Trends in the microencapsulation of probiotics for application in dairy products

被引：0
|
作者：
Kailasapathy, Kasipathy [1 ]
Champagne, C. P. [2 ]
机构：
[1] Taylors Univ, Sch BioSci, Subang Jaya, Malaysia
[2] Agr & Agri Food Canada, St Hyacinthe, PQ, Canada
来源：
AGRO FOOD INDUSTRY HI-TECH | 2011年 / 22卷 / 02期
关键词：
PORCINE GASTROINTESTINAL CONTENTS; LACTOBACILLUS-ACIDOPHILUS; ALGINATE-STARCH; SURVIVAL; BACTERIA; VIABILITY; STORAGE; YOGURT; MICROCAPSULES; ENCAPSULATION;
D O I：
暂无
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
Microencapsulation of probiotics has been evolving with reference to encapsulant polymers, encapsulation technologies, release mechanisms, targeted and controlled release within the gastrointestinal tract. An overview of the above is presented with a future prospect of nano encapsulation of physiologically bioactive cellular components of probiotic bacteria which may add synergistic effects in addition to live microencapsulated cells in significantly boosting therapeutic effects.
引用
收藏
页码：25 / 27
页数：3
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