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

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.
International journal of food science & technology 2012 v.47 no.2 pp. 416-421
Bifidobacterium animalis, Lactobacillus casei, heat tolerance, microencapsulation, pH, probiotics, sodium chloride, survival rate, viability
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.