Effect of immobilisation materials on viability and fermentation activity of dairy starter culture in whey-based substrate
Само за регистроване кориснике
2016
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
BACKGROUND: The main objectives of the paper were to study influence of immobilisation of dairy starter culture 'Lactoferm ABY 6' on fermentation and probiotic potential of fermented whey-based substrate. RESULTS: Fermentation with free cells takes 1.5 h less than fermentation with encapsulated cells, but samples with encapsulated cells have better characteristics after 28 days of storage. Chitosan coating provides additional protection of cells in bile salt solution (95.86% of viable cells compared to the initial number) and simulated gastric juice (37.8% for pH 2.5) compared to the alginate beads (94.54% in bile salt solution and 36.18% in simulated gastric juice for pH 2.5). Free cells had a drastic reduction in the number of viable cells (83.0% in bile salt solution and no viable cells in simulated gastric juice for pH 2.5). CONCLUSION: Samples with alginate beads and chitosan-coated alginate beads have significantly (P lt 0.05) higher viable cell count than samples with free cel...ls, during 4 h monitoring survival at pH 2.5, pH 3.0 and 0.3% bovine bile solution. These beads can be used to improve survival of probiotic cells in fermented whey-based beverage during storage and consummation, which improves the quality of the product.
Кључне речи:
whey / fermentation / immobilisation / probioticИзвор:
Journal of the Science of Food and Agriculture, 2016, 96, 5, 1723-1729Издавач:
- Wiley-Blackwell, Hoboken
Финансирање / пројекти:
- Производња млечне киселине и пробиотика на отпадним производима прехрамбене и агро-индустрије (RS-MESTD-Technological Development (TD or TR)-31017)
DOI: 10.1002/jsfa.7278
ISSN: 0022-5142
PubMed: 26033314
WoS: 000372316700040
Scopus: 2-s2.0-84959509792
Колекције
Институција/група
Tehnološko-metalurški fakultetTY - JOUR AU - Krunić, Tanja AU - Bulatović, Maja AU - Obradović, Nataša AU - Vukašinović-Sekulić, Maja AU - Rakin, Marica PY - 2016 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3478 AB - BACKGROUND: The main objectives of the paper were to study influence of immobilisation of dairy starter culture 'Lactoferm ABY 6' on fermentation and probiotic potential of fermented whey-based substrate. RESULTS: Fermentation with free cells takes 1.5 h less than fermentation with encapsulated cells, but samples with encapsulated cells have better characteristics after 28 days of storage. Chitosan coating provides additional protection of cells in bile salt solution (95.86% of viable cells compared to the initial number) and simulated gastric juice (37.8% for pH 2.5) compared to the alginate beads (94.54% in bile salt solution and 36.18% in simulated gastric juice for pH 2.5). Free cells had a drastic reduction in the number of viable cells (83.0% in bile salt solution and no viable cells in simulated gastric juice for pH 2.5). CONCLUSION: Samples with alginate beads and chitosan-coated alginate beads have significantly (P lt 0.05) higher viable cell count than samples with free cells, during 4 h monitoring survival at pH 2.5, pH 3.0 and 0.3% bovine bile solution. These beads can be used to improve survival of probiotic cells in fermented whey-based beverage during storage and consummation, which improves the quality of the product. PB - Wiley-Blackwell, Hoboken T2 - Journal of the Science of Food and Agriculture T1 - Effect of immobilisation materials on viability and fermentation activity of dairy starter culture in whey-based substrate EP - 1729 IS - 5 SP - 1723 VL - 96 DO - 10.1002/jsfa.7278 ER -
@article{ author = "Krunić, Tanja and Bulatović, Maja and Obradović, Nataša and Vukašinović-Sekulić, Maja and Rakin, Marica", year = "2016", abstract = "BACKGROUND: The main objectives of the paper were to study influence of immobilisation of dairy starter culture 'Lactoferm ABY 6' on fermentation and probiotic potential of fermented whey-based substrate. RESULTS: Fermentation with free cells takes 1.5 h less than fermentation with encapsulated cells, but samples with encapsulated cells have better characteristics after 28 days of storage. Chitosan coating provides additional protection of cells in bile salt solution (95.86% of viable cells compared to the initial number) and simulated gastric juice (37.8% for pH 2.5) compared to the alginate beads (94.54% in bile salt solution and 36.18% in simulated gastric juice for pH 2.5). Free cells had a drastic reduction in the number of viable cells (83.0% in bile salt solution and no viable cells in simulated gastric juice for pH 2.5). CONCLUSION: Samples with alginate beads and chitosan-coated alginate beads have significantly (P lt 0.05) higher viable cell count than samples with free cells, during 4 h monitoring survival at pH 2.5, pH 3.0 and 0.3% bovine bile solution. These beads can be used to improve survival of probiotic cells in fermented whey-based beverage during storage and consummation, which improves the quality of the product.", publisher = "Wiley-Blackwell, Hoboken", journal = "Journal of the Science of Food and Agriculture", title = "Effect of immobilisation materials on viability and fermentation activity of dairy starter culture in whey-based substrate", pages = "1729-1723", number = "5", volume = "96", doi = "10.1002/jsfa.7278" }
Krunić, T., Bulatović, M., Obradović, N., Vukašinović-Sekulić, M.,& Rakin, M.. (2016). Effect of immobilisation materials on viability and fermentation activity of dairy starter culture in whey-based substrate. in Journal of the Science of Food and Agriculture Wiley-Blackwell, Hoboken., 96(5), 1723-1729. https://doi.org/10.1002/jsfa.7278
Krunić T, Bulatović M, Obradović N, Vukašinović-Sekulić M, Rakin M. Effect of immobilisation materials on viability and fermentation activity of dairy starter culture in whey-based substrate. in Journal of the Science of Food and Agriculture. 2016;96(5):1723-1729. doi:10.1002/jsfa.7278 .
Krunić, Tanja, Bulatović, Maja, Obradović, Nataša, Vukašinović-Sekulić, Maja, Rakin, Marica, "Effect of immobilisation materials on viability and fermentation activity of dairy starter culture in whey-based substrate" in Journal of the Science of Food and Agriculture, 96, no. 5 (2016):1723-1729, https://doi.org/10.1002/jsfa.7278 . .