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On the viability of five probiotic strains when immobilised on various polymers

Author:
RODRIGUES, DINA, ROCHA-SANTOS, TERESA, SOUSA, SÉRGIO, GOMES, ANA M., PINTADO, MARIA M., XAVIER MALCATA, F., SOUSA LOBO, JOSÉ M., SILVA, JOSÉ P., COSTA, PAULO, AMARAL, MARIA H., FREITAS, ANA C.
Source:
International journal of dairy technology 2011 v.64 no.1 pp. 137-144
ISSN:
1364-727X
Subject:
Bifidobacterium, Lactobacillus acidophilus, Lactobacillus casei, bacteria, cellulose acetate, chitosan, polymers, probiotics, viability, xanthan gum
Abstract:
The viability of probiotic bacteria in six food-grade polymers, at two concentrations, was evaluated in order to predict their feasibility as materials for bacterium immobilisation. Alginate and whey proteins were the most adequate polymers, except for Lactobacillus acidophilus Ki and Lactobacillus casei 01 at 2% (m/v) alginate. Xanthan gum appeared to be a potential vector for three strains. L-carrageenan was adequate for both Bifidobacterium strains, but not for Lactobacillus at 2% (m/v). Bifidobacterium strains were not negatively affected by cellulose acetate phthalate, while the opposite held for L. acidophilus strains. Chitosan was the poorest polymer for immobilisation of probiotic bacteria.
Agid:
370806