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Effects of encapsulation on the viability of probiotic strains exposed to lethal conditions

Author:
Borges, Sandra, Barbosa, Joana, Camilo, Rute, Carvalheira, Ana, Silva, Joana, Sousa, Sérgio, Gomes, Ana M., Pintado, Maria M., Silva, José P., Costa, Paulo, Amaral, Maria H., Teixeira, Paula, Freitas, Ana C.
Source:
International journal of food science & technology 2012 v.47 no.2 pp. 416-421
ISSN:
0950-5423
Subject:
Bifidobacterium animalis, Lactobacillus casei, heat tolerance, microencapsulation, pH, probiotics, sodium chloride, survival rate, viability
Abstract:
The effect of microencapsulation on the viability of Lactobacillus casei, L. paracasei, L. acidophilus Ki and Bifidobacterium animalis BB‐12 during exposure to lethal conditions (25% NaCl, pH 3.0 and 55–60 °C) was evaluated. Results demonstrated that survival of probiotic strains to the imposed lethal stress conditions was strain dependent. With the exception of exposure to 25% (w/v) NaCl, L. acidophilus Ki (free and encapsulated cells) demonstrated the highest survival rates through exposure to lethal conditions of temperature and pH. For this probiotic strain exposed to heat, microencapsulated cells expressed a higher heat tolerance at 55 °C than free cells. For the other tested bacteria, in general, encapsulation had no positive effect on survival through the tested lethal conditions.
Agid:
412884