Viability of encapsulated Lactobacillus acidophilus (LA-5) in UF cheese and its survival under invitro simulated gastrointestinal conditions

被引：8
|
作者：
Nejati, Roghayeh [1 ]
Gheisari, Hamid Reza [1 ]
Hosseinzadeh, Saeid [1 ]
Behbod, Mehdi [2 ]
机构：
[1] Sch Vet Med, Dept Food Hyg, Shiraz, Iran
[2] Ramak Dairy Co, Res & Dev Unit, Shiraz, Iran
来源：
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2017年 / 70卷 / 01期
关键词：
Lactobacillus acidophilus (LA-5); Probiotic; Prebiotic; UF white cheese; Microencapsulation; Inulin; MINAS FRESH CHEESE; BIFIDOBACTERIUM-BIFIDUM; PROBIOTIC BACTERIA; SENSORY PROPERTIES; MICROENCAPSULATION; STARTER; YOGURT; BENEFITS; CULTURE; STARCH;
D O I：
10.1111/1471-0307.12312
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
In this study, the survival of Lactobacillus acidophilus (LA-5) was monitored during storage for 60days at (4 +/- 1)degrees C and also under an invitro gastrointestinal (GI) model. A significant increase in the number of LA-5 was found subsequent to 30days of storage but numbers were reduced following 60days. While the survival of micro-encapsulated Lactobacillus acidophilus (LA-5) was enhanced during the storage and invitro gastrointestinal simulation, the addition of inulin did not improve the viability of this micro-organism. During the storage time, survival of L.acidophilus (LA-5) remained up to 6 log (cfu/g) in the UF white cheese.
引用
收藏
页码：77 / 83
页数：7
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