaOH would be 46, 42 and 42weeks, respectively; while spray dried L. cremoris under LiCl desiccant would require 39weeks to achieve minimum required bacterial population of 10 7CFU/g. © 2012 Elsevier Ltd.
Persistent Identifierhttp://hdl.handle.net/10722/179336
ISSN
2015 Impact Factor: 3.182
2015 SCImago Journal Rankings: 1.539
ISI Accession Number ID

 

DC FieldValueLanguage
dc.contributor.authorDianawati, Den_US
dc.contributor.authorMishra, Ven_US
dc.contributor.authorShah, NPen_US
dc.date.accessioned2012-12-19T09:54:18Z-
dc.date.available2012-12-19T09:54:18Z-
dc.date.issued2013en_US
dc.identifier.citationFood Research International, 2013, v. 50 n. 1, p. 259-265en_US
dc.identifier.issn0963-9969en_US
dc.identifier.urihttp://hdl.handle.net/10722/179336-
dc.description.abstractThe effect of freeze drying or spray drying, the use of desiccants to maintain the low a w and the period of storage (at 25°C) of Lactobacillus acidophilus and Lactococcus lactis ssp. cremoris on survival, acid tolerance, bile tolerance, retention of surface hydrophobicity and retention of β-galactosidase was studied; an estimation of the maximum storage period was also carried out. Sodium caseinate, vegetable oil, glucose, mannitol and fructooligosaccharides were used as protectant of L. acidophilus and L. cremoris during freeze drying or spray drying and during subsequent storage. NaOH, LiCl and silica gel were used as desiccants during 10weeks of storage of microencapsulated L. acidophilus and L. cremoris kept in an aluminum foil pouch. The results showed that mainly freeze dried L. acidophilus and L. cremoris kept in foil pouch containing NaOH (a w 0.07) or LiCl (a w 0.1) showed higher survival (89-94%) than spray dried bacteria kept under the same conditions (86-90%) after 10weeks of storage (P=0.0005). Similar results were also showed by acid tolerance, bile tolerance and surface hydrophobicity of freeze-dried or spray-dried L. acidophilus and L. cremoris. Silica gel was less effective in protecting the functional properties of microencapsulated L. acidophilus or L. cremoris with percentage of survival between 81 and 87% at week 10 of the storage. However, retention of β-galactosidase was only influenced by a w adjusted by desiccators (P<0.05). Based on forecasting using linear regression, the predicted storage period for freeze dried L. acidophilus, spray dried L. acidophilus and freeze dried L. cremoris kept in foil pouch containing NaOH would be 46, 42 and 42weeks, respectively; while spray dried L. cremoris under LiCl desiccant would require 39weeks to achieve minimum required bacterial population of 10 7CFU/g. © 2012 Elsevier Ltd.en_US
dc.languageengen_US
dc.publisherPergamon. The Journal's web site is located at http://www.elsevier.com/locate/foodresen_US
dc.relation.ispartofFood Research Internationalen_US
dc.subjectΒ-Galactosidaseen_US
dc.subjectAcid And Bile Toleranceen_US
dc.subjectDrying Methoden_US
dc.subjectSurface Hydrophobicityen_US
dc.subjectSurvivalen_US
dc.titleStability of microencapsulated Lactobacillus acidophilus and Lactococcus lactis ssp. cremoris during storage at room temperature at low a wen_US
dc.typeArticleen_US
dc.identifier.emailShah, NP: npshah@hku.hken_US
dc.identifier.authorityShah, NP=rp01571en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1016/j.foodres.2012.10.023en_US
dc.identifier.scopuseid_2-s2.0-84868651134en_US
dc.identifier.volume50en_US
dc.identifier.issue1en_US
dc.identifier.spage259en_US
dc.identifier.epage265en_US
dc.identifier.isiWOS:000315613900031-
dc.publisher.placeUnited Kingdomen_US
dc.identifier.scopusauthoridDianawati, D=40761270000en_US
dc.identifier.scopusauthoridMishra, V=35897885300en_US
dc.identifier.scopusauthoridShah, NP=7401823907en_US
dc.identifier.citeulike11816476-

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