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
相关论文
共 50 条
  • [21] Improved probiotic survival to in vitro gastrointestinal stress in a mousse containing Lactobacillus acidophilus La-5 microencapsulated with inulin by spray drying
    dos Santos, Douglas Xavier
    Casazza, Alessandro Alberto
    Aliakbarian, Bahar
    Bedani, Raquel
    Isay Saad, Susana Marta
    Perego, Patrizia
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2019, 99 : 404 - 410
  • [22] Activities of free and encapsulated Lactobacillus acidophilus LA5 or Lactobacillus casei 01 in processed longan juices on exposure to simulated gastrointestinal tract
    Chaikham, Pittaya
    Apichartsrangkoon, Arunee
    Worametrachanon, Srivilai
    Supraditareporn, Wissanee
    Chokiatirote, Ekachai
    Van de Wiele, Tom
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2013, 93 (09) : 2229 - 2238
  • [23] The prebiotic source influences the growth, biochemical features and survival under simulated gastrointestinal conditions of the probiotic Lactobacillus acidophilus
    Nazzaro, Filomena
    Fratianni, Florinda
    Nicolaus, Barbara
    Poli, Annarita
    Orlando, Pierangelo
    ANAEROBE, 2012, 18 (03) : 280 - 285
  • [24] Improvement of Lactobacillus acidophilus La-5 microencapsulation viability by spray-drying with rice bran protein and maltodextrin
    Vaniski, Rosane
    da Silva, Samara Cristina
    da Silva-Buzanello, Rosana Aparecida
    Canan, Cristiane
    Drunkler, Deisy Alessandra
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2021, 45 (04)
  • [25] Characterization of white chocolate enriched with co-encapsulated Lactobacillus acidophilus (La-5) and rose hip shell fruit extract: Characterization, probiotic viability during storage, and in vitro gastrointestinal digestion
    Didar, Zohreh
    FOOD SCIENCE & NUTRITION, 2024, 12 (02): : 890 - 906
  • [26] Survival of Lactobacillus acidophilus encapsulated as freeze-dried culture under extreme conditions
    Wang, Chang-lu
    Liu, Da-wei
    Wang, Yu-rong
    Li, Feng-juan
    Chen, Mian-hua
    Ma, Yan-yan
    2010 4TH INTERNATIONAL CONFERENCE ON BIOINFORMATICS AND BIOMEDICAL ENGINEERING (ICBBE 2010), 2010,
  • [27] Viability of Probiotics in Goat Cheese During Storage and Under Simulated Gastrointestinal Conditions
    I. B. A. Martins
    R. Deliza
    K. M. O. dos Santos
    E. H. M. Walter
    J. M. Martins
    A. Rosenthal
    Food and Bioprocess Technology, 2018, 11 : 853 - 863
  • [28] Viability of Probiotics in Goat Cheese During Storage and Under Simulated Gastrointestinal Conditions
    Martins, I. B. A.
    Deliza, R.
    dos Santos, K. M. O.
    Walter, E. H. M.
    Martins, J. M.
    Rosenthal, A.
    FOOD AND BIOPROCESS TECHNOLOGY, 2018, 11 (04) : 853 - 863
  • [29] Effect of inulin and lactulose on survival of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-02 in Acidophilus-Bifidus yoghurt
    Özer, D
    Akin, S
    Özer, B
    FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 2005, 11 (01) : 19 - 24
  • [30] Effect of yeast cell wall and β-glucan on survival of Lactobacillus acidophilus LA-5 encapsulated in spray-dried cross-linked alginate microcapsules
    Ahmadi, Mehdi
    Hashempour-Baltork, Fataneh
    Shojaee-Aliabadi, Saeedeh
    Marand, Maedeh Jabarzadeh
    Shahraz, Farzaneh
    Mortazavian, Amir Mohammad
    Hosseini, Seyede Marzieh
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2025, 222
12345