dc.creator | Krunić, Tanja | |
dc.creator | Obradović, Nataša | |
dc.creator | Bulatović, Maja | |
dc.creator | Vukašinović Sekulić, Maja | |
dc.creator | Mojović, Ljiljana | |
dc.creator | Rakin, Marica | |
dc.date.accessioned | 2024-03-19T12:50:40Z | |
dc.date.available | 2024-03-19T12:50:40Z | |
dc.date.issued | 2014 | |
dc.identifier.isbn | 978-86-7994-043-8 | |
dc.identifier.uri | http://TechnoRep.tmf.bg.ac.rs/handle/123456789/7376 | |
dc.description.abstract | The aim of this paper was to study fermentative activity by free and immobilized probiotic ABY-6
culture in whey substrate enriched with milk. Viability of free and immobilized probiotic cells in
simulated gastrointestinal conditions was evaluated. In order to improve probiotic character of
immobilized cells, the influence of beads wall material composition (alginate, alginate beads with cells
coated by whey protein and chitosan–coated alginate beads) was examined. The beads were
prepared using electrostatic extrusion technique. Alginate cell suspension was added dropwise by a
syringe pump into a gelling solution. After 5.5h of fermentation, enumeration of viable cells was
performed by determining the number of colony-forming units on MRS agar plates after incubation at
37 ˚C for 48 h using pour plate technique on MRS agar.
The results showed that immobilized cells beads have much better potential for survival in
gastrointestinal conditions than free cells. Immobilization of probiotic cells in calcium alginate beads
coated with chitosan resulted in better survival than both type of non-coated beads in simulated
gastrointestinal conditions. These beads can be used to improve preservation of probiotic cells in
fermented whey based beverage. | sr |
dc.language.iso | en | sr |
dc.publisher | Novi Sad : University, Institute of Food Technology | sr |
dc.relation | info:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31017/RS// | sr |
dc.rights | restrictedAccess | sr |
dc.source | Proceedings / II International Congress Food Technology, Quality and Safety, Food Tech Congress, 28-30. 10. 2014. Novi Sad, Serbia | sr |
dc.subject | whey | sr |
dc.subject | probiotic | sr |
dc.subject | immobilization | sr |
dc.subject | alginate | sr |
dc.subject | chitosan | sr |
dc.title | Fermentative activity and viability of immobilized probiotic starter culture ABY-6 in whey based substrates | sr |
dc.type | conferenceObject | sr |
dc.rights.license | ARR | sr |
dc.citation.epage | 302 | |
dc.citation.spage | 297 | |
dc.identifier.rcub | https://hdl.handle.net/21.15107/rcub_technorep_7376 | |
dc.type.version | publishedVersion | sr |