Survival of spray dried microencapsulated Lactobacillus casei ATCC 393 in simulated gastrointestinal conditions and fermented milk
Само за регистроване кориснике
2016
Аутори
Dimitrellou, DimitraKandylis, Panagiotis
Petrović, Tanja
Dimitrijević-Branković, Suzana
Lević, Steva
Nedović, Viktor
Kourkoutas, Yiannis
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
In the present study, the survival of spray-dried microencapsulated Lactobacillus casei ATCC 393 cells was evaluated under simulated gastrointestinal conditions, as well as during production and storage of fermented milk. Under simulated gastric juice and bile salts solutions, microencapsulation provided significantly improved protection compared to free cells. Furthermore, it retained a significantly higher number of viable L. casei compared to free cell system during fermented milk production. No significant differences in the physicochemical and sensorial characteristics of produced fermented milk with spray dried L. casei cells were observed compared to the control and commercial samples, which is an important feature for consumers' acceptability. Importantly, after all in vitro tests, the number of microencapsulated L. casei cells remained over 6 log cfu g(-1), in contrast to free cells, which is the minimum required level for conferring a probiotic effect.
Кључне речи:
Probiotics / Spray-drying / Gastrointestinal tolerance / L. casei / Fermented milkИзвор:
LWT-Food Science and Technology, 2016, 71, 169-174Издавач:
- Elsevier Science Bv, Amsterdam
Финансирање / пројекти:
- European Social Fund (ESF)European Social Fund (ESF)
- Greek State
DOI: 10.1016/j.lwt.2016.03.007
ISSN: 0023-6438
WoS: 000376800100023
Scopus: 2-s2.0-84962069497
Институција/група
Tehnološko-metalurški fakultetTY - JOUR AU - Dimitrellou, Dimitra AU - Kandylis, Panagiotis AU - Petrović, Tanja AU - Dimitrijević-Branković, Suzana AU - Lević, Steva AU - Nedović, Viktor AU - Kourkoutas, Yiannis PY - 2016 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3277 AB - In the present study, the survival of spray-dried microencapsulated Lactobacillus casei ATCC 393 cells was evaluated under simulated gastrointestinal conditions, as well as during production and storage of fermented milk. Under simulated gastric juice and bile salts solutions, microencapsulation provided significantly improved protection compared to free cells. Furthermore, it retained a significantly higher number of viable L. casei compared to free cell system during fermented milk production. No significant differences in the physicochemical and sensorial characteristics of produced fermented milk with spray dried L. casei cells were observed compared to the control and commercial samples, which is an important feature for consumers' acceptability. Importantly, after all in vitro tests, the number of microencapsulated L. casei cells remained over 6 log cfu g(-1), in contrast to free cells, which is the minimum required level for conferring a probiotic effect. PB - Elsevier Science Bv, Amsterdam T2 - LWT-Food Science and Technology T1 - Survival of spray dried microencapsulated Lactobacillus casei ATCC 393 in simulated gastrointestinal conditions and fermented milk EP - 174 SP - 169 VL - 71 DO - 10.1016/j.lwt.2016.03.007 ER -
@article{ author = "Dimitrellou, Dimitra and Kandylis, Panagiotis and Petrović, Tanja and Dimitrijević-Branković, Suzana and Lević, Steva and Nedović, Viktor and Kourkoutas, Yiannis", year = "2016", abstract = "In the present study, the survival of spray-dried microencapsulated Lactobacillus casei ATCC 393 cells was evaluated under simulated gastrointestinal conditions, as well as during production and storage of fermented milk. Under simulated gastric juice and bile salts solutions, microencapsulation provided significantly improved protection compared to free cells. Furthermore, it retained a significantly higher number of viable L. casei compared to free cell system during fermented milk production. No significant differences in the physicochemical and sensorial characteristics of produced fermented milk with spray dried L. casei cells were observed compared to the control and commercial samples, which is an important feature for consumers' acceptability. Importantly, after all in vitro tests, the number of microencapsulated L. casei cells remained over 6 log cfu g(-1), in contrast to free cells, which is the minimum required level for conferring a probiotic effect.", publisher = "Elsevier Science Bv, Amsterdam", journal = "LWT-Food Science and Technology", title = "Survival of spray dried microencapsulated Lactobacillus casei ATCC 393 in simulated gastrointestinal conditions and fermented milk", pages = "174-169", volume = "71", doi = "10.1016/j.lwt.2016.03.007" }
Dimitrellou, D., Kandylis, P., Petrović, T., Dimitrijević-Branković, S., Lević, S., Nedović, V.,& Kourkoutas, Y.. (2016). Survival of spray dried microencapsulated Lactobacillus casei ATCC 393 in simulated gastrointestinal conditions and fermented milk. in LWT-Food Science and Technology Elsevier Science Bv, Amsterdam., 71, 169-174. https://doi.org/10.1016/j.lwt.2016.03.007
Dimitrellou D, Kandylis P, Petrović T, Dimitrijević-Branković S, Lević S, Nedović V, Kourkoutas Y. Survival of spray dried microencapsulated Lactobacillus casei ATCC 393 in simulated gastrointestinal conditions and fermented milk. in LWT-Food Science and Technology. 2016;71:169-174. doi:10.1016/j.lwt.2016.03.007 .
Dimitrellou, Dimitra, Kandylis, Panagiotis, Petrović, Tanja, Dimitrijević-Branković, Suzana, Lević, Steva, Nedović, Viktor, Kourkoutas, Yiannis, "Survival of spray dried microencapsulated Lactobacillus casei ATCC 393 in simulated gastrointestinal conditions and fermented milk" in LWT-Food Science and Technology, 71 (2016):169-174, https://doi.org/10.1016/j.lwt.2016.03.007 . .