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|Título:||Influence of L-cysteine, oxygen and relative humidity upon survival throughout storage of probiotic bacteria in whey protein-based microcapsules|
Lobo, J.M. Sousa
Amaral, M. H.
Pintado, M. M.
Gomes, A. M.
Malcata, F. X.
Freitas, A. C.
|Citação:||RODRIGUES, D....[et al] - Influence of L-cysteine, oxygen and relative humidity upon survival throughout storage of probiotic bacteria in whey protein-based microcapsules. International Dairy Journal. ISSN 0958-6946. Vol. 21 (2011), p. 869-876|
|Resumo:||The survival rates of Lactobacilus acidophilus Ki, Lactobacillus paracasei L26 and Bifidobacterium animalis BB-12 were studied after whey protein microencapsulation via spray-drying, with or without L-cysteine- HCl, and storage up to 6 months at 5 C and 22 C, with variation in relative air humidity and oxygen levels. Lb. paracasei L26 was the least susceptible to storage conditions: above 106 cfu g 1 were recorded by 180 d at 22 C, irrespective of relative humidity, and the presence/absence of oxygen and L-cysteine. Higher relative humidity, higher temperature and longer storage periods were deleterious to survival of both B. animalis BB-12 and Lb. acidophilus Ki; the effect of L-cysteine-HCl was dependent on the probiotic strain. The effect of overhead oxygen was not significant upon any probiotic strain studied. Whey protein microcapsules containing L-cysteine-HCl protected probiotic cultures from simulated gastrointestinal conditions.|
|Versão do Editor:||http://www.sciencedirect.com/science/article/pii/S095869461100152X|
|Aparece nas colecções:||CBQF - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review|
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