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.
Keywords:
Probiotics / Spray-drying / Gastrointestinal tolerance / L. casei / Fermented milk
Source:
LWT-Food Science and Technology, 2016, 71, 169-174
Publisher:
Elsevier Science Bv, Amsterdam
Funding / projects:
European Social Fund (ESF)European Social Fund (ESF)
TY - 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 . .
